Overview

Nestled in the heart of East Sacramento Dignity Health Mercy General Hospital is a 313 bed acute care facility that provides a wide range of services with special advocacy for the poor and underserved. Mercy General is home to the nationally ranked Alex G. Spanos Heart & Vascular Institute. Key achievements and recognitions include: from the Joint Commission; Advanced Joint Replacement Spine Center of Excellence Primary Stroke Center Ventricular Assist Device and Chest Pain Certification. Other accolades include CMS 5 stars Practice Green Health 2021 Leapfrog Hospital Safety Grade "A" Level 4 Epilepsy Center and Opioid Stewardship Honor Roll. Mercy General Hospital is proud to foster inclusion and diversity as part of our mission vision and values.

One Community. One Mission. One California (https://youtu.be/RrPuiSnALJY?si=pvQgPZ6ZWZM60TPV)

Responsibilities

Responsible to maintain and administer dietary and nutrition services and to provide for the operational needs of staff.

• Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions. Maintains regulatory compliance and infection control practices

• Maintains communication with 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. Participates in hospital committees as indicated by the department policies and standard operating procedures

Qualifications

Education and Experience:

• Bachelor's degree in Nutrition Dietetics or related field; or Associates of Arts degree with five (5) years of job related experience in lieu of the BA degree.

• Minimum of two (2) years of hospital nutrition management experience.

Licensure:

• Certified Dietary Manager (CDM) or Registered Dietitian Nutritionist required if they are the highest ranking leader at the facility. If not currently certified certification to be obtained within 12 months of hire; unless otherwise required by State or local health code. Current certification as a ServSafe© Food Protection Manager. Current (within the past 12 months) ServSafe© Allergen certifications.

Pay Range

$34.50 - $50.97 /hour

We are an equal opportunity/affirmative action employer.