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Employer/Location: Kaiser Permanente West Los Angeles / Los Angeles, CA

In this role, you will be responsible for the development of programs, standards, and performance of West Los Angeles Medical Center food and nutritional services delivery systems that maximize customer satisfaction, optimize clinical nutritional care, complement the organizations’ strategic goals, and meet or exceed regulatory and budgetary standards.

Responsibilities/Essential Functions:

  • Upholds Kaiser Permanente’s Policies and Procedures, Principles of Responsibilities and applicable state, federal and local laws.
  • Conceptualizes, designs, implements, and coordinates Food and Nutrition Services (FANS) operating systems, programs, and policies across the Medical Center to ensure that all services are provided in an operationally cost-effective, safe, and high quality manner.
  • Provides leadership and guidance to the facility Assistant Directors, FANS, to ensure their effective collaboration in the provision of patient, cafeteria, catering, and vending services at the Medical Centers. Ensures the establishment and on-going operation of a Quality Management Program or Process that proactively identifies and meets the customer needs of our members, patients, and staff.
  • Ensures on-going compliance with all applicable standards, regulations and requirements of TJC, Title 22, and the appropriate Federal, State, and local regulatory agencies.
  • Recruits, orients, trains, evaluates, and where appropriate, disciplines the senior FANS management staff.
  • Collaborates with Medical Center Administration, physicians, peers and staff to meet their needs for high quality, cost-effective food and nutrition services.
  • Ensures cost-effective service delivery by developing, monitoring, and controlling payroll, non-payroll, and capital budgets for all areas of responsibility.
  • Develops and achieves short and long-term operational goals that complement and support Medical Center and Medical Center Strategic Plans. • Assume other activities and responsibilities from time to time as directed.

 Ideal candidate:

  • Lead and drive change
  • Motivate and manage front line staff and help develop department
  • Build positive working relationship with all levels of staff
  • Reliable, organized and dedicated
  • Excellent communication skills
  • Manage day to day operation, take ownership and hold staff accountable

Qualifications include:

  • Minimum five (5) years of related management experience within the last seven (7) years
  • Bachelor’s degree in food and/or nutrition science, food service management, or related field, OR Master’s degree in food and/or nutrition science or related field required.
  • Registered Dietitian with the Academy of Nutrition and Dietetics (AND) or Certified Dietary Manager with Association of Nutrition and Foodservice Professionals (ANFP).
  • Must be able to work in a Labor/Management Partnership environment.
  • Strong working knowledge of clinical competencies based on nutritional care standards of the Academy of Nutrition and Dietetics, American Society for Parenteral and Enteral Nutrition and relevant practice groups.
  • Strong knowledge of all areas of hospital food service operations, with demonstrated ability to provide high quality patient, cafeteria, catering, and vending food and service.
  • Strong systems analysis and developmental skills, with particular emphasis on computerized food service management systems.
  • Strong working knowledge of Federal and State laws and TJC standards.
  • Must be able to work in a Labor/Management Partnership environment.