NYU Langone Health is a fully integrated health system that consistently achieves the best patient outcomes through a rigorous focus on quality that has resulted in some of the lowest mortality rates in the nation. Vizient Inc. has ranked NYU Langone the No. 1 comprehensive academic medical center in the country for three years in a row, and U.S. News & World Report recently placed nine of its clinical specialties among the top five in the nation. NYU Langone offers a comprehensive range of medical services with one high standard of care across 6 inpatient locations, its Perlmutter Cancer Center, and over 320 outpatient locations in the New York area and Florida. With $14.2 billion in revenue this year, the system also includes two tuition-free medical schools, in Manhattan and on Long Island, and a vast research enterprise with over $1 billion in active awards from the National Institutes of Health.
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Position Summary:
We have an exciting opportunity to join our team as a Hospital Director, Food & Nutrition Ser.
In this role, the successful candidate directs and manages the Food and Nutritional Department services daily operations and activities on the Superblock(Tisch, Kimmel, Science, ACC, OCC), 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 departments 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 organizations 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 insures 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 Tisch/Kimmel 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.
- Responsible for oversight of all Food & Nutrition Services(FNS) operations, staff and programming at superblock locations.
- Responsible for working with FNS system leadership to develop, align and implement programming consistent with departmental and organizational goals.
- 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.
- Is 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 departments information system. Ensuring accuracy of the EMR (EPIC) / CBORD information interface for Tisch/Kimmel.
- 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 Bachelor’s Degree in Food and/or Nutrition or Culinary Arts.
6-8+ years’ progressive operations experience in in related areas, at the managerial level in a high volume setting.
National Restaurant Association Educational Foundation for ServSafe Protection Certification (obtained within 6 months of hire)
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 Health provides its staff with far more than just a place to work. Rather, we are an institution you can be proud of, an institution where you’ll feel good about devoting your time and your talents.
At NYU Langone Health, we are committed to supporting our workforce and their loved ones with a comprehensive benefits and wellness package. Our offerings provide a robust support system for any stage of life, whether it’s developing your career, starting a family, or saving for retirement. The support employees receive goes beyond a standard benefit offering, where employees have access to financial security benefits, a generous time-off program and employee resources groups for peer support. Additionally, all employees have access to our holistic employee wellness program, which focuses on seven key areas of well-being: physical, mental, nutritional, sleep, social, financial, and preventive care. The benefits and wellness package is designed to allow you to focus on what truly matters. Join us and experience the extensive resources and services designed to enhance your overall quality of life for you and your family.
NYU Langone Health is an equal opportunity employer and committed to inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration. We require applications to be completed online.
View Know Your Rights: Workplace discrimination is illegal.
NYU Langone Health provides a salary range to comply with the New York state Law on Salary Transparency in Job Advertisements. The salary range for the role is $152,240.27 – $177,723.00 Annually. Actual salaries depend on a variety of factors, including experience, specialty, education, and hospital need. The salary range or contractual rate listed does not include bonuses/incentive, differential pay or other forms of compensation or benefits.
To view the Pay Transparency Notice, please click here
Salaries shown on independent jobs related websites reflect market averages and do not represent information obtained directly from NYU Langone. We invite and encourage each candidate to discuss salary/hourly specifics during the application and hiring process.
In this role, the successful candidate directs and manages the Food and Nutritional Department services daily operations and activities on the Superblock(Tisch, Kimmel, Science, ACC, OCC), 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 departments 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 organizations 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 insures 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 Tisch/Kimmel 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.
- Responsible for oversight of all Food & Nutrition Services(FNS) operations, staff and programming at superblock locations.
- Responsible for working with FNS system leadership to develop, align and implement programming consistent with departmental and organizational goals.
- 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.
- Is 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 departments information system. Ensuring accuracy of the EMR (EPIC) / CBORD information interface for Tisch/Kimmel.
- 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 Bachelor’s Degree in Food and/or Nutrition or Culinary Arts.
6-8+ years’ progressive operations experience in in related areas, at the managerial level in a high volume setting.
National Restaurant Association Educational Foundation for ServSafe Protection Certification (obtained within 6 months of hire)
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 Health provides its staff with far more than just a place to work. Rather, we are an institution you can be proud of, an institution where you’ll feel good about devoting your time and your talents.
At NYU Langone Health, we are committed to supporting our workforce and their loved ones with a comprehensive benefits and wellness package. Our offerings provide a robust support system for any stage of life, whether it’s developing your career, starting a family, or saving for retirement. The support employees receive goes beyond a standard benefit offering, where employees have access to financial security benefits, a generous time-off program and employee resources groups for peer support. Additionally, all employees have access to our holistic employee wellness program, which focuses on seven key areas of well-being: physical, mental, nutritional, sleep, social, financial, and preventive care. The benefits and wellness package is designed to allow you to focus on what truly matters. Join us and experience the extensive resources and services designed to enhance your overall quality of life for you and your family.
NYU Langone Health is an equal opportunity employer and committed to inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration. We require applications to be completed online.
View Know Your Rights: Workplace discrimination is illegal.
NYU Langone Health provides a salary range to comply with the New York state Law on Salary Transparency in Job Advertisements. The salary range for the role is $152,240.27 – $177,723.00 Annually. Actual salaries depend on a variety of factors, including experience, specialty, education, and hospital need. The salary range or contractual rate listed does not include bonuses/incentive, differential pay or other forms of compensation or benefits.
To view the Pay Transparency Notice, please click here
Salaries shown on independent jobs related websites reflect market averages and do not represent information obtained directly from NYU Langone. We invite and encourage each candidate to discuss salary/hourly specifics during the application and hiring process.
