Director Clinical Nutrition and Wellness Program Development

 

Director Clinical Nutrition and Wellness Program Development

 

What you will be doing:

This position supports the Premier foodservice members in all classes of trade- acute care, senior living, education (USDA), and business and industry, leading the industry in providing a healthy environment for their patients, residents, students, employees, and the community which they serve.  This position understands the GPO including the contacting portfolio and distribution.  This position is versed in regulatory requirements, resident and patient satisfaction and diet office management systems. This position provides direction and leadership to the development of offerings to support Premier members’ clinical nutrition, health, and wellness initiatives. This role will also focus on incorporating clinical nutrition into the quality and safety initiatives of the company and our members.  This position is member facing and will engage with the members on a routine basis supporting program maximization and goal achievement. The director will serve as a resource to members for current information related to accreditation, health and wellness, industry trends, as it relates to the foodservice field.  The position will lobby on behalf of our members to food manufacturers for the development of items that meet nutrition criteria such as healthy and environmentally friendly foods.

This position will provide a direct line of sight to Premier’s Core Purpose of improving the health of communities and organizations in which we serve.  In addition, because nutrition plays such a vital role in health and disease prevention and overall population health, development of this position would place Premier at the leading edge of healthcare’s focus on prevention.  Premier will be positioned as an organization that is proactive in voicing members’ needs to the manufacturers in development of healthy and environmentally preferred products.  Based on member interaction and feedback as well as new regulations this position will develop tools and resources to support the growth of the foodservice enterprise especially as related to growth in alternate site markets.

Key Responsibilities

Strategy Development and Implementation – 30%

• Capitalize on the role nutrition can play in the health of customers.

• Collaborate with quality and outcome projects within Premier to identify the role nutrition plays in patient outcomes. 

• Identify models of best practice related to nutrition and wellness initiatives both within facilities and in the community.

• Promote Premier and its members as thought leaders in nutrition and wellness programs.

• Develop tools that members can use for clinical practice, accreditation readiness, benchmarking, and satisfaction.

Resource Management – 30%

• Create menu offering that will drive value and promote new business opportunities for Acute, Senior Living and Education prospects as well as retention of existing members. The program would incorporate menus, technology, operations, and patient satisfaction with a marketing plan for Premier affiliate and sponsor organization to promote the GPO program.

• Takes a leadership role in identifying current trends in food and nutrition.

• Shapes and leads educational programs to enhance member’s knowledge of requested topics and service line needs.

• Identifies, develops, and maintains health and wellness tools for use by our members.

• Promotes and incorporates nutrition criteria as it relates to patient outcomes.

• Build relationships with customers and industry folks to keep program relevant and impactful.

• Participates at multiple levels with nutrition and food professional associations (ASPEN, ADA, AHF)

• Takes technical and complex issues and information and translates it into user friendly, professional material and resources.

• Serve as clinical expert for our team.  Participates in nutrition related RFP processes.

• Updates Pinc AI (Food and Nutrition Community) on all nutritional activity.

• Is an expert on the team about diet office management systems.

• Is versed in accreditation standards across the continuum.

Relationship Management – 20%

• Assist with the development of the program offerings for the Culinary and Foodservice Operational Strategies Programs

• Build relationships with members.  Utilizing those interactions to continue to build program resources.

• Develops credible, proactive business partner relationships with food manufacturers in the development of healthy and environmentally preferred food products.

• Serves as Premier’s