Directs the overall operation and administration of Food & Nutrition Services with responsibility for $8M budget and 85 FTEs.  Key elements include communication, planning, staffing, fiscal management, and assuring regulatory compliance.  Coordinates the operation and workflow of Inpatient and Outpatient Clinical Nutrition, Patient Services and Room Service, Food Purchasing and Accounting, Food Production, Lake View Café, Fountain Café, Corner Gourmet, Physicians’ Lounge and Catering.  Ensures high quality, efficient and cost-effective services to patients, visitors, physicians and other departments.

Principle Accountabilities:                                                                                                         

Operations Management:                                                                                                         

Plans, organizes, and controls workflow of the department in order to accomplish all Food and Nutrition Services functions in a safe, efficient and accurate manner.                             

Formulates, implements, and monitors progress of goals and objectives for Food and Nutrition Services, consistent with the institution’s strategic and operating plans.

Directs menu planning, food/supplies purchasing, food preparation and delivery to meet established nutritional, cost and quality standards for routine and emergency situations.  

Ensures that Food and Nutrition Services and its environmental conditions are appropriate for food preparation and service and provides a safe environment in which employees are protected from physical, chemical, and biological hazards.

Develops and maintains policies and procedures which reflect current and generally acceptable standards of practice and assures that Food and Nutrition Services observes standards and regulations of all accrediting and regulatory agencies including JCAHO, OSHA, State of Missouri, and St. Louis County Health Codes.

Maintains accurate records to comply with same regulatory agencies.

Participates in and coordinates official inspections.

Recommends development or revision of St. Luke’s Food and Nutrition policies and procedures, as necessary.  

Planning and Goal Management:                                                                    

Develops Food and Nutrition Services plan and establishes goals and objectives that contribute to the overall system strategic plan with input from staff and administration.

Plans and organizes Food and Nutrition Services operations and workflow to assure optimal efficiency and effectiveness.

Establishes effective working relationships with the medical staff, Administration, and other Hospital departments.

Communicates and collaborates with others to enhance teamwork, resolves problems, and identifies opportunities to improve customer services.

Fiscal Management:

Organizes and finalizes department budget including capital and operations budget.

Coordinates and approves capital, operating, labor, and revenue, budgets, for Food and Nutrition Services.

Recommends charge assignment for clinical nutrition services, patient guest trays and retail pricing to ensure optimal revenue generation.

Monitors Food and Nutrition Services productivity, cost effectiveness and budget variances.

Implements controls or corrections

Assures that resources are used prudently and conservatively.

Prepares appropriate statistical reports and maintains records.

Leadership and Management                                                                                             

Remains current on management and Food and Nutrition services.

Meets with the Administrator and Physician Chair of Nutrition Peer Review to discuss Food and Nutrition issues.

Participates on Hospital committees and task forces.

Ensures department involvement and support of Hospital activity.

Conducts regular meetings to dispense information to appropriate persons.

Facilitates and promotes team-building, and decentralized decision-making.

Human Resources Management:                                                                                       

Directs human resource management in Food and Nutrition Services.                 

Approves hiring, transfer, promotion, discipline, and discharge.

Approves performance appraisals of personnel.

Advises manager and/or supervisors on human resource issues and reviews their actions and evaluations.

Interprets policies and procedures which provide guidance to department staff and management.

Develops staff requirements for optimal competitive compensation for job classifications.

Oversees the education/staff development programs within Food and Nutrition Services, including orientation and training/in-service program.

Supports effective teamwork within the department, the institution and Food and Nutrition Services.  

Quality and Management:                                                                                     

Assures quality services and patient care.

Develops, monitors, and maintains a systematic, comprehensive plan to evaluate food services, patient nutritional care and other service opportunities.

Serves as resource person for Food and Nutrition Services managers and supervisors.

Assists the managers and supervisors in defining their section’s quality improvement standards.

Oversees Food and Nutrition Services’ role in the hospital’s performance program.

Performs other work duties as assigned

BS or BA in Food, Nutrition or Food Service Management 

Registration with the Commission on Dietetic Registration and Licensure with the State of Missouri required.

Membership in the Academy of Nutrition and Dietetics preferred.

10 or more years’ experience in clinical nutrition and/or food service.

Five years supervisory experience required