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Market Director, Clinical Nutrition Services in Largo, FL at HealthTrust

Date Posted: 11/20/2018

Job Snapshot

Job Description

GENERAL SUMMARY OF DUTIES – Under the supervision of the Division Director of Food & NutritionServices and working collaboratively with food and nutrition services directors in assigned facilities, the Market Director for Clinical Nutrition Servicesassures the development and implementation of the Nutrition Care Program for assigned facilitiesbased upon established objectives, standards, policies and procedures; is responsible fortraining, coaching and evaluating dietitians who are providing clinical nutrition services to patientsand ensuring patient satisfaction, proper diet maintenance, quality care, regulatorycompliance and publicrelations through safe and efficient use of resources.
 
SUPERVISOR Division Director for Food and Nutrition Services
 
SUPERVISES Department ClinicalStaff in assigned facilities
 
KEY INTERACTIONS – Directors of Food and Nutrition Services, Senior Leaders and Directors of other departments in assignedfacilities, ClinicalPharmacy staff, Directors of Quality Management, Other Clinical Leaders in facilities and division, facility foodservice staff
 
DUTIES INCLUDE BUT ARE NOT LIMITED TO:
  • Develops and implements clinical nutrition policies,procedures and standards of care that are based on currently availableevidence in the peer reviewed nutrition literature and that support the company,division, hospital and FANS department mission, visionand values.
  • Ensures timely and appropriate patient nutrition assessment, reassessment, development and implementation of nutrition plan of care in accordance with department policies and Nutrition Standards of Care. Ensuresnutrition screening protocolsare in place for consistent,timely and appropriate identification of patients with or at risk of developing malnutrition.  Coordinates with leaders of nursing,pharmacy, rehab therapies and/or other departmentsandwith CNM in other WFD Markets in development of hospital and division nutrition assessment protocols.
  • Ensures provision of optimum nutritionalcare of patients in compliance with local, state, federal and TJC standards, guidelines and regulations.  Developsquality improvement monitoring criteria/indicators, monitors and reports clinical nutrition quality/performance improvement results according to the hospital, market and division reporting structure. Develops and implements action plans to improve quality for assignedfacilities and market. Within assigned facilities, assures that patientnutritional care is appropriately monitored, evaluated and documented; including patient acceptance and intake of meals, snacks,nutritional supplements, enteral and/orparenteral nutrition support.  Ensures appropriate documentation in patients' medical records according to department and division policiesand standards.
  • Ensures competence of nutrition care staff in assignedfacilities to provide optimalmedical nutrition therapy according to evidence based guidelines and accepted practices. Ensuresthecompetence of FANSstaff to accurately interpret modified dietrestrictions, identify, appropriatelyprepare and providefood & beverages, snacks & oral supplements that comply with the patient's diet order and nutritioncare plan. Ensurescompetency and development of staff through education and training. Developstraining programs and services FANSAssociates as needed.Ensures new staff is oriented to specific job duties withparticular focus on safety and infection control.
  • Ensures timely and appropriate documentation of medical nutrition therapy(assessment, reassessment, nutrient intake analysis, nutrition education, nutrition screening, and nutrition notes) in patient medical recordsthat conforms to hospital and division policy and meets regulatory standards.  Ensures timely and appropriate nutrition education including assessment of patient/family educational needs, preferencesand readiness for learning and utilizing approved teaching materials and methods.
  • Reviews, recommends and obtains medicalstaff approval for the designated hospital nutrition care manual which is used as the primaryreference for nutrition ordersand medical nutrition therapy. Ensures the nutrition care manual is available to the dietitians and FANS staff as well as nurses and physicians for reference.
  • Ensures that menus forpatient food service meet current nutritional guidelines and are based on recommendations in the approved nutrition care manual. Using software system support,keeps electronic file andmakes available, as needed,a nutrient analysisof patient menus asused in assigned facilities.
  • Supports hospital and division initiatives in meetingcore measures, patient safety and service excellencegoals. Ensures provision of qualitycare and services by maintaining appropriate equipment and supplies. Fosters effective departmentalcommunication and collaboration with physicians and/or other members of the interdisciplinary team in meeting patient needs.
  • Assists Directors in the maintenance and monitoring ofbudget and acquisition of capital equipment. Demonstrates responsibility and accountability in managing productivity standards. Continuously evaluates and assesses work process/design to enhance productivity and service deliveryto meet stakeholder expectations and business goals. Works collaboratively with facilitydirectors to maintain appropriate staffing levels. Optimizes use of supplies,equipment and services, ensuring a high level of clinical care at the lowest cost. Activelyseeks ways to controlcosts without compromising quality or the servicesdelivered.
  • Schedules and assignsstaff effectively; continuously evaluates staff assignments to ensure quality careand service delivery to meet stakeholder needs. Ensures the selection,retention and assignment of qualified competent staff to meetorganizational needs.Ensures management    ofproductivity and work prioritization. Manages staffperformance through regular review,real time feedback, and performance planning. Ensures performance reviews are conducted on time. Actively coachesand mentors staff.
  • Assures customer satisfaction - Makes sure that customer solutions, practices, and procedures are carried out and achievetheir objectives. Creates customer-focused practices - Uses understanding of customer needs to institute systems, processes, and procedures to ensure customer satisfaction and to preventservice issuesfrom occurring; promotescustomer service as a value.
     


