What are the responsibilities and job description for the Manager Nutritional Svcs Production position at CommonSpirit Health?
Bakersfield Memorial Hospital includes 385 general acute beds 48 licensed critical care beds 13 state-of-the-art surgical suites and a full-service Emergency Department with an Accredited Chest Pain Center and Nationally Certified Stroke Center. In addition we offer a beautiful Family Care and Birthing Center the Lauren Small Children's Center including the area's only Pediatric Intensive Care Unit Family Care Center a Level II NICU the Sarvanand Heart and Brain Center with Kern County's first Bi-Plane Interventional Suite the Center for Wound Care and Hyperbarics and many more services. Memorial Hospital is a Children’s Miracle Network Hospital and is home to the Bakersfield Ronald McDonald House. Memorial Hospital is a member of Dignity Health and is a trusted community partner serving residents of Bakersfield and Kern County with quality compassionate care since 1956. Click here to learn more about Bakersfield Memorial Hospital.
One Community. One Mission. One California
Responsibilities
- Directs all patient non-interactive positions (i.e. storeroom clerk cooks etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices.
- Maintains communication with staff and customers regarding the level of services they receive from nutrition services staff and promotes patient satisfaction with nutritional services. This data is relayed to the management team and/or staff whenever necessary.
- Maintains adequate staffing for daily needs reflecting cost efficiency. Assigns staff and workload respecting changing priorities in daily operations. Recruits hires and manages performance of staff.
- Actively collaborates in the process of menu development for patient cafeteria and catering services. Participates in hospital committees as indicated by the department policies and standard operating procedures.
Qualifications
Education and Experience:
- Bachelor's degree in Nutrition Dietetics or related field; or Associates of Arts degree with five (5) years of job related experience in lieu of the BA degree.
- Minimum of two (2) years of hospital nutrition management experience.
Licensure:
- Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required if they are the highest ranking leader at the facility. If not currently certified certification to be obtained within 12 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe© Food Protection Manager. Current (within the past 12 months) ServSafe© Allergen certifications.
