Job Summary: The Manager-Clinical Dietitian provides administrative, human resource, and financial management for dietetic clinical team that provides direct and indirect patient care for an age-specific population within a defined scope of service. Provides management leadership to food production and service for patients to achieve department goals and objectives for the delivery of world class food services. Ensures areas of responsibility comply with requirements of regulatory inspecting agencies and Loma Linda University Children’s Hospital (LLUCH) policies. Develops and maintains performance improvement and patient safety programs. Participates in the strategic planning process and aligns team goals with the mission, vision, and values of the organization. Mentors and coach staff in transforming culture, processes, and clinical practice to meet the demands of cutting-edge health care delivery. Collaborates with administration, and Medical Staff leadership to ensure that clinical, financial, legal, and regulatory objectives are met. Is responsible for enhancing the culinary presentation of foods, ensuring that all meals are produced timely, cost-effectively, and in a flavorful manner, meeting all quality control standards and regulatory agency requirements. Functions as a culinary resource and trainer for production staff, utilizing demonstration cooking-techniques, as appropriate. Develops new menus and recipes for patients with input from the Executive Chef and Dietitians leaders that meet budget requirements and nutritional analysis, as appropriate. Exercises good judgment, creativity in solving unusual problems, and flexibility to adapt to changes. Interfaces food service operations with 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 three years of experience requird in healthcare with an emphasis in food system management, clinical nutrition, or administrative dietetics required. Required experience includes demonstrating competencies in clinical dietetics, planning menus and recipes that comply with regulations and standards, administrative leadership, resource management, interdisciplinary teamwork, and staff development.
Knowledge and Skills: Able to: read; write legibly; speak in English with professional quality; use computer, printer, and software programs necessary to the position, e.g., Microsoft Word, Excel, Outlook, Power Point, Access, Computrition; operate/troubleshoot basic office equipment required for the position. Able to: relate and communicate in a culturally diverse environment 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 inspire teamwork and collaboration in transition and change. Able to: communicate effectively in English in person, in writing, and on the telephone; think critically; work independently with minimal supervision; perform advanced math and statistical functions; manage multiple assignments effectively; compose written material; work well under pressure; problem solve; organize and prioritize workload; recall information with accuracy; pay close attention to detail. Able to: hear sufficiently for general conversation in person and on the telephone; identify and distinguish various sounds associated with the workplace; read documents necessary to position; assist in evaluation of food quality through visual and taste analysis.
Licensures and Certifications: Registered Dietitian with Commission on Dietetic Registration (CDR) and Servsafe Food Managers Certification required. Certified Nutrition Support Dietitian credentialing (CNSD), or other specialty certification preferred.
