What You'll Be Doing
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.
Essential Duties & Responsibilities
• Ensure compliance with food safety regulations, sanitation standards, infection control practices, and
facility policies
• Actively communicates with administration and other hospital departments
• Ensures 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.
• Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe
manner
• Participates in the development, planning, scheduling, conducting, and monitoring of in-service training
programs, on-the-job training, and orientation programs for departmental staff.
• Supervises and may assist in preparation of all products and meals following planned menus and using
the standard recipes.
• Ensures 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.
• Defines, establishes and promotes performance expectations so direct reports understand and
demonstrate excellence through high quality and consistent performance.
• Evaluates 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
• Performs other duties as assigned.
Shift: Monday-Friday, weekends based on operational needs
Location: Onsite: Bayonne and Hoboken
What We're Looking For
Required:
• Bachelor's degree required.
• Minimum five years' supervisory experience in hospital food and nutrition required.
Preferred:
• 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
Skills & Competencies
• 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
Working Conditions
• Hospital or health system food service
• May require periodic on-site audits, meetings, or training sessions
What We Offer
• Competitive compensation based on experience and qualifications: When determining the
compensation, several factors may be considered including, years of relevant experience, credentials,
union contracts, education, and internal equity.
• Medical, dental, and vision insurance
• 401k Retirement Plan
• Generous paid time off
• Paid Holidays
• Tuition Reimbursement
• Advancement and career development opportunities
Influenza Vaccinations is a requirement for employment at Hudson Regional Health. If you are not currently
vaccinated, you will be required to receive the vaccination annually and prior to hire date if you are offered
employment unless you request and receive an approved medical exemption from Hudson Regional Health
