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Service Leader Clinical Nutrition

Methodist Health System Omaha, NE
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Job Description

  • Purpose of Job
    • The Service Leader Clinical Nutrition contributes to the Methodist Health System vision and mission by coordinating the clinical nutrition staff at Methodist Hospital, Methodist Jennie Edmundson Hospital and Methodist Women's Hospital. This includes chief clinical dietitians, clinical dietitians, dietetic technicians, dietetic interns, infant nutrition lab technicians and assigned office support staff. The Service Leader Clinical Nutrition is responsible for program development, training and educational development of staff, develops policies and procedures for departmental and interdepartmental clinical nutrition activities, and works with medical staff and food service providers to ensure compliance with standards of nutritional care. The Service Leader Clinical Nutrition will be responsible for the highest quality of nutritional care to patients and guests throughout the system, and for the training and performance improvement of the clinical nutrition staff.
  • Job Requirements
    • Education
      • Bachelor's Degree required, preferably in Nutrition and Dietetics or institutional management.
      • Master's Degree preferred.

    • Experience
      • 3 years previous supervisory experience required, preferably as a Clinical Nutrition Manager.
      • 5 years previous clinical experience with patients throughout the aging continuum required.
      • Experience in community and large teaching hospital environments preferred.
      • One year experience in a multifacility system preferred.

    • License/Certifications
      • Registered Dietitian (RD) by Commission on Dietetic Registration required.
      • Licensed Medical Nutrition Therapist (LMNT) in the State of Nebraska required at assigned facilities.
      • Licensed Dietitian (LD) in the State of Iowa required at assigned facilities.
      • Advanced specialty certification in nutrition (Pediatric, Renal, Oncology, Gerontological, Sports Dietetics) as certified by the Academy of Nutrition and Dietetics is preferred.
        • Board Certified Specialist in Pediatric Nutrition (CSP) preferred.
        • Board Certified Specialist in Renal Nutrition (CSR) preferred.
        • Board Certified Specialist in Oncology Nutrition (CSO) preferred.
        • Board Certified Specialist in Gerontological Nutrition (CSG) preferred.
        • Board Certified Specialist in Sports Dietetics (CSSD) preferred.
      • Valid and current driver's license required.
      • Academy of Nutrition and Dietetics membership preferred.

    • Skills/Knowledge/Abilities
      • Knowledge of the Joint Commission requirements required.
      • Knowledge of current Academy of Nutrition and Dietetics Nutrition Care Process required.
      • Skilled in planning, delegation, time-management, and problem-solving required.
      • Skilled in performing nutritional calculations based on body weight, age, lab values and clinical status required.
      • Skilled in medical terminology required.
      • Skilled in Microsoft Office, including Work, Excel and Outlook required.
      • Skilled in electronic medical record documentation required.
      • Strong verbal communication skills for positive interaction with staff and patients required.
      • Excellent customer service skills required.
      • Able to interpret lab results as related to nutritional status of patients required.
      • Able to read, write and comprehend various written reports and documents required.
      • Able to travel to various locations required.
  • Physical Requirements
    • Weight Demands
      • Medium Light Work - Exerting up to 35 pounds of force.

    • Physical Activity
      • Not neccessary for the position (0%):
        • Climbing
        • Crawling
        • Kneeling
      • Occasionally Performed (1%-33%):
        • Balancing
        • Carrying
        • Crouching
        • Distinguish colors
        • Lifting
        • Pulling/Pushing
        • Stooping/bending
        • Twisting
      • Frequently Performed (34%-66%):
        • Fingering/Touching
        • Grasping
        • Keyboarding/typing
        • Reaching
        • Repetitive Motions
        • Sitting
        • Speaking/talking
        • Standing
        • Walking
      • Constantly Performed (67%-100%):
        • Hearing
        • Seeing/Visual

