Clinical Nutrition Manager II

Grand Forks, North Dakota, United States

Our client seeks an experienced Registered Dietitian for a Clinical Nutrition Manager role at a Health System in Grand Forks, North Dakota. This brand-new acute care facility is a stand-alone multi-specialty hospital.

RD's have order writing privileges to practice at the top of their scope.

What You'll Do:

• Manage the clinical nutrition program within Health System;
• Supervise a team of 4 Dietitians and 5 Diet Clerks, both inpatient and outpatient
• Provide direct patient care ~20% of the time
• Collaborate with the implementation and management of clients meal service program and menu management system
• Foster a culture of learning that promotes career growth and professional development
• Drive Performance Improvement and Quality Management projects

Qualifications and Skills:

• Supervisory or management experience
• Excellent communication, leadership, and customer service skills
• Experience with regulatory accreditation, regulatory readiness and review, and establishing and maintaining standards of care.

Position Summary

• Provides leadership and direction for the nutrition care program for patients, residents, and clients in the delivery of our contractual agreement with the client. Manages the clinical and assigned patient services staff in the provision of general and some specialty nutrition care and patient food service programs for one to two sites / up to 300 beds, providing direct patient care and functioning as the nutrition authority for the organization.
  
  Implements and maintains professional and business practices to assure regulatory compliance and to uphold company mission, values, and commitments made in the Sodexo client contractual agreement. Contributes to financial and clinical outcomes through implementation of services.
• Directs the implementation of the Nutrition Care Process (assessment, nutrition diagnosis, intervention, monitoring and evaluation) in general to specialized clinical practice and activities of assigned patient services staff by delegating authority, assigning & scheduling, prioritizing activities, ensuring provision of equipment, supplies & resources, participating in the budgeting process, maintaining labor reports and other financial records, and monitoring operating standards; is accountable for the provision of safe and reliable care and services by self and direct reports and completion of documentation in accordance with individual & statutory scopes, regulatory standards, facility policies, protocols and practice guidelines, including clinical privileges;
  
  actively participates in development, implementation and promotion of the patient dining and other food and nutrition programs to clients standards.
  35%
• Conducts recruiting, hiring, onboarding, verification of credentials, competency assessment, performance evaluations and ongoing professional practice evaluation as applicable to clinical privileges for direct reports; ensures that verification of credentials, competency assessment, performance evaluation and ongoing professional practice evaluation as applicable for self is completed per client and facility standards; engages in tailored continuing education for self and in mentoring of direct reports to enhance knowledge, skills, and judgment and to facilitate professional growth and employee engagement.
  
  20%
• Ensures provision of nutrition counseling and training by self and direct reports for patients, residents, clients, families, healthcare personnel, students and food service staff to meet general to specialized clinical needs, promote disease management, and introduce evidence-based nutrition care strategies; provides learning experiences for direct reports, dietetics/other healthcare students and interns to include teaching, coaching and performance evaluation per client/facility/ program standards;
  
  offers input into development and enhancement of learning activities and educational resources; makes appropriate referrals to credentialed nutrition specialists or ambulatory care services as needed to elevate care, support continuation of the nutrition care plan, or enhance education and training processes.
  15%
• Actively engages in interdisciplinary activities such as meetings, medical conferences, rounds and discharge planning to build strategic relationships, support collaborative care, promote the nutrition care plan and serve as the nutrition expert for the organization providing guidance and insight to the administrative, medical, nursing and food service staff; exercises approval authority for the patient menu with nutrient analysis, diet manual and enteral formulary;
  
  actively participates in development of operating standards, policies, tools and resources for clinical practice and food service operations; participates in development of interdisciplinary policies and protocols.
  15%
• Develops and implements performance improvement activities to enhance productivity, patient safety, patient satisfaction and…