Director Nutrition Services

As the Director of Nutrition Services at Marian Regional Medical Center, you'll oversee dietitians, culinary teams, and kitchen operations, ensuring operational efficiency and compliance with dietary programs. Menu development will be a critical part of your role, along with managing patient dietary preferences, culinary quality, and enhancing overall patient satisfaction.

To be considered for the Director Nutrition Services role at Marian Regional Medical Center, you must have a Bachelor's degree in Nutrition, Dietetics, or a related field, along with a minimum of three years of hospital nutrition management experience. Certifications such as Certified Dietary Manager (CDM) or Registered Dietitian (RD) are required, as well as current food safety certifications.

Marian Regional Medical Center offers a variety of benefits aimed at promoting work-life balance for the Director Nutrition Services, including flexible spending accounts, paid time off, and an Employee Assistance Program (EAP) for you and your family, ensuring you can manage personal and professional life effectively.

As the Director Nutrition Services, you will benefit from our Tuition Assistance program aimed at supporting career growth and development. Additionally, the comprehensive nature of the role allows for networking, partnership with various departments, and the opportunity to strengthen leadership skills, paving the way for future advancement within Dignity Health.

The work environment for the Director Nutrition Services at Marian Regional Medical Center is collaborative and engaging, emphasizing support and teamwork. You will have the chance to interact closely with both staff and patients, the facility encourages open communication and strives to create a positive atmosphere focused on high standards of care and service.

Prioritizing patient satisfaction starts with open communication and actively seeking feedback. I would implement regular patient rounding, conduct surveys, and informal discussions to understand their needs better, ensuring our services meet their culinary preferences effectively.

My approach to managing a diverse kitchen team emphasizes inclusion and collaboration. I would facilitate team-building exercises and encourage input from team members, recognizing each individual's strengths and promoting a culture where everyone feels valued and motivated.

I would engage dietitians in menu planning, ensuring we offer diverse options that cater to various dietary restrictions. Regularly reviewing menu items and incorporating patient feedback through surveys will be crucial to continuously refine our offerings.

To ensure compliance, I would routinely review policies, conduct training sessions for staff about health and safety standards, and regularly audit kitchen practices to adhere to regulations set by TJC, CMS, and CDPH, thereby ensuring a safe dining environment.

In a previous role, I identified inefficiencies in food service delivery. By introducing a new ordering system that allowed for real-time feedback and adjustments to meal prep, we increased efficiency and saw a notable rise in patient satisfaction scores, which was very rewarding.

Technology is essential in nutrition services; it streamlines operations, enhances meal planning accuracy, and improves patient communication. I would leverage nutritional software to track dietary compliance and implement online ordering systems to offer patient convenience.

Performance evaluation involves setting clear goals, providing continual feedback, and conducting regular performance reviews. I would encourage a 360-degree feedback approach to ensure that staff feel supported while also highlighting areas for professional growth.

I would look into implementing farm-to-table initiatives that not only enhance meal quality but also support local farmers. Additionally, exploring plant-based options and educational programs about nutrition could foster awareness and healthier choices among patients.

My approach to training focuses on hands-on experience combined with structured mentorship. I believe new staff should learn by doing, while also having a mentor available to guide them through best practices and the culture of the organization.

As a Director Nutrition Services, I would work to ensure that all patients have access to nutritious food options by partnering with community organizations, educating staff on cultural competencies, and tailoring nutrition services to meet the diverse needs of our patient populations.