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The Clinical Nutrition Manager I 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 as well as determining and implementing appropriate staffing levels.
Job Responsibility:
Establishes and maintains policies, standards and programs for the provision of optimal, cost-effective nutrition care to patients/residents
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 and integrates department goals with client annual goals and visions to provide optimal nutrition care
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
Requirements:
Requires at least 3-5 years of experience as a clinical dietitian
2 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