Dietary Services Compliance & Quality Manager

Johns Hopkins All Children's Hospital; Saint Petersburg (FL); On-site; USD 39,000 - 62,000; Full time

Job summary

Johns Hopkins All Children's Hospital in St. Petersburg, FL is seeking a non-clinical management Dietitian to lead regulatory compliance, quality improvement, policy management and menu development within the Food Service Department.

The role acts as a liaison between clinical dietitians and Food Service, collaborates with the management team on priorities, and ensures accurate data reporting and preparedness across the department.

Qualifications

• Bachelor’s degree in Nutrition and Dietetics, preferred or Bachelor’s degree in related field.
• Must be a registered Dietitian and licensed by the State of Florida or be Certified Dietary Manager eligible.
• 3 years’ experience in healthcare setting
• 2 years supervisory experience in food service

Responsibilities

• Ensure departmental regulatory and accreditation compliance.
• Develop, implement, and monitor quality improvement measures.
• Manage and maintain departmental policies and procedures.
• Coordinate menu development, maintenance, and updates.
• Assist with end-of-month data collection, reporting, and analysis.
• Maintain emergency management supplies and resources.
• Serve as liaison between clinical dietitians and Food Service.
• Collaborate with the management team on departmental initiatives and priorities.
• Support continuous improvement of food service processes, quality, and regulatory compliance.
• Maintain documentation to support regulatory and operational requirements.

Skills

Regulatory compliance

Quality improvement

Policy management

Menu development

Collaboration

Communication

Education

Bachelor’s degree in Nutrition and Dietetics

Registered Dietitian

Florida license or Certified Dietary Manager eligible

Job description

Johns Hopkins All Children's Hospital in St. Petersburg, FL is seeking a non-clinical management Dietitian to lead regulatory compliance, quality improvement, policy management and menu development within the Food Service Department.

The role acts as a liaison between clinical dietitians and Food Service, collaborates with the management team on priorities, and ensures accurate data reporting and preparedness across the department.