Manager, Food/Nutrition Svcs.

Overview

A professional responsible for managing the operations of the Food Service, Cafeteria, Catering Center, and Clinical Nutrition Services of the hospital.

Responsibilities

Manages the operation of the Food and Nutrition department. Provides overall direction for Food Service, Catering, and Nutrition Services. Carries out the organization's mission, goals, and objectives while providing quality services. Integrates the department effectively with other services and provides liaison between the hospital and the community. Establishes qualitative standards for product service. Manages the department in compliance with all laws, regulations, and guidelines; maintains standards of dietetic services as established by Title 22 and The Joint Commission. Maintains the highest quality of food served that meets the nutritional needs of patients.

Qualifications

1. Bachelor of Science degree in Nutrition or related field; Master's Degree in business or related field is highly desirable.
2. Registered Dietitian status current; American Dietetic Association member in good standing.
3. Minimum 3 years of proven successful experience in directing Food Service operations in an acute care setting and directing the activities of a Clinical Nutrition Service in acute care.
4. ServSafe Food Certificate current; Food Handlers Card (county).