Manager-Nutritional Services

Loma Linda • Redlands, CA

8h • $80,246 - $105,290

About The Position

The Manager-Nutritional Services is responsible for providing leadership in the management of food production for patients, cafeteria, and catering (as appropriate) to achieve department goals and objectives for the delivery of world class food service. 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. Exercising good judgment, creativity in solving unusual problems, and flexibility to adapt to changes. Interface food service operations with clinical nutrition collaboratively. Performs other duties as needed.

Requirements

• Bachelor of Science or Bachelor of Arts in Nutrition and/or Dietetics, Food Systems Management, or related field required.
• Minimum two years of experience in administrative dietetics or demonstrated leadership ability required.
• Able to read, write and speak with professional quality.
• Use computer and software programs necessary to the position, e.g. Word, Excel, Power Point, access.
• Operate and troubleshoot basic office equipment required for the position.
• Able to relate and communicate positively, effectively, and professionally with others.
• Provide leadership.
• Be assertive and consistent in enforcing policies.
• Work calmly and respond courteously when under pressure.
• Lead, supervise, teach, and collaborate.
• Accept direction.
• Able to communicate effectively in English in person, in writing, and on the telephone.
• Think critically.
• Work independently.
• Perform basic math and statistical functions.
• Manage multiple assignments.
• Compose written material.
• Work well under pressure.
• Problem solve.
• Organize and prioritize workload.
• Recall information with accuracy.
• Pay close attention to detail.
• Able to distinguish colors as necessary.
• Hear sufficiently for general conversation in person and on the telephone, and identify and distinguish various sounds associated with the workplace.
• See adequately to read computer screens and written documents necessary to the position.
• Registered Dietitian with Commission on Dietetic Registration required.
• ServSafe Food Safety Manager Certification required, as outlined in the California Health and Safety Code.
• Valid Driver's License required at time of hire.

Nice To Haves

• Master's Degree preferred.
• Experience in planning and coordinating menus and recipes utilizing quantity food production standards preferred.

Responsibilities

• Provide leadership in the management of food production for patients, cafeteria, and catering.
• Enhance the culinary presentation of foods.
• Ensure all meals are produced timely, cost-effectively, and in a flavorful manner.
• Meet all quality control standards and regulatory agency requirements.
• Exercise good judgment, creativity in solving unusual problems, and flexibility to adapt to changes.
• Interface food service operations with clinical nutrition collaboratively.
• Perform other duties as needed.

Benefits

• Equal opportunities in all aspects of the employment process to every individual, regardless of gender, race, color, age, national origin, ancestry, physical or mental disability, marital or veteran status, genetic information or any other characteristic protected by law.
• Reasonable accommodations for otherwise qualified individuals requesting an accommodation due to a disability.
• Reasonable accommodation in the hiring process.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager