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The Clinical Nutrition Manager manages the inpatient dietitian staff, the outpatient dietitians and the dietitian assistant. Ensures proper nutritional care and education of patients and/or families is completed and is a decision-making member of the Health Care Team. The manager also acts as a member of the department food service team concerning all areas of patient nutrition care.

MINIMUM QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. B.S. in nutrition/dietetics and M.S. in nutrition or related field 2. Registered Dietitian with the Commission on Dietetic Registration, licensed with the state of WV prior to starting position EXPERIENCE: 1. Five (5) years of experience in clinical and/or clinical management

PREFERRED QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. Membership with the Academy of Nutrition and Dietetics (AND) 2. Leadership roles held within the state dietetic association. EXPERIENCE: 1. Five (5) years of experience in clinical and/or management.

CORE DUTIES AND RESPONSIBILITIES:The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned. 1. Developing and implementing department policies and procedures that guide and support the provision of clinical service while maintaining compliance with The Joint Commission. 2. Maintaining effective documented communication with medical, nursing and administrative personnel concerning nutritional care of patients. 3. Evaluating staff productivity and the need to increase staff with hospital growth. 4. Hiring, evaluating, directing, coordinating and supervising activities of clinical dietitians. 5. Ensuring implementation of clinical activities such as nutrition assessments, screening, nutrition care plans and patient education and counseling as per department policies and standards of care. 6. Coordinating quality improvement activities in the performance of patient care: monitoring and evaluating clinical activities provided and taking appropriate action to improve care and maintain quality improvement programs as appropriate. 7. Approving the diet manual and all menus and menu changes. 8. Providing orientation, in-service and continuing education for self, staff dietitians and food services technicians to maintain current nutritional knowledge. 9. Participating in committee activities concerned with nutritional care. 10. Maintains current diet order list in accordance... For full info follow application link.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. Please view Equal Employment Opportunity Posters provided by OFCCP here. The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)