Director of Operations

The Director of Operations is responsible and accountable for the Food and Nutrition Services Department within a Healthcare Facility. This includes Culinary, Retail Operations, Clinical Nutrition and Patient Services. The DO is responsible for creating and sustaining a culture of Hospitality and patient-centered care within the Healthcare Campus as it relates to the Food and Nutrition Services Department. This role leads initiatives to improve patient, employee and client satisfaction. .Key ResponsibilitiesPatient Centered Care (Patient SVS Manager and Clinical Team):Ensures Patient Safety - HACCP Plans and QA Checks are completed as directed.Patient Rounding - Daily interaction with patients and nursing. Documenting findings, communication and resolution of issuesTeam Member Training: Ensure Core Competency of Teams by completing educational sessions and annual reviews. Daily Spark is held and monthly Inservice is completed.Culinary Experience (Executive Chef and Culinary Team):Great Food Prepared and Served Daily, on all shifts. Execute the Food Philosophy of Culinour.Production Systems Engaged to provide Outstanding Food and Presentation.Retail and Catering (Retail Manager and Hospitality Team):Food is packaged with Care and accurate informationPOS is programed appropriatelyAll Guests are greeted with a smile and recognitionThe Locations are set up for the ease of guests and presents a sense of wellbeing.Staff Education (Leadership Team):Team is trained in Hospitality and Job specific competency.Team is accountable to job flows and accurate time punchesAll training is documented and development plans are in placeCreate a culture of Hospitality and team. NO JOB is harder or better than anyone else.Quality Compliance and Complaint Resolution (Leadership Team):Reports on Healthcare Facility QA projects and resultsMeets requirement demanded by CMS, The Joint Commission or Similar Organization, Local Health Department and State Department of HealthCommunity Engagement:Engages in Healthcare Facility Community Outreach programs include Teaching Kitchens and other Educational and promotional Activities.QualificationsEducation: Required: Associate degree in Nutrition, Culinary or Health Related Field. Serve Safe Certification or equivalent. Preferred: Bachelor's degree in nutrition/food science, Registered Dietitian, Certified Dietary Manager or Dietary Technician, Registered.Experience: 5 - 7 years in food service leadership roles. Healthcare experience in acute care, senior living or equivalent. Experience may be substitute for educational background.Reporting Structure: Regional Director of OperationsSkills:Excellent communication skills including public speaking and conflict resolution.Ability to communicate up and down the organization.Team Building - Internal Team DevelopmentProject Management and Follow UpAbility to lead cross-functional initiatives and drive cultural changeComputer Competency, data analysis and reporting proficiencyCore CompetenciesEmpathy, compassion and hospitalityStrategic thinking and adaptabilityAbility to have productive conversations with team membersCommitment to patient-centered careCulinour is a specialty company of Phoenix3 Collective, a Boston-based strategic growth partner that accelerates distributive and lifestyle service companies in healthcare, behavioral health, senior living, and corporate markets. Phoenix3 is a team of business builders, disruptors, entrepreneurs, and experienced operators, providing direction, resources, and capital from decades of successful leadership in these market spaces. More information about Culinour can be found at https://culinour.com/.