This role oversees and supervises Clinical Dietitians and the MNT program, managing the Patient Services Program, including trayline, diet office, host/hostesses, and sanitation teams.
Responsible for daily operations, floor stock delivery coordination, and monitoring costs with financial reporting.
Coordinates performance improvement, quality control, and ensures compliance with safety, infection control, and regulatory standards such as TJC and HACCP.
Acts as the Food and Nutrition Services Safety & Infection Control Officer and manages the Computrition system, collaborating with IT&S.
Handles staff recruitment, training, coaching, and development, and participates in hospital committees and leadership programs.
Performs rounds, documentation, and staff education, ensuring certifications are maintained.
Monitors attendance, manages preceptors for dietetic interns, and serves as a resource on food and nutrition information.
Qualifications include a Bachelor's in Nutrition/Dietetics, registration as a Dietitian, TX licensure, and Food Service Managers Certification; advanced certifications are preferred.