Director Of Patient Services

Requisition #: 325223
Location: Johns Hopkins Hospital, Baltimore, MD 21201
Category: Leadership
Work Shift: Day Shift
Work Week: Full Time (40 hours)
Weekend Work Required: No
Date Posted: Jan. 22, 2021

The Director of Patient Services is responsible for providing patient services expertise and successful patient services leadership for Food and Culinary Services for the Johns Hopkins Health System. Responsible for planning, organization and follow-up skills, with the ability to prioritize and manage multiple projects with sensitive deadlines and changing environments. The patient services director will ensure adherence to all JCAHO standards and operational excellence for the Johns Hopkins Health System. The patient services director will lead, coach and develop teams of skilled managers to achieve guest satisfaction while maintaining effective patient satisfaction with consistent execution. The patient services director will be responsible for menu development; testing and standardization of recipes and training of food service teams on related patient programs. The patient services director will have close interaction with other members of the JHHS Food and Culinary Services leadership team, procurement, and preferred vendor representatives.

Specific Duties And Responsibilities:
1. Provides overall direction for patient menu in terms of the nutritional perspective keeping cost, quality and innovation in mind.

2. Lead Food and Patient Services Standards Committee to ensure all ingredients and recipes are evaluated and approved for use within JHHS facilities. Recipes are managed via the CBORD database to ensure completeness, accuracy and consistency. Provide leadership to the ongoing monitoring compliance and execution of service standards across a regional portfolio.

3. Responsible for leading each project through a patient services scope document that details the complete deliverables of the project including a detailed timeline. Ensures that all development projects are delivered within budget and associated schedule.

4. Responsible for leveraging strategic external relationships with vendors, professional organizations and other partners to ensure open communications and improved outcomes for patient services programs.

5. Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, trayline diagrams, plating specifications and associated flow diagrams. Also responsible for creating patient services workshops and presentations.

6. Responsible for quality, financial and safety related performance metrics. Uses data sets for statistical analysis in a complete and accurate manner allowing identification of performance outliers.

7. Provides direction for regulatory compliance of patient services areas and ensures that menus, service methods, portions and service meet federal state and districts standards

8. Acts as a preceptor to the students in dietetics education programs and other education programs as identified.

9. Collaborate with Clinical Nutrition Leaders and the Employee Wellness Steering Committee to improve the health, wellness and sustainability offerings and to implement organizational goals. Ensures that all kitchens provide nutritious, safe eye-appealing and properly flavored foods.

10. Provide coaching and guidance to improve the skill set of patient services staff, and provide the appropriate tool set to perform their jobs.

11. Provide support to Food and Culinary Services Initiatives across the Johns Hopkins Health System including conversion to self-operation, program implementation and physical renovations. Will require travel to and from facilities in Maryland, Florida and the District of Columbia and be present in those facilities as scheduled.

12. Responsible for the development of local patient services team members and ensuring effective working relationships across various stakeholder groups and within affiliates.

Professional Licensures/Certifications

1. Must have RD License
2. Must have active Serv-Safe manager certification

Preferred Education Requirement

1. B.S. Degree in Dietetics with completion of a related Master's degree preferred. Current Registered Dietitian license required.

Preferred Years of Experience and/or Skills

1. Minimum of seven to ten years of progressive patient services management experience, depending upon formal degree or training.
2. Must have experience in high volume, multi-site, complex foodservice operations.
3. Comprehensive knowledge of healthcare foodservice trends with a focus on quality, production, sanitation and food cost controls.
4. Strong supervisory, leadership, hands-on management and coaching skills
5. Ability to communicate on various levels to include senior management, departmental, customer and associate levels
6. Demonstrated financial, budgetary, and food control experience

Johns Hopkins Health System and its affiliates are drug-free workplace employers.

Johns Hopkins Health System and its affiliates are an Equal Opportunity / Affirmative Action employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.