    • Job Hazards
      • Not Related:
        • Chemical agents (Toxic, Corrosive, Flammable, Latex)
        • Biological agents (primary air born and blood born viruses) (Jobs with Patient contact) (BBF)
        • Equipment/Machinery/Tools
        • Explosives (pressurized gas)
        • Electrical Shock/Static
        • Radiation Alpha, Beta and Gamma (particles such as X-ray, Cat Scan, Gamma Knife, etc)
        • Radiation Non-Ionizing (Ultraviolet, visible light, infrared and microwaves that causes injuries to tissue or thermal or photochemical means)
        • Mechanical moving parts/vibrations
      • Rare (1-33%): - Physical hazards (noise, temperature, lighting, wet floors, outdoors, sharps) (more than ordinary office environment)
  • Essential Job Functions

    • Performs management duties, such as hiring, training, coaching, counseling, mentoring, evaluations, corrective action, and terminations to ensure competent staff within the Food and Nutrition Service department.
      • Conducts regular staff meetings and employee rounding to ensure information is shared in a timely manner and employee satisfaction is achieved and maintained.
      • Retains and develops staff through team building, professionalism and treating team members with dignity and respect. Encourages professional development through advanced certifications and/or degrees.
      • Documents payroll, time and attendance variances accurately by running reports and manually entering data to ensure correct payroll is completed by established weekly deadlines.
      • Oversees work schedules for assigned staff to ensure duties are covered. Monitors overtime and productivity. Adjusts staffing appropriately to get necessary work completed on shift.

    • Oversees the processes of the dietitians, dietetic technicians, formula lab technicians and dietetic interns to ensure staff is adhering to the established departmental policies and procedures and to ensure excellent patient service is provided.
      • Creates and maintains a consistent, standardized approach for clinical nutrition operations across the health system.
      • Conducts orientation training and in-service training to explain policies and work procedures and to ensure compliance with department standards of operation and state and federal regulatory agencies.
      • Capable of providing medical nutrition therapy in the absence of clinical dietitians system wide. Assesses the nutritional status of patients throughout the aging continuum, documenting in the medical record system wide. Develops and revises a nutrition care plan based on information from the patient, medical record, family and health care team members system wide.
      • Participates in interdisciplinary activities, such as rounds, committees and meetings, to ensure adequate communication is provided to develop and update the patient care plan.

    • Educates and/or trains clinical dietitians, dietetic interns, medical students, physicians, and allied staff, as requested, to facilitate continuous learning and development.
      • Develops staff as nutrition leaders within the health system. Advocates for nutrition professionals, to include reevaluating and restructuring of clinical nutrition roles as necessary.
      • Functions as Preceptor for dietetic interns and coordinates schedules and clinical rotations to ensure successful completion of internship requirements.
      • Assists with ongoing nutrition education material updates by researching, reviewing and utilizing additional resources appropriately to ensure education material is current.

    • Oversees clinical quality improvement activities required by The Joint Commission (TJC) to ensure compliance with TJC standards system wide.
      • Attends internal and external meetings to ensure oversight and compliance regarding dietary issues within the Health System.
      • Complies with regulatory agencies, including federal, state and TJC. Follows system and department infection control policies and procedures.

    • Participates in ongoing review and revision of patient and client menus, diet manuals and computerized diet applications by collaborating with appropriate staff to ensure compliance with Recommended Dietary Allowances and most current nutrition therapy guidelines.
      • Oversees scheduled peer reviewed patient chart audits to ensure accurate documentation is completed and complies with nutrition standards of practice.

    • Participates in mandatory in-services and/or continuing education programs as mandated by policies and procedures/external agencies and as directed by management.

    • Is able to understand and operationalize the mission, vision, core values, Leadership Standards of Behavior, and policies/procedures of the Nebraska Methodist Health System.

    • Adheres to all Integrated Service policies and procedures.

    • Performs other related duties as assigned by management.





Job Details

Date Posted June 2, 2018
Date Closes August 1, 2018
Requisition 8432
Located In Omaha, NE
Work At NE Methodist Hospital
Department Food Management
Shift Daytime
SOC Category 00-0000.00
Location