Food & Nutrition Administrative Dietitian

FLSA Status

Job Role Summary

The Food and Nutrition Administrative Dietitian oversees patient foodservice staff, patient menus, nutrition analysis, and maintenance of the electronic menu management software which houses all foodservice products, prices, menus, and recipes for Eskenazi Health. Primary responsibilities include menu development in collaboration with the culinary team, analysis, distribution, and revision; providing consultation to foodservice staff on clinical nutrition, menu-related issues, and interpretations of regulatory standards; assesses position-level competency skills related to the menu management software; implementing and maintaining cost-control and quality performance procedures; and the day to day operations of the patient services and room service operations.

Essential Functions and Responsibilities

• Supervises the room service coordinators and assures staffing levels are appropriate and/or that staff are re-assigned in accordance with daily census, departmental budget, or present meal volume; oversees the patient service supervisor and supports successful staffing and workflows.
• Tracks employee attendance; screens and selects new candidates; issues progressive discipline; rounds for outcomes with assigned personnel; develops competency assessments; completes annual evaluation of staff; performs other tasks related to personnel management
• Develops, analyzes, plans and approves patient menus in patient care areas including the Eskenazi Health Hospital campus, SEMH residential locations, and other departmental projects to ensure therapeutic menu compliance per organizational policy as outlined by surveying bodies
• Maintains accurate database information electronically in menu management system in order to develop recipes, analyze nutrition profiles, create menu cycles, and control food-related costs. 
• Oversees electronic system integration as it incorporates with the parent electronic menu management system. Supports functionality of food service systems that interface with menu management software including label and temperature tracking software. Maintains security access levels for position levels based on primary responsibilities and tasks as they relate to the system
• Monitors enteral and oral supplements and collaborate closely with clinical dietitians, product sales representatives, and patient care areas to ensure formulary items are available or replaced by acceptable substitutions and accurately distributed. 
• Assesses workflow and system data and provides feedback in order to achieve department goals, benchmarks, and other measurable service outcomes. 
•  Develops internal policies and procedures and conducts regular panels to review new and revised policies. 
• Precepts dietetic and/or department interns by using knowledge of administrative dietetics to promote personal and professional growth and development. 
• Coordinates with department director to create, implement, and oversee staff training and competencies for regulatory compliance including annual education, mandatory testing, flu vaccines, and other needs.
   

Job Requirements

• Minimum 5 years’ experience with Master’s Degree strongly preferred, or 10 years’ experience in specialty areas required
• A minimum of three years’ management, consultant or supervisory experience 
• Registered Dietitian who maintains active registration by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics, Certified Dietitian in the state of Indiana. 
• Bilingual in English/Spanish preferable
   

Knowledge, Skills & Abilities

• Effective planning, time management, analytical and problem-solving skills
• Excellent written and verbal communication skills in dealing with diverse patient populations and health care team members
• Extensive knowledge of nutrient analysis, word processing, spreadsheet software and other computer programs as required for patient documentation, patient health information, and departmental related reports and projects
• Knowledge of Occupational Safety & Health administration (OSHA), The Joint Commission standards (JCAHO), Centers for Medicare and Medicaid Services (CMS), Federally Qualified Health Centers (FQHC), and Indiana State Department of Health regulations as it relates to nutrition care, patient education and safety