Director, Dietary Services

The Director of Dietary leads the organization’s food and nutrition services, ensuring all patient meals meet clinical standards, regulatory requirements, and the organization’s philosophy of care. Serving as a key member of the management and treatment teams, this role is accountable to Medical Staff and Administration for the delivery of safe, high‑quality dietary services. The Director collaborates closely with the Registered Dietitian to support individualized patient nutrition plans, oversees daily dietary operations, and maintains all departmental policies and procedures, including ensuring the Dietary Manual remains current and approved by Medical Staff.

• 2–5 years of supervisory or management experience
• Experience in behavioral health or psychiatric hospital setting.
• Familiarity with trauma-informed nutrition care and culturally responsive meal planning

• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k, IRA)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off (Vacation, Sick & Public Holidays)
• Family Leave (Maternity, Paternity)
• Short Term & Long Term Disability

Qualifications include at least one of the following:

1) Registered Dietitian (RD)

2) Bachelor’s Degree in food and nutrition, dietetics, or food management
AND at least 1 year of experience in dietetic services in a licensed healthcare facility

3) Certified Dietary Manager (CDM)

a. Credentialed by the Certifying Board for Dietary Managers

b. Must maintain active certification

c.  Must complete at least 6 hours of training on California Title 22 dietary service regulations before starting full-time duties

4)  Graduate of a State-Approved Dietetic Supervisor Training Program

a.  Must have completed a program approved by the California Department of Public Health or equivalent regulatory authority

b.  The program must include at least 90 hours of classroom instruction, or a combination of classroom and instructor-led web-based training focused on dietetic service supervision

c.   AND must have at least 1 year of experience managing food services and nutrition care in a hospital setting

• Maintains confidentiality of patients at all times.
• Sensitivity to, and willingness to interact with, persons of various social, cultural, economic and educational backgrounds.
• Proficiency with software and/or equipment (Microsoft Office applications including Outlook, Word, Excel and PowerPoint).
• Proficiency in documenting in an Electronic Medical Record (Best Care).
• Strong organizational skills with ability to prioritize projects, work relatively independently, manage multiple tasks, and meet deadlines.
• Strong written and verbal communication skills.
• Ability to work independently and as part of a team.
• Good judgment, problem-solving and decision-making skills.
• Demonstrated commitment to working collaboratively as well as possessing the skills to lead, influence, and motivate others.
• Ability to work in a fast-paced, expanding organization.