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Job Description

Dietary Services

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Clinical Nutritional Manager

Roy Lester Schneider Hospital

Position

(Full Time)

Plans, administers and directs all location activities related to clinical and patient nutrition care complying with the standards established by Schneider Regional Medical Center and regulatory agencies. Establishes and maintains effective working relationships with other departments to provide a unified nutrition service experience for patients, residents, visitors and employees. In conjunction with Director of Food and Nutrition Services, manages the budget processes related to Nutritional Services ensuring that policies and practices are adhered to. This person assumes responsibility and accountability for the duties of the position and is cognizant of the philosophy, standards, objectives, and policies of the Schneider Regional Medical Center and their respective Department. Bachelor’s degree in Nutritional Sciences and/or Dietetics and credentialed as Registered Dietitian (RD) REQUIRED  ServSafe® certified preferred.  Full-Time Starting Salary:  Based on Experience.

Benefits

Medical, Dental, Vision, and Life Insurance Benefits.

Hazards & Physical Requirements

While performing the duties of this job, the employee is expected to regularly walk and/or sit for up to 8 hours a day. May be required to lift 20 pounds maximum with frequent lifting and/or carrying objects weighing up to 10 pounds. Is aware of risk of exposure to communicable diseases.

Specific Requirements

• Knowledge of applicable laws, rules and regulations governing Nutritional Services including review of approved recipes, menus and supplements, evaluation of patient’s nutritional status for both inpatients and outpatients.
• Ability to establish daily workload for all members of Nutritional Services to ensure inpatient and outpatient nutritional needs are met for hospital.
• Knowledge of care and maintenance of food and related equipment for delivering of meals; ability to distribute meals in a safe and timely manner consistent with prescribed diets.
• Knowledge of organization’s budget process and ability to apply policies and practices for planning and administering a budget.
• Knowledge of applicable laws, rules and regulations governing Food and Nutrition Services (FNS); ability to provide, prepare and serve inpatient meals, supplements, and menu selection services.
• Knowledge of storage, preparation and maintenance of the food services area for hospital facility; ability to use these theories and techniques to provide sanitary, timely and satisfactory meals.
• Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met in accordance with facility policies and related legal requirements.
• Knowledge of and ability to use methods, tools and documentation for evaluating, selecting, and certifying suppliers and partners.