Clinical Nutrition Manager

2 weeks ago

Sioux Falls, South Dakota, United States Thomas Cuisine Full time
Clinical Nutrition Manager Job Description

At Thomas Cuisine, we are seeking a highly skilled Clinical Nutrition Manager to join our team. As a key member of our food and nutrition services team, you will be responsible for providing administrative oversight and support of clinical nutrition and patient dining service areas of all designated facilities.

Key Responsibilities:

  • Establish and assure implementation of policies and procedures and assure delivery of quality nutrition services and patient/customer satisfaction.
  • Oversee budgetary and staffing functions to achieve department objectives, cost controls and productivity targets.
  • Implement and oversee performance improvement program in collaboration with the Food and Nutrition Services Director and assure dynamic communication between production and clinical/patient dining service areas.
  • Direct the Clinical Nutrition Operations including supervising the activities of all staff levels, approves schedules according to department needs and budgeted hours, implements and maintains quality control procedures, provides customer service to patients and families, and demonstrates compliance with HIPPA standards.
  • Supervises and directs the daily operations of Registered Dietitians.
  • Assigns, directs, and reviews the work of subordinates, work methods, procedures, workflow, and standards for quality and quantity of work.
  • Participates in the organization of the clinical office space to ensure that relevant clinical references and resources (patient handouts, posters, posted notices, etc.) are current and available.
  • Communicates regularly with physicians, nursing staff, other support staff, patients, and family members regarding patient care.
  • Manages Registered Dietitian staffing and scheduling functions to achieve department objectives, cost effective staffing, and productivity targets.
  • Responsible for the coordination of orientation and training of new Registered Dietitians and Dietetic interns programs.
  • Assists with department in-service and competency education. Reviews and coordinates continuing education opportunities for clinical teams.
  • Conducts regular chart reviews.
  • Mentors staff and identifies and addresses staff deficiencies.
  • Reports quarterly to hospitals quality and safety committee on departments progress.
  • Assure hospitals teaching kitchen program.
  • Builds class schedules, manages registration of participants, coordinates class mediators, develops and execute community and fundraising events, manages distribution and creation of marketing materials, facilitates billing/reimbursement and manages budget appropriately.
  • Is in charge of the nutritional aspects of menu design. Ensures accurate nutritional information vetted for diet orders and the management of our patient ordering system.
  • Oversees all Human Resource functions for clinical staff, including collaborating with Human Resources including creating job descriptions, recruitment/interviewing, training, disciplinary actions, completing timely performance evaluations, conflict resolution and conducting regular staff meetings.
  • Manages all Business and Quality integration for clinical services including budgetary issues, policies, and procedures, develop sound diet and nutrition practice guidelines, monitor performance improvement program in accordance with CMS requirements, and establishing strategic plans and goals for the department.
  • Maintains professional interaction with all levels of Hospital Management to promote successful partnerships throughout the organization by attending and participating in interdisciplinary teams and committees.
  • Coordinate preceptorship of dietetic interns and students.
  • Oversees research activities as it relates to using and improving principles of evidence-based nutrition practice guidelines, mentor department staff in presenting/publishing articles and reviewing current literature to ensure the most recent advancements in nutrition care are incorporated in department nutrition practices and protocols.
  • Supports foodservices team with large scale event planning, execution, and process improvement plans.
  • Interfaces regularly and professionally with Culinary, Administrator, Director of Nursing, Executive Directors, patients, residents, and families.
  • Participates in client meetings, training, and activities as needed.
  • Proven ability in meeting and maintaining budget goals
  • Perform other duties as assigned.

Requirements:

  • Comprehensive knowledge and application of medical nutrition therapy.
  • Knowledge of nutrient analysis, word processing, and spreadsheet software.
  • Human resources policy and procedure administration.
  • Safety policies and procedures.
  • Professional Standards applied to work.
  • Business and professional standards of dress and behavior.
  • Ability to plan, organize, and direct the work of others.
  • Ability to organize tasks and work independently.
  • Demonstrated leadership and administrative experience.
  • Bachelor's degree in Dietetics, Food, and Nutrition, or related area.
  • Registered Dietitian Nutritionist and Current Dietetic Registration, and Licensure, if required by state.
  • Position may require up to 25% travel.
  • ServSafe and/or State Certified in Safe Food Handling and Sanitation, where required by location.
  • Five years clinical/related experience and/or master's degree in related field.
  • Must be willing to participate in patient satisfaction programs and activities.
  • Must pass a background check and drug screen.
  • Must be fully vaccinated for COVID-19 or have an approved medical or religious exemption.
  • Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or regulations.
  • Ability to complete assessments and write reports; read, draft, and reply to email; and present information and respond to questions from groups of clients, customers, residents, and the public.
  • Ability to add, subtract, multiply, and divide in all units of measure, use whole numbers and common fractions and decimals.
  • Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
  • Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, or verbal form.

About Thomas Cuisine:

At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging.

We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow.

Our DEIB commitment is not just a statement but a living part of our company culture.

REAL Food | Genuine Service | Enduring Relationships

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