JOB DESCRIPTION: Develops, implements, evaluates, and revises the policies, procedures, and activities related to food and nutrition services in accordance with established organizational philosophy, policies and objectives for Emory University Hospital Midtown. Establishes and monitors the departmental budget. Directs purchasing, accounts payable, revenue and cash handling functions and ensures that the departments are in compliance with all regulatory requirements. Directs clinical nutrition activities and information systems. Oversees the integration of clinical nutrition and patient food services to ensure optimal nutritional outcomes. Directs the development, implementation, and quality monitoring of clinical nutrition services including patient education and nutrition assessment and screening in multiple facilities. Directs activities related to the provision of enteral and parenteral nutrition and establishes nutritional standards of care. Directs the clinical nutrition, food service, and transport of these services to satellite facilities. Directs a dietetic internship program in compliance with educational standards of the American Dietetic Association; maintains accreditation of the graduate program. Develops food systems and management experiences. Teaches dietetic courses related to quality improvement, productivity, regulatory agency standards and compliance, fiscal management and revenue generation. In compliance with applicable regulations, directs development and maintenance of departmental information systems, data collection, storage, analysis, and operational and statistical reporting activities for management and regulatory agencies. Assigns responsibility for reporting and reviews completed reports. Approves standards of food production, service, and sanitation and inspects the work environment for safety of patients and customers. Monitors the quality of food, sanitation, and clinical nutrition services. Performs other related duties as required.
MINIMUM QUALIFICATIONS: A bachelor's degree in food and nutrition, dietetics, hotel/restaurant management or other related field. Ten years of experience in clinical nutrition and food services management, including five years in a managerial capacity in a high volume facility. Positions in this classification may require registration with the American Dietetic Association and licensure as a dietitian in the state of Georgia, or licensure eligible. Must maintain competency in pediatric, adult, and geriatric nutrition. Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. Licensed Registered Dietitian strongly preferred.
PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.
ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.