Director of Food and Nutrition - Full Time

Job: Food and Nutrition Director
Classification: Salaried/Exempt
Job Category: 1.2 First/MidLevel Manager

Position Summary
The Food and Nutrition Director is responsible for providing leadership direction and support for all inpatient and outpatient clinical nutrition services and provides leadership for their employees. The Food and Nutrition Director ensures the delivery of quality care to patients serves as a liaison between clients/stakeholders and aligns the service lines efforts with Titus Regional Medical Centers mission and vision by utilizing strategic planning to ensure goals and expectations are adhered to. The Nutritional Director is responsible for planning implementing reviewing and controlling the budget staffing and continuous quality improvement throughout the nutritional department.

Primary Responsibilities
Monitors and directs all medical nutrition therapy provided to patients. Responsible for directing clinical and nonclinical personnel.
Reviews and approves all new hires establishes and controls standards for performance appraisals.
Identifies staffing needs of the department and provides for accordingly.
Adheres to Human Resources Policies. Coordinate inservice/training needs of staff.
Remains available accessible and visible to staff. Recognizes staffs achievements and accomplishments and provides ongoing feedback on performance.
Provides an environment which fosters employee retention engagement and progressive professional development.
Conducts quality assurance clinical audits competency assessments and performance evaluations to ensure the Standards of Practice and Standards of Professional Performance for Registered Dietitians are followed by all staff.
Establishes scope of service goals and develops strategic plan for the department. Stays up to date on new developments in the field and incorporates such in the departments scope of service.
Reviews departmental policies procedures and systems.
Ensures compliance with all federal state and local regulations related to food and nutrition services including timely completion of required audits surveys and regulatory reporting.
Complies with all applicable regulatory requirements and standards.
Conducts appropriate department promotional activities and participates in hospital marketing activities.
Ensures all cash management activities align with compliance policies including secure handling accurate reconciliation and proper financial reporting.
Assures that revenue expenses and contribution margin meet or exceed budget.
Prepares and submits budget and related reports.
Forecasts and accurately projects expenses.
Takes corrective action to address negative variances.
Identifies and proposes capital budget items appropriately.
Promotes physician input and communication includes medical staff in planning new or revised policies procedures and services.
Provides rapid response and followup to medical issues/concerns; Greets new physicians and orients them to the department services; Seeks new ways to encourage new physicians to utilize our hospital services.
Ensures safe care to patients adhering to policies procedures and regulatory standards within budgetary specifications including time management supply management productivity and accuracy of practice.
Utilizes clinical informatics to develop solutions for highly complex issues that foster improved clinical outcomes.
Responsible for ongoing training development and mentoring of department managers.
Participates on hospital and system committees as assigned.
Ensures safe care to patients staff and visitors.
Excellent verbal and written communication skills.
Proficient in Microsoft Word Excel and PowerPoint.
Superior interpersonal Skills.
DetailOriented.
Reports to and departs from work on time and as scheduled.
Performs other duties as necessary.
OSHA Bloodborne Pathogens Class I.
Must be able to deal with stress while maintaining composure.

Education
Bachelors degree in Dietetics/Nutrition preferred.
Masters degree in Dietetics/Nutrition preferred.
Registered Dietitian required.
Prefer additional specialized certification.

Work Experience
Three to Five years of experience in hospital clinical nutrition.
Three to Five years of experience in a clinical nutrition management role.

Physical Demands and Work Environment
Lifting/Carrying Pushing/Pulling
lbs % Time lbs % Time
3466
0 033
0 033
75 033
100 033

Movement % Time
Bend/Stoop/Twist 033
Crouch/Squat 033
Kneel/Crawl 033
Reach Above Shoulder 033
Reach Below Shoulder 033
Repetitive Arm 033
Repetitive Hand 033
Grasping 033
Squeezing 033
Climb Stairs 033
Walking Uneven 033
Walking Even 3466

Environment % Time
Indoors 67100
Outdoors 033
Extreme Heat 033
Dusty 033
Excessive Noise 033

Equipment % Time
Motor Vehicles 033
Foot Pedals 033
Extreme Heat 033
Dusty 033
Excessive Noise 033

Work Near % Time
Machinery 033
Electricity 033
SHARPS 033
Chemicals 033
Fumes 033
Heights 033

Vision
Depth Perception Required
< 20 Required
Color Not Required
Peripheral Required

Endurance Hours at Once
Sit 1
Stand 7
Walk 7