Senior Director Food Services

General Summary

Serves as a system leader for operations, planning, and strategy of Food Services.

Duties and Responsibilities

Essential Functions:

• Perform weekly leader expectations, to include but not limited to operational rounding, budget review, and huddles.
• Perform monthly leader expectations, to include but not limited to service area meetings to discuss operation status updates, review annual planning goals, review of financial reports and review service area newsletter.
• Perform quarterly expectations, to include but not limited to, meet with Operations Leadership Group to discuss strategic planning and goals of service area, update senior leadership on annual goal progress related to blue book and strategic plan support, complete quarterly reviews with service area leaders and meet with entity specific executives with service area leaders.
• Perform annual expectations, to include but not limited to, shared system goals with regional and local leaders, share regional and local goals with senior leadership to ensure alignment with system goals, lead/support annual budget process with regional/local leaders and then present to entity specific executives, and perform on time performance reviews and manage personal goals in alignment with entire specific executives.
• Planning and execution of strategic initiatives and goals specific to special product lines and/or services, as appropriate.
• Project management and/or oversight at the local, regional and system level.
• Coordinate and facilitate marketing activities, and community forums, as appropriate.
• Coordinate and facilitate integration activities between departments, entities, service lines, med group, and support services as appropriate.

Common Expectations:

• Establishes policy and plans and directs the activities of the Food Services Departments for the System for patients, employees and visitors to ensure delivery of quality food services.
• Develops and implements policies, procedures and methods for food production, in consultation with administrative staff, to achieve high quality cost-effective meals.
• Oversees the dietary planning and planning of daily menus including regular and therapeutic diets.
• Ensures delivery of quality food services to all patients, visitors and employees of the System.
• Oversees the procurement of foods and supplies from vendors and suppliers.
• Oversees the storage and preparation of patients', employees' and visitors' food.
• Develops staff to exhibit Caring Behaviors and the attention to delivery of the best customer experience to patients, visitors and employee customers.
• Works with system leadership to meet regulatory and accreditation requirements related to dietary services to patients and other customers engaging with entity-based food services.
• Works with system teams to provide attention to sustainability and wellness oriented menus with attention to patient experience and stewardship.
• Ensures that food preparation areas are maintained in accordance with System policies and sanitation standards.
• Directs the preparation and maintenance of department/service line/entity reports. Prepares periodic reports for top management, as required.
• Advises and assists in planning food services for events being held throughout the System.
• Participates in committee meetings as required. Attends and serves on professional/civic service organizations as System representative.
• Recommends sufficient space and other resources required by the department/service line/entity.

Qualifications

Minimum Education:

• Bachelors Degree Required

Work Experience:

• 8 years relevant food service leadership required.
• Experience in food service administration in a complex organization including cafeteria services required.

Driver's License Statement:

Must possess a valid driver's license in the current state of residence. Driving record must meet requirements established by WellSpan Risk Management.