Dietary Manager / Registered Dietitian

GEORGE MARK CHILDREN'S HOUSE; San Leandro, Northern (CA, KY); Hybrid; USD 80,000 - 88,000; Full time

Benefits offered by this job

Health benefits

FSA Program

403(b) retirement plan with employer 2

Paid time off (PTO)

Continuing education fund

Job summary

George Mark Children’s House seeks a Dietary Manager to design and implement patient-centered meal programs in a pediatric healthcare setting. You will lead kitchen and housekeeping, ensure nutrition, safety, and regulatory compliance, and manage budgets and vendor contracts.

This full-time exempt role requires RD credentials, ServSafe certification, supervisory experience, and strong collaboration with clinical and operations teams in California.

Qualifications

• Must hold a Registered Dietitian credential.
• ServSafe Food Manager certification required, or willingness to obtain within 90 days.
• Certified Dietary Manager or CDM/CFPP credential preferred.
• Minimum 2 years of supervisory experience.
• Minimum 3 years of dietary/food service experience.
• Healthcare setting experience preferred.
• Valid California driver's license with good driving record.
• Experience managing a team preparing nutritionally balanced meals for large groups.

Responsibilities

• Plan, prepare and serve regular and modified diets for pediatric patients.
• Ensure menus meet licensing requirements and allergies are managed.
• Oversee kitchen and housekeeping operations and budget.
• Lead staff schedules, training and performance reviews.
• Maintain compliance with health and safety regulations and licensing standards.
• Coordinate with clinical team for patient dietary needs and meal planning.
• Manage vendor contracts and inventory and support event catering as needed.

Skills

Supervisory experience

Team leadership

Nutrition planning

Communication

Budgeting

Regulatory compliance

Food safety knowledge

Pediatric dietary needs

Healthcare setting experience

Time management

Education

Registered Dietitian credential

ServSafe Food Manager certification

CDM/CFPP credential (preferred)

Tools

MS Office (Word, Excel, Outlook)

Job description

MISSION STATEMENT George Mark Children’s House provides compassionate care to enhance the quality of life for children with serious medical conditions and their families. POSITION SUMMARY:Reporting to the Director of Operations (DOO), and in collaboration with the Compliance Officer (CO) this position designs, plans and implements menus in compliance with regulatory guidelines for the House and manages the kitchen & housekeeping department.This role requires a strong understanding of nutrition, food safety, and dietary management. The Dietary Manager will work closely with the kitchen staff and clinical team to create and implement meal plans that meet the specific dietary needs of our patients.Additionally, the Dietary Manager will be responsible for managing the dietary & housekeeping budget, ordering supplies, and maintaining compliance with all relevant regulations and standards.This is a full-time, exempt, salaried position, including some weekend and evening hours.

ESSENTIAL FUNCTIONS OF THE JOB:

1. Meal Planning:

• Partner with the Case Management Team in obtaining dietary needs/preferences for patients and incorporate this information into meal planning and preparation. Use this information to complete the Dietary Form for every patient for every stay.
• Meet with new patients and families during first admission (and repeat admissions as needed) to gain an awareness of patients’ dietary needs, restrictions, and preferences. Communicate this information to kitchen staff and Case Management. Incorporate information into meal planning.
• Plan, and if needed prepare and serve regular, modified consistency, therapeutic diets and nutritionally balanced meals for patients.
• Ensure menus are posted and logged in accordance with licensing requirements.
• Awareness of upcoming patient allergies: notify all staff and remove all allergen containing products from the shelf. Post allergy precautions as appropriate while patient in House.

2. Kitchen Environment:

• Ensure compliance of kitchen hygienic standards policies and procedures and sanitary/safe food handling practices.
• Coordinate and maintain thorough cleaning schedule of appliances, food preparation, and storage areas.
• Oversee and manage the cleaning and sanitizing of the kitchen area throughout assigned shifts including, but not limited to, counters, café tables, refrigerator/freezers, and stove. The floor is vacuumed and mopped daily.
• Oversee the disposal of trash and recycling after each shift.
• Oversee the storing and labelling of all food appropriately according to state health and safety regulations.
• Facilitate inspections, meet requirements, and maintain adequate records for licensing and certification.

