Director of Food and Nutrition
$90,000–$115,000 year
On-siteSaddle Brook, New Jersey, United States
Job Summary
Manage and coordinate Food and Nutrition department operations, including menu planning, staff management, and training to promote optimal patient care. Initiate, schedule, and control daily department operations through supervision of clinical nutrition and service staff. Ensure menu compliance with modified and therapeutic diets while overseeing floor visits, screening, and calorie counts. Direct reports receive ongoing training and support to meet departmental objectives and regulatory requirements. This role supports a team of over 44,000 dedicated to exceptional patient care for individuals with brain injuries, spinal cord injuries, and neurological disorders.
Required Qualifications
- Bachelor's Degree with major studies in food and nutrition
- Current and valid registration as a Registered Dietitian with the Commission on Dietetic Registration
- Current state Dietitian licensure/certification, if required by state
- Five or more years in a management capacity in a Food and Nutrition department/food service administration
- Thorough knowledge of food products and service, operations, staffing, handling, storage and regulatory requirements
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