Manager of Clinical Nutrition (Wheeling & Reynolds Hospitals)

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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 the Commission of Dietetic Registration (CDR) 

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Master’s degree in Nutrition or related field.  

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.

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