Director of Food & Nutrition Services - NYU Langone Orthopedic Hospital *F/T 35 hrs per week, Monday - Friday 9:00AM - 5:00PM*

We have an exciting opportunity to join our team as a Director of Food & Nutrition Services.

In this role, the successful candidate directs and manages the Food and Nutritional Department services daily operations and activities, providing a consistently high-quality service and sanitary environment throughout the hospital while ensuring that State, Local, Federal and Joint Commission regulations and standards of performance are met.

Responsible for the overall management of the department's daily operations to achieve established quality improvement, fiscal, productivity and patient satisfaction goals.

Responsible for staff performance and the accomplishment of departmental responsibilities in accord with corporate, hospital, department and safety policies and procedures to meet both hospital and regulatory requirements.

Responsible for providing high-quality service to, and acting as liaison with, patients and their representatives, physicians and employees.

Oversees patient meal assembly and service as well as all aspects of cash operations including cafeteria, catering, vending, cart service, customer service programs and departmental sanitation.

Job Responsibilities :

• Demonstrates knowledge of the organization’s service standards and incorporates them into the performance of duties.
• Has thorough knowledge of codes relevant to Food Service including HACCP and TJC standards, as well as departmental Policies and Procedures, assuring compliance within the department.
• Assures appropriate staffing with skilled Nutrition professionals and ensures they are compliant with policies and procedures throughout the department.
• Monitors, and maintains Customer Service and Quality Improvement Programs.
• Eliminates waste, assures portion and product control, and adherence to budget relevant to services.
• Assures staff training and in-service programs, including completion of the initial job training, and assuring that each employee has their annual health assessment performed, as well as their annual performance evaluations completed.
• Provides trainings for staff as to use and maintenance of equipment, proper use and maintenance of work space and service and presentation of food.
• Oversees maintenance of clean and sanitary work areas.
• Stays abreast of current trends, codes, and changing standards in food service. Assures that LOH provides state of the art Nutrition Care.

Assures his / her own ongoing training.

• Maintains open communication with the Senior Director of Food Service and other members of the Food Service Management team, and other members of the Healthcare team.
• Works closely with Human Resources.
• Prepares, reviews, and / or monitors accounting and financial reports to maintain accurate cash / charge handling protocols and participates in the auditing process of such.
• Establishes / Maintains the appropriate par levels for food / non-food supplies to ensure operational efficiency and eliminate waste in retail food venues.
• Responsible for directing the selection, orientation, training, and performance evaluations of the staff to access competency and to provide the opportunity for personal / professional development with a hospitality focus.
• Maintains a sanitary, safe and efficient operation in accordance with The Joint Commission and all Federal, State, and Local Regulations.
• Maintain department’s information system. Ensuring accuracy of the EMR (EPIC) / CBORD information interface for LOH.
• Design, direct and implement quality service performance improvement process related to Clinical Nutrition Services, Patient Safety, and Service Improvement goals.
• Participates in the development and management of the operating and capital budgets through appropriate review and supervision of resource utilization inclusive of the development and implementation of cost savings, revenue generation strategies to meet departmental / organizational goals.

Minimum Qualifications :

To qualify you must have a Bachelors Degree in Food & Nutrition and / or Culinary Arts. 6-8 years experience in related areas of Food Service Management, ServSafe Protection Certification.

Preferred Qualifications :

Masters Degree in Food & Nutrition and / or Registered Dietitian. 10 years expansive experience in related areas of Food Service Management.

Qualified candidates must be able to effectively communicate with all levels of the organization.

NYU Langone Orthopedic Hospital at NYU Langone Health is an equal opportunity and affirmative action employer committed to diversity and inclusion in all aspects of recruiting and employment.