Job: Nutrition Services Director

Jobing Description

Job Details:

POSITION SUMMARY

Facilitates the planning, development, and implementation of nutritional care services to pediatric, adolescent, adult, and geriatric patients along with internal and external customers of retail operations. Coordinates patient care and community education through nutrition screening, assessment and counseling. Ensures that clinical and food service operations are within compliance of The Joint Commission standards and state regulations. Develops and adheres to an annual budget. Provides inservices to departmental staff and hospital staff. Promotes and fosters a work environment of fairness. Promotes and fosters a work environment dedicated to excellence in food service and clinical operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Manages preparation and delivery of all patient meals, retail meals, and special functions

2. Assures compliance with Joint Commission standards and state regulations and codes

3. Attends and participates in appropriate medical and non-medical committees and meetings

4. Writes, revises, and implements policies and procedures consistent with Nutrition Services philosophy, goals and objectives

5. Manages and coordinates department staff, including hiring, orientation, training, performance reviews, and initiating disciplinary actions

6. Promotes an environment of team work, positive thinking, and communication

7. Provides and coordinates the development of community nutrition education programs to promote prevention

8. Monitors and completes departmental quality improvement reports

9. Manages nutrition consulting contracts

10. Promotes staff education and competency in serving all ages and diagnoses

11. All other appropriate duties as they relate to the overall management of the department.

MINIMUM QUALIFICATIONS AND REQUIREMENTS

1. Licenses and Certifications Required

o Certified Dietary Manager or CDR /ADA registered dietitian

o American Dietetic Association membership is preferred

2. Educational Requirements

o Bachelor s degree in Nutrition or other food related field or CDM

3. Experience Requirements

o Minimum of two years of supervisory/management experience in a healthcare setting

4. Special Skills or Training Requirements

o Effective oral and written communication and interpersonal skills

o Knowledge of therapeutic and modified diet

o Ability to display consistency and fairness towards staff and peers

o Knowledge of accounting, quantity food purchasing, quantity food preparation, and commercial food service equipment

o Supervisory/management skills

o Knowledge of functional, legal, and regulatory standards related to food service and clinical nutrition