System Director of Nutrition and Food Services

Expert knowledge of food, nutrition, and medical nutrition therapy principles. Expertise developing and implementing hospital nutrition programs that meet requirements and ensure safe, high quality food service. In-depth knowledge of relevant medical center and UC policies and protocols. Knowledge of nutrition and dietary federal and state laws, EOC compliance and TJC accreditation standards. Advanced management skills including employee development, performance management, budgeting and financial management.. Advanced, effective interpersonal skills. Demonstrates a leadership style that builds and maintains a climate of trust and inspires collaboration and a commitment from others to achieve organization goals. Advanced ability to organize and implement work flow to accomplish established objectives. Advanced knowledge of process improvement methodology and skill executing process improvement projects. Advanced communication skills including active listening, negotiation and conflict resolution skills. Ability to perform all applicable functions in clinical documentation, nutrition and food service software applications. Knowledge of nutrition and food service technology and software. Bachelor's degree in related area. ServSafe® Food Protection Manager Certification or equivalent food protection manager certification recognized by the state of California. Valid certificate must be on file in department. Preferred: Master's degree preferred. Advanced practice credential (e.g. CDE, CNSD, CSP, etc.) recognized by the American Dietetic Association preferred. Registered dietitian preferred.