FT-Predominantly week days

POSITION SUMMARY: Works closely with the Director of Nutrition Services in planning, directing, and coordinating activities of the Nutrition Services Department to provide dietetic service for patients and hospital employees, cafeteria customers or other special dietetic functions.  Supervises nutrition services supervisor (s), nutrition services employees.  Organizes and oversees the assembly and distribution of patient and cafeteria food service.  Provides orientation, supervision, and in-service training of foodservice employees as appropriate.  Oversees all cafeteria operations.  Maintains effective communication with foodservice staff.  Assumes administrative functions of the Director in his/her absence. 

POSITION QUALIFICATIONS: 

Minimum Education:

* Bachelor's or advanced degree from an accredited university with a major in foods/nutrition, foodservice administration, or dietetics and institutional management. 

 * Registered Dietitian or registration eligible preferred.

Minimum Experience:

 * Prefer 1-2 year’s dietary management/supervisory experience. 

Minimum Field of Expertise

* A general knowledge of foodservice operations, to include the principles of quantity food production and quality food standards, is required.

* Demonstrated leadership and training abilities.

* Ability to build and maintain a rapport among a wide variety of staff and employees.

* Good written and verbal communications are essential. 

DUTIES OF AN ASSISTANT DIRECTOR OF NUTRITION SERVICES

Maintains, recommends and improves departmental standards of food preparation and service. 

Supervises housekeeping and sanitation in all areas of the Nutrition Services Department. 

Makes frequent inspections of all work, storage and serving areas for assurance that regulations and directions governing Foodservice activities are followed. 

Plans appropriate menus for cafeteria.

Able to complete time card processing if needed.             

Costs menu items periodically and as needed.

Responsible for efficient operation of patient and cafeteria serving lines. 

Consults with Director/Dietitian regarding problems with patient and cafeteria foodservice. 

Meets with the Director/Dietitian, and supervisor (s) as needed to review, evaluate, and establish short and long range goals for the Nutrition Services Department. 

Assists in developing departmental policies and procedures. 

Tracks Quality Assurance/Performance Improvement monitors as appropriate.

Responsible for the revision and finalization of recipes used for production if needed.

Responsible for providing nutrition services staff with work schedule on a bi-weekly basis.

Provides orientation and in service training to all new employees.

Conducts frequent inspections to insure that regulations governing dietetic activities are being followed.

Maintains supply room, refrigerators, and freezers in an orderly condition.

Delegates authority to subordinates for task completion as needed. 

Able to perform duties of all Nutrition Services Supervisors if needed, including cash register ring-out, booking/deducting, Dr. Billing, Miscellaneous Inventory, Assist with Catering events (set up, preparation, planning) and meal sign up tally.

Responsible for following proper cash handling procedures and ensuring proper cash handling procedures are being followed by employees directly dealing with cash.

Responsible for the department inventory system, maintaining a perpetual inventory and complete physical inventories. This includes all booking and deduction of supplies.

Responsible for recording of weekly consumption requirements, purchasing and inspection of food supplies/equipment, which may include dry goods, frozen foods, produce and diary products.

Assumes functions of the Director of Nutrition Services in his/her absence.