Description
To plan, organize and direct the administrative and operational activities of the Hospitals Food & Nutrition Services Department. Plan, direct and evaluate customer, patient and teaching service programs. Assure compliance with regulatory agency requirements. Plan, organize and evaluate objectives and long-range programs for departmental operations, consistent with Hospitals goals. Direct the preparation and monitoring of the departmental operating budget. Direct the development of goals and objectives, policies and procedures and new programs for the division. This Classification requires registration, certification or licensure with the appropriate agency as identified on the Primary Source Verification Matrix. The primary duty of employees in this classification is the management of a customarily recognized department or subdivision, including the supervision of three or more full-time equivalent employees every week. Direction is over a permanent status-continuing function, not a collection of employees assigned to complete a project. Management duties include interviewing, selecting and training of employees; setting and adjusting their rates of pay and hours of work; planning and directing their work; appraising their productivity and efficiency for the purpose of recommending promotions or other changes in their status; handling their complaints and grievances and disciplining them when necessary. Management responsibilities include the authority to hire, fire, or promote assigned employees or make recommendations that are given particular weight. Employees have impact on budgeting, controlling costs, planning, scheduling, and procedural change. Under FLSA, this is the exempt job classification for this title. Incumbents in this position must meet the full criteria for exempt status: salary level, salary basis, and duties tests.