Manager Clinical Nutrition

Job Summary

Coordinates inpatient and outpatient Medical Nutrition Therapy including patient/family education, nutrition assessment and intervention, community programs and seminars. Coordinates quality control and improvement program related to nutrition assessment, intervention, and education. Ensures patient satisfaction, quality care, regulatory agency compliance, and good public relations are achieved through the safe and efficient use of resources. Essential Duties and Responsibilities include the following. Other duties may be assigned. 1. Understands and follows Food Safety Standards. Wears gloves when appropriate. Uses thermometers to check temperatures. Knows food danger zone. Refrigerates items promptly. Washes hands thoroughly and frequently. Wears hair restraint appropriately. Keeps cleaning cloths in sanitizing solution. Complies with federal, state and local health and sanitation regulations and department sanitation procedures. 2. Uses chemicals safely and appropriately. Uses correct chemical in proper dilution. Never mixes chemicals. Reports any chemicals missing labels. Utilizes PPE when required. 3. Attends meetings. Regularly attends unit meetings. Regularly attends department meetings. 4. Performs other tasks/projects as requested. Willingly accepts additional tasks/projects as assigned by a manager. Takes initiative to complete unassigned tasks without being prompted. 5. Attends all required safety training programs and can describe his/her responsibilities related to general safety, department/service safety, specific job related hazards, and national patient safety goals. 6. Ensures positive customer relations interactions Manages difficult or emotional customer situations Responds promptly to customer needs Solicits customer feedback to improve service Responds to requests for service and assistance Meets commitments 7. Incorporates current evidence-based research into practice. 8. Participates in quality assurance activities (i.e. meal rounding, test trays, QAPI). Key Accountabilities 1. Maintains required credentials. 2. Supervises assigned employees: Monitors and documents performance of dietitians, productivity, and maintains thorough and well-organized records. 3. Interviews, hires, orient, and trains new employees. Selects qualified candidates. Completes paper work, orientation, and competency checks as scheduled. Closely monitors training. 4. Prepares, checks, and adjusts employee schedules. Completes schedules on time. Prepares neat and accurate schedules. Documents changes thoroughly.  Coaches, counsels, disciplines, and evaluates employees. Performs effective coaching/counseling. Follows policies and procedures for discipline. Evaluations accurately reflect performance. Evaluations are completed on time. 6. Conducts, records, and follows-up on unit meetings. RDN meetings are held at least monthly. Documentation is thorough and prompt. Follow-up on topics discussed is timely. 7. Develops, follows, and monitors policies & procedures and standards of care. Established policies and procedures are monitored. Recommends and/or develops new policies and procedures as needed. Standards of care are established and monitored. 8. Coordinates quality improvement of diet order accuracy and nutrition assessment, intervention, & education. Monitors each area at least annually. Documents outcomes. Develops and implements improvement plans. 9. Maintains nutrition education materials and handouts. Develops and/or reviews materials for accuracy, appearance, grammar, etc. 10. Serves as liaison to Patient Care Directors, clinical leaders, physicians, etc. Communicates effectively and appropriately with other leaders to improve nutrition care and overall customer satisfaction. 11. Provides staff relief. Competently relieves for dietitians and supervisors. 12. Plans regular and modified menus based on current diet manual in collaboration with the food service management team. 13. Coordinates the dietetic internship program through Murray State University and potentially other universities as the need arises/scheduling allows. Serves as preceptor. Establishes appropriate learning experiences. Evaluates each student. 14. Provides Medical Nutrition Therapy services to assigned inpatient units and outpatients upon referral. Provides appropriate nutrition assessment, intervention, and education for all patients. Minimum Education, Experience, Training, and Licensures/Certifications/Registrations Required Bachelor of Science in Nutrition or Dietetics required. Master’s degree preferred. CDR registration is required. Kentucky Licensure is required. Excellent communication skills required. 3-5 years in clinical and/or community nutrition preferred. Supervisory experience is helpful.

Working Conditions Exposed to low to moderate levels of noise. Requires working in an area where floor is sometimes wet from spills. Requires standing and walking more than 35% but less than 75% of the time. Requires sitting more than 35% but less than 75% of the time. Requires lifting and carrying objects weighing up to 25 lbs. less than 35% of the time. Requires grasping objects more than 35% but less than 75% of the time. Requires talking more than 35% but less than 75% of the time. Requires hearing and seeing at arm's reach and far range more than 75% of the time. Requires making repetitive motions with the wrists, hands, and fingers more than 35% but less than 75% of the time

IS Requirements Internet EPIC MS Word MS Powerpoint, Excel (preferred).