Food & Nutrition Services Director

• Develops, implements, evaluates, and revises the policies, procedures, and activities related to food and nutrition services in accordance with established organizational philosophy, policies and objectives for Emory University Hospital Midtown.
• Establishes and monitors the departmental budget.
• Directs purchasing, accounts payable, revenue and cash handling functions and ensures that the departments are in compliance with all regulatory requirements.
• Directs clinical nutrition activities and information systems.
• Oversees the integration of clinical nutrition and patient food services to ensure optimal nutritional outcomes.
• Directs the development, implementation, and quality monitoring of clinical nutrition services including patient education and nutrition assessment and screening in multiple facilities.
• Directs activities related to the provision of enteral and parenteral nutrition and establishes nutritional standards of care.
• Directs the clinical nutrition, food service, and transport of these services to satellite facilities.
• Directs a dietetic internship program in compliance with educational standards of the American Dietetic Association; maintains accreditation of the graduate program.
• Develops food systems and management experiences.

• A bachelor's degree in food and nutrition, dietetics, hotel/restaurant management or other related field.
• Ten years of experience in clinical nutrition and food services management, including five years in a managerial capacity in a high volume facility.
• Positions in this classification may require registration with the American Dietetic Association and licensure as a dietitian in the state of Georgia, or licensure eligible.
• Must maintain competency in pediatric, adult, and geriatric nutrition.
• Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire.

Emory Healthcare