Director Food-Nutrition Services

Plans, administers and directs all location activities related to food service including financial accountability, compliance with standards established by the CommonSpirit Health and regulatory agencies. Leads food and nutrition services departments. Establishes and maintains effective working relationships with other departments to provide a unified food and nutrition (dietary) service experience for patients, residents, visitors and employees. Has authority and delegated responsibility including, the daily management of the food services, implementing training programs for dietary staff and assuring that established policies and procedures are maintained.

Responsibilities include:

• Responsible for the daily management of all food and nutrition (dietary) services. Plans, directs, coordinates and controls resources of the Food and Nutrition Services Department to provide food service for customers, employees and patients. Prepares the budget and assists in the development of short -term and long-term financial and operational plans for the department.

• Establishes and maintains regulatory compliance with food and nutrition services and policies and procedures to address safe practices for food handling, emergency food supplies, menu planning, purchasing and storage of food and supplies.

• Manages department human resources to ensure effective employee orientation, training and development, supervision of work, personnel performance, wage/benefit administration and compliance with established labor regulations and hospital or CommonSpirit Health human resources policies and procedures.

• Monitors the performance of the department through assessment and analysis of customer/patient satisfaction systems, quality and nutritional assessments, inspections, and financial reports. Completes QAPI assessment reports and corrective actions in collaboration with the hospital QAPI department. Promptly addresses customer complaints, and conducts service recovery where possible. Conducts rounding with patients and staff. Maintains log of of patient and staff feedback which is considered in continuous improvement.

• Participates in hospital committees as indicated by the department policies and standard operating procedures.

• Minimum three (3) years hospital nutrition management experience.
• Bachelor's degree in Nutrition, Dietetics or related field.
• Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist. Current certification as a ServSafe© Food Protection Manager from American National Standards Institute. Current (within the past 12 months) ServSafe© Allergen Certifications.

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We are an equal opportunity/affirmative action employer.

Virginia Mason Franciscan Health brings together two award-winning health systems in Washington state  CHI Franciscan and Virginia Mason. As one integrated health system with the most patient access points in western Washington, our team includes 18,000 staff and nearly 5,000 employed physicians and affiliated providers. At Virginia Mason Franciscan Health, you will find the safest and highest quality of care provided by our expert, compassionate medical care team at 11 hospitals and nearly 300 sites throughout the greater Puget Sound region.  While you’re busy impacting the healthcare industry, we’ll take care of you with benefits that include health/dental/vision, FSA, matching retirement plans, paid vacation, adoption assistance, annual bonus eligibility, and more!