Clinical Nutrition Manager

Thomas Cuisine•Great Falls, MT

12d•$80,000 - $90,000

About The Position

We're seeking a Clinical Nutrition Manager to lead clinical nutrition and patient dining services across all designated facilities, ensuring high-quality care and exceptional customer satisfaction. This role oversees policy implementation, staffing, budgeting, and performance improvement initiatives in collaboration with the Food and Nutrition Services Director. Strong communication between clinical and production teams is key to delivering seamless, patient-centered service.

Requirements

Bachelor’s degree in Dietetics, Nutrition, or related field; Master’s preferred.
Registered Dietitian Nutritionist (RDN) with current registration and state licensure, if applicable.
Minimum 5 years of clinical or related experience, or a Master’s degree in a relevant field.
Willingness to travel up to 25% and participate in patient satisfaction initiatives.
Must pass background check, drug screening, and meet COVID-19 vaccination requirements (or have approved exemption).
Strong analytical, communication, and problem-solving skills; able to interpret regulations and present information clearly.
Proficient in basic math and able to apply concepts like ratios and percentages to practical situations.
ServSafe® Certification and State Food Handlers Card required
Ability to pass a criminal background check and drug screen.

Responsibilities

Lead and supervise clinical nutrition operations and Registered Dietitian teams across facilities.
Manage staffing, scheduling, training, and performance evaluations to meet departmental goals.
Ensure compliance with HIPAA, CMS, and food safety standards.
Oversee patient nutrition care, chart reviews, and interdisciplinary communication.
Coordinate orientation, continuing education, and mentorship for dietitians and interns.
Maintain up-to-date clinical resources and support patient satisfaction initiatives.
Direct menu planning and ensure accurate nutritional data for patient ordering systems.
Manage departmental budgets, strategic planning, and performance improvement programs.
Collaborate with hospital leadership and participate in committees and client meetings.
Lead teaching kitchen, and support community events, and marketing efforts.
Lead research initiatives and promote evidence-based nutrition practices.
Partner with foodservice teams on large-scale events and process improvements.
Handle HR functions including recruitment, conflict resolution, and staff development.
Other duties as directed.

Benefits

Comprehensive medical, dental, and vision benefits with several plan options to choose from, provided by Blue Cross.
HSA and FSA Plans available.
Generous Accrued Paid Time Off and Leave Programs, such as Family Care Leave and Bereavement Leave
401K Retirement Plan-with company match
On Demand Pay
Voluntary Short-Term Disability
Holiday Pay
Life Insurance
Employee Referral Bonus Program
Employee Meal Discount
Purchase Plans, Legal Services and Wellness initiatives and other benefits via our Employee Assistance Program
A supportive, collaborative work environment
Opportunities for growth