Supervisory Dietitian

Tohono O•Tucson, AZ

2d•Onsite

About The Position

The Supervisory Dietitian directs the Nutrition and Dietetic Services Department at Tohono O'odham Nation Health Care's Sells Hospital facility. The position is responsible for high-quality Medical Nutrition Therapy (MNT), food production, and food services for the community served. It has technical, professional, and administrative responsibility for planning, developing, organizing, staffing, implementing, controlling, directing, and evaluating the department. The role organizes and directs subordinate staff and oversees food production and service, nutrition clinics, patient MNT, and staff development. It coordinates the department's work with other hospital departments and provides food- and nutrition-related advice and technical expertise to staff, community agencies, and organizations. The position reports to the Division of Professional Services Director. It 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 qualifying foreign equivalent, meeting current ACEND minimum academic requirements for a Didactic Program in Dietetics.
Completion of an ACEND-accredited supervised practice program.
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.
Must possess and maintain Registered Dietitian credentials through the Commission on Dietetic Registration (CDR).
Must obtain ServSafe® certification within six to twelve months after hire.
Upon recommendation for hire, must undergo a criminal background check, National FBI fingerprint check, and review of a 39-month driving record.
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 tribal employer insurance requirements for a driver's permit.
Depending on department needs, may be required to demonstrate fluency in both Tohono O'odham and English.
Professional knowledge of dietetics principles, practices, and procedures; food and nutrition science; human nutrient utilization across health, disease, and the lifecycle; MNT and the Nutrition Care Process model; and standardized Nutrition Care Process language.
Knowledge of hospital medical functions and management principles, and ability to manage a department technically and administratively and direct subordinates.
Ability to interpret policies and develop standards, guidelines, procedures, and operating practices tailored to hospital requirements and patient treatment needs.
Ability to plan and integrate hospital dietary functions, including nutrition management of patients with chronic conditions, food-service management, staff development, and nutrition clinics.
Knowledge and ability to perform long- and short-range planning and resolve operational issues involving patient nutrition needs, food delivery, substitutions, and equipment breakdowns.
Ability to interpret and evaluate data to administer a hospital Nutrition and Dietetic Services program effectively.
Knowledge of Native American tribes’ and cultural subgroups’ eating habits and ability to develop culturally acceptable nutrition care plans; knowledge of nutrition needs and conditions across Native American populations from infancy through elderhood, including diabetes.
Knowledge of training and educational principles and techniques for teaching nutrition to patients.
Knowledge of food-service principles, including safe food handling and preparation in homes, schools, day-care centers, senior feeding sites, and other food-service settings.
Knowledge of contract processes, including basic acquisition regulations, negotiated procurement, evaluation of bids and proposals, and payment procedures.
Skill in managing a culturally diverse department and fostering workplace relationships through clear expectations, ongoing communication, and timely responses to employee behavior, issues, and concerns.

Responsibilities

Establish the department’s organizational structure, guidelines, performance standards, reporting requirements, and lines of authority; coordinate staff activities and advance the department’s mission.
Oversee nutrition-care policies and procedures and ensure compliance with professional guidelines, The Joint Commission (TJC), CMS, and other regulatory requirements.
Ensure menu planning, food purchasing, production, and handling deliver safe, high-quality, nutritionally adequate meals; provide final approval of food standards and menu cycles.
Develop service priorities and coordinate activities to meet department and TONHC goals and objectives.
Monitor staff productivity and develop staffing and position-management goals to support effective workforce utilization and quality food and MNT services.
Develop and administer the department budget, including planning and justifying annual budgets for subsistence, food procurement, supplies, equipment, staff training, and repairs; identify cost reductions without compromising food quality or patient nutrition care.
Direct a performance-improvement program and ensure its activities comply with applicable HACCP, CMS, TJC, and other standards.
Adapt MNT and other department programs to developments in science, education, and research, and incorporate new nutrition information and advancements into practice.
Lead and provide guidance to department staff, present recommendations at departmental meetings, and delegate authority and work based on priorities, position descriptions, and competency.
Manage personnel actions, performance evaluations, awards, disciplinary matters, employee grievances, EEO complaints, attendance, leave requests, and supervisory performance; guide the Cook Supervisor and review evaluations of supervised employees.
Plan and coordinate staff training, monitor training effectiveness, recommend development opportunities, mentor staff, and ensure professional staff competence and currency with nutrition therapy and technology.
Perform subordinate dietitian duties and provide MNT coverage when needed, including responding to inpatient consults; assess, intervene, educate, and monitor inpatients, counsel patients and families, and plan outpatient follow-up or referrals at discharge.
Develop and implement evidence-based nutrition care protocols and keep current with scientific, technological, theoretical, treatment, and management developments relevant to nutrition care.
Participate in interdisciplinary committees, special projects, inpatient rounds, hospital meetings, and planning for construction or modernization projects affecting patient nutrition care or food service.
Maintain cooperative relationships with tribal programs and other agencies or groups serving the Tohono O'odham Nation; provide nutrition consultation and program-development advice.
Serve as a professional and technical advisor to clinical staff, allied health professionals, program managers, department leaders, and TONHC management on food and nutrition services and applicable agency guidelines.