FOOD NUTRITION TECH

Hudson Regional Health; Bayonne (NJ); On-site; USD 24,000 - 34,000; Full time

Job summary

Hudson Regional Hospital is seeking a Food Nutrition Tech in Bayonne, NJ. The role supports meal development and preparation, ensuring nutritional compliance and safety in a healthcare food service setting.

You will work with dietitians and chefs to optimize menus, monitor inventory, and maintain accurate records. Strong attention to detail and teamwork are essential for success and patient-focused service.

Qualifications

• High school diploma or equivalent with basic nutrition knowledge.
• Associate degree or certification in nutrition preferred.
• Experience in a food service or nutrition-related role.
• Ability to follow detailed instructions and work in a team.
• Strong attention to detail and organizational skills.

Responsibilities

• Assist in meal prep and portioning per nutritional guidelines.
• Conduct nutritional analysis and help develop compliant menus.
• Ensure food safety compliance and keep prep areas clean.
• Monitor inventory and place orders to maintain stock.
• Maintain records of production, nutrition content, and feedback.

Skills

Nutrition principles

Food safety standards

Team collaboration

Attention to detail

Record keeping

Education

High school diploma or equivalent

Associate degree in nutrition or related field

Tools

Nutritional software

Menu planning tools

ServSafe / Food Handler certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

FOOD NUTRITION TECH

BAY FOOD NUTRITION BAY FT HPAE Service Service Bayonne, NJ, US

5 days ago Requisition ID: 4007

Salary Range: $17.52 To $25.00 Hourly

About the Role:

The Food Nutrition Tech plays a critical role in supporting the development, preparation, and delivery of nutritious food options that meet established dietary guidelines and client needs. This position ensures that all food products comply with safety and quality standards while assisting in menu planning and nutritional analysis. The role involves collaborating with dietitians, chefs, and other food service professionals to optimize meal offerings for diverse populations. The Food Nutrition Tech also monitors inventory and assists in maintaining accurate records related to food production and nutrition. Ultimately, this position contributes to promoting health and wellness through the provision of balanced and appealing meals in a food service environment.

Minimum Qualifications:

• High school diploma or equivalent.
• Basic knowledge of nutrition principles and food safety standards.
• Experience working in a food service or nutrition-related environment.
• Ability to follow detailed instructions and work collaboratively in a team setting.
• Strong attention to detail and organizational skills.

Preferred Qualifications:

• Associate degree or certification in nutrition, dietetics, or a related field.
• Experience with nutritional software or menu planning tools.
• Familiarity with dietary restrictions such as gluten-free, diabetic, or allergen-sensitive diets.
• Food Handler’s Certification or ServSafe certification.
• Previous experience in a healthcare or institutional food service setting.

Responsibilities:

• Assist in the preparation and portioning of meals according to nutritional guidelines and dietary restrictions.
• Conduct nutritional analysis and help develop menus that meet client health requirements and preferences.
• Ensure compliance with food safety regulations and maintain cleanliness in food preparation areas.
• Monitor inventory levels of food and supplies, placing orders as necessary to maintain adequate stock.
• Maintain accurate records of food production, nutritional content, and client feedback for continuous improvement.

Skills:

The Food Nutrition Tech utilizes their knowledge of nutrition and food safety daily to prepare meals that meet specific dietary needs while ensuring compliance with health regulations. Strong organizational skills are essential for managing inventory and maintaining accurate records, which supports efficient kitchen operations. Communication skills enable effective collaboration with dietitians, chefs, and other team members to develop and adjust menus based on client feedback and nutritional requirements. Attention to detail is critical when following recipes and portioning meals to ensure consistency and quality. Additionally, familiarity with nutritional software enhances the ability to analyze meal content and contribute to menu planning efforts.

5:30AM or 7:30AM to 3:30PM or 4:30PM

Based on needs