Regional Manager Clinical Nutrition

GENERAL SUMMARY

This position plans, organizes, develops, manages and evaluates the overall operations for Clinical Nutrition within the Food and Nutrition Department for St. Anthony’s Rehabilitation Hospital, St. John’s Nursing Center, St. Anne’s Nursing Center, St. Joseph’s Assisted Living Center, Villa Maria East, St. Catherine’s Rehabilitation Hospital, and Villa Maria West in accordance with the current federal, state, local and Joint Commission standards. Develops and standardizes Clinical Nutrition Practices and application across the System while overseeing the Dietitians and team providing Nutritional Care. Inspires change and accountability through safe, seamless and personal care for the team and for patients.

CORPORATE PHILOSOPHY

It is the obligation of each employee of Catholic Health Services to abide by and promote the mission and values of the System to ensure that excellent services are delivered with compassion.

PRINCIPAL DUTIES AND RESPONSIBILITIES

(The following duties and responsibilities are all essential job functions, as defined by the ADA, except those that begin with the word "May.")

Manages the activities of Dietitians and Nutrition Assistants/Aides to ensure compliance to diets and nutritional care of the patients/residents

Ensures the Clinical Nutrition Care Programs are regulatorily compliant and menus meet nutritional requirements.

Develops and standardizes Clinical Nutrition practices and application consistent with related patient care standards across the system.

Works with the System Director, Food & Nutrition and department leadership in developing and approving the menu, nutritional compliances, food preferences and patterns to meet the needs of the patient/resident population within the system.

Develops competency measurement tools for the Dietitians and works with the System Director, Food & Nutrition for other staff where nutritional competencies are needed so that all adhere to the nutritional guidelines of the various health agencies.

Informs System Director, Food & Nutrition of issues affecting clinical nutrition and related patient care program costs, service capabilities, effectiveness and efficiencies as well as issues noted during visits. Presents finding and recommendations to the System Director, Food & Nutrition to be used in strategic planning and other key decisions. Obtains final approval from System Director, Food & Nutrition prior to implementing program changes.

Communicates effectively with Senior Leadership and nursing related to nutritional care needs and challenges presented. Ensures that the Dietitians are effectively communicating and documenting care needs effectively.

Implements and executes ongoing efforts within the system to drive compliance and to control supply expenses related to Clinical Nutrition. This program will include documented efforts in product standardization, product identification and product conversion across the system.

Oversees staffing according to department needs and budgeted hours for the patient care services areas. Ensures department productivity by completing benchmarking of budgeted hours compared to biweekly usage.

Assists with the development of the labor and operational budget maintaining and monitoring cost controls consistent with organizational goals and objectives.

Coordinates the quarterly revisions of the patient care service menu to ensure compliance with the diet manual/current nutritional standards to comply with CMS.

Oversees along with the System Director, Food & Nutrition the menu management technology utilized for operations/systems in the department working with IT to ensure department functionality and implementation of upgrades for all applications.

Develops, implements, manages, evaluates and updates quality improvement programs for department and participates as requested in system wide quality initiatives and programs.

Interviews, hires, orients, trains, develops and evaluates the performances of and, when necessary, disciplines and/or discharges department personnel. Provides direction, as necessary, to staff regarding sensitive and/or complex work, related problems, resolves complaints and responds to inquiries regarding department operations.

Maintains a working knowledge of applicable Federal, State and Local laws/regulations; as well as other policies and procedures in order to ensure adherence in a manner that reflects hones, ethical and professional behavior.

Requirements

KNOWLEDGE, SKILLS AND ABILITIES

Education, Experience and/or Skills Required

BS Degree or higher in Clinical Nutrition or Food and Nutrition with completion of Dietetic Internship approved by CADE

Minimum of three years of clinical dietitian experience, five years preferred

Minimum of two years of supervisory experience

Problem solving and organizational skills

Microsoft Office Skills

Excellent written and verbal skills

License/Certification Required

Registered Dietitian Nutritionist credential (RDN)

Current State of Florida Dietitian Nutritionist licensure

Current Florida Department of Public Health Sanitation Certification

CPR certification