Plans, administers and directs all location activities related to food service including financial accountability, compliance with standards established by the CommonSpirit Health and regulatory agencies. Leads food and nutrition services departments. Establishes and maintains effective working relationships with other departments to provide a unified food and nutrition (dietary) service experience for patients, residents, visitors and employees. Has authority and delegated responsibility includ... more details
OverviewFounded as a faith-based hospital in 1923 by the Sisters of Charity of the Incarnate Word, Dignity Health – St. Mary Medical Center is a 389-bed, acute care, nonprofit hospital located in Long Beach, California. The hospital offers a full complement of services, including a Level II trauma center, cardiac and vascular center, surgical weight loss, maternity and the CARE Center, which is a recognized PrEP center of excellence. The hospital shares a legacy of humankindness with Dignity Health, one of the nation’s five largest health care systems. Visit https://www.dignityhealth.org/socal/locations/stmarymedical for more information.
If you are committed to social justice, health equity, and prepared to deliver care in new, innovative ways, you belong with us.
We offer the following benefits to support you and your family:
- Annual Incentive (Bonus) Program.
- Matching Retirement Program.
- Pension fully funded by the Hospital.
- Tuition Assistance for career growth and development.
- Health/Dental/Vision Insurance.
- Free Membership to our Care@Work program supporting child care, pet care, and adult dependent needs.
- Employee Assistance Program (EAP) for you and your family.
- Flexible spending accounts.
- Voluntary Protection: Group Accident, Critical Illness, and Identity Theft.
- Wellness Program.
- Paid Time Off (PTO).
ResponsibilitiesPosition Summary:
Plans, administers and directs all location activities related to food service including financial accountability, compliance with standards established by the CommonSpirit Health and regulatory agencies. Leads food and nutrition services departments. Establishes and maintains effective working relationships with other departments to provide a unified food and nutrition (dietary) service experience for patients, residents, visitors and employees. Has authority and delegated responsibility including, the daily management of the food services, implementing training programs for dietary staff and assuring that established policies and procedures are maintained.
Principal Duties and Accountabilities:
- Responsible for the daily management of all food and nutrition (dietary) services. Plans, directs, coordinates and controls resources of the Food and Nutrition Services Department to provide food service for customers, employees and patients. Prepares the budget and assists in the development of short -term and long-term financial and operational plans for the department.
- Establishes and maintains regulatory compliance with food and nutrition services and policies and procedures to address safe practices for food handling, emergency food supplies, menu planning, purchasing and storage of food and supplies.
- Manages department human resources to ensure effective employee orientation, training and development, supervision of work, personnel performance, wage/benefit administration and compliance with established labor regulations and hospital or CommonSpirit Health human resources policies and procedures.
- Monitors the performance of the department through assessment and analysis of customer/patient satisfaction systems, quality and nutritional assessments, inspections, and financial reports. Completes QAPI assessment reports and corrective actions in collaboration with the hospital QAPI department. Promptly addresses customer complaints, and conducts service recovery where possible. Conducts rounding with patients and staff. Maintains log of of patient and staff feedback which is considered in continuous improvement.
- Participates in hospital committees as indicated by the department policies and standard operating procedures.
QualificationsRequired Education and Experience:
- Bachelor's degree in Nutrition, Dietetics or related field required.
- Minimum three (3) years hospital nutrition management experience required.
Required Licensure:
- Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required.
- Current certification as a ServSafe© Food Protection Manager from American National Standards Institute required.
- Current (within the past 12 months) ServSafe© Allergen Certification required.
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