Associate Director, Nutrition

UCLA Health•Los Angeles, CA

38d•$105,700 - $234,500•Onsite

About The Position

The Associate Director provides strategic leadership and operational oversight for all aspects of the hospital's food and nutrition services. This role ensures the consistent delivery of high-quality, patient-centered meals that align with clinical objectives, regulatory requirements, and operational excellence. Operating in a fast-paced, high-volume environment, the director leads a multidisciplinary team within a process-driven framework focused on continuous quality improvement, sustainability, and innovation. Duties include oversight of patient meal services, retail food outlets, catering operations, and clinical nutrition coordination and/or partnerships. Ability to extend competencies across one or more sites within the system standardizing processes, programs, and operational policies. This role is instrumental in aligning food and nutrition services with hospital-wide goals, enhancing patient satisfaction, and maintaining full compliance with CMS, Joint Commission, and local health regulations. Recognized for strategic vision, collaborative leadership, and the ability to exceed performance targets, the Foodservice Director drives forward a culture of excellence, accountability, and service innovation.

Requirements

CDM or RD certification
ServSafe certification
Bachelor's Degree
Minimum 5+ years of relevant experience
Ability to convey information clearly and persuasively to staff, management, and stakeholders.
Skilled in negotiating with vendors and suppliers to secure favorable terms and resolve conflicts.
Proficient in presenting ideas and updates to groups, including team meetings and executive briefings.
Expertise in using foodservice management software for inventory, ordering, and operational efficiency.
In-depth knowledge of food safety standards, sanitation practices, and health regulations.
Familiarity with kitchen equipment operation and maintenance, ensuring safety and efficiency.
Ability to analyze operational data, including sales trends and customer feedback, to drive decision-making and improvements.
Proficient in identifying issues and developing effective solutions to enhance operational performance.
Skilled in setting and evaluating performance metrics to assess success and areas for improvement.
Understanding and appreciation of diverse cultural backgrounds and dietary needs, incorporating them into menu planning and service.
Ability to foster an inclusive work environment where all staff feel valued and respected.
Commitment to delivering exceptional customer service and ensuring a positive dining experience for all patrons.
Ability to gather and act on customer feedback to continually improve food quality and service standards.
Skilled in tailoring services and menu options to meet the specific needs and preferences of diverse customer groups.
Demonstrates a high level of motivation to achieve goals and exceed expectations without requiring constant supervision.
Consistently dependable in completing tasks on time and maintaining a high level of performance, even under challenging conditions.
Ability to set and pursue ambitious goals with persistence and resilience.
Maintains composure and effectiveness in high-pressure situations, ensuring quality and efficiency are upheld.
Skilled in employing stress management techniques to handle multiple tasks and deadlines without compromising performance.
Ability to bounce back from setbacks and maintain productivity and focus despite stressors.
Ability to understand and relate to the emotions and perspectives of others, fostering positive relationships and team cohesion.
Skilled in addressing and resolving interpersonal conflicts in a constructive and diplomatic manner.
Ability to work effectively with diverse teams, building strong, cooperative relationships to achieve common goals.
Upholds high ethical standards and practices honesty and transparency in all interactions and decisions.
Takes responsibility for actions and decisions, ensuring accountability and trustworthiness in all professional conduct.
Maintains confidentiality and handles sensitive information with discretion and care.
Ability to convey information clearly and effectively to various audiences, including staff, customers, and stakeholders.
Skilled in listening actively and empathetically to understand concerns and feedback, fostering open and effective communication.
Capable of influencing and persuading others through effective verbal and written communication.
Fosters a culture that encourages creativity, continuous improvement, and the implementation of new ideas, technologies, and processes that drive organizational excellence and adaptability.
Proactively seeks and evaluates new ideas, methods, and technologies that improve efficiency, quality, and service delivery.
Continuously monitors industry trends, best practices, and emerging technologies to maintain a competitive edge.
Leads and facilitates organizational change initiatives by effectively planning, communicating, and managing transitions to minimize disruption and maximize engagement.
Engages stakeholders at all levels to build support and ensure alignment with organizational goals throughout the change process.
Utilizes data and feedback to monitor progress, adjust, and sustain improvements post-implementation.

Responsibilities

Oversight of patient meal services
Oversight of retail food outlets
Oversight of catering operations
Oversight of clinical nutrition coordination and/or partnerships
Extending competencies across one or more sites within the system standardizing processes, programs, and operational policies
Aligning food and nutrition services with hospital-wide goals
Enhancing patient satisfaction
Maintaining full compliance with CMS, Joint Commission, and local health regulations
Driving forward a culture of excellence, accountability, and service innovation

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