Service Leader Clinical Nutrition - Full Time - Days

Why work for Nebraska Methodist Health System? At Nebraska Methodist Health System, we focus on providing exceptional care to the communities we serve and people we employ. We call it The Meaning of Care – a culture that has and will continue to set us apart.

It’s helping families grow by making each delivery special, conveying a difficult diagnosis with a compassionate touch, going above and beyond for a patient’s needs, or giving a high five when a patient beats a disease or conquers a personal health challenge. We offer competitive pay, excellent benefits and a great work environment where all employees are valued! Most importantly, our employees are part of a team that makes a real difference in the communities we live and work in.

Job

Location: Methodist Hospital Address: 8303 Dodge St. - Omaha, NEWork

Mon-Fri 7:30am to 4pm 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, Methodist Women's Hospital, and Methodist Fremont Health. This includes chief clinical dietitians, clinical dietitians, dietetic students and infant nutrition formula lab technicians. 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 is 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.

Essential Job FunctionsPerforms 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, formula lab technicians, and dietetic students 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 students, 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 students and coordinates schedules and clinical rotations across the Health System 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. Plans and manages the implementation and operation of the CBORD system by keeping data up to date to ensure accurate nutritional information for patients, guests, and staff.

Works with IT as the liaison on the CBORD program and troubleshoots system issues to ensure the system is functioning optimally and providing maximum efficiency for the department. Trains departmental staff on the CBORD system by providing hands on training and/or checklists to be followed to maintain optimal operation of the CBORD system. Serves as a resource on CBORD for the Food Service staff by answering questions and helping solve problems to ensure smooth operation of the system within the department.

Mon-Fri 7:30am to 4pmJob Description:Job RequirementsEducationBachelor's Degree required, preferably in Nutrition and Dietetics or institutional management. Master's Degree in Business Administration, Nutrition or Dietetics required. Experience3 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/CertificationsRegistered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) 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. Valid and current driver's license required.

All required licenses and registration must be obtained or transferred within 60 days of hire. Advanced specialty certification in nutrition (Nutrition Support, Pediatric, Renal, Oncology, Gerontological) as certified by the American Society of Parenteral and Enteral Nutrition or the Academy of Nutrition and Dietetics is preferred. Board Certified Nutrition Support Clinician (CNSC) preferred.

Board Certified Specialist in Pediatric Nutrition (CSP) or Board Certified Specialist in Pediatric Critical Care Nutrition (CSPCC) 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. Academy of Nutrition and Dietetics and/or American Society of Parenteral and Enteral Nutrition membership preferred. Skills/Knowledge/AbilitiesKnowledge of The Joint Commission standards.

Knowledge of current Academy of Nutrition and Dietetics Nutrition