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Head of Culinary Services

2 months ago

Yonkers, New York, United States St. Johns Riverside Hospital Full time

Overview:

St. John's Riverside Hospital stands at the forefront of delivering exceptional and compassionate healthcare, utilizing cutting-edge medical technology. Serving the Westchester community, St. John's Riverside is a comprehensive network of medical professionals committed to a legacy of service that spans generations.

Since its inception in the 1890s, St. John's has been a cornerstone of the community, dedicated to providing advanced medical services. The hospital's foundation is rooted in nursing and community service. The Cochran School of Nursing, established in 1894, is the oldest hospital-based nursing school in the metropolitan area, ensuring that the nursing staff is not only the backbone but also the heart of the hospital. St. John's dedicated nursing professionals provide exceptional care with a strong focus on patient and family-centered nursing.

The staff at St. John's Riverside Hospital is devoted to enhancing the lives of all patients. The hospital continually strives to elevate its services, aiming to improve the quality of life for everyone who relies on its care.

Personalized care combined with advanced technology exemplifies what it means to be Community Strong.

Responsibilities:

The Head of Culinary Services is accountable for managing all facets of the hospital's food and nutrition operations, ensuring superior nutritional care for patients, visitors, and staff. This leadership position encompasses strategic planning, budget oversight, team management, compliance with regulatory standards, infection control, and full responsibility for the clinical sector in the absence of the Medical Nutrition Manager.

This role involves leading a team of registered dietitians, food service managers, chefs, and support personnel, providing direction, training, and performance assessments to effectively deliver therapeutic diets. Additionally, it includes managing nutritional offerings in hospital-operated cafeterias, catering, and vending services while upholding infection control standards.

Collaboration with healthcare providers, including physicians, nurses, and allied health professionals, is essential to assess and meet patients' nutritional needs as part of their overall treatment plan, particularly focusing on therapeutic interventions.

Key duties include:

  • Overseeing menu development, food production, and meal delivery systems to guarantee quality, variety, and consistency in therapeutic diets.
  • Monitoring food safety and sanitation practices, including HACCP principles, to ensure a safe food service environment, especially for patients with specific dietary needs.
  • Managing catering services and hospital-hosted events, ensuring compliance with dietary guidelines and high food safety standards.
  • Striving for efficiency and cost-effectiveness in catering operations.

Qualifications:

A Bachelor's degree in Nutrition, Dietetics, Food Service Management, or a related field is required; a Master's degree is preferred. Candidates should have a minimum of 7 years of progressive food service management experience in a healthcare setting. A Registered Dietitian (RD) credential from the Commission on Dietetic Registration (CDR) is essential. Membership in professional organizations such as the Academy of Nutrition and Dietetics (AND) or the Association for Healthcare Foodservice (AHF) is advantageous.

Strong knowledge of clinical nutrition principles, dietary guidelines, and therapeutic diets is required, along with excellent leadership, communication, and interpersonal skills. Proficiency in budgeting, financial analysis, and computerized food service management systems is also necessary.