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Director - Nutrition/Food Services
Application Deadline: 01/31/2020
Organization: UNC Healthcare - University of North Carolina at Chapel Hill
Location: Chapel Hill
Salary: 96K - 156K
UNC Health Care is a not-for-profit integrated health care system owned by the state of North Carolina and based in Chapel Hill. Originally established Nov. 1, 1998, by N.C.G.S. 116-37, UNC Health Care currently comprises UNC Hospitals and its provider network, the clinical programs of the UNC School of Medicine, and eleven affiliate hospitals and hospital systems across the state.
Directs and manages the Nutritional and Food Services program for a large, academic medical system.
Description of Job Responsibilities:
1.Leading People - Leads people toward meeting the organization's vision, mission, and goals. Provides an inclusive workplace that fosters the development of others, facilitates cooperation and teamwork, and supports constructive resolution of conflicts. Treats sensitive or confidential information appropriately. Works to improve and reinforce performance of others. Delegates assignments, clarifies expectations and holds others accountable for achieving results related to their area of responsibility. Encourages workforce engagement by building a commitment to excellence. Works collaboratively toward solutions that accomplish organizational objectives.
2.Leading Change - Initiates and manages the change process, taking steps to remove barriers or accelerate its pace. Communicates a compelling vision and need for change that generates excitement, enthusiasm, and commitment to the process. Clearly communicates the direction, required performance, and challenges of change to all involved parties. Identifies and enlists the support of key individuals and groups to move the change forward. Obtains and provides resources to implement change initiatives. Serves as a role model by demonstrating commitment to innovation and continuous improvement in organizational performance.
3. Results Driven - Exceeds departmental and organizational goals and customer expectations. Makes decisions that produce high-quality results by applying knowledge, analyzing problems, and calculating risks. Delivers high-quality services and is committed to continuous improvement. Understands the overall financial performance of the organization and applies financial concepts and practices to establish and maintain realistic budgets. Uses financial information to monitor overall financial status of operations.
Bachelor's degree in Food and Nutrition, Dietetics, Nutritional Sciences, Human Nutrition or related field. Ten (10) years of experience in hospital food services management or dietetics, including five (5) years at the Director or Assistant Director level or the equivalent combination of related education and experience.