Overview

Dominican Hospital (a member of Dignity Health) is a 222-bed facility that offers a wide range of services to residents of California’s Central Coast. With 24/7 emergency care comprehensive care in cardiac orthopedics oncology women’s and children’s services we continue to lead the region in medical innovation and excellence in healthcare. Comprehensive CareDominican offers emergency services and is a Certified Stroke Center and Chest Pain Center. Dominican’s services include the only comprehensive Cancer Center in Santa Cruz County a Total Joint Replacement program and advanced neurological and endoscopic services. Dominican regularly receives ‘A’ grades for hospital safety from Leapfrog Group and has received national recognition for superior patient safety cardiac care and stroke treatment from Healthgrades a leading provider of comprehensive information about physicians and hospitals.As Santa Cruz County’s heart attack (STEMI) receiving center Dominican Hospital provides cutting edge cardiac care. The hospital’s heart attack treatment times consistently beat the national average and the hospital offers two cardiac catheterization labs available 24 hours a day 7 days a week. Groundbreaking cardiac procedures at Dominican include the Transcatheter Aortic Valve Replacement (TAVR) procedure which allows for heart valve replacement without opening a patient’s chest.Dominican Hospital has forged significant partnerships with area hospitals to bring exceptional care to Santa Cruz County. The hospital offers a level III Neonatal Intensive Care Unit (NICU) through a partnership with Lucile Packard Children’s Hospital Stanford. Neurosurgery at Dominican is also offered through a partnership with Stanford Health Care.

Responsibilities

Position Summary:

Plans, administers and directs all activities related to food service including financial accountability, compliance with standards established by the CommonSpirit Health and regulatory agencies. Leads food and nutrition services departments for the assigned market. Establishes and maintains effective working relationships with other departments to provide a unified food and nutrition (dietary) service experience for patients, residents, visitors and employees. Has authority and delegated responsibility including, the daily management of the food services of assigned facilities, implementing training programs for dietary staff and assuring that established policies and procedures are maintained.

Position Description:

• Responsible for overseeing management of all food and nutrition (dietary) services. Plans, directs, coordinates and controls resources of the Food and Nutrition Services Department to provide food service for customers, employees and patients. Prepares the budget and assists in the development of short -term and long-term financial and operational plans for the department. Supports the transition of new division facilities, as applicable.

• Establishes and maintains regulatory compliance with food and nutrition services and policies and procedures to address safe practices for food handling, emergency food supplies, menu planning, purchasing and storage of food and supplies.

• Manages department human resources to ensure effective employee orientation, training and development, supervision of work, employee performance, wage/benefit administration and compliance with established labor regulations and hospital or CommonSpirit Health human resources policies and procedures.

• Monitors the performance of the department through assessment and analysis of customer/patient satisfaction systems, quality and nutritional assessments, inspections, and financial reports. Completes QAPI assessment reports and corrective actions in collaboration with the hospital QAPI department. Promptly addresses customer complaints, and conducts service recovery where possible. Conducts rounding with patients and staff. Maintains log of of patient and staff feedback which is considered in continuous improvement.

• Participates in hospital committees as indicated by the department policies and standard operating procedures, or delegates to appropriate managers as needed.

Qualifications

Experience/Education/Licensure:

• Minimum five (3) years hospital nutrition management experience.

• Bachelor's degree in Nutrition, Dietetics or related field, or three (3) years of related job or industry experience in lieu of degree.

• Certified Dietary Manager (CDM) or Registered Dietitian. If not currently certified, certification (CDM) to be obtained within 24 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe© Food Protection Manager and ServSafe© Allergen Certifications. Certifications must be obtained within 60 days of hire; unless otherwise required by state or local health code.

Pay Range

$65.35 - $94.76 /hour

We are an equal opportunity/affirmative action employer.