Also called: Clinical Nutrition Manager
Runs a hospital's entire food and nutrition operation, from patient meal trays to the dietitian team.
Oversees kitchens serving thousands of meals a day, makes sure diets for diabetic and allergy patients are exactly right, manages a multimillion-dollar budget, and leads both cooks and dietitians.
Estimate.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Master's degree, about 10 years after high school. Registered dietitian plus years of management experience; MBA or MHA sometimes.
Ways in: Graduate school, On-the-job training. Training cost: $60k – $150k.
Majors to look at: Nutrition & Dietetics, Nutrition Science, Food Science, Health Administration.
Growing about average. Steady.
Low risk in 5 years, medium in 10. Ordering, inventory and menu-diet checks get automated; leading cooks and dietitians and keeping a hospital kitchen safe stays human.
Classes: Culinary arts CTE, Business, Biology.
Official data: O*NET occupation 11-9051.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.