Pediatric RD Supervisor (IP & OP)

Ochsner Clinic Foundation•New Orleans, LA

3d•Onsite

About The Position

This job coordinates food and nutrition services while serving as a liaison between the clinical dietetics staff and food service department. This job directs the nutrition and food service activities of the patient care units, maintains all regulatory standards of food service, directs food service staff, and coordinates activities related to food quality improvement and service. This job implements and maintains cost control and quality performance procedures, and maintains professional competency and skills required for professional practice. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. This job description is a summary of the primary duties and responsibilities of the job and position. It is not intended to be a comprehensive or all-inclusive listing of duties and responsibilities. Contents are subject to change at the company's discretion.

Requirements

Bachelor's degree in Clinical Nutrition, Food Service Management, or related area such as Public Health with accreditation by the commission of Dietetic Registration
3 years work experience in clinical dietitian, research, food service management or education with exhibited leadership/managerial experience
Experience working independently
Current licensed Dietitian/Nutritionist status with the LBEDN
Computer skills and dexterity required for data entry and retrieval of information.
Effective verbal and written communication skills and the ability to present information clearly and professionally.
Proficient with Windows-style applications, various software packages specific to role and keyboard.
Strong interpersonal skills.
Knowledge of medical nutrition therapy, nutrition support principles, counseling techniques, and discharge planning for all populations.
Organizational skills.
Ability to develop action plans and budgets to meet goals.
Knowledge of regulatory and voluntary accreditation standards.
Excellent decision making skills.
Ability to and experience working independently.
Strong personal commitment to professional development.

Nice To Haves

Master’s degree
2 years management/leadership experience

Responsibilities

Manages administrative nutrition and food service operations of the patience care units.
Maintains cost control and quality performance procedures.
Supervises, trains, and develops department staff.
Maintains departmental and professional education requirements.
Adapts behavior to the specific patient population, including but not limited to: respect for privacy, method of introduction to the patient, adapting explanation of services or procedures to be performed, requesting permissions and communication style.
Remains knowledgeable on current federal, state and local laws, accreditation standards or regulatory agency requirements that apply to the assigned area of responsibility and ensures compliance with all such laws, regulations and standards.