Description
Job Title: Manager, Clinical Nutrition
Department: Food & Nutrition
Location: St. Mary's Campus - 89 Genesee Street Rochester, NY 14611
Hours Per Week: 40 hrs.
Schedule: Hybrid - Monday to Friday 8 am - 5 pm
SUMMARY:
The Manager of Clinical Nutrition will complete responsibilities for the clinical nutrition staff for the entire Health System. Activities include: develop, implement and monitor clinical nutrition practice guidelines and protocols. Develop menus and therapeutic diets; develop and implement policies and procedures for clinical nutrition; develop and implement and report on quality assurance program for department; responsible for menu software; development of diet manuals; responsible for analyzing menus and establishing nutritional protocols to meet JCAHO, NYSDOH, and CACFP regulations. Assumes role of Director of Food and Nutrition Services in his/her absence.
RESPONSIBILITIES:
- Provision of Clinical Nutrition- Develops and implements quality practice standards with policies, procedures, practice guidelines and medical nutrition therapy protocols to direct the delivery of nutrition care services throughout the system. Develops and revises diet manuals and nutritional formularies for all levels of care throughout the system as needed.
- Quality Assurance/Improvement-Systematically evaluates the quality and effectiveness of clinical practice and refines service based on measured outcomes.
- Participates in the development of interdisciplinary processes for patient/resident care planning while advocating for the provision of food and nutrition services as a part of patient care.
- Collaborates with physician chairman to guide and implement the work of the Nutrition Support Committee.
- Utilizes cost and therapeutic effectiveness in controlling nutritional supplements and nourishments.
- Assist Director of Food & Nutrition Services in managing menu/meal cost.
- Interviews, selects and trains clinical staff throughout the system, develop job descriptions based on task requirements.
REQUIRED QUALIFICATIONS:
· Required Degree: Bachelor’s Degree in Nutrition or related field
· Required Certification/Licensure: Registered Dietitian (RD) with the Commission on Dietetic Registration (CDR)
· Required Years of Experience: At least one year of experience in a supervisory or leadership role
EDUCATION:
- BS: Dietetics (Required)
PHYSICAL REQUIREMENTS: Light - Clinical - Light clinical roles involve frequent standing and walking, with occasional lifting of light objects (≤20 lbs.) and routine reaching, grasping, and fine manipulation for tasks such as patient care, laboratory work, or specimen processing. Staff rely on strong visual and auditory acuity to accurately observe specimens, read instrumentation, monitor patients, respond to alarms, and communicate effectively with care teams. Cognitive demands include multitasking, prioritizing clinical and laboratory workflows, and coordinating with interdisciplinary teams. Emotional resilience is necessary due to frequent interruptions, shifting priorities, and the need for precise and compassionate interaction with patients and colleagues. Environmental exposures may include infectious materials, biological specimens, cleaning agents, sharps, chemical reagents, and wet surfaces. PPE use, TB testing, and schedule flexibility are commonly required.
LICENSES/CERTIFICATIONS:
- RDN - Registered Dietitian Nutritionist - Academy of Nutrition and Dietetics (AND)
PAY RANGE: $65,000.00 - $100,000.00
The listed base pay range is a good faith representation of current potential base pay for successful applicants. It may be modified in the future. Pay is determined by factors including experience, clinical licensure date, relevant qualifications, specialty, internal equity, location, and contracts.
