Director of nutrition services
| Highest | $12,000 / mo · Hong Kong |
|---|---|
| Experience | 8+ yrs |
| Degree | Required |
| First paycheck | ~4 years of study + 5 to 8 years of experience |
Pay in the destination countries
Monthly, in US dollars. Each country is an Imora admission package — open one for that route's fees, language requirement and deadline.
| Country | Monthly |
|---|---|
| Hong KongIELTS 6.0–6.5 · HK–200k | $12,000max |
| SingaporeIELTS 6.5 · SGD 18–35k | $12,000 |
| United KingdomIELTS 6.0–7.0 · £11–38k | $12,000 |
| United StatesTOEFL 80–100 · $10–70k | $11,300 |
| CanadaIELTS 6.0–6.5 · CAD 20–40k | $11,300 |
| SwitzerlandIELTS 6.5 · CHF 0.9–8k | $11,050 |
What does the day look like?
You run a hospital or multi-site catering operation plus the clinical nutrition service. Daily work is menu and therapeutic-diet sign-off, HACCP and hygiene audit readiness, budget and cost reporting, hiring and rostering cooks, diet aides and dietitians, patient-satisfaction rounds, liaison with physicians and nurses on diet orders, and incident response on allergen or dysphagia failures. Tools are Computrition Hospitality Suite and CBORD Foodservice Suite for menus and diet orders, MealSuite and Sysco order portals for procurement, Workday or Oracle Taleo for HR, and Microsoft Excel for cost reporting.
Cooking or counselling is 10% to 20% of the day; 80% to 90% is staffing, compliance paperwork, cost control and meetings. Hours are days plus early mornings and weekends on rotation, with on-call cover for food-safety incidents and winter surge. Night work is occasional rather than rostered, except in 24-hour trauma centres.
Where does this lead?
People arrive from
What do you make of this job?