Director, Food and Dietitian Strategies

Director, Food and Dietician Strategies & Initiatives and Dietician Services

Fraser Health is the heart of health care for over two million people in 20 diverse communities from Burnaby to Fraser Canyon on the traditional, ancestral and unceded lands of the Coast Salish and Nlaka’pamux Nations and is home to 32 First Nations within the Fraser Salish region. Our hospital and community-based services are delivered by a team of 48,000+ staff, medical staff and volunteers dedicated to serving our patients, families and communities.

We are seeking a collaborative and strategic Director, Food and Dietician Strategies & Initiatives and Dietician Services to join the Food and Clinical Dietician Services leadership team. The Director will be accountable for leading all Food and Dietician Services relating to strategy, quality and provision of services across the Fraser Health region. This role will have a direct impact within the assigned hospitals and long-term care facilities through planning and coordinating all dietician services to serve our community.

Fraser Health values diversity in the work force and strives to maintain an environment of Respect, Caring & Trust. Fraser Health’s hiring practices aspire to ensure all individuals are treated in an inclusive, equitable, and culturally safe manner.

Supporting the Vision, Values, Purpose and Commitments of Fraser Health including service delivery that is centered around patients/clients/residents and families:

Reporting to the Executive Director, Food and Clinical Dietitian Services, the Director is accountable for leading all Food and Dietitian Services strategies and initiatives relating to the quality and provision of services across Fraser Health (FH). In addition, the Director is responsible leading, planning and coordinating all dietitian services within assigned hospitals and long-term care facilities.

The Director leads large-scale reviews of all food and dietitian practices, procedures and systems with the goal of improving service provision, performance, quality and efficiency, and of enhancing the care service and environment. The Director is accountable for the identification, development, implementation and evaluation of dietitian services within the context of provincial and federal regulations.

The Director provides leadership in the development of project charters and plans for any food and dietitian services strategies and initiatives. Consults with internal stakeholders to prioritize the strategies and initiatives, define project scope and lead the development and implementation of relevant policies, procedures, and guidelines. Provides direction, oversight and coordination of project resources and leads the integration of any quality improvement findings and recommendations.

Guides food and dietetic research as required and oversees the 5th year student placements and Masters for the UBC Dietetics Program.

1. Leads the development and implementation of food and dietitian services strategies and initiatives, such as adoption of best practices to better integrate and streamline services across FH to optimize quality, performance and service delivery.
2. Guides best practice in development of food and dietitian services strategies and initiatives, policies and procedures, and ensures services are aligned with the vison and strategic goals of FH.
3. Accountable for project management of specific strategies and initiatives from concept through to implementation and post-transition. Develops and manages project budgets within operational and resource constraints. Leads and manages multidisciplinary project teams including establishing priorities, overseeing work progress and monitoring progress to ensure deadlines and objectives are met.
4. Establishes a collaborative framework for internal and external stakeholders to participate and contribute to the development and implementation of required initiatives.
5. Works with the senior leadership and colleagues to create and utilize appropriate key performance indicators for dietitian services. Recommends and implements improvement strategies and initiatives that drive innovation and continuous improvement in of services with assigned service area. Ensures that appropriate quality and safety measures are in place, and are compatible with industry and provincial standards and accreditation bodies.
6. Collaborates with the senior leadership and colleagues to develop and inform strategic plans for food and dietitian services to ensure sustainable, long-term service models reflective of local/service area needs.
7. Fosters effective internal and external relationships to maintain support for project initiatives and activities. Ensures stakeholders are kept current of project status. Recommends and creates partnerships and opportunities for development of new projects as appropriate.
8. Establishes fiscal priorities and resource allocation for Food and Dietitian Services within assigned hospitals and long-term care facilities. Coordinates budget development and capital equipment requests. Tracks key performance targets. Identifies efficiencies and promotes optimal use of resources. Formulates recommendations on current and future service adjustments.
9. Responsible for the annual operating budgets for assigned hospitals and long term care facilities. Develops and implements adequate controls of approved budgets, including monitoring the budget, identifying variances, and taking corrective action in order to maintain a balanced budget. Develops and supports submission of briefing notes and SBARS to advocate for dietitian services funding increases where appropriate.
10. Recruits and manages assigned staff in accordance with professional standards and performance expectations. Provides leadership and direction to staff using effective management techniques (e.g., coaching, mentoring, skill and leadership development, performance and talent management). Develops a human resources plan that provides staff with opportunities for personal and professional growth and development.
11. Establishes and maintains relationships with relevant educational institutions to support the planning, implementation and evaluation of clinical teaching for various staff as well as the coordination of 5th year student placements for the UBC Dietetics Program.
12. Liaises with internal and external stakeholders to identify present and/or future food and dietitian services requirements. Responds to inquiries from community, shareholders, MoH and other health care organizations regarding project initiatives, planning and/or status.
13. Formulates and recommends annual goals and objectives; and ensures consistency with industry and provincial standards and accreditation bodies.
14. Leads others toward achievement of departmental goals through effective communication of the food and dietitian services priorities, coordination of resources, consistent policy implementation and promotion of collaboration and commitment.
15. Participates in establishing fiscal priorities and resource allocation for dietitian services. Coordinates budget development and capital equipment requests. Monitors expenditures within established budgets. Tracks key performance targets. Identifies efficiencies and promotes optimal use of resources. Contributes to making recommendations on current and future service adjustments.
16. Participates on various committees, teams and tasks groups. Represents FH on local, regional and/or provincial committees.
17. Carries out responsibilities in accordance with health and safety requirements. Immediately reports unsafe situations by notifying supervisor or other appropriate personnel.
18. Performs other related duties as assigned.

Master's degree in Business Administration or a related health care discipline, supplemented by ten (10) years' recent relevant experience in strategic and operational change and/or re-design initiatives encompassing the public, organizational network leaders, provincial representatives, physicians and staff; or an equivalent combination of experience, training and experience. Registration with the College of Dietitians of BC.

COMPETENCIES:

• Demonstrated ability to lead on a strategic level.
• Demonstrated knowledge and expertise in systems, processes and protocols with a focus on quality improvement.
• Demonstrated ability to facilitate change including the ability to develop and implement new/revised systems and processes.
• Experience and expertise in project management including change initiatives.
• Demonstrated ability to liaise and negotiate with network leaders, provincial representatives and a range of shareholders including the public and physicians.
• Experience and knowledge of management strategies and programs.
• Excellent written and verbal communication skills.
• Ability to operate related equipment.
• Physical ability to perform the duties of the position.