Director Food Nutrition Services

About the Role

As the Director of Food & Nutrition Services at St. Bernardine Medical Center, you will lead patient-interactive positions (e.g., dietitians, diet clerks), culinary and operations teams, retail sales, purchasing, and kitchen operations. You will oversee menu development for patients, cafeteria, and catering services, manage the facility diet manual, and ensure compliance with patient diet and nutritional analysis standards. Your responsibilities include recruiting, hiring, and managing staff performance while maintaining cost-efficient staffing levels to meet daily operational needs. You will conduct frequent patient rounding, job shadowing audits, and foster open communication to elevate the dining experience and promote patient satisfaction. This role requires ensuring compliance with infection control and regulatory bodies such as TJC, CMS, and CDPH.

Responsibilities

• Lead and manage dietitians, diet clerks, culinary, and operations teams, including retail sales and purchasing.
• Oversee menu development for patients, cafeteria, and catering services.
• Manage the facility diet manual and ensure compliance with patient diet and nutritional analysis standards.
• Recruit, hire, and manage staff performance, ensuring adequate and cost-efficient staffing.
• Conduct frequent patient rounding and job shadowing audits to assess training program efficacy.
• Maintain open communication with patients, staff, and customers regarding service levels.
• Foster teamwork and high standards while ensuring compliance with regulatory bodies (TJC, CMS, CDPH).

Requirements

• Minimum two (2) years of hospital nutrition management experience or three (3) years of high-volume food service management experience, or a combination totaling three (3) years of management experience.
• ServSafe Food Protection Manager certification (required).
• Registered Dietitian (RD) with the Commission on Dietetic Registration (CDR) or Certified Dietary Manager (CDM) with the Association of Nutrition and Foodservice Professionals (ANFP) required within 24 months of start date.
• ServSafe Food Allergen certification required within 60 days of start date.
• State of California Food Handler Permit (FHP) required within 30 days of start date.

Preferred Qualifications

• Bachelor’s degree in Nutrition, Dietetics, or a related field preferred, or three (3) years of equivalent combination of education and experience in lieu of a degree.

About the Workplace

Founded in 1928, Dignity Health - St. Bernardine Medical Center is a 342-bed, acute care, nonprofit hospital located in San Bernardino, California. Serving nearly 100,000 patients annually, the hospital offers a full range of services, including a Level III NICU, heart care, stroke care, and orthopedics. St. Bernardine Medical Center has been recognized as an LGBTQ+ Healthcare Equality High Performer by the Human Rights Campaign Foundation and is a Joint Commission-certified Primary Stroke Center. It was recently awarded AMA/ASA’s Get the Guidelines - Stroke Gold Plus Quality Achievement and named one of Healthgrades America’s 100 Best Hospitals for Prostate Surgery in 2026.

Benefits

• Annual performance-based bonus program.
• Annual employer-funded retirement contribution (no employee contribution required).
• No-cost medical coverage for the employee.
• Flexible Time Away program.

Pay

$52.15 - $77.58 per hour.