JOB SUMMARY
Works cooperatively with the Director of Ancillary Services and dietary management staff to manage and/or direct all inpatient nutritional services, committees/subcommittees, department meetings and other clinical responsibilities. Responsible for establishing and monitoring all continuous quality improvement issues for areas of responsibility per JACHO, state and federal regulations. Provides nutritional instruction to patients and/or significant other and documents appropriately in the patient's computerized or non-computerized medical record. Coordinates care with appropriate nutritional staff member(s) and/or medical staff physician(s) and is involved in a multi-disciplinary approach for the care of the patient. Strives for superior performance by consistently providing a product or service to leadership and staff that is recognized as ultimately contributing to the patient and family experience. Recognizes and demonstrates understanding of patient and family centered care.
PRIMARY JOB RESPONSIBILITIES
1. Works with the Director of Ancillary Services to formulate all clinical quality improvement (CQI) programs on a yearly basis. Monitors, collects and summarizes CQI data and presents findings at quarterly CQI meetings. Develops action plans for areas not meeting departmental or regulatory expectations.
2. Responsible for coordinating with the Outpatient Dietitian, all quality assurance meetings and topics to include but not limited to: Quality Assurance Review Committee and Dietary Technician/Supervisor meetings.
3. Participates in strategic planning with the Director of Ancillary Services for the advancement and coordination of all inpatient nutrition services
4. Furthers the vision, mission and values of the organization by participating in community speaking engagements as necessary.
5. Assumes Long-Term-Care responsibilities.
6. Prioritizes and organizes all activities to achieve maximum productivity and efficiency per department and patient needs.
7. Functions as an active member on various committees and subcommittees as necessary such as Patient Education, Wound and Skin, Pharmacy and Therapeutics, Oncology, Tumor Board, and Cancer committees.
8. Responsible for adequate staffing in the patient service area to meet clinical and budgetary expectations.
9. Demonstrates competency and skills necessary to provide care appropriate to the age specific needs of patients served.
10. In the absence of the Dietary Managers, will assume leadership responsibilities and provide guidance to the Dietary Department.
11. With help from the Outpatient Dietitian, develops nutritional formulary lists.
12. Reviews, develops and recommends with the Outpatient Dietitian, all nutritional support materials to include but not limited to: Dietary nutrition manual and patient instructional materials. Updates as necessary.
13. Develops, reviews and modifies policy and procedures and/or operating instructions as necessary.
14. Helps to develop menus and recipes based on sound nutrition principles which meet established dietary guidelines along with medical staff and patient expectations.
15. Demonstrates knowledge of and supports hospital mission, vision, value statements, standards, policies and procedures, operating instructions, confidentiality statements, corporate compliance plan, customer service standards, and the code of ethical behavior.
DEPARTMENTAL AND ADDITIONAL JOB RESPONSIBILITIES
1. Attends care conference or delegates as necessary.
2. Trains food service supervisors in all clinical and patient service areas.
3. Other duties as assigned.
JOB SPECIFICATIONS
EDUCATION
1. Bachelor's degree in Food and Nutrition from an accredited institution is required.
2. Must also be registered with the Commission on Dietetic Registration (CDR).
EXPERIENCE
1. Registration by the Commission on Dietetic Registration (CDR is required. Registry eligible applicants may be considered if registration testing occurs within three months of employment. Continued employment will depend on the applicant successfully passing the registration examination within two attempts.
2. Must possess thorough knowledge of dietetics and nutrition. Knowledge of medical conditions or disciplines such as diabetes, renal, stress, cardiac care, critical care, obstetrics, medical/surgical and long term care is required.
3. Prior clinical, out-patient and classroom instruction experience is desired.
4. Community service nutritional experience is also desired.
ESSENTIAL PHYSICAL ABILITIES/MOTOR SKILLS
1. Able to travel independently throughout all Memorial Healthcare facilities.
2. Small motor skills required for operating modern computer, office, and telephone equipment as utilized by Memorial Healthcare (MHC).
3. Ability to maneuver throughout the Dietary Department and hospital areas which is confined by people and equipment.
4. Able to tolerate a hot environment.
5. Able to drive an automobile.
6. Able to access all storage areas in the Dietary Department, office and patient floors.
ESSENTIAL TECHNICAL ABILITIES
1. Proficiency using modern office, computer and telephone equipment as used by Memorial Healthcare.
ESSENTIAL MENTAL ABILITIES
1. Ability to adapt and maintain focus in fast paced, quickly changing or stressful situations.
2. Ability to read and interpret a variety of documents including, but not limited to policies, operating instructions, white papers, regulations, rules and laws.
3. Must possess thorough knowledge of dietetics and nutrition.
4. Must be able to follow complex directions.
5. Must be able to develop appropriate individualized dietary plans for patients or significant others that meet approved standards of nutritional practice.
6. Must be able to analyze menus and recipes to determine nutrition adequacy and adherence to dietary modifications.
7. Must be able to develop and implement nutrition care plans.
8. Must be able to organize time and self on a daily, weekly, monthly and yearly basis to accomplish department goals and objectives.
9. Must be able to understand and use the department computer and EMR Programs.
10. Must be able to demonstrate understanding for all modified diets served at Memorial Healthcare and the rationale for them.
ESSENTIAL SENSORY REQUIREMENTS
1. Able to see for the purpose of reading information received in formats including but not limited to paper, computer, reports, bulletins, updates, manuals.
2. Able to see and hear for work-related purposes.
3. Small motor skills required for filing, writing, using the computer, phone and computer.
4. Able to taste and smell food.
INTERPERSONAL SKILLS
1. Ability to interact with co-workers, hospital staff, administration, patients, physicians, the public and all internal and external customers in a professional and effective, courteous and tactful manner, at all times, physically, verbally and in all written and electronic communication.
2. Required to remain calm when adversity is encountered.
3. Open, honest, and tactful communication skills.
4. Ability to work as a team member in all activities.
5. Positive, cooperative and motivated attitude.
