Assistant Manager, Patient Food Services

Bayonne, NJ, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $71,941.00 - $107,916.00

Benefits

Paid Time Off

Medical insurance

Dental Insurance

Vision Insurance

Health savings account

Flexible spending account

short-term disability insurance

long-term disability insurance

Pension Plan

Pet insurance

Employee assistance program

Professional Development

Job Description

University Hospital is one of the nation’s leading academic medical centers. As the principal teaching affiliate of Rutgers New Jersey Medical School and the only state-certified Level 1 Trauma Center in Northern New Jersey, University Hospital is dedicated to training the next generation of physicians and advancing medical science through discovery. The hospital provides exceptional care to a diverse patient population, irrespective of their financial situation. University Hospital prides itself on its commitment to high-quality patient care, research, and education, positioning itself as a vital healthcare institution in the region.\n\nThe Assistant Manager Patient Food Services plays a crucial role within University Hospital, focusing on the planning, directing, and management of all Diet Office procedures and patient meal assembly and delivery. This role ensures continuous provision of high-quality, cost-effective services with an emphasis on patient satisfaction. The Assistant Manager works closely with clinical and multidisciplinary teams to coordinate care plans, address patient and family concerns promptly, and maintain a safe, sanitary environment in compliance with federal, state, and local regulations, as well as The Joint Commission standards. Additional responsibilities include overseeing staff supervision including selection, training, and performance evaluations, maintaining accurate financial reporting related to patient food service operations, and collaborating on departmental goals and quality improvement initiatives. This position demands expertise in therapeutic diets and familiarity with electronic food service management systems such as CBORD. The Assistant Manager acts as a role model for service excellence, ensuring customer service standards meet or exceed expectations, ultimately enhancing patient satisfaction across inpatient units and outpatient clinics. This full-time position offers a competitive salary range of $71,941 to $107,916 per year according to the New Jersey Pay Transparency Law, with final salary determined based on experience and qualifications. This role represents an excellent opportunity for professionals seeking to advance their careers within a prominent healthcare setting while making a meaningful impact on patient nutrition and care services.

Job Requirements

bachelor’s degree in nutrition, business administration, or hospitality
three years of relevant food and nutrition services experience
enrollment or certification in dietary management program
servsafe food protection certification obtained within first year
proficiency in Microsoft Office applications
excellent communication skills
ability to handle work pressure and meet deadlines
leadership capability to guide and train staff

Job Qualifications

bachelor’s degree in nutrition, business administration, or hospitality
three years of experience in food and nutrition services in a lead or management role
registered dietitian nutritionist or certified dietary manager or enrollment in accredited dietary managers association program with certification within one year
knowledge of therapeutic diets and C-BORD diet office management system
servsafe food protection certification within 6 to 12 months of hire
computer proficiency in Microsoft Office and web applications
strong verbal and written communication skills
ability to work effectively under pressure
leadership skills with ability to supervise and train employees

Job Duties

plan, direct, and manage all diet office procedures and patient meal assembly and delivery
monitor and control menu processing and nutritional screening
ensure compliance with safety and sanitary regulations
supervise subordinate staff including selection, training, and performance evaluations
coordinate staff development and training
maintain inventory of food and non-food supplies
prepare financial and accounting reports on patient service revenues and expenses
collaborate in developing departmental goals and budgets
maintain and update dietary electronic food service system
visit patients to ensure satisfaction and address concerns
enforce compliance standards and train staff accordingly