Manager - Dietitian Nutritionist- Atrium Health Cabarrus- FT

Overview

• Establishes goals and oversees implementation of clinical nutrition care based upon healthcare system and facility’s medical direction and patient population.
• Participates in clinical nutrition initiatives and Performance Improvement Programs throughout the health system and assigned facility(s), including attendance at Clinical Nutrition Manager’s meetings.
• Hires, leads, direct, coaches, trains, and develops clinical nutrition team members, including documentation of competency, policy compliance, and quality assurance.
• Manages departmental clinical nutrition budget and leads or participates in health system margin improvement initiatives related to nutrition therapy.
• Oversees systems and processes to ensure the strategic and operational objectives of the client for the Department are met and that clinical team member assists in achieving stated patient satisfaction goals for the health system and facility.
• Complies with regulatory agencies, including federal, state and TJC as evidenced by successful completion of surveys with no deficiencies.
• Provides medical nutrition therapy in the absence of clinical dietitian and/or assignment.
• Collaborates with Food Services Registered Dietitian liaisons in the planning of regular and modified menus based on current diet manual.
• Ensures clinical team members assists in achieving stated patient satisfaction goals for the health system and facility.
• Communicates effectively with all team members, patients and families through conferences, individual consultation, and committee participation. This includes telephone, written, and electronic communication.

Must be able to give and receive verbal communications on a continuous basis. Must be able to read written communications on a continuous basis both hard copy and on a computer screen. Able to compose written communications frequently. Able to lift and carry objects weighing 25 pounds or less occasionally. The lowest point of any lift—the floor. Able to push/pull objects using moderate effort occasionally. Maximum effort rarely. Able to perform motor skills as reaching out/up. Frequently turning, climbing stairs, grasping and finger manipulation. Infrequently squatting, twisting, bending, frequent periods of walking, standing, sitting. Infrequently squatting, twisting, and bending. Occasionally, feeling perception. Able to perform tasks which require arm-hand coordination on a continuous basis. Fine hand-eye coordination occasionally and to perform upper and lower body coordination skills infrequently. Must be able to attend to task/function for 60 minutes at a time or more frequently and must be able to concentrate on fine detail with constant interruptions on a frequent basis. Able to remember tasks/assignments given at the beginning of a period of time extending several days frequently. Must be able to remember multiple tasks/ assignments given to self and others over long periods of time.

Bachelor’s degree in Food and Nutrition or related field and a minimum of 7 years clinical experience required. Master’s Degree and/or a Specialty Certification (as recognized by A.N.D) can serve in place of 5 years of relevant clinical experience. Registered Dietitian (by the Commission on Dietetic Registration) and licensed by the North Carolina Board of Dietetics (or affiliated state board as applicable). Experience as a clinical team leader, supervisor, or other relevant leadership experience preferred.

Demonstrates knowledge of the principles of growth and development and demonstrates the skills and competency appropriate to the ages, culture, developmental stages, and special needs of the patient population served.