MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Registered Dietitian Nutritionist (RDN) with the Academy of Nutrition and Dietetics

2. Licensure through the West Virginia Board of Licensed Dietitians required at hire.

EXPERIENCE:

1. Five (5) years of clinical experience.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Master's Degree in Nutrition, Dietetics or related field

2. Membership to the Academy of Nutrition and Dietetics

EXPERIENCE:

1. Five (5) years of experience in clinical nutrition

2. Two (2) years in clinical leadership role

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. Development of policies and procedures for effectively managing all components of the internship program.

2. Student recruitment, advisement, evaluation and counseling including maintenance of complaints about the program received form students, interns or others.

3. Maintenance of program accreditation including timely submission of fees, reports and requests for major program changes and on-going review of the programs curriculum. Reporting of all activities associated with the dietetic internship program to the Accreditation Council on Education of Nutrition and Dietetics (ACEND) through the Academy of Nutrition and Dietetics (AND) including 5 and 10 year evaluation reports.

4. Maintenance of the program's student records, including student advising plans and verification statements.

5. Facilitation of processes for the continuous assessment of the program and student learning outcomes.

6. Scheduling experiences for 7 interns in the 10 month dietetic internship program to include creating a 10-month master schedule and syllabus, scheduling class speakers, creating affiliation agreements, assigning projects and scheduling associated presentations, coordinating national nutrition month activities, coordinating rotations with preceptors, and directing and evaluating interns. Communication and coordination with program faculty, preceptors, and other involved with the program.

7. Updating internship website, planning open houses, reviewing application packets, scheduling phone interviews and tallying up final scores for each application cycle.

8. Planning orientation and graduation activities and submitting information to the Commission on Dietetic Registration (CDR) upon intern graduation.

9. Analyzing data from evaluations including individual intern, preceptor, mid-year, final, graduation, and employer reviews and making appropriate changes to the program based on results.

10. Calculating and submitting yearly financial reports to hospital administration concerning the dietetic internship program.

11. Coordinates projects within the department including nutrition related in-services, interdepartmental nutrition education programs and lectures. Designs, develops, and regularly updates nutrition education materials to meet the specialized needs of specific patient populations.

12. Participates in quality assurance monitoring and reporting for departmental performance improvement meetings. Identifies, participates and leads quality process improvements and actively endorses evidence based practices. May participate in practice specific research to enhance programming.

13. Evaluates staff nutrition care plans for the effectiveness and recommends changes as needed. Uses professional judgement to adapt and apply guidelines, protocols, and professional standards of care to the new and changing needs of patients. Coordinates activities of the clinical nutrition area to ensure that the nutritional needs of patients and the standards of nutritional care are maintained by completing monthly chart reviews.

14. Acts as a resource to all hospital staff and provides direction regarding nutrition needs for specific patient populations. Collaborates with food service staff, as well as medical, nursing, and allied health staff to maintain interdepartmental communication.

15. Participates in recruitment, hiring, training, evaluation and competency of personnel. Guide and mentor dietetic students, peers, and support personnel. Lead and encourage professional growth and development for self and clinical team.

16. Develops, revises, and implements departmental and interdepartmental policies and procedures and performance improvement initiatives. Plans and coordinates nutrition services goals, objectives and new services.

17. Schedule and coordinate daily work flow. Coordinates, develops and supervises daily staffing assignments and levels. Provides leadership, training, coaching and mentorship to staff. Assists with performance evaluations and disciplinary actions.

18. Participate in community focused education programs and external speaking events to promote service and education.

19. Maintain and expand knowledge of current trends and issues in healthcare, food and clinical nutrition services, TJC standards, and healthcare informatics. Provides expertise and support for menu planning and maintenance of the nutrition-related computer software.

20. Deliver and oversee quality nutrition care to a diverse patient population with established criteria. Assesses and documents patient nutritional status and care plans in the absence of staff for vacation/time off and assumes responsibilities of the Clinical Nutrition Manager in his/her absence. Provides appropriate nutrition education and counseling based on patient/family learning needs and abilities.

PHYSICAL REQUIREMENTS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Requires ability to assist in managing staff effectively (16 clinical dietitians and 7 dietetic interns) including evaluations, scheduling and disciplinary actions.

2. Must have excellent communication skills with the ability to teach classes including dietitians, interns, food service workers and the public. Must be able to read and write in the medical record and survey patient units.

3. Must keep up to date on all professional literature in the field of nutrition by reading journals and joining list serves. Must have the ability to create and interpret schedules for staff.

WORKING ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Majority of work is performed in an office setting, classroom, or meeting room. Some work will occur in patient care areas. Occasional community speaking.

SKILLS AND ABILITIES:

1. Ability to speak in front of a group. Professional appearance and demeanor; Ability to utilize strong organizational and time management skills to meet established goals and objectives; Good verbal and written communication skills.

2. Majority of work is performed under deadline pressure, which is often stressful

3. Requires the ability to teach individuals (patients) as well as classes (interns, public, other professionals, food service workers). Requires use of EPIC computer system along with basic computer programs such as Word, Excel and Power Point. Requires ability to use paging system, beeper and phone.

4. Ability to delegate appropriate tasks and motivate staff to perform exemplary work.

5. Work requires regularly proofreading and checking documents for accuracy.

6. Ability to manage multiple tasks at one time, alternate between tasks quickly and prioritize work based on urgency and necessity.

Additional Job Description:

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