Manager-Nutritional Services CH

Loma Linda•Loma Linda, CA

4d•$46 - $70•Onsite

About The Position

The Manager-Clinical Dietitian provides administrative, human resource, and financial management for the dietetic clinical team that provides direct and indirect patient care for an age-specific population within a defined scope of service. Provides management leadership to food production and service for patients to achieve department goals and objectives for the delivery of world-class food services. Ensures areas of responsibility comply with requirements of regulatory inspecting agencies and Loma Linda University Children’s Hospital (LLUCH) policies. Develops and maintains performance improvement and patient safety programs. Participates in the strategic planning process and aligns team goals with the mission, vision, and values of the organization. Mentors and coaches staff in transforming culture, processes, and clinical practice to meet the demands of cutting-edge health care delivery. Collaborates with administration and Medical Staff leadership to ensure that clinical, financial, legal, and regulatory objectives are met. Is responsible for enhancing the culinary presentation of foods, ensuring that all meals are produced timely, cost-effectively, and in a flavorful manner, meeting all quality control standards and regulatory agency requirements. Functions as a culinary resource and trainer for production staff, utilizing demonstration cooking techniques, as appropriate. Develops new menus and recipes for patients with input from the Executive Chef and Dietitians leaders that meet budget requirements and nutritional analysis, as appropriate. Exercises good judgment, creativity in solving unusual problems, and flexibility to adapt to changes. Interfaces food service operations with clinical nutrition collaboratively. Performs other duties as needed.

Requirements

Bachelor's Degree in Food Systems Management, Hospitality Food Service, Nutrition and Dietetics, or related field required.
Minimum three years of experience in healthcare with an emphasis in food system management, clinical nutrition, or administrative dietetics required.
Demonstrated competencies in clinical dietetics.
Demonstrated ability to plan menus and recipes that comply with regulations and standards.
Demonstrated administrative leadership.
Demonstrated resource management.
Demonstrated interdisciplinary teamwork.
Demonstrated staff development.
Able to read; write legibly; speak in English with professional quality.
Able to use computer, printer, and software programs necessary to the position, e.g., Microsoft Word, Excel, Outlook, Power Point, Access, Computrition.
Able to operate/troubleshoot basic office equipment required for the position.
Able to relate and communicate in a culturally diverse environment positively, effectively, and professionally with others.
Able to provide leadership; be assertive and consistent in enforcing policies.
Able to work calmly and respond courteously when under pressure.
Able to lead, supervise, teach, and collaborate.
Able to accept direction.
Able to inspire teamwork and collaboration in transition and change.
Able to communicate effectively in English in person, in writing, and on the telephone.
Able to think critically.
Able to work independently with minimal supervision.
Able to perform advanced math and statistical functions.
Able to manage multiple assignments effectively.
Able to compose written material.
Able to work well under pressure.
Able to problem solve.
Able to organize and prioritize workload.
Able to recall information with accuracy.
Able to pay close attention to detail.
Able to hear sufficiently for general conversation in person and on the telephone.
Able to identify and distinguish various sounds associated with the workplace.
Able to read documents necessary to position.
Able to assist in evaluation of food quality through visual and taste analysis.
Registered Dietitian with Commission on Dietetic Registration (CDR) required.
Servsafe Food Managers Certification required.

Nice To Haves

Master's Degree preferred.
Certified Nutrition Support Dietitian credentialing (CNSD), or other specialty certification preferred.

Responsibilities

Provides administrative, human resource, and financial management for dietetic clinical team.
Provides management leadership to food production and service for patients.
Ensures areas of responsibility comply with requirements of regulatory inspecting agencies and LLUCH policies.
Develops and maintains performance improvement and patient safety programs.
Participates in the strategic planning process and aligns team goals with the mission, vision, and values of the organization.
Mentors and coaches staff in transforming culture, processes, and clinical practice.
Collaborates with administration and Medical Staff leadership to ensure clinical, financial, legal, and regulatory objectives are met.
Enhances the culinary presentation of foods, ensuring timely, cost-effective, and flavorful meal production meeting quality control standards and regulatory agency requirements.
Functions as a culinary resource and trainer for production staff.
Develops new menus and recipes for patients meeting budget requirements and nutritional analysis.
Exercises good judgment, creativity in solving unusual problems, and flexibility to adapt to changes.
Interfaces food service operations with clinical nutrition collaboratively.
Performs other duties as needed.