3. Kitchen Operations:

• Evaluate kitchen maintenance and equipment function on a regular basis. Ensures that required temperature monitoring is recorded, and that food is correctly stored and labeled.
• Oversees stocking and maintenance of kitchen refrigerators and freezers, walk-in refrigerator, and pantry.
• Work with the Facilities Manager on monthly, quarterly, and annual inspections for equipment maintenance.
• Conduct monthly inventory of food and supply items. Schedule shopping and orders to maintain appropriate levels of supply, including the emergency food and water supply.
• Establish, maintain and oversee contracts with food vendors.
• Support planning and implementation of any special events or activities that involve kitchen service.
• Tally the number of staff, visitor, and volunteer meals and log data into the meal tracker for monthly billing. Tally and track the number of patient and family meals served for grant writing purposes, programs assessments, and other fundraising opportunities.

4. Housekeeping:

• Ensure all housekeeping staff complete the “Daily Cleaning Log” per protocol.
• Maintain and order all cleaning and housekeeping supplies inventory.
• Complete other special duties as assigned by the CEO & DOO.

5. Team Management & Compliance:

• Oversee, mentor, and train all housekeeping staff to follow all regulatory requirements for housekeeping practices.
• Oversee, mentor, and train all dietary aides to follow all regulatory requirements and assist with meal preparation.
• Within the dietary and housekeeping department, build a culture of communication, and partnership to foster teamwork and personal growth for the team.
• Responsible for creating and maintaining all dietary and housekeeping staff schedules, PTO requests, and approval of timecards bi-weekly.
• In Partnership with HR complete 90-day performance and annual reviews.
• Review and update all dietary and housekeeping policies and procedures annually.
• Work with the CO and Facilities Manager to conduct House monthly house inspections.
• Train with the CO to maintain proficiency in areas of compliance that affect dietary and housekeeping departments.
• In collaboration with the CO, work on infection control protocols.
• Maintain receipts and invoices in partnership with the finance department and approve all invoices via Bill platform, including credit card transactions.
• Work with the Chief Financial Officer annually on kitchen and housekeeping budgets.

POSITION REQUIREMENTS

• Must have a Registered Dietitian credential.
• ServSafe Food Manager certification required, or willingness to obtain one in the first 90 days.
• Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP), credential preferred.
• Minimum 2 or more years of supervisory experience, including supporting and developing a team.
• Minimum of 3 years of experience in dietary/food service experience.
• Experience in a healthcare setting is preferred.
• Valid California driver’s license with good driving record.
• Experience managing a team prepare nutritionally balanced meals for large groups of 25(+) people.
• Responsible for practicing and maintaining all health and safety practices in the kitchen and housekeeping areas.
• Knowledge of food safety laws and local health department regulations.
• Knowledge of individual dietary needs of various cultures, age groups, and special needs pediatric population. At least one year’s experience in meal/menu planning.
• Ability and interest in working with people of varied educational, ethnic, age, and socioeconomic backgrounds.
• Ability to work in a setting that includes children who are seriously ill or dying.
• Excellent interpersonal communication skills & etiquette.
• Excellent organizational skills, time management skills, and attention to detail.
• Experience & ability to effectively comprehend and interpret/explain documents such as organizational memos & announcements, personnel policies & procedures, etc.
• Knowledge of MS Office (Word, Excel, & Outlook) required.
• Ability to maintain professionalism & composure in challenging personnel situations and foster a culture of service.
• Utilize sound judgment in handling priorities and confidential matters.
• Perform other related tasks and responsibilities as required.

BENEFITS

• Be part of an organization with a meaningful cause.
• Work in a dynamic, team-oriented environment that focuses on personal development and skill-building.
• Annually range: $80k - $88k (the stated salary range reflects the typical pay for this role, actual compensation will be determined by the candidate’s qualifications).
• Up to 12 paid holidays.
• 100% employee paid benefits, 25% for dependents (Health, Dental & Vision plans).
• Flexible Spending account (FSA) Program.
• 403(b) retirement account with a 2% employer matching program.
• Paid Time off (PTO) accrued per pay period at a rate of 8.62 (28 days a year).
• $500 continuing education/personal development fund after 90 days of employment.