Food Services Manager - Higher Ed. jobs in Oxnard, CA

NEW HIRE INCENTIVES: Subject to the applicable section of the SEIU 721 MOA 2022-2025 (Secs. 3801 – 3803):

• In compliance with specific requirements, effective 10/30/2023 a bonus amount of $3500 may be awarded as a part of the New Hire Incentive Program.

• Supervises, oversees, plans, and reviews the work and activities of Registered Dietitians and Food Services personnel engaged in performing clinical nutrition and food production services;
• Monitors and confirms that the appropriate food service quality assurance system and control records are maintained, and that established procedures are followed;
• Documents performance improvement projects for the Food and Nutrition Services department;
• Interviews, hires, trains, conducts performance reviews, and disciplines Food and Nutrition Services personnel as needed;
• Provides competency testing of employees at Ventura County Medical Center Food & Nutrition Services and clinics as required by Federal and State laws;
• Assists Registered Dietitians with patient care as needed;
• Directs food personnel on processing diet orders and menu adjustments for patients on regular and special diets;
• Plans, organizes, and conducts ongoing in-service educational training programs;
• Approves schedules and assignments and sets priorities for the department to ensure maximum utilization of personnel to provide adequate coverage in processing the work;
• Consults with physicians and health care personnel to determine nutritional needs and diet restrictions of patients and recommends changes;
• Develops, reviews, and updates the dietetic policies and procedures manual to ensure adherence to Federal, State, and accreditation standards;
• Prepares, analyzes, assesses, and approves new patient menus for therapeutic and cultural diets;
• Advises hospital administration on Food and Nutrition Services reports;
• Acts as a liaison between Food and Nutritional Services, clinical nutrition, medical/nursing staff, and hospital administration;
• Answers inquiries from other staff, members of the public, vendors, and contractors regarding the services provided;
• Investigates and resolves problems related to the line operation's service or contractor/vendor performance;
• Compiles and analyzes data to determine operational requirements, set benchmarks, and measure work performance;
• Performs special projects as requested by management and prepares related reports, findings, and recommendations;
• Maintains a variety of records and produces management reports using automated systems, manuals, and other reference materials; and
• Performs other related duties as required.

• Bachelor's degree in nutrition, dietetics, or a related field AND
• Four (4) years of experience as a Registered Dietitian or experience in hospital food management, which should include significant experience in large-quantity food production, recipe development, and operation experience in supervising and training supervisors and food production staff.

• Must possess and maintain current registration/credentials with the Commission on Dietetic Registration.
• Must complete continuing education units (CEUs) with the Commission on Dietetic Registration requirements for the credential of Registered Dietitian Nutritionist as a condition of continued employment.

• Experience planning, organizing, and conducting in-service educational training programs.
• Experience in developing, reviewing, and updating dietetic policies and procedure manuals to ensure adherence to Federal, State, and accreditation standards.
• Current registration with the Academy of Nutrition and Dietetics

• Planning, organizing, and operations of a large food service program; 
• The use of automated systems; 
• Planning, organizing, and directing work to meet workload demands; 
• Project and time management techniques and tools; 
• Budget preparation and monitoring; 
• Researching and interpreting codes, regulations, and policies related to the agency/department and those related to public/customer relations techniques;
• Principles and practices of nutrition science, quality and quantity food preparation and service, pricing and portion controls, food ordering and storage, food handling techniques, and the laws and regulations governing institutional-based nutrition.

• Apply and interpret all policies, procedures, and operations of the Agency's Food and Nutrition Services Department; 
• Supervise staff and administer various projects; 
• Exercise independent judgment; 
• Develop and implement necessary work processes and related procedures;
• Perform statistical analysis and data interpretation and reports; 
• Communicate effectively verbally and in writing; 
• Monitor the performance of various projects, grants or contracts; 
• Draw logical conclusions and make appropriate recommendations or adjustments as needed.