Job Summary:

Plans, administers and directs all activities related to foodservice including financial accountability and compliance with standards established by CommonSpirit Health and regulatory agencies. Leads Food and Nutrition Services (FNS) departments for the assigned market. Establishes and maintains effective working relationships with other departments to provide a unified FNS service experience for patients, residents, visitors and employees. Has authority and responsibility for the daily management of the food services of assigned facilities, implementing training programs for the FNS staff, and assuring that established policies and procedures are maintained. 

• Responsible for overseeing management of all FNS services within the market. Plans, directs, coordinates and controls resources of the FNS Department to provide food service for customers, employees and patients. Prepares the budget and assists in the development of short-term and long-term financial and operational plans for the department. Supports the transition of new region facilities, as applicable. 
• Establishes and maintains regulatory compliance with FNS services, and policies and procedures to address safe practices for food handling, emergency food supplies, menu planning, purchasing and storage of food and supplies. 
• Manages department human resources to ensure effective employee orientation, training and development, supervision of work, employee performance, wage/benefit administration and compliance with established labor regulations and hospital or CommonSpirit Health human resources policies and procedures. 
• Monitors the performance of the department through assessment and analysis of customer/patient satisfaction systems, quality and nutritional assessments, inspections, and financial reports. Completes Quality Improvement (QI) assessment reports and corrective actions in collaboration with the hospital Quality department. Promptly addresses customer complaints, and conducts service recovery where possible. Conducts rounding with patients and staff. Maintains log of patient and staff feedback which is considered in continuous improvement. 
• Participates in hospital committees as indicated by the department policies and procedures, or delegates to appropriate managers as needed. ss 

Minimum:

Education and Experience:

• Minimum of three (3) years hospital, nutrition or foodservice management experience.
• Bachelor's degree in Nutrition, Dietetics or related field, or three (3) years of related job or industry experience in lieu of degree

Licensure and Certifications:

• Registered Dietitian or Certified Dietary Manager within 24 months
• ServSafe Food Protection Manager upon hire
• ServSafe Allergen (ServSafe Gen) within 60 days
• FHP:- within 30 days or state requirement
• FHP ANSI approved or ServSafe : AZ - Maricopa, Yavapai 

Located in the Phoenix, Ariz., suburb of Chandler, the Chandler Regional Medical Center is a 429-bed, not-for-profit hospital with more than 2,600 team members and almost 1,000 doctors on staff representing all major specialties. Chandler Regional joined the Dignity Health system in 1999, but has been part of the community for more than 50 years. The hospital includes a Level I Trauma Center, a Heart and Vascular Center, a Wound Healing Center, a Family Birth Center and many additional services. Dignity Health Chandler Regional, Mercy Gilbert, and Arizona General Hospital Mesa awarded $422,000 in grants to support five community projects led by 15 local organizations. Since 1991, Dignity Health's Community Health Improvement Grants program has provided $91 million to nearly 3,800 health projects, focusing on vulnerable and underserved populations.