Manager Nutritional Services

Job ID
Employment Type
Full Time
Nutrition Services
Hours / Pay Period
Mercy Gilbert Medical Center
Standard Hours
8:00 AM - 5:00 PM
Work Schedule
8 Hour


Located in the Phoenix, Ariz., suburb of Gilbert, the Mercy Gilbert Medical Center, is a 198-bed, not-for profit hospital with more than 1,300 employees and almost 900 doctors on staff representing all major specialties.  In 2014, Phoenix Children’s Hospital launched a 22-bed pediatric unit inside the hospital.   Mercy Gilbert opened in 2006 and has been a vital part of the growing community. Today it is the fifth largest employer in Gilbert. During the fiscal year ending June 30, 2016, Mercy Gilbert provided more than $24 million in community benefit. As a result of Dignity Health’s mission to deliver health care and partner with the community, more than 42,000 people in the East Valley were reached through community health services.  For more information visit:


Position Summary:
Responsible to maintain and administer dietary and nutrition services and to provide for the operational needs of staff.
Principal Duties and Accountabilities:
  • 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 releases staff.
  • Actively collaborates in the process of menu development for patient, cafeteria, and catering services.


  • Formal culinary training.
  • Bachelor's degree in Nutrition, Dietetics or related field or a combination of education and experience in lieu of the degree.
  • One (1) year nutrition management experience in related field.
  • Current certification as a ServSafe Food Production manager from the International Food Safety Council.


  • Knowledge of care and maintenance of food and related equipment for delivering of meals; ability to distribute meals in a safe and timely manner consistent with prescribed diets.
  • Knowledge of applicable laws, rules and regulations governing Food and Nutrition Services (FNS); ability to provide, prepare and serve inpatient meals, supplements, and menu selection services.
  • Knowledge of organization's budget process and ability to apply policies and practices for planning and administering a budget.
  • Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met


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