NYU Langone Health is a world-class, patient-centered, integrated academic medical center, known for its excellence in clinical care, research, and education. It comprises more than 200 locations throughout the New York area, including five inpatient locations, a children's hospital, three emergency rooms and a level 1 trauma center. Also part of NYU Langone Health is the Laura and Isaac Perlmutter Cancer Center, a National Cancer Institute designated comprehensive cancer center, and NYU Grossman School of Medicine, which since 1841 has trained thousands of physicians and scientists who have helped to shape the course of medical history. At NYU Langone Health, equity, diversity, and inclusion are fundamental values. We strive to be a place where our exceptionally talented faculty, staff, and students of all identities can thrive. We embrace diversity, inclusion, and individual skills, ideas, and knowledge. For more information, go to nyulangone.org, and interact with us on LinkedIn, Glassdoor, Indeed, Facebook, Twitter, YouTube and Instagram.
Position Summary:
We have an exciting opportunity to join our team as a Director, Operations-Food and Nutrition.
Responsible for overseeing patient meal services as well as all aspects of retail and catering operations including cafeterias and coffee shops, catering services, vending, customer service programs, and departmental sanitation.
Job Responsibilities:
- Oversees all aspects of Patient Services Operations and holds leaders accountable for achieving goals set forth by the department and organization
- Oversees all aspects of Retail and Catering Operations and holds leaders accountable for achieving goals set forth by the department and organization
- Oversees all aspects of Sanitation Operations.
- Adheres to and promotes the mission, vision and values of the Food and Nutrition Services Department and NYU Langone Health. Achieves a world class level of food and hospitality for our staff, patients, and guests
- Ensures a high level of employee engagement and satisfaction by facilitating a positive work environment, open lines of communication, and culture of excellence.
- Maintains sanitary, safe, and efficient operation in accordance with all regulatory bodies and department policies
- Participates in the development and management of the operating and capital budgets through appropriate review and supervision of resource utilization inclusive of the development and implementation of cost savings, revenue generation strategies to meet departmental /organizational goals.
- Oversees maintenance of clean and sanitary work areas. Staff is trained to work in a clean manner, cleaning as they go. Work, service and dining areas are uniformly clean and well maintained. Proper chemicals are available, with staff trained to use them properly. Garbage is kept off the floor and is dumped as needed, floors are kept clean and dry. Work counters are kept clean with spills and debris wiped up. Thorough cleaning is scheduled and provided according to a prearranged schedule, with additional cleaning provided as needed.
- Assures staff training and in-service programs and assuring that each employee has their annual health assessment performed, as well as their annual performance evaluations completed. Monitors training of newly hired employees in the areas of responsibility. Assures that each employee completes all mandatory in-services annually. Assures that each employee in areas of responsibility have their annual health assessment. Assures that each employee in areas of responsibility receive their performance evaluation annually in a timely and complete fashion.
- Eliminates waste, assures portion and product control, and adherence to budget relevant to services. Monitors training and uses of portion control. Tracks product use, acceptance and waste, provides tools to monitor waste, correct causes. Has thorough knowledge of total cost of doing business and providing services, and takes ownership to control costs. Assures adherence to labor budget, including use of overtime.
- Monitors, and maintains Customer Service and Quality Improvement Programs. Working with Manager of Clinical Nutrition and Food Service Management team, prepares QA/QI reports for submission to the oversight committee. Meets with customers from all areas and shifts to obtain service feedback. Uses tools including questionnaires, to gain information. Works with the management team to improve service. Problem solves in an ongoing fashion.
- Has thorough knowledge of Codes relevant to food service including HACCP and JCAHO standards, as well as departmental Policies and Procedures, assuring compliance within in the department. Has thorough knowledge of departmental and Hospital Policies, and sees that these Policies are followed. Provides staff training on HACCP, and sees that HACCP regulations are followed. Maintains up to date knowledge of JCAHO and State Regulations and see that department operations are Code compliant. Sees that temperature logs are maintained for TA, dish machines, cafeteria food, and pot room titration is checked and recorded. Assures that food stock is secured and rotated.
- Works closely with Human Resources and the Food Service Human Resource Manager. Deals appropriately with all staff including unionized staff. Provides successful conflict resolution. Works closely with Human Resources.
- Maintains open communication with the Senior Director of Food Service and other members of the Food Service Management team, and other members of the healthcare team. Deals appropriately with all staff including unionized staff. Provides successful conflict resolution.
- Stays abreast of current trends and changing standards in food service. Assures his/her own ongoing training. Reviews data and findings with Senior Director, setting Goals and Objectives for Operations. Works closely with the Management Team, valuing their input, and utilizing their input and suggestions. Responds to changing goals of the Medical Center. Assures that communications made to senior food service management is communicated to managers, supervisors and dietary staff.
Minimum Qualifications:
To qualify you must have a Bachelor's Degree in Food and/or Nutrition or Culinary Arts.
6-8+ years' progressive operations experience in in related areas, at the managerial level in a high volume setting.
National Restaurant Association Educational Foundation for ServSafe Protection Certification (obtained within 6 months of hire)
Qualified candidates must be able to effectively communicate with all levels of the organization.
NYU Langone Health provides its staff with far more than just a place to work. Rather, we are an institution you can be proud of, an institution where you'll feel good about devoting your time and your talents.
NYU Langone Health is an equal opportunity and affirmative action employer committed to diversity and inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration without regard to race, color, gender, gender identity or expression, sex, sexual orientation, transgender status, gender dysphoria, national origin, age, religion, disability, military and veteran status, marital or parental status, citizenship status, genetic information or any other factor which cannot lawfully be used as a basis for an employment decision. We require applications to be completed online.
If you wish to view NYU Langone Health's EEO policies, please click here. Please click here to view the Federal "EEO is the law" poster or visit https://www.dol.gov/ofccp/regs/compliance/posters/ofccpost.htm for more information.
NYU Langone Health provides a salary range to comply with the New York state Law on Salary Transparency in Job Advertisements. The salary range for the role is $146,384.39 - $243,974.35 Annually. Actual salaries depend on a variety of factors, including experience, specialty, education, and hospital need. The salary range or contractual rate listed does not include bonuses/incentive, differential pay or other forms of compensation or benefits.
To view the Pay Transparency Notice, please click here