Director-Nutritional Svcs

Job Summary: The Director-Nutritional Svcs is responsible for coordination of resources within the Children's Hospital Nutritional Services Department to achieve department goals and objectives. Directs Patient Services at Loma Linda University Children's Hospital (LLUCH). Is responsible for providing leadership in the management of food production and service for patients to achieve department goals and objectives for the delivery of world class food service. Provides oversight for enhancing the culinary presentation for foods; ensuring that all meals are produced timely, cost effectively, and in a flavorful manner, meeting all quality control standards and regulatory agency requirements. Exercises good judgment, creativity in solving unusual problems, and flexibility to adapt to changes. Directs the interface between food service operations and clinical nutrition collaboratively. Performs other duties as needed.

Education and Experience: Bachelor's Degree in Food Systems Management, Hospitality Food Service, Nutrition and Dietetics, or related field required. Master's Degree preferred. Minimum five years of experience in healthcare food service management or administrative dietetics required. Minimum three years of experience in planning or coordinating menu and recipes utilizing quality food production standards preferred.

Knowledge and Skills: 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.

Licensures and Certifications: Registered Dietitian with Commission on Dietetic Registration required. ServSafe Food Safety Manager Certification required, as outlined in the California Health and Safety Code.