Director of Food/Clinical Dietitian-Greater Houston

Director of Food Service/ Clinical Dietitian

Greater Houston Area

The Director of Food Services plans, directs, and coordinates the activities of the assigned facility’s Food Services Department to provide professional services to patients, staff and guests. As a Registered Clinical Dietitian, this manager is responsible for planning regular and modified diets for all patients as prescribed by the medical staff. Functions include routinely visiting patients and counseling patients regarding their nutritional needs. Participates in hospital, patient, and community education and outpatient programs. Assists with the maintenance of the department’s Quality Assessment & Quality Improvement plan. Utilizes standardized practices and materials in accordance with PAM policies and procedures. Performs other duties as assigned or requested. This is an exempt position.

RESPONSIBILITIES

Nutritional Assessment

• Assesses nutritional status of patients of all age groups (pediatric, adult, and geriatric) as applicable.
• Documents, assesses, recommends, and instructs regarding patients’ nutritional needs.
• Develops criteria for nutritional screening of patients.
• Identifies special nutritional needs of patients.
• Analyzes nutritional assessment and data/documents in medical records.
• Plans regular and modified menus according to approved diet manual and to the age-specific needs of patients.
• Communicates with the family and/or significant other(s) of patients and involves same in the decision-making related to the plan of care of patients.

Patient Education

• Provides diet counseling to patients on different life cycle therapeutic diets using professional standards.
• Educates and instructs Medical Nutrition Therapy (MNT) to patients, family, caregivers, and staff.
• Maintains the outpatient nutritional counseling program.
• Documents all counseling as set by policy and procedure.
• Participates in hospital educational activities.

Professional Responsibilities

• Has knowledge of growth and development of patients as noted above.
• Maintains licensure and continuing education; shares information with hospital staff as appropriate.
• Participates in the continuous assessment and improvement plan.
• Initiates continuous Quality Improvement in daily tasks.
• Collects, assesses and determines data results and trends of performance for Performance Improvement.
• Participates in inter-departmental and inter-disciplinary groups focused on improving patient care.
• Participates in appropriate hospital and community programs.
• Participates in patient care conferences.

Food Service Operations

• Establishes departmental policies and develops standards for organization and supervision of food services procedures in conformance with Voyages policies.
• Determines quality and quantity of food required, plans menus, and controls food costs.
• Reviews regular diet requirements for cost and compliance.
• Makes frequent inspections of all work, storage and service areas to determine that regulations and directions governing food services activities are followed.
• Institutes changes in techniques or procedures for more efficient operation.
• Develops and prepares policies and procedures governing handling, storage and safe-guarding of supplies and equipment.
• Makes final determination of kinds and amounts of supplies and equipment needed.
• Reviews work schedules and plans staffing accordingly and equipment needed.
• Prepares, submits, and successfully monitors departmental budget.
• Confers with other department heads regarding technical and administrative aspects of food services.

Voyages System: Clinical Dietitian

• Develops criteria for determining the competency of clinical dietitians; performs chart audits regularly and conducts peer review activities in accordance with American Dietetics Association and accrediting/regulatory agency guidelines.
• Develops, reviews, and revises policies and procedures as necessary to maintain compliance as above; develops standardized forms for use throughout Voyages to assure compliance and ease of access to information; follows the proper approval processes.
• Provides a standardized nutritional screening process for the System; provides education to all staff involved with the nutritional screening process.
• Coordinates with the Director of Food/Nutrition and Environmental Services regarding the standardization of menus to maximize economies of scale.
• Assists with the selection and hiring of facility food service staff for leadership positions; provides appropriate orientation to system operational requirements.
• Assists with the preparation for and conduct of surveys by regulatory and accrediting agencies.
• Relieves clinical dietitian when necessary.
• Develops, implements, and maintains standardized patient education materials.

Leadership

• Inclusiveness: Promotes cooperation, fairness and equity; shows respect for people and their differences; works to understand perspectives of others; demonstrates empathy; brings out the best in others and in his/her team.
• Managing Staff: Coaches, evaluates, develops, and inspires staff. Sets expectations. Recognizes achievements. Effectively manages conflict. Aligns department goals with company goals. Provides feedback, group leadership. Delegates appropriately. Evaluations completed on time.
• Stewardship and Resource Management: Demonstrates accountability and sound judgment in managing company resources. Appropriate understanding of confidentiality and company values. Adheres to and supports company policies, procedures and safety guidelines
• Problem-Solving: Identifies problems, involves others in seeking solutions. Conducts appropriate analysis. Searches for best solutions. Effectively and efficiently implements appropriate responses to correct problems. Responds promptly and effectively to new challenges.
• Decision-Making: Makes clear, consistent decisions. Acts with integrity in all decisions. Distinguishes relevant from irrelevant information. Makes timely, appropriate decisions.
• Strategic Planning and Organizing: Understands company vision and aligns priorities accordingly. Measures outcomes. Uses feedback to redirect as required. Evaluates alternatives. Appropriately organizes complex issues to desirable resolution.
• Communication: Connects with peers, subordinate employees and all customers. Actively listens. Clearly and effectively shares information. Demonstrates effective oral and written communication skills. Negotiates effectively.
• Quality Improvement: Strives for efficient, effective, high-quality performance in self and the department. Delivers timely and accurate results. Resilient when responding to matters that are challenging. Takes initiative to make improvements.
• Leadership: Motivates others. Accepts responsibility. Maintains high morale in department. Develops trust and credibility. Expects honest and ethical behavior of self and staff.
• Teamwork: Encourages cooperation and collaboration. Builds effective teams. Works in partnership with others. Is flexible. Responsive to the needs of others.
• Development: Maintains up-to-date skills through involvement with professional organizations or continuing education.

QUALIFICATIONS

Education and Training: Must be registered, licensed or certified according to the guidelines of the state in which the facility resides. Must possess a B.S. degree in Food/Nutrition, General Dietetics or Institutional Management.

Knowledge, Skills, and Abilities:

• Ability to communicate with personnel of all levels.
• Ability to solve problems.
• Numerical ability required to evaluate and prepare statistical materials for budget, cost control, and other purposes.
• Knowledge of assessing nutritional status.
• Knowledge of diet modification and the administration of specialized nutrition therapies.
• Knowledge of menu planning.
• Knowledge of education methods.
• Ability to work with inter-disciplinary teams.
• Ability to evaluate information accurately and objectively.
• Ability to interpret federal and state rules and regulations.
• Written and oral skills to allow for effective communication.

ABOUT US

Joining our PAMily allows you to work in a collaborative environment with colleagues and leadership with exposure to a variety of patient care levels. Aside from our competitive pay, generous paid benefit time, and excellent insurance options, you will also have opportunities for professional growth through our Education Advancement Program.

We are excited to learn more about you and hope that you consider joining us on a shared mission to improve the lives of others by being an integral part of our We Care Program. Please take a moment to visit us online at www.pamhealth.com for a comprehensive look at how we're able to positively impact our local communities.

Pam Health does not discriminate and does not permit discrimination, including, without limitation, bullying, abuse or harassment, on the basis of actual or perceived race, color, religion, national origin, ancestry, age, gender, physical or mental disability, sexual orientation, gender identity or expression or HIV status, or based on association with another person on account of that person's actual or perceived race, color, religion, national origin, ancestry, age, gender, physical or mental disability, sexual orientation, gender identity or expression or HIV status.