HCA, Hospital Corporation of America Market Director, Clinical Nutrition Services South in Largo, Florida
AL SUMMARY OF DUTIES– Under the supervision of the Division Director of Food & Nutrition Services and working collaboratively with food and nutrition services directors in assigned facilities, the Market Director for Clinical Nutrition Services assures the development and implementation of the Nutrition Care Program for assigned facilities based upon established objectives, standards, policies and procedures; is responsible for training, coaching and evaluating dietitians who are providing clinical nutrition services to patients and ensuring patient satisfaction, proper diet maintenance, quality care, regulatory compliance and public relations through safe and efficient use of resources.
SUPERVISOR – Division Director for Food and Nutrition Services
SUPERVISES – Department Clinical Staff in assigned facilities
KEY INTERACTIONS– Directors of Food and Nutrition Services, Senior Leaders and Directors of other departments in assigned facilities, Clinical Pharmacy staff, Directors of Quality Management, Other Clinical Leaders in facilities and division, facility foodservice staff
DUTIES INCLUDE BUT ARE NOT LIMITED TO: *
Develops and implements clinical nutrition policies, procedures and standards of care that are based on currently available evidence in the peer reviewed nutrition literature and that support the company, division, hospital and FANS department mission, vision and values.
Ensures timely and appropriate patient nutrition assessment, reassessment, development and implementation of nutrition plan of care in accordance with department policies and Nutrition Standards of Care. Ensures nutrition screening protocols are in place for consistent, timely and appropriate identification of patients with or at risk of developing malnutrition. Coordinates with leaders of nursing, pharmacy, rehab therapies and/or other departments and with CNM in other WFD Markets in development of hospital and division nutrition assessment protocols.
Ensures provision of optimum nutritional care of patients in compliance with local, state, federal and TJC standards, guidelines and regulations. Develops quality improvement monitoring criteria/indicators, monitors and reports clinical nutrition quality/performance improvement results according to the hospital, market and division reporting structure. Develops and implements action plans to improve quality for assigned facilities and market. Within assigned facilities, assures that patient nutritional care is appropriately monitored, evaluated and documented; including patient acceptance and intake of meals, snacks, nutritional supplements, enteral and/or parenteral nutrition support. Ensures appropriate documentation in patients' medical records according to department and division policies and standards.
Ensures competence of nutrition care staff in assigned facilities to provide optimal medical nutrition therapy according to evidence based guidelines and accepted practices. Ensures the competence of FANS staff to accurately interpret modified diet restrictions, identify, appropriately prepare and provide food & beverages, snacks & oral supplements that comply with the patient's diet order and nutrition care plan. Ensures competency and development of staff through education and training. Develops training programs and services FANS Associates as needed. Ensures new staff is oriented to specific job duties with particular focus on safety and infection control.
Ensures timely and appropriate documentation of medical nutrition therapy(assessment, reassessment, nutrient intake analysis, nutrition education, nutrition screening, nutrition notes) in patient medical records that conforms to hospital and division policy and meets regulatory standards. Ensures timely and appropriate nutrition education including assessment of patient/family educational needs, preference sand readiness for learning and utilizing approved teaching materials and methods.
Reviews, recommends and obtains medical staff approval for the designated hospital nutrition care manual which is used as the primary reference for nutrition orders and medical nutrition therapy. Ensures the nutrition care manual is available to the dietitians and FANS staff as well as nurses and physicians for reference.
Ensures that menus for patient food service meet current nutritional guidelines and are based on recommendations in the approved nutrition care manual. Using software system support, keeps electronic file and makes available, as needed, a nutrient analysis of patient menus as used in assigned facilities.
Supports hospital and division initiatives in meeting core measures, patient safety and service excellence goals. Ensures provision of quality care and services by maintaining appropriate equipment and supplies. Fosters effective departmental communication and collaboration with physicians and/or other members of the interdisciplinary team in meeting patient needs.
Assists Directors in the maintenance and monitoring of budget and acquisition of capital equipment. Demonstrates responsibility and accountability in managing productivity standards. Continuously evaluates and assesses work process/design to enhance productivity and service delivery to meet stakeholder expectations and business goals. Works collaboratively with facility directors to maintain appropriate staffing levels. Optimizes use of supplies, equipment and services, ensuring a high level of clinical care at the lowest cost. Actively seeks ways to control costs without compromising quality or the services delivered.
Schedules and assigns staff effectively; continuously evaluates staff assignments to ensure quality care and service delivery to meet stakeholder needs. Ensures the selection, retention and assignment of qualified competent staff to meet organizational needs. Ensures management of productivity and work prioritization. Manages staff performance through regular review, real time feedback, and performance planning. Ensures performance reviews are conducted on time. Actively coaches and mentors staff.
Assures customer satisfaction -- Makes sure that customer solutions, practices, and procedures are carried out and achieve their objectives. Creates customer-focused practices -- Uses understanding of customer needs to institute systems, processes, and procedures to ensure customer satisfaction and to prevent service issues from occurring; promotes customer service as a value.
KNOWLEDGE, SKILLS, & ABILITIES:
Organization – proactively prioritizes needs and effectively manages resources
Communication – communicates clearly and concisely
Leadership – guides individuals and groups toward desired outcomes, setting high performance standards and delivering leading quality services
Customer orientation – establishes and maintains long-term customer relationships, building trust and respect by consistently meeting and exceeding expectations
Tactical execution – oversees the development, deployment and direction of complex programs and processes
Policies & Procedures – articulates knowledge and understanding of organizational policies, procedures and systems
Judgment – Makes decisions based upon job knowledge and experience. Considers all impacted areas in decision process. Seeks advice where applicable. Judgment sensible and reliable.
Interpersonal Skills – able to work effectively with other employees, patients and external parties
PC skills – demonstrates proficiency in Microsoft Office applications, Meditech, Business Objects, team rooms, and discipline-specific food management, diet office and point of sale applications, (Computrition), purchasing vendor applications and others as required
Financial management – applies tools and processes to successfully manage budget
Project management – assesses work activities and allocates resources appropriately
Analytical skills – ability to comprehend and analyze options to determine best decision for patients, facility, department and company.
Basic Skills – able to perform mathematical calculations, balance and reconcile figures, punctuate properly, spell correctly and transcribe accurately
Bachelor’s degree in Nutrition, or related field required.
Master’s Level degree, in Nutrition, Healthcare Administration, Business Administration or related field,preferred
- Experience in hospital foodservice required, with 3-5 years management experience.
- FL Licensed Dietitian & Registered Dietitian from the Commission on Dietetic Registration (credentialing agencyfor the Academyof Nutrition and Dietetics)
PHYSICAL DEMANDS/WORKING CONDITIONS – Requires prolongedsitting, some bending, stoopingand stretching. Requireseye-hand coordination and manual dexterity sufficient to operate a keyboard,photocopier, telephone, calculator and other office equipment. Requires normalrange of hearing and eyesight to record, prepare and communicate reports. Requires liftinglaptop computer, paperwork and reference materials. May be exposedto toxic/caustic/chemicals/detergents. Work is performed in an officewithin or near a kitchen environment. Work may be stressful at times. Contact may involvedealing with angry or upset people. Staff must remain flexible and available toprovide staffing assistancefor any/all disaster or emergencysituations.
Title: Market Director, Clinical Nutrition Services South
Location: Florida-Largo-Supply Chain - West Florida
Requisition ID: 08752-12015