Job Description

Department:

Food Services

Shift:

Primarily Days (United States of America)

Employee Type:

Regular

Per Diem Type (if applicable):

Minimum Pay Range:

$47.24 - $56.69

The manager provides daily supervision and assures competency of employees and coordinates functions and activities of Dietary and Retail Services. The manager ensures excellent customer service and cost effective operations and ensuring the dietary needs for patient care are met. The manager will ensure food preparation follows strict health guidelines and meets all health and safety standards. The manager is responsible for all food service-related activities; including patient care, non-patient care (retail, catering, etc.), quality improvement, sanitation, and infection prevention activities. The manager will collaborate with the clinical dietician team to ensure appropriate nutritional care for patients. The manager will oversee the operations of the organization’s gift shop.

POSITION QUALIFICATIONS

Education/Licensure/Certification:

• Must be a Registered Dietitian (RD), Dietetic Technician Registered (DTR) or a Certified Dietary Manager (CDM).
• Current degree or certificate in Food Services Management or previous work as a Dietary Supervisor highly preferred.
• Current and ongoing certification in food safety, i.e., Certified Food Protection Professional (CFPP) or Serve Safe.
• *Must meet all DMV requirements listed below.

Knowledge:

• Five plus years of experience with proven knowledge and ability to use supervisory principles and skills required.
• Knowledge of Joint Commission (JC) and California Department of Health (CDPH) required.
• Hospital Food or Environmental Services management experience preferred.
• Must have or acquire knowledge of all applicable sanitation regulations within three months.

Skills:

• Excellent verbal and written interpersonal and leadership skills required.
• Ability to set priorities in order to meet deadlines.