1+ months

Director of Food Services/Dietary - (107043)

Universal Health Services
Greer, SC 29650
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TITLE: Director, Dietary Services

REPORTS TO: COO (and under supervision of the Registered Dietician Nutritionist )

STATUS: Exempt

SUPERVISES: Dietary managers, supervisors, Cooks, Dietary Aides

  • Provide quality care for patients, staff, and guests
  • Provide food and drink that is nutritious, palatable, attractive, and served in a safe, sanitary manner at appetizing temperatures to meet individual needs.
  • Provide the highest quality food possible at a cost consistent with the facilitys budget guidelines
  • Promote optimal nutritional status of each individual in accordance with personal preferences, written orders for nutrition care, physical, cultural, and religious needs.
  • Establish and administer standards for planning menus, preparing and serving food, and controlling food costs.
  • Periodically evaluate the work of the department for the purpose of quality assurance and performance improvement
  • Coordinate with the RDN to participate in the interdisciplinary care planning team to assure the nutritional needs of individuals are met
  • Promote as a department, and as individuals within the department, the corporate culture of Service Excellence at all times.
  • Develops and administers short and long range plans and programs consistent with departmental and organizational policies coordinating activities with upper management and other departments to assure ongoing, orderly, continuous improvement
  • Maintains up-to-date understanding of State, Federal, and Joint Commission standards as they apply to the Dietary Department and continuously monitors adherence to those standards.
  • Develops and conducts/coordinates hiring, on-boarding, work schedules and training for Dietary employees, monitors results, and reassesses training/corrective action needs, makes sure open scheduled shift positions are covered at all times by qualified employees or self
  • Develops patient menus under supervision of the RDN and supervises food preparation and service.
  • Coordinates with CFO on departmental annual budget and conducts and prepares annual inventory
  • Plans, supervises, and coordinates activities of the Dietary Services Department-

  • Purchases food, supplies and equipment for Dietary (and other departments as requested) -approves certain departmental purchases and submits breakdown to CFO

  • Tracks and reports staff, guest, and outpatient meal ticket use to the CFO

  • Sets up repairs, maintains and monitors all equipment, supplies, and machinery pertinent to safe and sanitary departmental operations

Job Requirements

Previous managerial experience in the food service industry, preferably in a hospital or other institutional setting. Certified Dietary Manager preferred. Serve-Safe Food Production Manager certification required. Working knowledge of basic nutritional principles and special dietary needs. Basic reading, writing, mathematical, and computer skills as they relate to budgeting, pricing, ordering, inventorying, billing, scheduling, and management of a food service operation. Good customer service and recovery skills. The ability to motivate and manage others. In the absence of the above qualifications, must demonstrate the ability to learn necessary skills and obtain certifications through the facility orientation, training, or other programs including outside learning.


Stove, standard oven, convection oven, pressure steamer, fryer, food carts, trash cans, char-grill, flat grill, slicer, food processor, mixer, knives, forks, spoons, spoodles, peelers, brushes, graters, strainers, openers, tongs, dish machine, food service wares, toaster, microwave, drink dispensing machines, coffee maker, coffee dispenser, janitorial supplies and equipment, food and food storage equipment, serving trays, gloves, computer, printer, freezer, refrigeration units, ice machines, in-line filters, steam table, and other equipment and supplies as required.


Ability to understand and communicate applicable standards and regulations (DHEC, JC, CMS, etc)

Reading, writing, math, and computer skills

Ability to climb, stoop, kneel, crouch, reach, walk, push, and move about in the work area and throughout the hospital to accomplish tasks, finger(pick or type), and grasp. Ability to express and exchange ideas via spoken word, conveying information to others in an audible, accurate, and on occasion, quick manner. Able to perceive the nature of sounds with not less than 40db loss @ 1000 hz and 2000 hz with or without correction; perceive detailed information through oral communication and to make fine discriminations in sound. Perform repetitive motions with wrists, hands, legs and fingers.

Work is primarily moderately physical in nature but requires occasional exertion of up to 50lbs of force and/or up to 25 lbs of force frequently, and/or a negligible amount of force constantly to move objects. Much standing and walking required.

Worker is not substantially exposed to adverse environmental conditions; conditions are typical of office settings, administrative work, and food service/kitchen work.

Posted: 2019-11-07 Expires: 2020-04-02

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Director of Food Services/Dietary - (107043)

Universal Health Services
Greer, SC 29650

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