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Nutrition Director
| Company | Intermountain Healthcare |
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| Location | Provo, UT, USA |
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| Salary | $37.98 – $58.61 |
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| Type | Full-Time |
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| Degrees | |
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| Experience Level | Mid Level, Senior |
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Requirements
- Food Handler Permit (as required by State) or ServSafe certification is required by first day of work. ServSafe certification obtained within 90 days of hire date if not current.
- A minimum of (3) Three years of experience as a Manager in Food and Nutrition services
- A demonstrated understanding of the key functions needed to manage a Hospital Nutrition Services Department
- Demonstrated track record of driving operational performance improvement and achieving measurable results
- Ability to lead through complex challenges and balance competing priorities
- Proven ability to make decisions in line with Intermountain’s Mission and strategic direction of Nutrition Services
- Proven ability to lead departmental operations and provide sound people leadership and management skills including leading through others
- Demonstrated effective business and financial skills in the food service industry
- Demonstrated highly effective verbal, written, interpersonal, and communication skills
- Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems.
Responsibilities
- Implements established best practices to deliver exceptional care and service at the appropriate cost.
- Provides value-based leadership to establish high functioning teams and operations in an accountable environment.
- Facilitates all human resources functions including leading through others hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
- Manages employees to ensure that food safety standards and regulatory guidelines are met.
- Monitors quality and satisfaction scores. In conjunction with the System-level Directors, develops and implements plans to achieve desired outcomes.
- Establishes financial objectives by assisting in budget planning, forecasting, revenue, and measuring productivity while maintaining a viable financial status.
- Represents Nutrition Services in interdisciplinary teams, committees, and meetings at a facility level.
- Serves as a resource for other managers in mentoring and training.
Preferred Qualifications
- Bachelor’s or associate degree in food services, Nutrition, or Business, or related field
- Certified Dietary Manager Certification
