Director of Dietary

POSITION TITLE : Director of Dietary

REPORTS TO (TITLE) : Chief Executive Officer (CEO)

PAY RANGE : 90K - 108K (salaried, exempt)

DESCRIPTION OF POSITION :

To direct and deliver quality food and nutrition services under appropriate clinical supervision to patients; to serve actively and constructively as a member of the organization's management and treatment teams, and support the organization's program philosophy of care. The Director of Dietary is responsible and accountable to the Medical Staff and Administration for the provision of the dietary services. Communicates with Registered Dietician (if not an RD) and dietary staff regarding individualized patient menus. Oversees the provision of food of the quality and quantity to meet patient needs and regulatory requirements. Develops and maintains policies and procedures in consultation with the registered dietician and representatives of the medical staff, nursing staff, and administration to govern the provision of dietary services, and assures that the Dietary Manual is approved by the Medical Staff.

KEY RESPONSIBILITIES :

Oversees all operations related to food and nutrition services.

Oversees the planning and execution of all menu-related activities including analysis and purchasing in consultation with a Registered Dietician.

Development / revision of policies and procedures relating to dietetics in consultation with Registered Dietician, Nursing, and other health professionals as needed.

Hires, trains, orients, and manages Dietary staff to meet patient care standards.

Complies with all hospital policy and procedures.

Participates in select hospital committees including QAPI, Patient Safety / EOC, and Pharmacy and Therapeutics.

Participates in program development.

Maintaining regulatory compliance for Dietary Department.

Requirements

Minimum Requirements :

Knowledge and Experience :

Qualifications include at least one of the following :

Registered Dietitian (RD)

Bachelor’s Degree in food and nutrition, dietetics, or food management

AND at least 1 year of experience in dietetic services in a licensed healthcare facility

• Certified Dietary Manager (CDM)

a. Credentialed by the Certifying Board for Dietary Managers

b. Must maintain active certification

c. Must complete at least 6 hours of training on California Title 22 dietary service regulations before starting full-time duties

a. Must have completed a program approved by the California Department of Public Health or equivalent regulatory authority

b. The program must include at least 90 hours of classroom instruction, or a combination of classroom and instructor-led web-based training focused on dietetic service supervision

c. AND must have at least 1 year of experience managing food services and nutrition care in a hospital setting

Preferred Qualifications

2–5 years of supervisory or management experience

Experience in behavioral health or psychiatric hospital setting.

Familiarity with trauma-informed nutrition care and culturally responsive meal planning

Skills and Abilities :

Maintains confidentiality of patients at all times.

Sensitivity to, and willingness to interact with, persons of various social, cultural, economic and educational backgrounds.

Proficiency with software and / or equipment (Microsoft Office applications including Outlook, Word, Excel and PowerPoint).

Proficiency in documenting in an Electronic Medical Record (Best Care).

Strong organizational skills with ability to prioritize projects, work relatively independently, manage multiple tasks, and meet deadlines.

Strong written and verbal communication skills.

Ability to work independently and as part of a team.

Good judgment, problem-solving and decision-making skills.

Demonstrated commitment to working collaboratively as well as possessing the skills to lead, influence, and motivate others.

Ability to work in a fast-paced, expanding organization.

Physical Requirements :

While performing the duties of this job, this position is frequently required to do the following :

Stoop, kneel, crouch, crawl, reach, stand, walk, push, pull, lift, grasp, and be able to perceive the attributes of objects such as size, shape, temperature, and / or texture by touching with skin, particularly that of the fingertips.

Express and exchange ideas via spoken word during activities in which they must convey detail or important spoken instructions to others accurately, sometimes quickly and loudly.

Hear to perceive the nature of sounds with no less than 40db loss @ HZ, 1000 Hz, and 2000 Hz with or without correction; ability to perceive detailed information through oral communication and to make fine discriminations in sound.

Exert up to 50 pounds of force occasionally and to be able to lift, carry, push, pull or otherwise move objects.

Work requires a minimum standard of visual acuity with, or without, correction that will enable people in the row to complete administrative and clerical tasks and visually observe patients on the unit and in therapeutic activities.