Director, Food & Nutrition Services

Overview

About the Role

The primary purpose of the Director of Food & Nutrition Services position is to plan, organize, direct, control and monitor all activities for Food & Nutrition Services including outsourced vending services.Ensures that continuous and consistent quality care/service is provided to meet financial and service excellence parameters.Is responsible for the administration of all policies and procedures, the daily operation of all services, and the performance management of staff.

Responsibilities

What You’ll Do

• Ensures patient‑centered processes by fostering a friendly, safe environment, collaborating with leadership, addressing patient needs/complaints promptly, monitoring satisfaction data, and modeling Service Excellence.
• Plans, organizes, and directs high‑quality food service operations for patients, staff, faculty, students, and visitors.
• Ensures patient nutritional needs are met through balanced menus, timely nutrition care, and education for inpatients and ambulatory patients of all ages.
• Provides diverse retail meal services including the Garden Café, satellite carts, catering, Gift Shop offerings, and vending services.
• Develops and manages operating and capital budgets, overseeing resource use, cost savings, revenue, annual goals, performance improvement, and automation.
• Maintains sanitary, safe, efficient operations that comply with federal, state, local regulations, and Joint Commission standards.
• Oversees staff selection, orientation, training, evaluation, competency assessment, and adherence to HR policies; plans staffing levels to meet productivity and financial goals.
• Directs purchasing, policy review, educational partnerships, professional networking, compliance adherence, and other assigned duties to support departmental and organizational objectives

Qualifications

What You’ll Bring

• Bachelor's Degree in Food Services Management, Dietetics, or a related field.
• Seven (7) years of professional experience related to food and nutrition services required, including at least three (3) years in a managerial capacity in a high volume healthcare setting.
• Licensed Registered Dietitian preferred.
• Must demonstrate leadership expertise to oversee multi‐department and/or multi‐unit management.
• Excellent communication skills with documented ability to effectively collaborate with managers and administration, influence/coordinate efforts of people and resources, and report accurate and timely data in support of the organization's objectives for continuous performance improvementin Food and Nutrition/Retail Services.Equivalent experience, education and/or training may be substituted for the degree requirement.

What We Offer

• Vacation Accrued Time
• Medical & Prescription Drug Coverage
• Dental & Vision Insurance
• Health Savings Account (HSA) & Flexible Spending Account (FSA
• Short- & Long-Term Disability Insurance
• Pension Plan
• Pet Insurance
• Employee Assistance Program (EAP)
• Professional Development

Compensation (NJ Job Transparency Law)

In compliance with New Jersey’s Pay Transparency Act, the salary range for this position is $123,080.00 - $199,963.00.

University Hospital considers multiple factors when determining compensation, including (but not limited to) the scope and responsibilities of the position, the candidate’s relevant work experience, education and training, key skills, internal equity, market data, and organizational needs.

About Us

University Hospital is one of the nation’s leading academic medical centers. As the principal teaching affiliate of Rutgers New Jersey Medical School and the only state-certified Level 1 Trauma Center in Northern New Jersey, University Hospital is training the next generation of physicians and advancing science to discovery while taking exceptional care of patients, regardless of their financial situation.

Apply Today

We encourage candidates from all backgrounds to apply. If you want to grow your career in healthcare while serving a vibrant community, we’d love to meet you.

What You’ll Do - Ensures patient‑centered processes by fostering a friendly, safe environment, collaborating with leadership, addressing patient needs/complaints promptly, monitoring satisfaction data, and modeling Service Excellence. - Plans, organizes, and directs high‑quality food service operations for patients, staff, faculty, students, and visitors. - Ensures patient nutritional needs are met through balanced menus, timely nutrition care, and education for inpatients and ambulatory patients of all ages. - Provides diverse retail meal services including the Garden Café, satellite carts, catering, Gift Shop offerings, and vending services. - Develops and manages operating and capital budgets, overseeing resource use, cost savings, revenue, annual goals, performance improvement, and automation. - Maintains sanitary, safe, efficient operations that comply with federal, state, local regulations, and Joint Commission standards. - Oversees staff selection, orientation, training, evaluation, competency assessment, and adherence to HR policies; plans staffing levels to meet productivity and financial goals. - Directs purchasing, policy review, educational partnerships, professional networking, compliance adherence, and other assigned duties to support departmental and organizational objectives