Director, Food & Nutrition Services

Salary Range
The expected base rate for this Glens Falls, New York, United States-based position is $85,000 to $125,000. (Exact rate is determined on a case-by-case basis commensurate with experience level, as well as education and certifications pertaining to each position which may be above the listed job requirements.)

The Impact You Can Make 

The Director of Food and Nutrition Services and the Diabetes and Nutrition Center is responsible for the direction and leadership of operational, financial, programmatic and personnel activities for Food and Nutrition Services and the Diabetes and Nutrition Center. This includes establishing, meeting and continuously monitoring the goals and objectives while maintaining alignment with the strategic goals and objectives for Glens Falls Hospital. The Director works closely with a variety of stakeholders, coordinating the activities of Food and Nutrition Services across the organization. Incorporates GFH’s vision, missions and values in goals and programs within the Food and Nutrition Services and the Diabetes and Nutrition Center.

How You Will Fulfill Your Potential (Responsibilities)

• Interprets impact of broad scope organizational change for staff and develops change strategies for successful implementation.

• Develops and manages operational initiatives with measurable outcomes.

• Prepares and delivers reports to operational leadership outlining progress toward meeting annual goals and objectives, to include performance related to finance, clinical activity, quality, safety, marketing, and human resources.

• Establish annual financial goals and actively apply benchmarking to high performing systems in similar areas of expertise to set annual targets.

• Creates business plan(s), justifying variances and analyzing cost benefit of program. Establishes an annual operating and capital budget, demonstrating fiscal responsibility through meeting budget targets.

• Directs and provides guidance to managers to effectively allocate resources and FTE’s based on patient volume, space availability, budget constraints, program priorities, goals and objectives.

• Continually assesses all services, engaging staff and other stakeholders to identify problems, utilizes data to analyze and propose innovative approaches for solutions.

• Develop and implement innovative systems/processes that improve staff and patient quality and safety.

• Continually assess and keep informed of new products and trends introduced as appropriate.  Monitor customer and patient acceptance of quality and service. Oversee menu development and improvement.

• Develops and implements clinical outcome measures for quality improvement, cost and complication reduction, and the implementation of evidence-based care.

• Lead and enforce food safety, sanitation, infection control and equipment maintenance programs in compliance with regulatory agencies (E.g., DNV, FDAA, NYS health department).

• Collaborate with clinical, production and operational departments to integrate food and nutrition services into the continuum of patient care.

Education/Accredited Programs

• Minimum: Bachelor’s Degree from an accredited institution in a relevant subject area such as Nutrition, Dietetics, or Nutrition Education; master’s preferred.

• Minimum: Five (5) years relevant experience in a healthcare or clinical food service setting.

• Preferred: Prior management experience, food industry experience, clinical experience in a hospital setting.

• Strong understanding of clinical nutrition services, therapeutic diets, patient meal delivery systems and healthcare food service trends.

Licenses/Certifications/Registrations

• Candidate will become ServSafe certified within 3 months of employment.

• Preferred: Registered Dietitian by the Commission of Dietetic Registration, Certified Dietary Manager (CDM®), Certified Food Protection Professional (CFPP®)

Skills/Abilities

• Excellent communication and interpersonal skills, including the ability to negotiate and resolve conflicts and build teams.

• Demonstrated creativity and flexibility.

• Ability to operate in high-pressure situations.

• Excellent organizational skills.

• Demonstrated innovative approach to problem resolution.

• Effective analytical ability in order to develop and analyze options, recommend solutions to and solve complex problems and issues.

• Knowledge of principles and techniques used in negotiation as applied to service contracts and equipment purchasing.

• Effective organizational, planning and project management abilities.

• Experience in financial and programmatic presentations.

• Ability to demonstrate a commitment to quality and excellence.