Description:
How have you impacted someoneâs life today? At Hackensack Meridian Health our teams are focused on changing the lives of our patients by providing the highest level of care each and every day.
The Director of Nutrition and Food Management plans, organizes, directs and controls all activities of the Department of Nutrition and Food Management (NFM) in accordance with professional standards. This position oversees a team of 250 team members and is responsible for 5 food service retails outlets on campus.
Responsibilties:
A day in the life of a Director, Nutrition & Food Management at Hackensack Meridian Health includes:
- Directs and plans the overall operation and activities of the Nutrition and Food Management services including food service for patients, visitors and employees and food service retail operations.
- Responsible for about $20 million dollar budget.
- Oversees Clinical Nutrition services involved in the nutritional care of patients. Ensures standards of nutrition care for patients in adherence to clinical policies and procedures.
- Ensures quality of food production and service, sanitation, safety, maintenance of equipment and security to meet federal, state, local and accreditation standards, consistent with our organization values which require excellence and responsible use of resources.
- Identifies, plans, and implements new and creative menu items, in collaboration with culinary and clinical staff (where appropriate).
- Identifies new products and systems to continuously improve and /or expand retail operations, profits, and customer satisfaction in collaboration with supervisors.
- Develops and administers written policies and procedures for all activities of the department, thereby ensuring that overall coordination and integration of therapeutic and administrative aspects of the dietetic services are maintained.
- Seeks out sources for fresh food; ensures a monitoring system is in place for product freshness.
- Evaluates cost effectiveness of food purchasing and preparation methods, equipment usage, and staffing patterns in order to provide the best possible quality of food for patients, employees and visitors of the Medical Center within the approved budget.
- Handles review of continuous quality improvement objectives, trends, and corrective action.
- Ensures quality control tasting of all food products.
- Coordinates meal service for catering, daycare, and retail operations.
- Keeps current with local competition; adjusting menu periodically to remain competitive in marketplace.
- Recruits and selects staff through Human Resources process.
- Communicates additions or changes to assignments as they arise.
- Involved with Department of Health, N.J. Hospital Association, University and/or College Advisory Committees, American Dietetic Association, AHF and other appropriate associations to ensure that Hackensack University Medical Center is at the forefront of current food and nutrition thought.
- Lifts a minimum of 30 lbs., pushes and pulls a minimum of 75 lbs. and stands a minimum of 6 hours a day.
- Adheres to the standards identified in the Medical Center’s Organizational and Managerial Competencies.
- Performs any and all other functions as assigned by the VP, Hospitality Services
Qualifications:
- Bachelorâs degree in nutrition or food service administration, business administration or hospitality from an accredited institution
- Minimum of 10 years management experience running a large food services retail operation
- Master’s degree is preferred
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