OVERVIEW:

St. Mary’s Medical Center has been caring for the health of San Franciscans since 1857 when it was founded by eight Sisters of Mercy from Ireland. It is an accredited not-for-profit hospital located across the street from Golden Gate Park. It is a full-service acute care facility with more than 575 physicians and 1100 employees who provide high-quality and affordable health care services to the Bay Area community.Home to advanced medical practices such as the nation’s first digital cardiac catheterization laboratory innovating orthopedic and spine surgery and comprehensive rehabilitation and a state-of-the-art cancer center. St. Mary’s Medical Center is one of San Francisco’s leading hospitals offering patients a full range of outpatient and inpatient services delivered with the human touch. Strategies and business development are centered on Oncology Services Cardiac Services and Orthopedics.

RESPONSIBILITIES:

• Responsible to maintain and administer dietary and nutrition services and to provide for the operational needs of staff. Oversees clinical dietitian care planning, rounds, and test trays in the kitchen.
• Directs all patient interactive positions (i.e. dietitians, diet clerks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance (including TJC, CMS, state specific department of health, etc.) and infection control practices
• Maintains communication with patients, 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. Manages facility diet manual, as well as patient diet and nutritional analysis compliance with the diet manual. Participates in hospital committees as indicated by the department policies and standard operating procedures (i.e. MEC, Quality and P&T committees.

QUALIFICATIONS:

• Minimum of two (2) years of leadership experience. Minimum one (1) year experience as a Registered Dietitian Nutritionist
• Bachelor's degree with completion of accredited dietician program (ACEND - Accreditation Councils for Education in Nutrition Dietetics.
• Valid registration as a Registered Dietitian with the Commission on Dietetic Registration (CDR). Current certification as a ServSafe© Food Protection Manager. Current (within the past 12 months) ServSafe© Allergen certifications