St. Joseph’s Health is recognized for the expertise and compassion of its highly skilled and responsive staff. The combined efforts of the organization’s outstanding physicians, superb nurses, and dedicated clinical and professional staff have made us one of the most highly respected healthcare organizations in the state, the largest employer in Passaic County, and one of the nation’s “100 Best Places to Work in Health Care”.
Directs and manages the Department of Food & Nutrition Services: establishes policies, procedures, objectives, mission and goals. Oversees and ensures that departmental performance is in compliance with Medical Center mission and strategic vision. Develops, plans, organizes, and directs all departmental activities in clinical nutrition, performance improvement, procurement, production and provision of food, distribution of food, customer service, compliance with all Federal, State, Local, and Credentialing Agency Standards of Performance, onsite and offsite nutritional programs, in-service training and competency evaluation, credentialing, staffing, budgets, financial management, interdepartmental financial systems and reports, and cost-based initiatives.
Assures delivery of quality nutrition & food services. Develops specific menus for production of foods. Implements P.I. to upgrade customer satisfaction. Enforces dept procedures to provide foodservice to pts, staff, offsite locations, and visitors. Provides high quality food service to patients, cafeteria patients, catering, administration and the medical staff through planning, organizing, coordinating, directing, and supervising all functions of the department. Sets goals & implement systems of monitoring, accounting, reporting. Maintains records of financial accountability. Provides statistics to demonstrate comparative performance. Evaluates performance/monthly cash flow. Select & purchase equipment/supplies. Maintain dept. facilities, equipment, food, supplies in a condition to promote health, efficiency and safety. Maintain safety, infection, and environmental controls, policies, procedures. Meet regulatory, federal, state, and local codes. Directs and evaluates clinical nutrition programs, competencies, P.I. initiatives, policies for provision of MNT, nutritional assessment, analysis, menu modification, and Diet Manual development. Meets all required competencies for department, unit and/or hospital. Responsible for performing all other duties as assigned. Special Projects
Work requires the knowledge of theories, principles and concepts normally acquired through completion of a Bachelor's degree in Nutrition & Dietetics or closely related field; Master's degree preferred. Five five to seven years of previous work related experience required. Registration required as a Registered Dietitian (RD). Serve Safe Certification required.