Clinical Nutrition Manager

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This position manages the inpatient dietitian staff and the outpatient dietitians. Ensures proper nutritional care and education of patients and/or families is completed and is a decision-making member of the Health Care Team. The manager also acts as a member of the department food service team concerning all areas of patient nutrition care.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Registered Dietitian (RD) or Registered Dietician Nutritionist (RDN) through theCommission of Dietetic Registration (CDR)

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1.Master’s degree in Nutritionorrelatedfield.

2. Membership with the Academy of Nutrition and Dietetics.

EXPERIENCE:
1. Leadership roles held within the state dietetic association.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position.  They are not intended to be constructed as an all-inclusive list of all responsibilities and duties.  Other duties may be assigned.

1. Developing and implementing department policies and procedures that guide and support the provision of clinical service while maintaining compliance with The Joint Commission.
2. Maintaining effective documented communication with medical, nursing and administrative personnel concerning nutritional care of patients.
3. Evaluating staff productivity and the need to increase staff with hospital growth.
4. Hiring, evaluating, directing, coordinating and supervising activities of clinical dietitians.
5. Ensuring implementation of clinical activities such as nutrition assessments, screening, nutrition care plans and patient education and counseling as per department policies and standards of care.
6. Coordinating quality improvement activities in the performance of patient care:monitoring and evaluating clinical activities provided and taking appropriate action to improve care and maintain quality improvement programs as appropriate.
7. Approving the diet manual and all menus and menu changes.
8. Providing orientation, in-service and continuing education for self, staff dietitians and food services technicians to maintain current nutritional knowledge.
9. Participating in committee activities concerned with nutritional care.
10. Maintains current diet order list in accordance with the Academy of Nutrition and Dietetics guidelines.
11. Maintains clinical aspects of CBORD including nutritional analysis of items, recipes and menus.
12. Coordinating outpatient nutrition care, including outpatient dietitian services, cancer cent patient screening and counseling, cardiac rehab education, speaking engagements and community health fairs.
13. Maintains the formulary for nutrition supplements and tube feedings.Works with IT to establish interface of these products between CBORD and Epic.
14. Assures continuity of care between inpatient and outpatient nutrition care services

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent walking, sitting and standing, are necessary body movements to complete the work.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Majority of work is performed in patient care units. Some office, classroom and meeting room work. Occasional community speaking.

SKILLS AND ABILITIES:

1. Must have excellent communication skills with the ability to teach classes including dietitians, food service workers and the public. Must be able to read and write in the medical record and survey patient units.
2. Basic computer skills required.
3. Must be able to respond to changes in work volume throughout the shift.
4. Must be able to work Saturdays and some holidays.May need to attend a meeting in the evening on occasion.
5. Must be able to interact with co-workers, patients, family and other members of the medical team in a positive manner
6. Must keep up to date on all professional literature in the field of nutrition by reading journals and joining list serves.Must have the ability to create and interpret schedules for staff.
7. Requires ability to manage staff effectively, including evaluations, scheduling and disciplinary actions.

Additional Job Description:

Scheduled Weekly Hours:

40

Shift:

Day (United States of America)

Exempt/Non-Exempt:

United States of America (Exempt)

Company:

UHC United Hospital Center

Cost Center:

600 UHC Dietary

Address:

327 Medical Park DriveBridgeportWest Virginia

Equal Opportunity Employer

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.