Director, Food & Nutrition Services

University Hospital, Newark NJ•Newark, NJ

About The Position

The primary purpose of the Director of Food & Nutrition Services position is to plan, organize, direct, control and monitor all activities for Food & Nutrition Services including outsourced vending services. Ensures that continuous and consistent quality care/service is provided to meet financial and service excellence parameters. Is responsible for the administration of all policies and procedures, the daily operation of all services, and the performance management of staff.

Requirements

Bachelor's Degree in Food Services Management, Dietetics, or a related field.
Seven (7) years of professional experience related to food and nutrition services required, including at least three (3) years in a managerial capacity in a high volume healthcare setting.
Must demonstrate leadership expertise to oversee multi‐department and/or multi‐unit management.
Excellent communication skills with documented ability to effectively collaborate with managers and administration, influence/coordinate efforts of people and resources, and report accurate and timely data in support of the organization's objectives for continuous performance improvementin Food and Nutrition/Retail Services.
Equivalent experience, education and/or training may be substituted for the degree requirement.

Nice To Haves

Licensed Registered Dietitian preferred.

Responsibilities

Ensures patient‑centered processes by fostering a friendly, safe environment, collaborating with leadership, addressing patient needs/complaints promptly, monitoring satisfaction data, and modeling Service Excellence.
Plans, organizes, and directs high‑quality food service operations for patients, staff, faculty, students, and visitors.
Ensures patient nutritional needs are met through balanced menus, timely nutrition care, and education for inpatients and ambulatory patients of all ages.
Provides diverse retail meal services including the Garden Café, satellite carts, catering, Gift Shop offerings, and vending services.
Develops and manages operating and capital budgets, overseeing resource use, cost savings, revenue, annual goals, performance improvement, and automation.
Maintains sanitary, safe, efficient operations that comply with federal, state, local regulations, and Joint Commission standards.
Oversees staff selection, orientation, training, evaluation, competency assessment, and adherence to HR policies; plans staffing levels to meet productivity and financial goals.
Directs purchasing, policy review, educational partnerships, professional networking, compliance adherence, and other assigned duties to support departmental and organizational objectives