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.

• 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.