Clinical Dietary Manager

Job Description

Job Description

The Clinical Dietary Manager is responsible for overseeing the Clinical Dietary staff (Lead Dietitian, Dietitians, Diet Tech’s, and Diet Clerks), and the nutritional care , education and dietary needs of all patients. Keeps abreast and shares the latest nutrition health information with staff, including the Food Service Director, in accordance with Joint Commission and Title 22 standards. This position assures compliance with all applicable agencies, including Joint Commission, DPS and OSHA. Works with Food Service Supervisor to ensure kitchen staff compliance

Major Responsibilities

Administrative – 30%

Responsible for staffing : scheduling, interviewing, hiring, overseeing training, dept orientation, evaluations, disciplinary actions, and termination; responsible for processing Clinical staff time cards

Inventory and ordering of all office supplies, including Menu cards, menu blanks, and snack cards

Oversees, and ensures In Service Education plan is maintained and carried out by Clinical staff

Periodic review and revisions of the Clinical Policies and Procedures. Review of Food Service

policies and procedures as requested by the Food Service Director

In conjunction with HR, ensures employees are up to date on liscensure, including annual Tb tests,

Fire Cards, and required courses prn per Hospital

Clinical –35 %

Responsible for assessing patients nutritional status within defined time frames, and includes assigning proper priority / risk levels are given to patients that are completed by the DTR (Diet Tech).

The R.D. calculates nutritional estimated needs off high and mod risk patients and ensures their needs are being met. Able to assess and guide the nutritional needs of all ages, although the majority of the patient population is adult and elderly.

The R.D. re-assesses patients in a timely manner, according to risk level. The R.D. follows up on recommendations to the physician.

Care Plans are initiated and revised as indicated, upon initial Assessment and subsequent follow ups,

and documented in the Multidisciplinary Care Plan of the EMR

The R.D. is accountable for counseling patients and their families on therapeutic diets, including, where applicable, Food Drug interactions. Education is documented in the Educational Log in the EMR, and includes any barriers to learning

The R.D. helps to ensure menu adaptation to prescribed diets to meet personal, cultural, and religious food preferences of patients

The R.D. participates in weekly Multidisciplinary Patient Care Rounds

Food Service – 15%

Responsible to ensure monthly and periodic kitchen and galley inspections and that results are reviewed with the Food Service Director and Food Service Supervisor.

Responsible to ensure that periodic meal Test Trays are done, and results are reviewed with the Food Service Supervisor

Responsible to ensure that Formal monthly Meal Rounds are completed, and results are reported to

the Food Service Director and Food Service Supervisor

Works in conjunction with Lead Dietitian, and food services for menu development

Performance Improvement-10%

PDCA leader of the Clinical Dietary area.

Active member of the Pharmacy and Therapeutics Committee, and providing aggregated data in quarterly reports to P &T.

Responsible for QRR’s from the Clinical area, as well as any “re education” letters sent to physicians

Attends other medical meetings as indicated

MISC -10%

Works in conjunction with the Lead Dietitian to ensure the Diet Manuals are up to date.

Ensures operational forms are up to date and stocked as needed

Attends meetings in the absence of the Food Service Director as needed

Consults with the Lead Dietitian and Dietitians as needed

Qualifications

Required : min 5 years in a Supervisory capacity

Min 3 years as a Clinical Dietitian in a hospital setting

Managerial Serve Safe certified

Preferred : 7 years in a Managerial capacity highly desired