Job Description
The Clinical Nutrition Manager II plans, coordinates and manages all patient/resident nutrition care activities while complying with the standards established by Aramark, regulatory agencies and clients. Develops and implements cost effective, profit-generating nutrition programs, functions as a member of the multidisciplinary health care team to implement nutrition care plans, and establishes and maintains policies, standards and programs for the provision of optimal, cost-effective nutrition care to patients/residents. This includes coordinating and directing all clinical activities and determining and implementing appropriate staffing levels.
COMPENSATION: The hourly rate or salary range for this position ranges from $64,300 to $95,095, depending on circumstances including an applicant’s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark’s good faith and reasonable estimate of the range of compensation for this position as of the time of posting.
If hired, employee will be in an “at-will position” and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.
Job Responsibilities
• Establishes and maintains policies, standards and programs for the provision of optimal, cost-effective nutrition care to patients/residents. This includes coordinating and directing all clinical activities and determining and implementing appropriate staffing levels.
• Develops goals and objectives for Clinical Nutrition to maintain high quality care.
• Utilizes equipment, resources, and programs to provide efficient and high-quality care.
• Assists in the performance planning process for Dietitians and Dietetic Interns and interviews, selects and trains employees within the Food and Nutrition Services.
• Participates in the budget process.
• Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.
• Establishes and maintains effective working relationships with other facility departments to provide a unified approach to patient/resident care.
• Establishes education programs for facility's professional staff (nursing, pharmacy, medical and surgical residents).
• Develops, implements and documents in-service education programs for Registered Dietitians, Dietetic Interns and other nutrition personnel, including hourly dietary staff, to provide continuing education and training.
• Engages in and encourages staff to participate in research, submits to professional publications and professional and community lectures.
• Establishes and maintains systems and training programs to provide a safe working environment.
• Maintains registration status through the Commission on Dietetic Registration and Licensure through the state board.
• Maintains professional continuing education annually.
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
Qualifications
• Requires at least 5-7 years of experience as a clinical dietitian.
• 3-5 years of supervisory experience preferred.
• Requires a bachelor’s degree at an accredited institution with course work accredited or approved by the appropriate nutrition and dietetics agencies.
• Earn and maintain applicable certifications, registrations, licenses, credentials and continuing education requirements by the appropriate accredited local agencies.
• Formal eligibility to practice dietetics in geographic location where applicable.
Conditions of employment may or may not include busy hospital and outpatient settings, from patient rooms/floors to kitchen/serving areas.
#J-18808-Ljbffr
