SIH-MGR-CLINICAL NUTRITION

General Purpose of Job:

Plans, organizes, directs, facilitates and evaluates the clinical components of the Food and Nutrition Services department.

Essential Duties:

This job description is intended to cover the minimum essential duties assigned on a regular basis. Associates may be asked to perform additional duties as assigned by their leader. Leadership has the right to alter or modify the duties of the position.

* Plans, organizes, staffs and evaluates all inpatient and outpatient clinical nutrition programs and services.

* Directs, supervises and coordinates all clinical nutrition functions. Lead, mentor, engage and develop clinical nutrition staff to maximize their contributions, including recruiting, assessing, training, coaching. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Reward and recognize employees.

* Develop strong level of trust and credibility regarding nutritional competency. Applies and interprets latest principles of nutrition and diet therapy for patients, medical and nursing services.

* Liaison with medical and nursing staff to provide guidance to the Director and non-clinical staff of the Food & Nutrition Service. Provide leadership for nutrition related areas of sales opportunities.

* Develop and implement cost effective nutrition program, based on unique client needs to support of hospitalized patients, outpatients, and community programs supporting the Hospital's mission. Coordinates culinary nutrition/medicine programming for the community and medical professionals.

* Responsible for development and implementation of quality improvement initiatives related to patient care, ensuring that approved nutritional standards of care are met as well as compliance with regulatory agencies; maintains documentation adequate to demonstrate hospital compliance with nutritional standards.

* Participates in professional organizations and committees internally, as well as in the community, region, nation.

* Plans and coordinates student programs in nutrition. This includes volunteer programs, dietetic interns, nursing, resident, Fellow, and ancillary education.

* Facilitates regular in-service education for supervisors and hourly staff in areas of expertise.

* Ability to organize own time, meet departmental time frames and deadlines.

Compiles monthly reports attends management meetings and participates in creation of department goals and objectives. Assists in communicating plans, goals and standards to all department Caregivers.

*Ensures nutrition and meal service are executed within internal operational excellence guidelines and regulatory agency standards and programs through product evaluation and menu development.

*Support and promote sustainable practices within the department and organization in regard to food and waste management, cost, sourcing, safety and quality of food and supplies as supported by the health system and Michigan Health and Hospital Association.

*Collaborates with IT, physicians, nursing and other services as needed to develop policies, templates, order sets, updates in EHR related to nutrition in terms of safety, workflow, efficiency and communication.

* Maintains professional competency and skills required for professional dietetic practice.