Director-Food Services

Description

At SageWest Health Care, we are committed to providing our patients with the highest quality, family-friendly care available. SageWest Health Care is located in Fremont County, Wyoming, encompassing two hospitals, one in Riverton and one in Lander. Each offers a wide range of healthcare services, including inpatient medical services, emergency room services, surgical services, imaging services, laboratory diagnostic services, primary care, infusion services, and women's health.

Job Summary

The Director, Food Services is responsible for the overall leadership, planning, and operation of the hospital's Food and Nutrition Services department. This role ensures the delivery of safe, high-quality, and nutritionally appropriate food services for patients, employees, and visitors in compliance with CMS Conditions of Participation, Joint Commission standards, FDA Food Code, and all applicable federal, state, and local regulations. The Director partners closely with clinical nutrition leadership (Registered Dietitian) to ensure appropriate therapeutic diet compliance, patient satisfaction, fiscal stewardship, and continuous regulatory readiness

Essential Functions

• Department Leadership & Operations:
• Participates in planning and creating the hospital's strategic plan to achieve the mission and vision of the
• hospital in collaboration with Registered Dietitian.
• Manages the department by company policies, procedures, standards, and applicable federal, state, and local regulations.
• Participates in the planning of the department budget.
• Submits capital budget request to CFO.
• Accountable for daily managing of department budget through operational expense management and labor management.
• Manages the department's financials by maintaining records of department expenditures, daily meal counts, and compiling end of the month financial reports and turn into Administration.
• Develops department schedule to ensure adequate staff to provide services, but within budgeted FTEs.
• Purchases and confirms delivery of food, supplies, and equipment from approved vendors to ensure adequate stock levels to perform departmental functions.
• Inspects arriving shipments, signs invoices/receipts of shipment.
• Manages the stocking and inventory of current food and supplies following proper storage and labeling procedures.
• Performs monthly end-of-the-month physical inventories.
• Participates in the hospital's Performance Improvement program by conducting, aggregating, trending,
• and acting on data for key foodservice indicators.
• Annual QAPI department plan is developed with mandatory components. Monthly reports are taken to the hospital committee as per facility policy.
• Monitors quality control in kitchen by assuring quality measure are routinely done; spot checking logs frequently for accuracy of data and conducts weekly kitchen safety/sanitation audits
• Participates in the survey process; instructs staff in matters of conduct and disclosure; maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Undertakes corrective action while survey is in progress, if appropriate; works with other hospital departments to develop survey plan of correction, as needed.
• Serves on various committees as required by company standards, regulations, and/or appointments by immediate supervisor.
• Labor Management & Staff Training:
• Assumes responsibility for recruiting, selecting, and training culinary staff.
• Completes new hire and annual competency evaluation per company policy on all culinary staff.
• Prepares and retains work schedules to maintain adequate staffing in the department.
• Provides department orientation to all new employees.
• Evaluates employee performance, conducting 90 day and annual reviews in a timely manner.
• Schedules and/or conducts monthly in-services for culinary staff. Holds routine department meetings.
• Menu Management:
• Directs diet clerk or designated employee in the menu management process (preparing menus for distribution to patients, checking electronic medical record prior to each meal for diet order changes, room changes, new admits and discharges, updating patient cardex, printing tray tickets, inputting patient menu selections, etc)
• Provides production sheets and standardized recipes to staff to ensure proper food preparation.
• Ensures all patient snack orders are checked against the diet order and provides a production sheet for snack preparation; ensures all snacks are labeled properly and distributed to patients timely.
• Communicates patients' concerns or dissatisfactions with diet to the Dietitian for further follow up and
• education as needed.
• Flow of Food Management:
• Organizes food preparation and service by using production sheets and planned menus for patients, cafeteria, and catering; cook huddles as needed.
• Ensure proper food preparation preserving nutrient content, quality, flavor, and appearance per state and federal regulations.
• Monitors food temperatures (internal cooking, holding for each meal) to ensure food safety.
• Supervises staff to ensure food is prepared in accordance with all food safety and sanitation regulations and accuracy based on therapeutic menus/recipes.
• Monitors tray line assembly for accuracy and timely delivery of meals (patients and café)
• Ensures routine delivery of floor stock to Nursing Units and Administration
• Stays abreast of federal, state, and local regulations for food safety and sanitation.
• Handles all food recalls with urgency and assures the effected product is handled properly.
• Supervises dish room procedures for cleaning and sanitizing dishware, meal delivery carts and pots/pans to enforce department policies and proper procedure.
• Physical Plant Management:
• Performs physical plant inspection monthly; assures fire extinguishers are properly inspected, eyewash station properly maintained, and contract services have been performed (grease trap, barrel, vent hood, fire suppression system, pest management, chemical dispensers)
• Plans and implements a process for managing equipment and physical environment to ensure a safe working environment.
• Ensure the equipment's temperatures are taken in accordance with policy.
• Reports all hazardous conditions/equipment immediately and communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely.
• Emergency Preparedness Management:
• Always ensures emergency/disaster readiness in accordance with company policy and applicable federal, state, and local laws and regulations.
• Conducts monthly inventory of emergency food/supplies and documents appropriately.
• Other:
• Stays abreast of federal regulations for LTACs and food safety, as well as state-specific regulations for the state in which he/she works and incorporates into his/her work as needed.
• Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed.
• Demonstrates knowledge of the principles of growth and development over the life span and the skills necessary to provide age-appropriate care to the patient population served
• Attends all mandatory in-services and staff meetings.
• Maintains current licensure/certification for position, if applicable
• Consistently follows departmental and hospital Health, Safety, Security, and Hazardous Materials policies and procedures.
• Clinical Nutrition Coordination:
• Coordinates with the Registered Dietitian to ensure accurate preparation and delivery of therapeutic diets.
• Ensures diet orders, tray accuracy, and patient nutrition services meet clinical and regulatory requirements.
• Communicates patient nutrition concerns and service issues to clinical leadership for resolution.

Knowledge/Skills/Abilities/Expectations

Knowledge of healthcare food service operations, sanitation, and food safety standards.

• Understanding of therapeutic diets and clinical nutrition workflows.
• Strong leadership, communication, and organizational skills.
• Ability to manage budgets, analyze operational data, and lead performance improvement initiatives.
• Proficiency with basic computer applications and food service management systems

Qualifications

Education

• Associate's Degree or higher in Food Service Management, Culinary Arts, Nutrition, Hospitality Management, or a related field (preferred) .

Licenses/Certifications

• Food Protection Manager Certification from an ANSI-CFP accredited program Upon Hire (required) And

• Other: One of the following credentials required: Registered Dietitian (RD/RDN), Dietetic Technician, Registered (DTR), Certified Dietary Manager (CDM)* Upon Hire (required) Or

• Other: *Individuals with a minimum of 2 years food service experience may be considered with a signed commitment to achieve CDM credentials within 15 months of hire or forfeit the position upon failure to do so. Signed agreement will be managed by the facility in consultation with the organization's Sr. Director of Clinical Nutrition, Culinary & EVS. Upon Hire (May be Considered)

Experience

• 2+ years food service management experience (required) And

• Prior Experience in healthcare, acute-care, or institutional food service (preferred) And

• Prior Experience supporting therapeutic diets, regulatory surveys, and food safety programs (preferred)