Remember when you said you wanted to make a difference? Here is your chance.

Job Description

Grow your career at Cedars-Sinai!

At Cedars-Sinai, we're motivated by a collective spirit of innovation and the challenge to continuously improve. Above all, we share a real passion for helping others. Day after day, from department to department, our people give their all to create a community unlike any other. This is just one of the many reasons U.S. News & World Report has named us one of America’s Best Hospitals—and now we invite you to join us and make a difference every single day in service of this outstanding work – excellence and innovation in patient care, research, and community service. From working with a team of dedicated professionals to using state-of-the-art facilities, you’ll have great resources to do something incredible—for yourself, and for others

What will you be doing in this role?

Under the direction of Food & Nutrition Services (FNS) leadership, will oversee all operational, technical and personnel activities within critical areas of the Food & Nutrition Services organization. The incumbent will function as a leader and expert and is accountable for the timely delivery of FNS patient food service needs for all the assigned units. The Assistant Manager guides staff in meeting customer's needs consistent with the Medical Center's philosophy, mission, vision, strategic plan and the Performance Improvement Plan.

Primary Duties and Responsibilities:

• Plans, develops, and oversees food service systems for conformance to quality, operational and third-party regulatory standards. Participates in the development and coordination of menu systems for Patient Food Services. Makes recommendations and collaborates in development of menus and materials to support the menu system. Oversees and participates in the evaluation and development of menu items. Oversees and coordinates regular product testing to identify opportunities for improvement.
• Oversees support patient care by overseeing and integrating clinical and administrative aspects of dietetics to provide quality nutritional care. Oversees effectiveness of work assignments by unit Supervisors following-up on work completion and productivity issues, as well as facilitating administrative work flow for the department.
• Monitor standards of customer satisfaction across all areas of responsibility. Evaluates patient satisfaction regarding food and service through weekly patient rounds, interdisciplinary meetings, and patient questionnaire evaluation. Consults with clinical nutrition staff regarding menu development to meet patient expectations as needed. Acts as liaison supporting nursing and medical staff, ancillary support staff and clinical nutrition staff in provision of the patient’s plan of care. Develops and implements programs, procedures, and tolls to improve the patient experience.
• Supports leadership and provides coverage for Associate Director role by assisting with operational needs and supervision of employees. Provides leadership support with administrative operations by contributing to the establishment of annual operational budgets for responsible cost centers, recommending and reviewing purchase requisitions. Participate in strategic planning, human resources, staffing, quality improvement, patient advocacy educational and development programs.
• Ensure that project outcomes are achieved by overseeing and managing mid to large projects, as well as implement large organizational improvements annually in collaboration with management.
• Assist Senior Leadership in the planning and implementation of The Joint Commission (TJC) readiness programs and participates on committees and task forces.
• Acts as a liaison and provide support and guidance in application of automated systems to the patient food services operation. Oversees and supports automation of operational processes and other departmental initiatives in assigned areas.
• Responsible for training personnel in safety and/or other procedures.

Qualifications

Education

• Bachelor's Degree Food Management, Hospitality, Nutrition, or related field - Minimum

Experience

• 6 years Clinical dietetics and/or health care food service management experience or related - Minimum
• 2 years Supervisory capacity managing healthcare/hospitality food service operations. - Minimum

Licenses and Certifications

• Registered Dietitian (RD) Licensure - Required