Hospital Patient Dining Services Leader

University Hospital; Newark (NJ); On-site; USD 101,292,000 - 168,818,000; Full time

Benefits offered by this job

PTO

Medical Insurance

Dental Insurance

Vision Insurance

HSA

FSA

Disability Insurance

Pension Plan

Pet Insurance

EAP

Professional Development

Job summary

University Hospital is seeking a Manager of Patient Food Services to oversee day‑to‑day patient dining operations and staff training within the Food & Nutrition Services Department. You will implement a patient-first concept, manage staffing, and ensure high patient satisfaction while maintaining safety and resource efficiency.

The role requires leadership to train tray-line and hospitality staff, manage scheduling, and ensure dietary guidelines are followed across units, with accountability to

Qualifications

• Bachelor’s Degree in Dietetics or Nutrition or Culinary Arts or related field is required.
• Four (4) years of progressive food services or patient food services experience at a managerial/supervisory level required.
• National Restaurant Association Educational Foundation for ServSafe Certification is required or must be obtained within six months.
• Certified as a Dietary Manager or Registered Dietitian.

Responsibilities

• Manage day-to-day operations of patient dining and supervise tray line staff.
• Plan and supervise patient food assembly and service within diet order limitations.
• Hire, train, and evaluate staff; ensure compliance with policies.
• Ensure regulatory compliance and safety in line with Joint Commission requirements.
• Visit patients and support patient satisfaction initiatives and performance improvement.

Skills

Leadership

Training

Communication

Customer service

Team building

Education

Bachelor’s Degree in Dietetics or Nutrition

ServSafe Certification

Dietary Manager Certification

Registered Dietitian

Tools

CBORD

Job description

University Hospital is seeking a Manager of Patient Food Services to oversee day‑to‑day patient dining operations and staff training within the Food & Nutrition Services Department. You will implement a patient-first concept, manage staffing, and ensure high patient satisfaction while maintaining safety and resource efficiency.

The role requires leadership to train tray-line and hospitality staff, manage scheduling, and ensure dietary guidelines are followed across units, with accountability to