Director of Food

Overview:

St. John's Riverside Hospital is a leader in providing the highest quality, compassionate health care utilizing the latest, state-of-the-art medical technology. Serving the Westchester community from Yonkers to the river town communities of Hastings-on-Hudson, Ardsley, Dobbs Ferry and Irvington, St. John's Riverside has been and continues to be a unique and comprehensive network of medical professionals dedicated to a tradition of service that spans generations.

St. Johns has been an integral part of the community since the 1890's and its commitment to provide the community with the most advanced medical services available continues to be the hospitals vision, mission and value. St. John's Riverside Hospital built itself around an early foundation of nursing and community service. In 1894, the Cochran School of Nursing, the oldest hospital-based school of nursing in the metropolitan area, was founded, thus making the St. John's Nursing Staff more than just the backbone of the hospital, but the heart and soul. St. Johns dedicated nurses give superior attention to those who need it most with a strong emphasis on patient and family-focused nursing care.

St. Johns Riverside Hospital staff is committed to making life better for all patients. The hospital continues to elevate the services provided with the goal of increasing the quality of life for all who entrust St. John's Riverside Hospital to their care.

Personalized care together with advanced technology is what it means to be Community Strong

The Director of Food & Nutrition Services is responsible for overseeing all aspects of the hospital's food and nutrition services, ensuring high-quality nutritional care for patients, visitors, and staff. This leadership role involves strategic planning, budget management, team supervision, adherence to regulatory standards, infection control, and assuming full responsibility of the clinical sector of the department in the absence of the Medical Nutrition Manager.

Leads and manages a team of registered dietitians, food service managers, chefs, and support staff, providing guidance, training, and performance evaluations in delivering therapeutic diets effectively, as well as managing nutritional offerings in hospital-managed cafeterias, catering and vending machine services while maintaining infection control standards. Collaborates with healthcare providers, including physicians, nurses, and allied health professionals, to assess and address patients' nutritional needs as part of their overall treatment plan, particularly focusing on therapeutic interventions. Oversees menu planning, food production, and meal delivery systems to ensure quality, variety, and consistency in therapeutic diets prescribed by healthcare providers, considering individual patient preferences and restrictions, while also managing nutritional offerings in retail outlets to meet customer preferences in a manner consistent with infection control guidelines. Monitors food safety and sanitation practices, including HACCP principles, to maintain a safe and hygienic food service environment, especially critical for patients with compromised immune systems or specific dietary needs. This includes oversight of hospital managed cafeteria and vending machines. Manages/Oversees catering services and hospital-catered functions. This includes planning & executing catering services for hospital on-site events, meetings, and functions, ensuring alignment with dietary guidelines, regulatory compliance, and high standards of food safety. The Director also manages hospital staff for catering events, budgets, strives for efficiency and cost-effectiveness in catering services.

Bachelor's degree in Nutrition, Dietetics, Food Service Management, or related field; Master's degree preferred. Minimum of 7 years of progressive food service management position in health care setting. Registered Dietitian (RD) credential from the Commission on Dietetic Registration (CDR). Membership in professional organizations such as the Academy of Nutrition and Dietetics (AND) or the Association for Healthcare Foodservice (AHF) is desirable. Strong knowledge of clinical nutrition principles, dietary guidelines, and therapeutic diets.Excellent leadership, communication, and interpersonal skills, with the ability to collaborate effectively with multidisciplinary teams. Proficiency in budgeting, financial analysis, and computerized food service management systems needed.