In this key leadership position, you will be responsible for developing and administering our overall nutrition programs. This will include overseeing contracts, purchasing, storeroom/inventory, production, QAPI, emergency food supplies, food safety and patient feeding, etc. You will work closely with the Executive Chef and Chief Clinical Dietitian to set department goals, design systems and set standards to ensure a high level of patient and customer satisfaction. You will also be responsible for overall department management, including: coordinating personnel and administration; supervising staff; setting direction; establishing priorities for functions/activities; day-to-day problem solving, conflict resolution, and communication; and strategic long-range planning. You will ensure consistent compliance with university policy and state/federal laws.
Registered Dietitian or Certified Dietary Manager
Bachelor's Degree or equivalent experience
5 years management level in Hospital Food and Nutrition Services
Demonstrated supervisory skills including hiring, training, evaluating performance, and organizing work flow to accomplish established objectives.
Expertise in all aspects of Environment of Care management, accreditation standards, knowledge of codes, and other environmental requirements.
Demonstrated knowledge of development and management of operational and capital budgets.
Demonstrates a leadership style that builds and maintains a climate of trust and inspires commitment from others to achieve organization goals.
Consistently interacts with all members of the organization in ways that enhance understanding, respect, cooperation and problem solving.
Recognizes the need for change; adapts to, and causes others to adapt to values, strategies, goals and plans in response to changing business conditions.
Understands the approaches and methods of process improvement, including planning, setting priorities, systematic performance assessment, and implementation based on such assessment, and maintaining achieved improvement.
A proven track record in developing hospital nutrition programs that meet requirements and ensure safe, high quality food service.
Expertise in developing and implementing patient and retail food and nutrition programs.
Knowledge of Joint Commission and Title XXII
UCLA is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.
At UCLA Health, you can help heal humankind, one patient at a time by improving health, alleviating suffering and delivering acts of kindness. As you do, you’ll achieve great things in your life and your career. We’re a world-class health organization with four hospitals consistently recognized among the nation’s very best as well as an internationally-renowned medical school, primary and specialty care clinics and much more. Within our dynamic, innovative and growing organization, you’ll find exceptional opportunities to make the most of your abilities in a supportive, empowering and inclusive environment. If you embrace our values of Integrity, Compassion, Respect, Teamwork, Excellence and Discovery we invite you to see all you can accomplish at UCLA Health.