Clinical Nutrition Services Manager

is Under general direction of the Director of Nutrition and Food Services, manages, and coordinates the systems, staffing and resource management of the clinical nutrition programs at Santa Clara Valley Health and Hospital Systems – Valley Medical Center (SCVHHS – VMC).

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Typical Tasks

• Supervises Clinical Dietitians who perform the evaluation of nutritional needs and develop treatment plans for high-risk patients, including calculation of nutritional needs based on anthropometric /laboratory data and medical conditions and screening for potential drug-nutrient interactions;
• Interviews, hires, orients, trains, supervises and evaluates job performance of professional, paraprofessional, and support personnel;
• Directs dietetic intern program for the clinical area;
• Oversees and coordinates the operation of the departmental and hospital computer systems;
• Assists in the preparation of the annual budget for clinical area and performs other administrative tasks;
• Plans and manages ongoing development of clinical nutrition programs in coordination with state-of-the-art medical and professional standards;
• Represents Nutrition and Food Services Department and participates in various hospital committees related to nutrition and patient care;
• Assumes responsibilities of the Director of Nutrition and Food Services in his/her absence;
• Coordinates and integrates clinical nutrition services with other departments by collaborating with other managers on an ongoing basis;
• Directs the planning and implementation of Nutrition Care Standards and methods of service delivery, SCVMC Diet Manual, Nutrition Education Materials, and SCVMC Enteral Formulary;
• Develops, implements and evaluates the Continuous Quality Improvement Program and other programs to assure compliance with Joint Commission on Accreditation of Healthcare Organizations (JCAHO), Title 22 and other regulatory standards for clinical nutrition care;
• Coordinates nutrition programs with faculty physicians and department heads to provide cost-effective services;
• Ensures quality of ongoing education and training programs for staff in area of responsibility, including computer literacy/competency;
• Recommends and participates in selecting outside sources for nutritional and food products and services;
• Writes staff reports and plans clinical nutrition staff meetings;
• Performs other related responsibilities as required.

Employment Standards

Possession of a Bachelor’s Degree from an accredited college in Dietetics, Nutrition, Food Science or Related Science. Possession of a Registered Dietitian (RD) certification issued by the Commission of Dietetic Registration (CDR), the credentialing agency for the American Dietetic Association. The RD certificate must include completion of the appropriate internship as mandated by State of California regulations.

And

A minimum of five (5) years experience as a clinical dietitian in a large acute care hospital, with two years in an administrative or management capacity and current status as a Registered Dietitian as specified by the Commission on Dietetic Registration. A Master’s Degree in Nutrition, Public Health, or equivalent may be substituted for one year of required experience.

Required Licenses/Certifications

The Clinical Nutrition Services Manager is required to maintain Registered Dietitian (RD) certification through continuing education requirements of the CDR. The position may also require a certification such as California Children’s Services “CCS Paneled Dietitian”, Certified Specialist in Pediatric – Nutrition – CSP, Certified Specialist in Renal Nutrition – CSR, Certified Diabetes Educator – CDE.

Knowledge Of

• Principles and techniques of management including training, supervision, evaluation and discipline;
• Hospital nutrition services;
• Labor laws and appropriate union contracts for staff supervised;
• State and federal regulations;
• Medical Nutrition Therapy for various age groups;
• Biochemistry, food service, diet therapy and interrelationship of nutrition and medicine;
• Continuous Quality Improvement Process;
• Computer operations and technology as used in nutrition and food services;
• Health Education principles;
• Theories of human behavior and group dynamics;
• Concepts of research and methodology including design, statistical methods of collecting and analyzing data;
• Appropriate legal documentation practices.
• Principles and techniques of supervision including training, supervision, evaluation and discipline;
• Common office software including word processing, spreadsheets and databases.

Ability To

• Manage and supervise professional, paraprofessional, and support personnel;
• Develop and coordinate nutrition programs for the hospital and community;
• Develop, apply and implement departmental policies and procedures;
• Coordinate and implement hospital-wide policies and procedures with county, state, and federal laws and regulations;
• Identify opportunities for improvement of services;
• Develop and implement performance improvement measures;
• Evaluate staff competencies and provide appropriate training programs for competency level;
• Develop and maintain effective working relationships with those contacted during the course of work;
• Communicate effectively, both orally and in writing.

Veterans Preference Information

This recruitment has been identified as non-entry level by the Human Resources Director. Any veteran who has submitted a copy of their DD214 form, and received an honorable discharge within the last five years, will be given a preferential credit of five percent (ten percent for those identified as disabled veteran’s), after attaining a passing examination score for a numerically scored examination.