Director Food & Nutrition Location Hartford, WI : Major Responsibilities: Directly accountable to establish and execute upon strategic plan and leading enterprise-wide operational strategies. Develops, communicates, and executes all strategic innovative planning initiatives. Directly accountable for the development of standardized work processes, including the utilization of best practices driving systemization. Oversees new projects including construction and remodeling. Directs and executes regulatory agency standards/ initiatives- oversight of the food management, food safety process and clinical nutrition practices. Ensures a continuous improvement mindset in relation to Advocate Aurora food management/safety audit process. Directs and executes retention and recruiting initiatives for both FNS team members and managers, assuring all retention strategies are implemented and documented Identifies and leads initiatives around the implementation of new products and services at sites. Leads the product compliance for patient and retail menu utilization across all sites operations from an inventory management and safety perspective. Establishes all efficiency targets for site operations and logistics. Accountable for Team Member and Customer satisfaction in regard to site operations. Performs human resources responsibilities for staff which include interviewing and selection of new employees, promotions, staff development, performance evaluations, compensation changes, resolution of employee concerns, corrective actions, terminations, and overall employee morale. Develops and recommends operating and capital budgets and controls expenditures within approved budget objectives. Responsible for understanding and adhering to the organization's Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations and laws applicable to the organization's business. Education Required: Bachelor's Degree in Dietetics, or Bachelor's Degree in Hospitality Management, or Bachelor's Degree in Business or related field. Experience Required: Typically requires 7 years of experience in food service a large or multi- hospital setting or multi-regional enterprise operations. Includes 3 years of management experience in healthcare management. Knowledge, Skills & Abilities Required: Solving complex problems using sophisticated analytical thought /judgement to identify innovative solutions. Advanced and expert level skills in food and nutrition programs, practices, hospitality, and customer service. Experience leading teams and complex projects with significant resource requirements, risk, and/or complexity. Ability in interpreting internal and external business challenges and recommends solutions/best practices to improve products, processes, and services. Excellent verbal and written communications skills. Ability to communicate difficult concepts, and negotiate with others to adopt a different point of view. Experience in leading and facilitating group meetings and projects. Strong interpersonal, organizational, and customer service skills- able to maintain a calm, professional demeanor under pressure exhibiting effective crisis management skills. Self-directed and independent in decision making. Ability to work independently and as part of a team. Effective oral and written communication skills, organizational abilities, priority management, and statistical analysis abilities. Ability to design and conduct educational programs and presentations. Physical Requirements and Working Conditions: This position requires travel, therefore, will be exposed to weather and road conditions. Operates all equipment necessary to perform the job. Exposed to a normal office environment. This indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.
