Director of Food and Nutrition

Hudson Regional Hospital•Bayonne, NJ

7d•Onsite

About The Position

As the Food & Nutrition Director, you will manage all aspects of the operational needs of the Food & Nutrition Department, including patient care, non-patient care (retail, cafeteria, dining, catering etc.), quality improvement, sanitation, infection control, and all hospital-related activities.

Requirements

Bachelor's degree required.
Minimum five years’ supervisory experience in hospital food and nutrition required.

Nice To Haves

Ability to analyze and interpret financial and other data
Excellent interpersonal skills
High customer service and quality demeanor
Ability to work under pressure and meet established criteria
Ability to apply a participative approach to leading staff, to coordinate and prioritize tasks, and to develop budgets with a complete understanding of facility needs and requirements
Experience in working with labor unions and contract compliance
Excellent stress management skills, administrative and organizational, and follow-through skills required
Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook
Health system or hospital background
Strong analytical and compliance-oriented mindset
Excellent documentation and organizational skills
Ability to work cross-functionally with multiple departments
High level of integrity, discretion, and attention to detail
Effective written and verbal communication skills

Responsibilities

Ensure compliance with food safety regulations, sanitation standards, infection control practices, and facility policies.
Actively communicate with administration and other hospital departments.
Ensure that appropriate nutritional care for patients is developed and carried through by ensuring new patient assessments, medical records charting, diet order auditing, and food intake monitoring take place.
Ensure that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.
Participate in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.
Supervise and may assist in preparation of all products and meals following planned menus and using the standard recipes.
Ensure that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.
Define, establish, and promote performance expectations so direct reports understand and demonstrate excellence through high quality and consistent performance.
Evaluate job performance of direct reports in accordance with policy and procedure and provide developmental guidance to staff for improved performance and growth.
Responsible for department’s expenses, financial data and statistics.
Develop and recommend department operating budget and ensure the department operates within budget.
Perform other duties as assigned.