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$ Sign-On Bonus Eligible $

The clinical nutrition coordinator assists the clinical nutrition manager and clinical supervisor/manager with daily responsibilities involving the clinical dietitians, dietetic technicians, and dietetic interns related to patient care duties. Acts as the liaison for patient related nutrition needs within the nutrition services department. The coordinator would work to coordinate both clinical and education resources for the food service staff to provide high- quality care and balanced food services.

The position consists of an even split between clinical patient care duties and food services liaison duties. This may vary depending on the needs each day.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) through the Commission of Dietetic Registration (CDR).

2. Must possess current licensure as required by state board where services will be provided: 

EXPERIENCE:

1. One (1) 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. Assists with development of policies and procedures for effectively managing all components of the patient services meals.
2. Assists in quality assurance monitoring and reporting for departmental performance improvement meetings. Identifies and participates in quality process improvements and actively endorses evidence-based practices. 
3. Assists the supervisor/manager in service 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.
4. Supports the supervisor/manager in in recruitment, hiring, training, evaluation and competency of personnel. Guides and mentors dietetic students, peers, and support personnel.  Takes part in professional growth and development for self and clinical team.
5. Assists with developing, revising, and implementation of departmental and interdepartmental policies and procedures and performance improvement initiatives. Plans and coordinates nutrition services goals, objectives and new services.
6. Assists the supervisor/manager with scheduling and coordinating daily work flow. Provides feedback to departmental leadership for performance evaluations and disciplinary actions.
7. Participates in community focused education programs and external speaking events to promote service and education.
8. Maintains and expands 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.
9. Delivers 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 supervisor/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. Ability to assist in managing staff effectively (21 clinical dietitians, 2 diet techs and 8 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, Vision room service program 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:

Scheduled Weekly Hours:

40

Shift:

Exempt/Non-Exempt:

United States of America (Exempt)

Company:

WVUH West Virginia University Hospitals

Cost Center:

635 WVUH Clinical Dieticians

Address:

1 Medical Center Drive

Morgantown

West Virginia

Equal Opportunity Employer

 

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.