Director of Clinical Dietetics (#RH8005)
$41.13-$49.99 Hourly / $7,128.94-$8,665.27 Monthly / $85,547.35-$103,983.34 Yearly

Under direction, performs responsible management work within the Clinical Dietetic Department of San Joaquin General Hospital; and does related or other work as required in accordance with Rule 3, Section 3 of the Civil Service Rules.

This is the management level class in the Clinical Dietitian series. An employee in this single position class is responsible for managing the Clinical Dietetics Department of San Joaquin Hospital including the assessment and evaluation of clients with special dietary needs. The incumbent of this class also is responsible for managing contract services to other agencies which may include researching, planning and directing various nutrition programs to provide optimal nutrition services to patients and clients. Direction is received from a Deputy Director.

• Plans, develops, directs, coordinates, and participates in the provision of nutrition services to meet institutional and client needs; confers with physicians and other professional staff on patient nutrition issues and to develop and coordinate food service and nutrition programs; monitors staff and program effectiveness; identifies areas where new program or procedure development is required.
• Develops, implements, maintains and reviews departmental policies and procedures; establishes goals for dietetics staff and develops standards for nutrition programs; prepares statistical and narrative reports and correspondence including analysis of workload; evaluates efficiency of department through correlation of staffing, workload and revenue; provides system of record keeping.
• Selects, orients, assigns, trains, and evaluates professional dietetic and support staff; evaluates and maintains appropriate staffing levels; analyzes work flow and provides for controls and modifications as needed; acts as resource person and advises staff on the most difficult issues of the department.
• Prepares, presents, implements and monitors department budget; develops cost management strategies; determines and identifies funding sources and develops revenue proposals; prepares income and expenditure forecasts; reviews patient charges for dietetic services to ensure accuracy on a monthly basis; reviews and approves expenditures.
• Attends meetings and participates on committees and staff conferences, as assigned.
• Reviews, interprets and implements federal, state and Joint Commission Accreditation of Healthcare Organizations (JCAHO) regulations.
• Plans and conducts in-service education programs training programs for food service and patient care staff.
• Plans and coordinates a food service quality improvement, quality assurance, and quality control programs and activities; collects and monitors data to assess quality and appropriateness of care by Clinical Dietitians and other staff.
• Represents the department to various agencies; prepares and presents information on department programs and services; markets programs and solicits contracts for dietetic and nutrition services; may participate in department reviews.

Principles and techniques of management, supervision and training; principles and practices of dietetics and nutrition; special diet requirements as they pertain to a wide range of nutritional needs; methods, materials and equipment used in food preparation and service; principles and techniques of public relations and customer service.

Manage and supervise professional staff in the provision of clinical dietetic services; communicate effectively, both orally and in writing; interpret and apply dietary prescriptions; evaluate patient medical information; integrate special nutritional needs and patient preferences into hospital menus; instruct individuals and groups; conduct formal classroom training in nutrition, dietetics, cooking and related subjects; maintain records; interpret and analyze data; recommend, write, and implement policies and procedures; audit programs for compliance with laws and regulations.

Mobility-Occasional operating keyboard, sitting for long periods, standing for long periods, walking, driving, climbing stairs; Frequency of Lifting-Occasional lifting of 5 pounds or less; Visual Requirements-Frequent overall vision, reading/close-up work; occasional color perception, eye-hand coordination, depth perception, field of vision/peripheral; Dexterity-Frequent writing; occasional holding, reaching, grasping, repetitive motion; Hearing/Talking-Frequent hearing normal speech, hearing on the telephone, talking in person, talking on the telephone; occasional hearing faint sounds, talking over the public address; Emotional/Psychological Factors-Constant decision making; frequent public contact, concentration, working alone; occasional emergency situations, exposure to trauma, grief, death, heights, hazardous materials, working weekends/nights, overtime/travel; Environmental Conditions-Occasional exposure to noise, cold, heat, rain (outdoor), hazardous materials.