Supervisory Dietitian

Tohono O'odham Nation Healthcare•Tucson, AZ

4d•Onsite

About The Position

This position directs the Nutrition and Dietetic Services Department at the Tohono O'odham Nation Health Care (TONHC) Sells Hospital facility. The incumbent is responsible for ensuring high-quality Medical Nutrition Therapy (MNT), food production, and food services for the community served. The role carries technical, professional, and administrative responsibility for planning, developing, organizing, staffing, implementing, controlling, directing, and evaluating a comprehensive Nutrition and Dietetic Services Department. The position organizes and directs subordinate staff and oversees food production and service, nutrition clinics, patient MNT, staff development, and other departmental responsibilities. It coordinates departmental services with other hospital departments and provides advice and technical expertise on food- and nutrition-related topics to staff and community agencies and organizations. The position is supervised by the Division of Professional Services Director. The incumbent leads a department consisting of two Dietitians, a Dietetic Technician, a Cook Supervisor, and six Cooks. Duties include managing departmental policies, budgets, staffing, performance improvement, personnel actions, staff training, inpatient nutrition care, and collaboration with hospital teams, tribal programs, and other agencies. The position may require temporary relocation to other TONHC facilities: Sells Hospital, Santa Rosa Health Center, San Simon Health Center, and San Xavier Health Center.

Requirements

Bachelor's degree from a U.S. regionally accredited college or university, or a foreign equivalent meeting current ACEND minimum academic requirements for a Didactic Program in Dietetics.
Completion of a supervised practice program accredited by ACEND.
Successful completion of the Registration Examination for Dietitians.
At least six years of work experience as a registered dietitian, demonstrating ability to perform the position's duties.
Maintain Registered Dietitian credentials through the Commission on Dietetic Registration (CDR).
Obtain ServSafe® Certification within six to twelve months after hire.
Professional knowledge of dietetics principles, practices, and procedures sufficient to direct departmental work, guide subordinates, and advise hospital staff.
Knowledge of management principles, hospital medical functions, and the technical and administrative management of a department.
Ability to interpret policies and develop standards, guidelines, and procedures for nutrition and dietetic services.
Ability to plan and integrate hospital dietary functions, including nutrition management, food service, staff development, and nutrition clinics.
Knowledge and ability to perform long- and short-range planning and resolve operational problems involving patient nutrition, food delivery, substitutions, and equipment breakdowns.
Ability to interpret and evaluate data to administer the hospital's Nutrition and Dietetic Services program.
Knowledge of food and nutrition science, human nutrient utilization across health and disease, and MNT within the Nutrition Care Process model and its standardized language.
Knowledge of Native American tribal and cultural subgroup eating habits and ability to develop culturally acceptable nutrition care plans.
Knowledge of nutrition needs and problems across the lifespan among Native American populations, including diabetes and other illnesses.
Knowledge of educational and training principles and techniques for teaching nutrition to patients.
Knowledge of foodservice principles, including safe food handling and preparation in homes and institutional or community food-service settings.
Knowledge of contract processes, including acquisition regulations, negotiated procurement, bid and proposal evaluation, and payment procedures.
Skill in managing a culturally diverse department and fostering workplace relationships through clear expectations, communication, and timely responses to employee conduct and concerns.
A criminal background check, National FBI fingerprint check, and 39-month driving record review are required upon recommendation for hire.
May be required to possess and maintain a valid driver's license, with no DUIs or major traffic citations within the last three years.
If required to operate program vehicles, must meet the Tohono O'odham Nation tribal employer's insurance requirements for a driver's permit.
May be required, based on departmental needs, to demonstrate fluency in both Tohono O'odham and English.

Responsibilities

Establish the department's organizational structure, guidelines, performance standards, reporting requirements, and lines of authority.
Lead and coordinate staff activities to integrate the department's work effectively.
Oversee policies and procedures for patient nutrition care and ensure compliance with professional guidelines, TJC, CMS, and other regulatory agencies.
Ensure menu planning, food purchasing, production, and handling practices provide safe, high-quality, nutritionally adequate meals; approve food standards and menu cycles.
Set and coordinate service priorities that support departmental and TONHC goals and objectives.
Develop and monitor staff productivity, staffing, and position-management goals.
Develop and administer the departmental budget, including planning and justifying annual expenditures for food, supplies, equipment, training, and repairs.
Evaluate opportunities to reduce operating costs without compromising food quality or patient nutritional care.
Develop and direct a performance improvement program and ensure compliance with applicable HACCP, CMS, TJC, and other standards.
Adapt MNT and other departmental services to developments in science, education, and research, and incorporate nutritional advancements into practice.
Provide leadership and direction to department staff and present conclusions and recommendations at departmental meetings.
Manage personnel actions, including selections, performance awards, and recommendations for adverse actions; review and address performance or conduct issues.
Address employee grievances and complaints not resolved at a lower level and respond to EEO complaints.
Assign work according to priorities, job descriptions, and employee competency; delegate responsibility to the Cook Supervisor and guide that supervisor's management and performance-improvement work.
Review attendance records, approve subordinate leave requests when applicable, and complete or review employee evaluations.
Use available funds for staff training and recommend training to improve efficiency and workforce utilization.
Mentor staff and support their professional development, specialty experience, and board certification.
Ensure professional staff competence and keep staff informed about advanced technologies and changes in nutrition therapy.
Coordinate department training, including onboarding, training for employees at all levels, and monitoring training effectiveness.
Perform subordinate dietitians' duties and provide MNT coverage when needed.
Respond to inpatient nutrition consults; conduct assessments, interventions, education, and monitoring; counsel patients and families; and plan outpatient follow-up and referrals after discharge.
Develop and implement evidence-based nutrition care protocols and guidelines.
Keep current with scientific, technological, theoretical, treatment-modality, and management developments relevant to nutrition care.
Participate in interdisciplinary committees, special projects, inpatient rounds, and hospital meetings.
Participate in planning construction and modernization projects that affect patient nutrition care or food service for employees and visitors.
Maintain cooperative relationships with tribal programs and other agencies serving the Tohono O'odham Nation and provide consultation on nutrition-related activities and program development.
Serve as a professional and technical advisor to clinical staff, allied health professionals, and program managers throughout TONHC.
Collaborate with department managers, supervisors, and TONHC officials on food and nutrition service decisions affecting patient care.
Interpret and advise services, programs, and top management on agency guidelines affecting the department.