Newport News, Virginia Hiring Range $81,000.00 - $111,375.00/Annual Actual pay is determined based on job-related factors such as relevant experience, education, credentials, skills, internal equity, and business needs. Overview The Director has a primary focus on quality and regulatory compliance for Food, Nutrition and Environmental Services operations across the health system. Responsible for auditing and ensuring compliance with related regulatory standards.
Provides technical and nutrition expertise along with developing and implementing training, competency, and compliance programs. Works collaboratively with facility leaders, external parties, and other stakeholders to ensure integration, continual improvement, and commitment to health system quality goals. As part of a matrixed leadership organization, this role has oversight of Food, Nutrition and EVS policy and process standardization and compliance.
Supports professional development and onsite training. Collaborates with system-wide FNS and EVS leaders to identify and implement opportunities for cost savings and efficiency improvements. Develops and implements strategic plans for the efficient and effective use of resources.
Lead and provide EVS and Nutrition subject matter expertise with an emphasis on developing existing and future talent, mentoring, inspiring performance, and enabling on-site leaders and the nutrition team to succeed. Perform in-depth reviews related to standardization, regulatory compliance, quality, and risk to establish on-going plans, goals, and objectives to correct deficiencies, close gaps, oversee continual process improvement and high reliability.
Identify and implement relevant best practices and ensure that programs are comprehensive, progressive, integrated, collaborative, coordinated, flexible, and professional. Lead the development, maintenance, standardization, efficiency, and systemization of policies, procedures, and programs provided by Food, Nutrition and Environmental services. Identify ways to reduce waste, decrease increase throughput, and improve the patient experience and infection prevention efforts.
Collaborate with FNS system team in the development and updates of patient and resident menus to ensure diet restriction and allergy compliance. Maintain annual updates for diet manual and periodic updates to EMR allergy database. Provide operations support for Food Service and Clinical Nutrition operations as needed to sustain quality patient care.
Integrate environmental services with internal and external departments to ensure services meet the needs of Acute and Lifelong Health (LLH) Divisions. Routinely partner with internal stakeholders. Drive innovation, service strategies, effective cost control, and continuous improvement.
Anticipate, evaluate and implement projects for assigned areas as approved, including development of system purchases, cost analysis, and oversight alignment with strategic and operational goals to maintain effective operations and sustainment Provide quality/regulatory compliance audits for all acute care and LLH facility kitchens based on regulatory standards for DNV, CMS, DSS, state and local authorities. Provide detailed reports to leadership with recommendations for corrective action.
Act as support to assist with Action Plans addressing issues or challenges impacting patient/resident meal service. Assist with clinical staff development as needed to improve clinical knowledge and compliance. Ensure program meets all regulatory compliance related to scope of responsibilities.
Partner with key stakeholders to ensure guidelines and standards for infection prevention and regulated medical and pharmaceutical waste are met. Participate in professional activities, in-service programs, and committee assignments to enhance personal, professional and institutional advancement focused on providing high quality care Qualifications Education Bachelors Degree, in healthcare, nutrition, or related field (Required) Masters Degree, in healthcare, nutrition or related field (Preferred) Experience 5-6 years Food & Nutrition Services (FNS) or Environmental Services (EVS) Operations experience (Required) 5-6 years Progressive leadership experience at manager level or above (Required) Skills and Abilities Knowledge of nutrition services and environmental services in a healthcare setting Knowledge of applicable regulations, guidelines, and standards Demonstrated leadership on projects providing subject matter expertise and technical directions to others Competent in the electronic medical record applications and functionality for Food, Nutrition and Environmental Services interfaces for acute care and lifelong health Proficient in MS Office Suite – Word, Excel, Power Point Licenses and Certifications Registered Dietician (RD) - Commission on Dietetic Registration (CDR) (Preferred) Food Protection Manager - VA State - ANSI approved Food Protection Manager Certification - VA State within 180 Days(Required) and Allergen Awareness Certification - VA State - ANSI-approved Allergen Awareness certificate program within 180 Days(Required) and Certified Health Care Environmental Services Professional (CHESP) - American Hospital Association (AHA) within 3 Years(Preferred) To learn more about being a team member with Riverside Health System visit us at https://www.riversideonline.com/careers .