Mount Sinai Medical Center
Join to apply for the
Director of Food & Nutrition Services
role at
Mount Sinai Medical Center Mount Sinai Medical Center has remained committed to providing access to its diverse community since 1949. In delivering an unmatched level of clinical expertise, our medical center is committed to recruiting and training top healthcare workers from across the country. Culture of Caring: The Sinai Way Our hardworking, tight-knit community of more than 4,000 dedicated employees fosters an environment of care and compassion. Each member plays a vital role in our collective mission to deliver excellent healthcare through innovation, education, and research. Position Responsibilities Plans, directs and coordinates dietary services for patients, employees and customers. Develops and administers policies and procedures in conformance with the Medical Center directives and professional standards. Directs and maintains highest quality of catering services for patients, cafeteria, Founders Dining Room, and satellite feeding. Reviews menus and oversees the handling, storage and preparation of food, maintenance of equipment, records and sanitation in accordance with prescribed standards. Ensures that menus are nutritionally accurate for all groups and are consistent with Mount Sinai/Miami Heart Diet Manual standards. Ensures that all food is prepared, tasted, and served according to standardized recipes and procedures. Periodically checks preparation and food areas with Management and staff. Assumes responsibility for the purchasing, receiving, storage, and food production planning according to policy and procedures. Is responsible for the security of the food department areas as pertains to supplies, equipment and inventory. Ensures that clinical activities are in compliance with accrediting and licensing organizations at all times. Implements and promotes an effective quality improvement program. Follows up on the outcome through customer surveys, quality assessment log, patient comment cards, and hospital patient relation services. Responds and takes action in a timely and appropriate manner. Makes sure that all Food and Nutrition employees follow and reflect the Operational Excellence Standards. Motivates, develops and directs employees through department orientation, in-service education and monthly meetings. Reviews the Food and Nutrition Services requirements for food, supplies and equipment making sure they are available at all times. Implements financial policies, cost controls and budget reviews for the Food and Nutrition team. Utilizes resources to generate a high impact and remain within budget figures. Permanently promotes the creation of new Menus to improve existing options and increase customer satisfaction. Qualifications Bachelor’s Degree from an accredited institution, major in foods/nutrition/food service admin. Five years’ experience as a Food Services Director in a Healthcare organization. Benefits We believe in the physical and mental well-being of our employees and are committed to offering comprehensive benefits that fit their personal needs. Our robust employee benefits package includes: Health benefits Life insurance Long-term disability coverage Healthcare spending accounts Retirement plan Paid time off Pet Insurance Tuition reimbursement Employee assistance program Wellness program On-site housing for select positions and more!
#J-18808-Ljbffr
Director of Food & Nutrition Services
role at
Mount Sinai Medical Center Mount Sinai Medical Center has remained committed to providing access to its diverse community since 1949. In delivering an unmatched level of clinical expertise, our medical center is committed to recruiting and training top healthcare workers from across the country. Culture of Caring: The Sinai Way Our hardworking, tight-knit community of more than 4,000 dedicated employees fosters an environment of care and compassion. Each member plays a vital role in our collective mission to deliver excellent healthcare through innovation, education, and research. Position Responsibilities Plans, directs and coordinates dietary services for patients, employees and customers. Develops and administers policies and procedures in conformance with the Medical Center directives and professional standards. Directs and maintains highest quality of catering services for patients, cafeteria, Founders Dining Room, and satellite feeding. Reviews menus and oversees the handling, storage and preparation of food, maintenance of equipment, records and sanitation in accordance with prescribed standards. Ensures that menus are nutritionally accurate for all groups and are consistent with Mount Sinai/Miami Heart Diet Manual standards. Ensures that all food is prepared, tasted, and served according to standardized recipes and procedures. Periodically checks preparation and food areas with Management and staff. Assumes responsibility for the purchasing, receiving, storage, and food production planning according to policy and procedures. Is responsible for the security of the food department areas as pertains to supplies, equipment and inventory. Ensures that clinical activities are in compliance with accrediting and licensing organizations at all times. Implements and promotes an effective quality improvement program. Follows up on the outcome through customer surveys, quality assessment log, patient comment cards, and hospital patient relation services. Responds and takes action in a timely and appropriate manner. Makes sure that all Food and Nutrition employees follow and reflect the Operational Excellence Standards. Motivates, develops and directs employees through department orientation, in-service education and monthly meetings. Reviews the Food and Nutrition Services requirements for food, supplies and equipment making sure they are available at all times. Implements financial policies, cost controls and budget reviews for the Food and Nutrition team. Utilizes resources to generate a high impact and remain within budget figures. Permanently promotes the creation of new Menus to improve existing options and increase customer satisfaction. Qualifications Bachelor’s Degree from an accredited institution, major in foods/nutrition/food service admin. Five years’ experience as a Food Services Director in a Healthcare organization. Benefits We believe in the physical and mental well-being of our employees and are committed to offering comprehensive benefits that fit their personal needs. Our robust employee benefits package includes: Health benefits Life insurance Long-term disability coverage Healthcare spending accounts Retirement plan Paid time off Pet Insurance Tuition reimbursement Employee assistance program Wellness program On-site housing for select positions and more!
#J-18808-Ljbffr