Manager-Nutritional Services CH

Loma Linda University Health•Loma Linda, CA

4d•Onsite

About The Position

The Manager-Clinical Dietitian provides administrative, human resource, and financial management for the dietetic clinical team, delivering direct and indirect patient care for an age-specific population within a defined scope of service. This role also provides management leadership for food production and service to patients, aiming to achieve department goals and objectives for world-class food services. The position ensures compliance with regulatory agencies and Loma Linda University Children’s Hospital (LLUCH) policies, develops and maintains performance improvement and patient safety programs, and participates in strategic planning, aligning team goals with the organization's mission, vision, and values. The Manager mentors and coaches staff in transforming culture, processes, and clinical practice for cutting-edge healthcare delivery. They collaborate with administration and Medical Staff leadership to meet clinical, financial, legal, and regulatory objectives. Responsibilities include enhancing culinary presentation, ensuring timely and cost-effective meal production that meets quality and regulatory standards, and functioning as a culinary resource and trainer. The role involves developing new menus and recipes with input from the Executive Chef and Dietitians leaders, meeting budget and nutritional requirements. The Manager exercises good judgment, creativity in problem-solving, and flexibility. They interface food service operations with clinical nutrition and perform other duties as needed.

Requirements

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

Nice To Haves

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

Responsibilities

Provides administrative, human resource, and financial management for the dietetic clinical team.
Manages direct and indirect patient care for an age-specific population.
Provides management leadership for food production and service to patients.
Ensures compliance with regulatory agencies and LLUCH policies.
Develops and maintains performance improvement and patient safety programs.
Participates in strategic planning and aligns team goals with organizational mission, vision, and values.
Mentors and coaches staff in transforming culture, processes, and clinical practice.
Collaborates with administration and Medical Staff leadership to meet objectives.
Enhances culinary presentation of foods.
Ensures timely, cost-effective, and flavorful meal production meeting quality and regulatory standards.
Functions as a culinary resource and trainer for production staff.
Develops new menus and recipes meeting budget and nutritional requirements.
Exercises good judgment, creativity, and flexibility in problem-solving.
Interfaces food service operations with clinical nutrition.
Performs other duties as needed.