Phoenix3 Collective
Clinical Nutrition Manager – CULINOUR
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Brief Description The Clinical Nutrition Manager (CNM) leads a team of Registered Dietitians (RDs) and support staff in an acute care setting. The CNM is responsible for planning, coordinating, and implementing high-quality nutritional care, ensuring meals meet regulatory standards, and collaborating with interdisciplinary teams to optimize nutrition representation across the hospital.
Essential Duties & Responsibilities
Accountable for initial and ongoing nutritional assessments completed by the team, ensuring Federal and State regulations are followed.
Ensure complete, accurate, and timely documentation in patient medical records, following facility charting guidelines.
Use the Nutrition Care Manual and National Standards to manage patient care.
Participate in quality assurance meetings and collaborate with the interdisciplinary team to achieve optimal nutrition outcomes.
Collaborate with the leadership team to create patient menus that drive satisfaction and meet Federal and State guidelines.
Monitor and evaluate food service operations to ensure patients receive meals that meet prescribed dietary needs.
Provide nutrition education to patients, families, and staff as needed.
Assist in developing and updating dietary policies and procedures aligned with best practices and regulatory standards.
Ensure food and nutrition services support infection control, safety, and sanitation guidelines.
Participate in surveys and audits; assist with developing and implementing plans of correction when needed.
Qualifications Education & Licensure
Bachelor’s degree in nutrition, dietetics, or a related field from an accredited program; Master’s degree preferred.
Completion of an ACEND-accredited Dietetic Internship or Coordinated Program.
Current Registered Dietitian (RD/RDN) credential by the Commission on Dietetic Registration (CDR).
Licensed or certified as required by the state of employment (if applicable).
Experience
Leadership experience in a hospital/healthcare setting; providing coaching to other professional team members.
Familiarity with Federal and State regulations and standards set by The Joint Commission or other contracted regulators.
Skills
Excellent communication, organizational, and documentation skills.
Proficiency in electronic health records (EHR), dietary software, and Microsoft/Google office suite; ability to present presentations and quality assurance graphs.
Ability to work collaboratively with interdisciplinary teams.
Physical Requirements
Ability to move around the facility, sit or stand for extended periods, and lift up to 25 lbs occasionally.
May be exposed to varying temperatures and noise levels in kitchen/dining areas.
Work Schedule
Full time; typical hours Monday through Friday; occasional evenings or weekends may be required for special events or surveys.
Reporting Structure
Direct reports: Clinical or Outpatient Registered Dietitians, Diet Office Staff, and others as assigned.
Reports to General Manager/Director of Nutrition Services.
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Brief Description The Clinical Nutrition Manager (CNM) leads a team of Registered Dietitians (RDs) and support staff in an acute care setting. The CNM is responsible for planning, coordinating, and implementing high-quality nutritional care, ensuring meals meet regulatory standards, and collaborating with interdisciplinary teams to optimize nutrition representation across the hospital.
Essential Duties & Responsibilities
Accountable for initial and ongoing nutritional assessments completed by the team, ensuring Federal and State regulations are followed.
Ensure complete, accurate, and timely documentation in patient medical records, following facility charting guidelines.
Use the Nutrition Care Manual and National Standards to manage patient care.
Participate in quality assurance meetings and collaborate with the interdisciplinary team to achieve optimal nutrition outcomes.
Collaborate with the leadership team to create patient menus that drive satisfaction and meet Federal and State guidelines.
Monitor and evaluate food service operations to ensure patients receive meals that meet prescribed dietary needs.
Provide nutrition education to patients, families, and staff as needed.
Assist in developing and updating dietary policies and procedures aligned with best practices and regulatory standards.
Ensure food and nutrition services support infection control, safety, and sanitation guidelines.
Participate in surveys and audits; assist with developing and implementing plans of correction when needed.
Qualifications Education & Licensure
Bachelor’s degree in nutrition, dietetics, or a related field from an accredited program; Master’s degree preferred.
Completion of an ACEND-accredited Dietetic Internship or Coordinated Program.
Current Registered Dietitian (RD/RDN) credential by the Commission on Dietetic Registration (CDR).
Licensed or certified as required by the state of employment (if applicable).
Experience
Leadership experience in a hospital/healthcare setting; providing coaching to other professional team members.
Familiarity with Federal and State regulations and standards set by The Joint Commission or other contracted regulators.
Skills
Excellent communication, organizational, and documentation skills.
Proficiency in electronic health records (EHR), dietary software, and Microsoft/Google office suite; ability to present presentations and quality assurance graphs.
Ability to work collaboratively with interdisciplinary teams.
Physical Requirements
Ability to move around the facility, sit or stand for extended periods, and lift up to 25 lbs occasionally.
May be exposed to varying temperatures and noise levels in kitchen/dining areas.
Work Schedule
Full time; typical hours Monday through Friday; occasional evenings or weekends may be required for special events or surveys.
Reporting Structure
Direct reports: Clinical or Outpatient Registered Dietitians, Diet Office Staff, and others as assigned.
Reports to General Manager/Director of Nutrition Services.
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