Supervisor Nutrition Service - Advocate Christ Hospital & Medical Center FT

American Addiction Centers

10d • $35 - $52

About The Position

Supervises the daily workflow of the site Nutrition Services department, ensuring quality nutrition care is provided to all patients. Manages all resources necessary to optimally provide nutrition care, including maintaining appropriate staffing levels, office supplies, equipment, and the automated patient care systems. Collaborates with Food Management regarding services that affect both departments, including menu changes, procedure changes, and performance improvement activities. Plans and coordinates supervised practice experiences for dietetic students with schools and universities. Orients dietetic students and assigns them to rotations with clinical dietitians and dietetic technicians. Maintains an optimal level of area productivity based on labor management standards. Maintains and promotes effective relationships with and between patients, families, department staff, other hospital departments, medical staff and their support staff, other health care facilities, and vendors. Participates in problem resolution as needed. Assures research based nutrition care by creating an environment that encourages the utilization of research in practice. Uses research in decision making to maintain quality, cost, and customer service. Assures the integration of research in congruence with departmental, organizational, and system strategic goals. Assists physicians and other departments to develop new services and identify potential new sources of revenue, and assists in the marketing of existing and new programs. Provides nutrition care for patients, including nutrition assessments, initiation or recommendations for nutrition therapy, diet counseling, and documentation of care as needed, based on department staffing, etc. Plans, coordinates, and presents educational programs for Nutrition Services, nursing staff, medical residents, physicians, dietetic students, and other professional and non-professional staff. Serves as a resource person in the field of dietetics to internal and external agencies. May serve as a consultant. Performs human resources responsibilities for staff which includes coaching on performance, completes performance reviews and overall staff morale. Recommends hiring, compensation changes, promotions, corrective action decisions, and terminations. Responsible for understanding and adhering to the organization's Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations and laws applicable to the organization's business. Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served. Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the department's policies and procedures. Age-specific information is developed further in the departmental job standards.

Requirements

• Dietitian (RD) registration with the Academy of Nutrition and Dietetics, and Dietitian certification issued by the state in which the team member practices.
• Bachelor's Degree in Dietetics.
• Typically requires 3 years of experience in a Registered Dietitian position, with experience as a lead or senior level staff.
• Completion of a Commission on Accreditation for Dietetics Education (CADE) internship or coordinated dietetic program.
• Excellent verbal and written communication skills, and demonstrable basic math skills.
• Exposure to and understanding of basic managerial skills.
• Strong aptitude in human resource management.
• Ability to handle multiple demands simultaneously.
• Will occasionally lifts up to 50 lbs. with assistance.
• Must have functional speech, vision, touch, smell, and hearing.
• Must be able to operate all equipment necessary to perform the job.
• May be exposed to the following hazards: mechanical, electrical, chemical, radiation, blood and body fluids, therefore must wear protective clothing.
• Sits the majority of the workday.

Responsibilities

• Supervises the daily workflow of the site Nutrition Services department, ensuring quality nutrition care is provided to all patients.
• Manages all resources necessary to optimally provide nutrition care, including maintaining appropriate staffing levels, office supplies, equipment, and the automated patient care systems.
• Collaborates with Food Management regarding services that affect both departments, including menu changes, procedure changes, and performance improvement activities.
• Plans and coordinates supervised practice experiences for dietetic students with schools and universities.
• Orients dietetic students and assigns them to rotations with clinical dietitians and dietetic technicians.
• Maintains an optimal level of area productivity based on labor management standards.
• Maintains and promotes effective relationships with and between patients, families, department staff, other hospital departments, medical staff and their support staff, other health care facilities, and vendors.
• Participates in problem resolution as needed.
• Assures research based nutrition care by creating an environment that encourages the utilization of research in practice.
• Uses research in decision making to maintain quality, cost, and customer service.
• Assures the integration of research in congruence with departmental, organizational, and system strategic goals.
• Assists physicians and other departments to develop new services and identify potential new sources of revenue, and assists in the marketing of existing and new programs.
• Provides nutrition care for patients, including nutrition assessments, initiation or recommendations for nutrition therapy, diet counseling, and documentation of care as needed, based on department staffing, etc.
• Plans, coordinates, and presents educational programs for Nutrition Services, nursing staff, medical residents, physicians, dietetic students, and other professional and non-professional staff.
• Serves as a resource person in the field of dietetics to internal and external agencies.
• May serve as a consultant.
• Performs human resources responsibilities for staff which includes coaching on performance, completes performance reviews and overall staff morale.
• Recommends hiring, compensation changes, promotions, corrective action decisions, and terminations.
• Responsible for understanding and adhering to the organization's Code of Ethical Conduct and for ensuring that personal actions, and the actions of employees supervised, comply with the policies, regulations and laws applicable to the organization's business.
• Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served.
• Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the department's policies and procedures.

Benefits

• Paid Time Off programs
• Health and welfare benefits such as medical, dental, vision, life, and Short- and Long-Term Disability
• Flexible Spending Accounts for eligible health care and dependent care expenses
• Family benefits such as adoption assistance and paid parental leave
• Defined contribution retirement plans with employer match and other financial wellness programs
• Educational Assistance Program

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Number of Employees: 11-50 employees