Summary: The Director of Food and Nutrition Services directs and manages food and nutrition services on the ANTHC campus to include hospital patient services, clinical nutrition services, patient housing, retail operations, catering, traditional foods program and gardens, and food and beverage vendors. Responsible to develop strategy and business objectives that positively impact patient and customer outcomes through food and nutrition delivery services that meet regulatory standards and organization financial expectations. Responsibilities: Provides leadership and directs food service and clinical nutrition functions to ensure they are high quality to ensure they are high quality, meet regulatory requirements and are fiscally accountable. Aligns work, employee schedules, and labor targets to achieve best outcomes. Builds and develops leader team to establish positive work culture and deliver outcomes. Promotes teamwork inside/outside the department and collaborates with hospital/health system stakeholders to implement programs and processes that meet the needs of the organization. Ensures that the operations are well managed, employee performance is evaluated, and follows health system performance management guidelines. Provides leadership, direction, and guidance to assigned staff and contract staff as the manager. Develops goals and priorities in conjunction with employees, and assigns tasks and projects. Develops staff skills and training plans. Counsels, trains, and coaches. Carries out manager duties including corrective actions and conducing performance evaluations. Creates a service culture within the team. Ensures procedures and employee training are in place to provide maximum service quality, service, profitability, and productivity for patients and customers. Ensures the maintenance of all equipment and the physical environment within the food service areas. Evaluates food service and clinical nutrition operations performance using key metrics, customer feedback, employee rounding, and workflow observations to identify opportunities for improvement, service innovation, or design/equipment modifications. Develops and implements data-driven strategy aligned with organizational priorities and mission that provides value for the customers and organization over time. Plans, organizes, and prioritizes projects balancing successful execution of current operations with design and implementation needs of new programs or spaces. Evaluates technology use, outcomes, and new technology opportunities that could benefit operations/service. Integrates functions of the organization, departments, and area operations. Develops a culture of teamwork supporting the department and organization. Resolves conflicts productively and communicates for understanding. Interacts and develops relationships with key health system stakeholders to further the foodservices brand and actively promotes the services of the department. Maintains responsibility and accountability for effective fiscal management of the department including operating expenses, labor utilization, supply management, capital expenditures, and revenue maximization. Plans and develops budgets in alignment with organization priorities. Evaluates financial performance, identifies opportunities, and implements corrective actions as necessary. Develops staffing models that ensure adequate qualified and competent persons provide required services while balancing labor productivity and financial targets. Establishes purchasing, receiving, supply management, and timekeeping processes with team to ensure fiscal responsibility and accountability in addition to supporting the program foodservice needs. Performs other duties as assigned. Other information: KNOWLEDGE and SKILLS Knowledge of Alaskan culture and geography. Knowledge of food service and clinical nutrition program development. Knowledge of food safety concepts and techniques. Knowledge of customer service concepts and practices. Knowledge of program coordination and program tracking/documentation technique. Knowledge of applicable federal, state, hospital and regulatory committee rules and regulations. Knowledge of privacy laws and regulations. Skill in integrating food service and clinical nutrition program and functions to achieve quality and efficiency outcomes. Skill in food service financial oversight and development. Skill in communicating effectively through written correspondence, staff reports and public presentations. Skill in effectively managing and leading staff, developing, coaching the team, and delegating tasks and authority. Skill in assessing and prioritizing multiple tasks, projects and demands and provides situational leadership and decision-making. Skill in establishing and maintaining cooperative working relationships with other employees, stakeholders, and other partners. Skill in operating a personal computer utilizing a variety of software applications. MINIMUM EDUCATION QUALIFICATION Bachelor's degree in food management, nutrition, culinary, or related field. MINIMUM EXPERIENCE QUALIFICATION Non-supervisory - Seven (7) years of progressive foodservice experience. An equivalent combination of relevant education and/or training may be substituted for experience. AND Supervisory - Five (5) years involving employee supervision in a healthcare food services leadership role. MINIMUM CERTIFICATION QUALIFICATION Certified Dietry Manager and ServSafe Food Protection Manager certification or comparable to meet State of Alaska standards. Or, Food Protection Manager Certification must be obtained within 6 months if someone on the foodservice team is already certified and meets Alaska Food Protection Manager Standards. PREFERRED EDUCATION QUALIFICATION Master's degree in food management, nutrition, culinary, or related field. PREFERRED EXPERIENCE QUALIFICATION N/A PREFERRED CERTIFICATION QUALIFICATION N/A ADDITIONAL REQUIREMENTS Depending on the needs of the organization, some incumbents in this job class may be required to obtain additional certifications or training in one or more specialty areas.