KNOWLEDGE, SKILLS, & ABILITIES:

  • Organization – proactively prioritizes needs and effectively manages resources
  • Communication – communicates clearly and concisely
  • Leadership – guidesindividuals and groups toward desired outcomes, setting high performance standards and delivering leading quality services
  • Customer orientation – establishes and maintainslong-term customer relationships, building trust and respect by consistently meeting and exceeding expectations
  • Tactical execution – oversees the development, deployment and direction of complex programs and processes
  • Policies & Procedures – articulates knowledgeand understanding of organizationalpolicies, procedures and systems
  • Judgment – Makes decisionsbased upon job knowledge and experience. Considersall impacted areas in decision process. Seeks advice where applicable. Judgment sensible and reliable.
  • Interpersonal Skills – able to work effectively with other employees, patients and externalparties
  • PC skills – demonstrates proficiency in MicrosoftOffice applications, Meditech, Business Objects,team rooms, and discipline-specific food management, diet office and point of sale applications, (Computrition), purchasing vendor applications and others as required
  • Financial management – applies tools and processes to successfully manageto budget
  • Project management – assesses workactivities and allocates resources appropriately
  • Analytical skills – abilityto comprehend and analyze optionstodetermine best decision for patients, facility, departmentand company.
  • Basic Skills – able to perform mathematical calculations, balance and reconcile figures, punctuate properly,spell correctly and transcribe accurately

Job Requirements

EDUCATION
  • Bachelor’s degree in Nutrition, or related field required.
  • Master’s Level degree, in Nutrition, Healthcare Administration, Business Administration or related field,preferred
 
EXPERIENCE
  • Experience in hospital foodservice required, with 3-5 years management experience.
 
CERTIFICATION/LICENSE
  • FL Licensed Dietitian & Registered Dietitian from the Commission on Dietetic Registration (credentialing agencyfor the Academyof Nutrition and Dietetics)
 
PHYSICAL DEMANDS/WORKING CONDITIONS Requires prolongedsitting, some bending, stoopingand stretching. Requireseye-hand coordination and manual dexterity sufficient to operate a keyboard,photocopier, telephone, calculator and other office equipment. Requires normalrange of hearing and eyesight to record, prepare and communicate reports. Requires liftinglaptop computer, paperwork and reference materials. May be exposedto toxic/caustic/chemicals/detergents. Work is performed in an officewithin or near a kitchen environment. Work may be stressful at times. Contact may involvedealing with angry or upset people. Staff must remain flexible and available toprovide staffing assistancefor any/all disaster or emergencysituations.
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