Baylor St. Luke’s Medical Center is an internationally recognized leader in research and clinical excellence that has given rise to breakthroughs in cardiovascular care neuroscience oncology transplantation and more. Our team’s efforts have led to the creation of many research programs and initiatives to develop advanced treatments found nowhere else in the world. In our commitment to advancing standards in an ever-evolving healthcare environment our new McNair Campus is designed around the human experience—modeled on evidence-based practices for the safety of patients visitors staff and physicians. The 27.5-acre campus represents the future of healthcare through a transformative alliance focused on leading-edge patient care research and education. Our strong alliance with Texas Heart® Institute and Baylor College of Medicine allows us to bring our patients a powerful network of care unlike any other. Our collaboration is focused on increasing access to care through a growing network of leading specialists and revolutionizing healthcare to save lives and improve the health of the communities we serve.
The Mkt Director Clinical Nutrition Services directs the functions of clinical nutrition services, which is required to provide high quality nutritional care to patients and clients. Director also directs the daily RD function for training and performance improvement programs for the clinical employees within a CSH (CommonSpirit Health) region.
You must be a Registered Dietitian to be considered for this role
Prior people-Leadership experience Highly Preferred
Responsibilities
Has the authority to interview, hire, orient, terminate, promote, train and conduct performance evaluations.
1. Directs the clinical nutrition program within a region.
2. Assigns day-to-day work activities; directs the functional and technical job performance of team members within the region.
3. Allocate and direct staffing needs to meet patient, unit, and department needs, and collaborate with others to ensure overall clinical nutrition staffing needs are met at each hospital.
4. Advocate to expand and promote the role of Clinical Nutrition throughout each facility.
5. Manage performance including: setting goals, clarifying job expectations, monitoring performance progress, providing feedback, recognizing, developing skills and addressing performance issues related to work and our Commitments using corrective action.
6. Establishes goals and oversees implementation of clinical nutrition care based upon the facility's medical direction and patient population at CSH (CommonSpirit Health).
7. Assesses, develops and revises a nutritional care plan of neonates/ infants, pediatric, adolescent, adult and/or geriatric patients through documentation in the medical record.
8. Evaluates and coordinates hospital nutrition formulary for CSH (CommonSpirit Health). Plans regular and modified menus based on the current diet manual for CSH (CommonSpirit Health).
9. Oversees systems and processes to ensure the strategic and operational objectives of the hospital and the department requirements are met. Complies with regulatory agencies, including federal, state, JCAHO and CMS as evidenced by successful completion of surveys with no deficiencies.
Qualifications
Required Education and Experience:
Three (3) years acute hospital or similar experience working with patients including complex levels of care to specialized populations.
Bachelor's Degree (prior to 2024 graduates) with completion of accredited dietetics program (ACEND - Accreditation Council for Education in Nutrition Dietetics).
Master’s Degree required for 2024 (and beyond) graduates.
Required Licensure and Certifications:
Valid registration as a Registered Dietitian with the Commission on
Dietetic Registration (CDR). Valid dietitian licensure if required by state.
➢ Arkansas
➢ Georgia
➢ Iowa
➢ Kansas
➢ Kentucky
➢ Minnesota
➢ Nebraska
➢ Neva
➢ North Dakota
➢ Ohio
➢ Tennessee
➢ Texas
➢ Utah
➢ Washington
Current certification as a ServSafe© Food Protection Manager and
ServSafe© Allergen certification. Certification must be obtained within
60 days of hire; unless otherwise required by state or local health code.
Required Minimum Knowledge, Skills, Abillities and Training:
Prior management experience preferred (such as clinical nutrition management, foodservice management, etc.).
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