If you're looking for a great place to grow your career at a community hospital focused on excellent patient experience and nursing excellence, St. Joseph Hospital, a member of Catholic Health, may be what you are seeking. We offer career advancement, a rich tuition reimbursement program, medical benefits, a generous pension plan, 403B for retirement and PTO plan. Join us and Long Live Long Island where we care for Every Patient, Every Time.

Located in Bethpage, St. Joseph Hospital that provides comprehensive inpatient and outpatient medical, critical care and surgical services. Its Emergency Department cares for approximately 33,000 patients a year. Other vital services include an Ambulatory Surgery Unit, The Center for Sleep Medicine, Hyperbaric and Wound Healing Center, CHS Cancer Center, The Center for Speech and Swallowing Disorders, Diabetes Education Center and a full scope of outpatient radiology services, including Cardiac CT.

We are looking for a Director, Food and Nutrition Services (Registered Dietitian) to join our team!

POSITION SUMMARY:

Designs, plans, coordinates, implements, and administer services within the Nutritional Services Department on a 24-hour basis. The incumbent is guided by a broad knowledge of hospital information systems, and familiarity with the organization’s functions, as well as knowledge of principles of leadership and management.

POSITION REQUIREMENTS AND QUALIFICATIONS:

Education and training:

Requires a Bachelors or advanced degree from an accredited school with a major in food and nutrition. Is a Registered Dietitian in good standing with the American Dietetic Association (and a member of the ADA) and the Commission on Dietetic Registration.

Licensure/Certification: New York State Certification required.

Maintains their CDR every 5 years through CPE activities.

Experience: Three to five years’ experience in a large food service setting as a Director. Three to five years

experience in a union setting (1199) strongly preferred. Three to five years’ experience with CBORD Room

service strongly preferred

Skills, Knowledge or Abilities: Computer skills and knowledge of all equipment used in kitchen area.

DUTIES/RESPONSIBILITIES:

• Interviews, selects, and develops an effective staff.
• Provides for orientation, training, in-service, and continuing education of staff and participates in the development of content.
• Assures the level of competency of subordinates through evaluation and work sampling to include safety, hospitality, sanitation, and mandated criteria.
• Holds meetings with key subordinates in order to review potential problems, employee performance, and establish goals.
• Counsels, disciplines, and terminates employees as necessary.

Coordinates and supervises departmental functions. Directly participates in the daily direction of staffing, scheduling, problem-solving, planning and coordinating

• Establishes departmental operating norms within mandated guidelines and according to directives provided by administration.

• Establishes staffing patterns, menu content, systems, communications reports, policies and procedures for the department.

• Ensures the prompt and efficient delivery of food to patient care services adhering to mandated guidelines.

• Establishes new policies and procedures as a direct response to problems that have been experienced.

• Ensures that all safety issues reported by staff is examined and responded to promptly.

• Ensures that knowledge and skill with all operational procedures is maintained.

Ensures nutritional care and quality food service for patients

• Oversees effective production and delivery of food service for patients and catering functions.
• Oversees clinical staff assessments and nutrition counseling of patients. Ensures that patients are assessed and screened by clinical dietitian within the appropriate time frame.

• Makes provisions for marketing of nutritional services to the community through involvement in out-reach and hospital based programs.

Responsible for departmental budget. Accounts for all resources when developing short and long range goals and programs

• Prepares and submits on an annual basis an operating budget for staff, food, supplies, and capital equipment.
• Adheres to and accounts for the budget and services provided, ensuring that operating expenses remain within the limits of the annual budget.
• Submits the annual operating budget in a timely manner.

Develops, coordinates, and maintains a QA/QI program for the Dietary Department

• Supervises and coordinates the department quality improvement program by using reports, monitors, and audits of care.
• Reviews the QA/QI program and submits a quarterly report to the QI Council.
• Involves staff in total quality management on an inter and intra-departmental level.
• Actively participates in QI activities that will reduce a patient’s length of stay.
• Ensures compliance to all regulatory agency guidelines and standards (DOH, JCAHO, OSHA)

Maintains effective working relationships with others through participation in leadership meetings, committees, and communication. Is accountable for the efficiency of self and staff including written and verbal reports

• Communicates both orally and in writing with administrative staff as necessary.
• Prepares and submits to Administration on a monthly basis an executive summary report.
• Ensures that subordinates’ errors and omissions are not due to lack of appropriate information or data from supervisor.
• Counsels staff as required and provides remediation.
• Reviews all staff members’ performance on an annual basis and more often if necessary. Provides insight into ways of improving performance and sets goals with staff member.