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Employer/Location: Loma Linda University Children’s Hospital/Loma Linda, CA

Job Summary:
This position will support LLUCH’s strategic plan and the organization’s mission to continue the teaching and healing ministry of Jesus Christ, while embracing the core values of Compassion, Integrity, Excellence, Teamwork, and Wholeness.

The Director of Nutritional Services is responsible for providing leadership in the management of food production for patients. Is responsible for enhancing the culinary presentation of foods, ensuring that all meals are produced in a timely, cost-effective and flavorful manner meeting all quality control standards and regulatory agency requirements. Performs other duties as needed.

Job Specifications

  • 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/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.
  • Education and Experience: Bachelor’s degree in food systems management, business administration, or related field required. Master’s degree preferred. Minimum five years in clinical nutrition and health care food service management required.
  • Licensure, Certification, or Registration: Registered Dietitian license required. ServSafe Food Safety Manager Certification required.