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 Responsibilities

Patient Centered Care (Patient SVS Manager and Clinical Team):

1. Ensures Patient Safety – HACCP Plans and QA Checks are completed as directed.
2. Patient Rounding – Daily interaction with patients and nursing. Documenting findings, communication and resolution of issues
3. Team Member...