RD Supervisor at Community Cancer Institiute

Who We Are 

Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

What’s in it for you 

Benefits: 

Full-time roles include:  

• Comprehensive medical, dental, and vision benefits with several plan options to choose from! 
• Generous Paid Time Off and Leave Programs. 
• Employee referral program 
• Access to wellness initiatives, financial planning, mental health assistance, and more. 

Wage range: $92,000/yr

Your Impact 

The Registered Dietitian Supervisor provides administrative oversight and support of Registered Dietitians, Dietetic Technicians and Dietetic Interns. In collaboration with the Clinical Nutrition Manager, oversees operations including assessing, planning, implementing and evaluating care of patients in order to ensure that patients receive an optimum level of care and service. Accountable for providing expertise, leadership, effective communication, staff development and budget support. Performs the responsibilities of a Registered Dietitian and Clinical Nutrition Manager as needed. 

Reports to 

Directly:

• Clinical Nutrition Manager 

Supervises:

• Registered Dietitians, Dietetic Technicians, Dietetic Interns 

Responsibilities 

• Supervises and directs the daily operations of Registered Dietitians. 
• Assigns, directs, and reviews the work of subordinates, work methods, procedures, workflow, and standards for quality and quantity of work. 
• Participates in the organization of the clinical office space to ensure that relevant clinical references and resources (patient handouts, posters, posted notices, etc.) are current and available.  
• Communicates regularly with physicians, nursing staff, other support staff, patients, and family members regarding patient care. 
• Manages Registered Dietitian staffing and scheduling functions to achieve department objectives, cost effective staffing, and productivity targets. 
• Responsible for the coordination of orientation and training of new Registered Dietitians and Dietetic Interns.  
• Assists with department in-service and competency education. 
• Mentors staff and identifies and addresses staff deficiencies. 
• Collaborates with Clinical Nutrition Manager on Human Resources functions to include recruitment/interviewing, disciplinary actions, performance evaluations, conflict resolution, and staff meetings. 
• Collaborates with Clinical Nutrition Manager on Business and Quality functions to include policies and procedures, developing sound diet and nutrition practice guidelines, developing and monitoring quality improvement programs, establishing strategic plans and goals for the department. 
• Maintains professional interaction with all levels of the healthcare team to promote successful partnerships throughout the organization by attending and participating in interdisciplinary teams and committees. 
• Collaborates with Clinical Nutrition Manager on Patient Food Service functions to include patient menu development, tray line management, nourishment room management, unit host training and patient satisfaction.  
• Collaborates with Clinical Nutrition Manager for regular reviews and updates of the facility diet manual. 
• Performs the essential accountabilities of a Registered Dietitian as needed. 
• Performs the essential accountabilities of the Clinical Nutrition Manager as needed. 
• Performs other duties as assigned. 

Professional and Nutrition Expertise  

• Clinical Policies and Procedures. 
• Departmental operations, services, and resources.  
• Regulatory standards related to the department, requirements for survey readiness, and legal issues associated with hospitals and patient care.  
• Human resources policies and procedures.  
• Safety policies and procedures.  
• Competent to perform responsibilities as a Registered Dietitian. 
• Promote an environment that fosters teamwork, quality, and productivity.  
• Excellent verbal and written communication, customer service, critical thinking, and problem-solving skills.  
• Professional standards applied to work, including dress and behavior. 
• Supervisory skills to include delegating work, follow-up, coaching and administering human resources programs and policies.  
• Patient Relations 
• Interfaces regularly and professionally with Culinary, Administrator, Director of Nursing, Executive Directors, patients, residents, and families.  
• Participates in client meetings, training, and activities as needed.   

Other Duties  

This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that may be required for this job. Duties, responsibilities, and activities may change at any time with or without notice.   

Job Requirements  

• BS Degree in Nutrition, Dietetics or related field. 
• Registered Dietitian Nutritionist and Current Dietetic Registration and Licensure, if required by state.  
• Annual attendance of virtual and in-person CEU opportunities to learn of trends and changes within the industry and regulatory bodies.  Logs CEU credits with the Commission on Dietetic Registration.  
• ServSafe and/or State Certified in Safe Food Handling and Sanitation.  

Preferred 

• Three years clinical/related experience and/or master’s degree in related field.  

Language Skills  

Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or regulations. Ability to complete assessments and write reports; read, draft, and reply to email; and present information and respond to questions from groups of clients, customers, residents, and the public.   

Mathematical Skills   

Ability to add, subtract, multiply, and divide in all units of measure, use whole numbers and common fractions and decimals. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.   

Reasoning Ability  

Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, or verbal form.   

Essential Physical Requirements  

The physical requirements described here are representative of those that must be achieved by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & responsibilities. Must be able to:   

• Sit, stand, walk (indoors and outdoors), and drive throughout the day. (25%-50%) 
• Talk, hear, see, taste and smell. (>50%) 
• See up close and at a distance. (>50%) 
• Work indoors 90% and outdoors (10%) 
• Climbing, reaching, bending/twisting, kneeling/squatting (<25%) 
• And be willing to wash hands frequently and wear personal protective equipment when needed.   

Work Environment 

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

Our commitment to you

Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees’ differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work.