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Clinical Nutrition Operations Manager
2 months ago
This role is responsible for the strategic planning, organization, development, management, and evaluation of Clinical Nutrition operations within the Food and Nutrition Department across multiple facilities under Catholic Health Services. The position ensures adherence to federal, state, local, and Joint Commission standards while fostering a culture of accountability and quality care for both staff and patients.
CORE VALUES
Every employee at Catholic Health Services is expected to uphold and promote the mission and values of the organization, ensuring that services are delivered with compassion and excellence.
KEY RESPONSIBILITIES
The following responsibilities are essential functions of this position:
- Oversees the activities of Dietitians and Nutrition Assistants to guarantee compliance with dietary guidelines and nutritional care for patients and residents.
- Ensures that Clinical Nutrition Care Programs meet regulatory standards and that menus fulfill nutritional requirements.
- Develops and standardizes Clinical Nutrition practices in alignment with patient care standards across the organization.
- Collaborates with the System Director of Food & Nutrition and department leaders to create and approve menus that cater to the nutritional needs of the patient population.
- Creates competency assessment tools for Dietitians and collaborates with the System Director of Food & Nutrition to ensure adherence to nutritional guidelines.
- Communicates effectively with Senior Leadership regarding clinical nutrition issues and presents findings and recommendations for strategic planning.
- Implements initiatives to enhance compliance and manage supply expenses related to Clinical Nutrition, including product standardization and identification.
- Manages staffing in accordance with departmental needs and budgetary constraints, ensuring productivity through benchmarking.
- Assists in developing and monitoring the operational budget to maintain cost controls aligned with organizational objectives.
- Coordinates quarterly updates of the patient care service menu to ensure compliance with dietary standards.
- Works with the System Director of Food & Nutrition to oversee menu management technology and ensure operational efficiency.
- Develops and evaluates quality improvement programs for the department and participates in system-wide quality initiatives.
- Conducts interviews, hires, trains, and evaluates department personnel, providing guidance on complex issues and resolving complaints.
- Maintains knowledge of applicable laws and regulations to ensure ethical and professional conduct.
This job description is intended to provide a general overview of the position and is not exhaustive of all duties and responsibilities. Other tasks may be assigned as necessary.
EEOC Statement
Catholic Health Services is committed to providing equal employment opportunities and prohibits discrimination of any kind based on race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by law. This policy applies to all aspects of employment, including recruitment, hiring, promotion, and training.
Qualifications
Education and Experience
- Bachelor's Degree or higher in Clinical Nutrition or Food and Nutrition, with completion of an accredited Dietetic Internship.
- A minimum of three years of clinical dietitian experience; five years preferred.
- At least two years of supervisory experience.
- Strong problem-solving and organizational skills.
- Proficiency in Microsoft Office.
- Excellent written and verbal communication skills.
- Registered Dietitian Nutritionist (RDN) credential.
- Current state licensure as a Dietitian Nutritionist.
- Current certification in Sanitation from the Florida Department of Public Health.