Director of Food/clinical Dietitian-greater Houston - HOUSTON AREA

Description

Director of Food Service/ Clinical Dietitian

Greater Houston Area

The
Director of Food Services plans, directs, and coordinates the activities of the assigned facility's Food Services Department to provide professional services to patients, staff and guests.

As a Registered Clinical Dietitian, this manager is responsible for planning regular and modified diets for all patients as prescribed by the medical staff.

Functions include routinely visiting patients and counseling patients regarding their nutritional needs. Participates in hospital, patient, and community education and outpatient programs. Assists with the maintenance of the department's Quality Assessment & Quality Improvement plan. Utilizes standardized practices and materials in accordance with PAM policies and procedures. Performs other duties as assigned or requested. This is an exempt position.


RESPONSIBILITIES

Nutritional Assessment

• Assesses nutritional status of patients of all age groups (pediatric, adult, and geriatric) as applicable.
• Documents, assesses, recommends, and instructs regarding patients' nutritional needs.
• Develops criteria for nutritional screening of patients.
• Identifies special nutritional needs of patients.
• Analyzes nutritional assessment and data/documents in medical records.
• Plans regular and modified menus according to approved diet manual and to the agespecific needs of patients.
• Communicates with the family and/or significant other(s) of patients and involves same in the decisionmaking related to the plan of care of patients.

Patient Education

• Provides diet counseling to patients on different life cycle therapeutic diets using professional standards.
• Educates and instructs Medical Nutrition Therapy (MNT) to patients, family, caregivers, and staff.
• Maintains the outpatient nutritional counseling program.
• Documents all counseling as set by policy and procedure.
• Participates in hospital educational activities.

Professional Responsibilities

• Has knowledge of growth and development of patients as noted above.
• Maintains licensure and continuing education; shares information with hospital staff as appropriate.
• Participates in the continuous assessment and improvement plan.
• Initiates continuous Quality Improvement in daily tasks.
• Collects, assesses and determines data results and trends of performance for Performance Improvement.
• Participates in interdepartmental and interdisciplinary groups focused on improving patient care.
• Participates in appropriate hospital and community programs.
• Participates in patient care conferences.

Food Service Operations

• Establishes departmental policies and develops standards for organization and supervision of food services procedures in conformance with Voyages policies.
• Determines quality and quantity of food required, plans menus, and controls food costs.
• Reviews regular diet requirements for cost and compliance.
• Makes frequent inspections of all work, storage and service areas to determine that regulations and directions governing food services activities are followed.
• Institutes changes in techniques or procedures for more efficient operation.
• Develops and prepares policies and procedures governing handling, storage and safeguarding of supplies and equipment.
• Makes final determination of kinds and amounts of supplies and equipment needed.
• Reviews work schedules and plans staffing accordingly and equipment needed.
• Prepares, submits, and successfully monitors departmental budget.
• Confers with other department heads regarding technical and administrative aspects of food services.

Voyages System:
Clinical Dietitian

• Develops criteria for determining the competency of clinical dietitians; performs chart audits regularly and conducts peer review activities in accordance with American Dietetics Association and accrediting/regulatory agency guidelines.
• Develops, reviews, and revises policies and procedures as necessary to maintain compliance as above; develops standardized forms for use throughout Voyages to assure compliance and ease of access to information; follows the proper approval processes.
• Provides a standardized nutritional screening process for the System; provides education to all staff involved with the nutritional screening process.
• Coordinates with the Director of Food/Nutrition and Environmental Services regarding the standardization of menus to maximize economies of scale.
• Assists with the selection and hiring of facility food service staff for leadership positions; provides appropriate orientation to system operational requirements.
• Assists with the preparation for and conduct of surveys by regulatory and accrediting agencies.
• Relieves clinical dietitian when necessary.
• Develops, implements, and maintains standardized patient education materials.

Leadership
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Inclusiveness: Promotes cooperation, fairness and equity; shows respect for people an