Director of Food & Nutrition Services
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,212.08 - $91,159.16
Benefits
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
Job Description
Mount Sinai Medical Center is a leading healthcare institution with a storied history dating back to 1949. Located in Miami-Dade and Monroe Counties, Florida, this private, independent not-for-profit hospital is recognized as South Florida's largest, boasting a 674-bed main campus and eleven additional facilities. Mount Sinai is committed to delivering exceptional health services, encompassing over 38 medical specialties, including cancer care, 24/7 emergency care, orthopedics, and cardiovascular treatment. Supported by a dedicated team of more than 4,000 employees, the medical center is deeply invested in fostering a culture of care, compassion, and innovation. It prides itself on integrating advanced medical... Show More
Job Requirements
- Bachelor's degree in foods, nutrition or food service administration
- Minimum five years' experience as food services director in healthcare
- Strong leadership and communication skills
- Knowledge of nutrition standards and healthcare dietary requirements
- Ability to manage budgets and financial controls
- Experience with quality improvement programs
- Familiarity with food safety and sanitation regulations
- Ability to motivate and train staff
- Excellent organizational and planning skills
Job Qualifications
- Bachelor's degree from an accredited institution, major in foods, nutrition or food service administration
- Five years' experience as a Food Services Director in a healthcare organization
Job Duties
- Plans, directs and coordinates dietary services for patients, employees and customers
- Develops and administers policies and procedures in conformance with 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 menus are nutritionally accurate for all groups and consistent with Mount Sinai/Miami Heart Diet Manual standards
- Ensures 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 purchasing, receiving, storage, and food production planning according to policy and procedures
- Responsible for security of the food department areas as pertains to supplies, equipment and inventory
- Ensures clinical activities comply with accrediting and licensing organizations
- Implements and promotes effective quality improvement program
- Follows up on outcomes through customer surveys, quality assessment logs, patient comment cards and hospital patient relations services
- Responds and takes action timely and appropriately
- Ensures all Food and Nutrition employees follow Operational Excellence Standards
- Motivates, develops and directs employees through orientation, in-service education and monthly meetings
- Reviews Food and Nutrition Services requirements for food, supplies and equipment to ensure availability
- Implements financial policies, cost controls and budget reviews
- Promotes creation of new menus to improve existing options and increase customer satisfaction
Job Location
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