Job Description

The Nutrition and Operational Manager I plans, coordinates and manages all patient/resident nutrition care activities while complying with the standards established by Aramark, regulatory agencies and clients. Develops and implements cost effective, profit-generating nutrition programs, functions as a member of the multidisciplinary health care team to implement nutrition care plans, and establishes and maintains policies, standards and programs for the provision of optimal, cost-effective nutrition care to patients/residents. This includes coordinating and directing all clinical activities as well as determining and implementing appropriate staffing levels.

Job Responsibilities

•    Establishes and maintains policies, standards and programs for the provision of optimal, cost-effective nutrition care to patients/residents. This includes coordinating and directing all clinical activities and determining and implementing appropriate staffing levels 
•    Develops goals and objectives for Nutrition to maintain high quality care 
•    Utilizes equipment, resources, and programs to provide efficient and high-quality care
•    Assists in the performance planning process for Dietitians and Dietetic Interns and interviews, selects and trains employees within the Food and Nutrition Services
•    Participates in the budget process 
•    Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population
•    Establishes and maintains effective working relationships with other facility departments to provide a unified approach to patient/resident care
•    Establishes and integrates department goals with client annual goals and visions to provide optimal nutrition care
•    Develops, implements and documents in-service education programs for Registered Dietitians, Dietetic Interns and other nutrition personnel, including hourly dietary staff, to provide continuing education and training 
•    Engages in and encourages staff to participate in research, submits to professional publications and professional and community lectures 
•    Establishes and maintains systems and training programs to provide a safe working environment

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

•    Requires at least 3-5 years of experience as a clinical dietitian
•    2 years of supervisory experience preferred
•    Requires a bachelor’s degree at an accredited institution with course work accredited or approved by the appropriate nutrition and dietetics agencies
•    Earn and maintain applicable certifications, registrations, licenses, credentials and continuing education requirements by the appropriate accredited local agencies
•    Formal eligibility to practice dietetics in geographic location where applicable

Conditions of employment may or may not include busy hospital and outpatient settings, from patient rooms/floors to kitchen/serving areas.

Education

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