At Scripps, we’re interested in people who care.
The Center for Learning and Innovation (CFLI) offers Food & Nutrition Services staff the opportunity to obtain a Food Safety Manager Certificate. This certification validates staff have the knowledge, skills, and abilities to oversee safe storage, preparation, and service of food. It is also one of the pre-requisites for further advancement in any FNS leadership roles in the department (starting with the Lead position). Additionally, there are online modules available to support ongoing education and learning. Some of these modules include: hand hygiene, cleaning and sanitizing, knife skills, dealing with difficult customers, and listening skills.
Provides a collaborative environment with our CEO and Sr. leaders where you can ask questions, give feedback into programs, give input into process improvements, learn how the Scripps values impact business decisions, and about the business of caring for patients from a systems perspective.
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ALISON TWOMBLY: First day at Scripps, I would tell myself that, expect the unexpected, and you're going to love every moment afterwards.
RAFAEL AMAVIZCA: Every day is an opportunity to make a positive difference in somebody's life.
BREE MAZZOLANI: First I tell myself to relax a little bit. It'll all be OK, because you're going to end up with the best bosses ever.
LAURA CALAFATA: I would tell myself that I am going to enjoy this job for 40 years.
SANDRA GARBISO: To me, it's a very sentimental, lifelong journey. So I probably would have said something like, if I had only known. It's been wonderful.
MILA RUDDER: I'm working for a company that's well known. and that helps the community. And I'm a part of that.
JENNY DE LA TORRE: Just to be excited and happy because I'm at Scripps.
LAURA CAREY: I felt as if when I walked into Scripps, they had been waiting for me. And there was a place for me there. And I fit into it, and I still feel that I do.
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TERRICE FERGUSON: I wouldn't have known that I was going to meet so many wonderful people working at Scripps.
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The virtual new hire orientation program is designed to help new employees understand how their work contributes to the organization’s strategic goals.
Scripps makes it convenient to further your education and career by partnering with higher education programs to offer discounted rates on a variety of learning opportunities A variety of scholarship and tuition reimbursement programs that ease the financial challenges of education.
“Wellness All Around You” is a lifestyle focus that involves more than a number on the scale or a lab result. It’s how you move, eat, think and communicate. Scripps Wellness is a voluntary benefit available to all employees from the first day of employment with monthly theme related eCourses.
Join your peers and stay connected with virtual sessions and build your mindfulness practice with the support of your Scripps Employee Assistance Program (EAP) and other mindfulness practitioners. And now, you can enjoy live and engaging music sessions provided by the Scripps Music Therapy Team.
Diet Clerk
Provides administrative and clerical support for Food and Nutrition Services. Responsibilities include processing diet orders, assisting patients with menu selections, and distinguishing between food and medication allergies. Serves as a liaison between Nursing and Food and Nutrition Services departments handling patient complaints, food issues and basic questions about meals/diets.
Food & Nutrition Service Lead
Provides leadership and coordination in the following Food Service operational systems: safe food handling, volume food production, menu development and modification, meal assembly and portion control, inventory management, food service equipment operations, customer service, human resources management, financial performance, infection control/sanitation and overall department function.
Supervisor, Food & Nutrition Services
Oversees, coordinates and supervises the operation of Food and Nutrition Services Ensures compliance with Food Safety requirements. Ensures standards of customer service, infection control/sanitation, safe food handling, volume food production, menu development, meal assembly, portion control, inventory management, and food service equipment are met.
Director, Food & Nutrition Services
Participates in establishing and ensures achievement of the organization's strategic objective and leads strategic efforts. Provides functional expertise essential to support department directors and managers and/or executive team. Directs standards of practice and process improvement activities. Oversees staffing matrices and possesses authority to hire, conduct performance evaluations, and discipline employees.
2010
Diet Clerk
Provides administrative and clerical support for Food and Nutrition Services. Responsibilities include processing diet orders, assisting patients with menu selections, and distinguishing between food and medication allergies. Serves as a liaison between Nursing and Food and Nutrition Services departments handling patient complaints, food issues and basic questions about meals/diets.
2011
2013
2020
