Director of Food and Nutrition | So. Ca. Hospital | Culver City

LEMONTREE HEALTHCARE SERVICES LLC•Culver City, CA

5d•$110,000 - $120,000•Onsite

About The Position

The Director is responsible for overseeing the operational, financial, and client service aspects of food and nutrition services within a healthcare and multi-retail environment. This role requires a focus on standardization, patient satisfaction, financial management, and leadership.

Requirements

Bachelor’s degree or Associate’s degree with equivalent work experience.
7+ years in management roles.
Knowledgeable in regulatory and sanitation practices within the foodservice industry.
ServSafe certification and OSHA General Industry Training required.

Responsibilities

Standardize operating procedures related to expense management and operations for patient foodservice.
Manage large-scale food operations in both a healthcare setting and multi-retail environment.
Drive client engagement and patient satisfaction through effective service delivery.
Demonstrate strong financial acumen with success in handling the contract. Participate in department budget reviews with the SR VP of Operations to identify areas for improvement.
Keep the SR VP informed of issues impacting program costs, service capabilities, effectiveness, and efficiencies, including issues identified during Performance Improvement audits. Present findings and recommendations for improvement.
Meet with direct reports and support staff to review goals/objectives, address issues, and encourage open dialogue for process improvements. Review goals/objectives for the subsequent fiscal year.
Coach, counsel, interview, hire, train, appraise, and supervise staff, handling disciplinary actions as needed. Conduct meetings, huddles, and unit meetings to keep staff informed on key issues.
Ensure all HR processes and client requests are completed by deadlines.
Hold direct reports accountable for following Lemontree Healthcare and GRMC policies and procedures.
Maintain positive relationships with C-suite personnel, medical professionals, and vendors.
Ensure ongoing, effective quality improvement programs within the department, including food safety, sanitation, infection control, and foodborne illness management.
Oversee patient foodservice operations, ensuring tray assembly, delivery, and patient services are compliant, optimal, and efficient for high patient satisfaction.
Partner with dieticians and clinical managers to assess patient acuity and adapt foodservice plans.
Manage cafeteria operations and create events to promote sales and growth in the retail area.
Attend hospital meetings as required.
Demonstrate knowledge of HACCP guidelines and enforce compliance.
Maintain a safe working environment and minimize/eliminate workers’ compensation claims by following safe working procedures.
Perform additional duties and responsibilities as assigned by the SR VP or client.