Full Job Description
Job Summary and ResponsibilitiesAs our Director Food-Nutrition Services for St. Joseph's Medical Center, you will lead our patient interactive positions (i.e. dietitians, diet clerks, etc.), culinary and operations teams, retail sales, purchasing and kitchen operations, and provide for the operational needs of the staff. You will lead menu development for patients, cafeteria, and catering services, and manage the facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual. You will also recruit, hire and manage performance of staff, and ensure we maintain adequate staffing for daily needs reflecting cost efficiency, assigning staff and workload, respecting changing priorities in daily operations. Every day, you will be a visible and engaging leader, conducting frequent patient rounding and visitations, and job shadowing audits to assess efficacy of training programs. It is key to maintain open communication with patients, staff, and customers regarding the level of services they receive from FNS staff, as you work to elevate the dining experience and promote patient satisfaction. Your leadership will foster an environment of teamwork and high standards, ensuring compliance with infection control and regulatory bodies such as TJC, CMS, and CDPH. To be successful in this role, you will need extensive knowledge of nutrition and food service operations, and strong communication, organization, and time management skills.
We are offering relocation assistance to all hires who meet relocation eligibility requirements.
Additional incentives for this position include an annual performance-based bonus program, annual employer-funded retirement contribution (no employee contribution required), no-cost medical coverage for the employee, and a Flexible Time Away program.
Job Requirements
Required Experience:
• Minimum two (2) years hospital nutrition management experience or three (3) years of high-volume food service management experience, or a combination of both totaling three (3) years of management experience required.
Required Licensure:
• ServSafe Food Protection Manager certification required.
• Registered Dietitian (RD) with the Commission on Dietetic Registration (CDR) or Certified Dietary Manager (CDM) with the Association of Nutrition and Foodservice Professionals (ANFP) required within 24 months of start date.
• ServSafe Food Allergen certification required within 60 days of start date.
Preferred Qualifications:
• Bachelor's degree in Nutrition, Dietetics or related field preferred, or three (3) years of equivalent combination of education and experience in lieu of Bachelor’s degree.
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