Job Summary: The Manager-Nutritional Services is responsible for providing leadership in the management of food production for patients, cafeteria, and catering (as appropriate) to achieve department goals and objectives for the delivery of world class food service.  Is responsible for enhancing the culinary presentation of foods, ensuring that all meals are produced timely, cost-effectively, and in a flavorful manner, meeting all quality control standards and regulatory agency requirements.  Exercising good judgment, creativity in solving unusual problems, and flexibility to adapt to changes.  Interface food service operations with clinical nutrition collaboratively.  Performs other duties as needed.