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Clinical Nutrition Director

2 months ago

Great Falls, Montana, United States Thomas Cuisine Full time
Job Summary

We are seeking a highly skilled and experienced Clinical Nutrition Manager to join our team at Thomas Cuisine. The successful candidate 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 implement policies and procedures to ensure 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 programs in collaboration with the Food and Nutrition Services Director.
  • Direct the Clinical Nutrition Operations, including supervising staff, approving schedules, and implementing quality control procedures.
  • Provide customer service to patients and families, and demonstrate compliance with HIPAA standards.
  • Supervise and direct the daily operations of Registered Dietitians, including assigning and reviewing work.
  • Participate in the organization of the clinical office space to ensure relevant clinical references and resources are current and available.
  • Communicate regularly with physicians, nursing staff, other support staff, patients, and family members regarding patient care.
  • Manage Registered Dietitian staffing and scheduling functions to achieve department objectives, cost-effective staffing, and productivity targets.
  • Coordinate orientation and training of new Registered Dietitians and Dietetic interns programs.
  • Assist with department in-service and competency education, and review and coordinate continuing education opportunities for clinical teams.
  • Conduct regular chart reviews, mentor staff, and identify and address staff deficiencies.
  • Report quarterly to hospitals' quality and safety committee on department progress, and assure hospitals' teaching kitchen program.
  • Build class schedules, manage registration of participants, coordinate class mediators, develop and execute community and fundraising events, manage distribution and creation of marketing materials, facilitate billing/reimbursement, and manage budget appropriately.
  • Oversee all Human Resource functions for clinical staff, including collaborating with Human Resources, creating job descriptions, recruitment/interviewing, training, disciplinary actions, completing timely performance evaluations, conflict resolution, and conducting regular staff meetings.
  • Manage 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.
  • Maintain professional interaction with all levels of Hospital Management to promote successful partnerships throughout the organization, and coordinate preceptorship of dietetic interns and students.
  • Oversee 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.
  • Support foodservices team with large-scale event planning, execution, and process improvement plans, and interface regularly and professionally with Culinary, Administrator, Director of Nursing, Executive Directors, patients, residents, and families.
  • Participate in client meetings, training, and activities as needed, and perform other duties as assigned.
Requirements
  • 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.