Job Description

Director of Nutritional Services - Benson Hospital
Job CategoryManagement
ScheduleFull time
Shift1 - Day Shift

Benson Hospital Position Description

Job Title: Nutritional Services Director Department: Nutritional Services

Reports To: Chief Executive Officer


The Director of Nutritional Services will be a Registered Dietitian who directs the

activities of the Nutritional Services Department: providing quantity and quality

food service as well as a Clinical Dietitian providing nutritional care and

education for Inpatients and Outpatients by performing the following duties:



1. Administers, plans, and directs activities of the Nutritional Services Department

in providing quantity and quality food service as well as purchasing, sanitation

standards, safety practices, and personnel utilization.

2. Establishes policies and procedures and provides administrative direction for

menu formulation and diet spreadsheets related to patient food preparation and

service within the legal guidelines of the Medical Doctors ordered diet.

3. Directs departmental in-services as well as coordinating interdepartmental

professional activities and serves as consultant to management on matters

pertaining to dietetics.

4. Directly supervises the Nutritional Services Supervisor and other staff when the

Nutritional Services Supervisor is not present. Responsibilities include

interviewing, hiring, and training employees; appraising performance; rewarding

and disciplining employees; addressing complaints and resolving problems in

conjunction with the Nutritional Services Supervisor.

5. As the Clinical Dietitian, specific nutrition programs are to be implemented to

improve or maintain the health of both inpatients and outpatient clients

according to their nutritional needs. This includes working with the diet order

for restrictions, texture needs, and the provision of nutritional supplements as

well as healing and rehabilitation needs.

6. The clinical Dietitian works closely with the Hospitalist, nursing, pharmacist,

wound care specialist and patients, as well as the Nutritional Services staff to

provide the needed intervention desired nutritionally.

7. The clinical Dietitian attends weekly Patient Care Conferences and completes

all documentation as needed in the Medical Record, as well as Calorie Counts


8. Community Nutritional Services through Benson Hospital are provided:

monthly classes for Diabetic Support Group, Workplace Wellness classes and

Weight Management courses in the future. Nutrition Education Classes have

also been provided in the Public-School System.


1. Current national Registration with the Commission on Dietetic Registration and

the Academy of Nutrition and Dietetics.

2. Technical Skills - Strives to continuously build knowledge and skills; Shares

expertise with others.

3. Customer Service - Manages difficult or emotional customer and patient food

concerns; Responds promptly to customer needs; Responds to requests for service

and assistance; Meets commitments.

4. Interpersonal Skills - Focuses on solving conflict, not blaming; Maintains

confidentiality; Listens to others without interrupting; Keeps emotions under

control; Remains open to others' ideas and tries new things.

5. Oral Communication - Speaks clearly and persuasively in positive or negative

situations; Listens and gets clarification; Responds well to questions; Participates

in meetings.

6. Written Communication - Writes clearly and informatively; Able to read and

interpret written information.

7. Teamwork - Exhibits objectivity and openness to others' views; Gives and

welcomes feedback; Contributes to building a positive team spirit; Puts success of

team above own interests; Able to build morale and group commitments to goals

and objectives; Supports everyone's efforts to succeed.

8. Delegation - Delegates work assignments; Matches the responsibility to the

person; Gives authority to work independently; Sets expectations and monitors

delegated activities; Provides recognition for results.

9. Leadership - Exhibits confidence in self and others; Inspires and motivates others

to perform well; Effectively influences actions and opinions of others; Accepts

feedback from others; Gives appropriate recognition to others.

10. Managing People - Includes staff in planning, decision-making, facilitating and

process improvement; Takes responsibility for subordinates' activities; Makes

self-available to staff; Provides regular performance feedback; Develops

subordinates' skills and encourages growth; Solicits and applies customer

feedback (internal and external); Fosters quality focus in others; Improves

processes, products and services.; Continually works to improve supervisory


11. Quality Management - Looks for ways to improve and promote quality;

Demonstrates accuracy and thoroughness.

12. Cost Consciousness - Works within approved budget; Develops and implements

cost saving measures; Contributes to profits and revenue; Conserves

organizational resources.

13. Diversity - Demonstrates knowledge of EEO policy; Shows respect and

sensitivity for cultural differences; Promotes a harassment-free environment.

14. Ethics - Treats people with respect; Keeps commitments; Inspires the trust of

others; Works with integrity and ethically; Upholds organizational values.

15. Organizational Support - Follows policies and procedures; Completes

administrative tasks correctly and on time; Supports organization's goals and

values; Supports affirmative action and respects diversity.

16. Strategic Thinking - Understands organization's strengths & weaknesses.

17. Judgement - Displays willingness to make decisions; Exhibits sound and accurate

judgment; Supports and explains reasoning for decisions; Includes appropriate

people in decision-making process; Makes timely decisions.

18. Motivation - Sets and achieves challenging goals; Demonstrates persistence and

overcomes obstacles; Measures self against standard of excellence; Takes

calculated risks to accomplish goals.

19. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently;

Plans for additional resources; Sets goals and objectives; Organizes or schedules

other people and their tasks; Develops realistic action plans.

20. Professionalism - Approaches others in a tactful manner; Reacts well under

pressure; Treats others with respect and consideration regardless of their status or

position; Accepts responsibility for own actions; Follows through on


21. Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve

and promote quality; Applies feedback to improve performance; Monitors own

work to ensure quality.

22. Quantity - Meets productivity standards; Strives to increase productivity.

23. Safety and Security - Observes safety and security procedures; Determines

appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses

equipment and materials properly.

24. Adaptability - Manages competing demands.

25. Attendance/Punctuality - Is consistently at work and on time; Ensures work

responsibilities are covered when absent; Arrives at meetings and appointments

on time.

26. Dependability - Follows instructions, responds to management direction; Takes

responsibility for own actions; Keeps commitments; Commits to long hours of

work when necessary to reach goals.; Completes tasks on time or notifies

appropriate person with an alternate plan.

27. Initiative - Takes independent actions and calculated risks; Looks for and takes

advantage of opportunities; Asks for and offers help when needed.

28. Innovation - Meets challenges with resourcefulness; Generates suggestions for

improving work.


1. Master's degree (M. A.) or equivalent; or four to ten years related experience

and/or training; or equivalent combination of education and experience.

2. Registered Dietitian

3. Ability to read and interpret documents such as safety rules, operating and

maintenance instructions, and procedure manuals. Ability to write routine reports

and correspondence. Ability to speak effectively before groups of customers or

employees of organization.

4. Ability to calculate figures and amounts such as discounts, proportions,

percentages, area, circumference, and volume. Ability to apply concepts of basic

algebra and geometry.

5. Ability to solve practical problems and deal with a variety of concrete variables in

situations where only limited standardization exists. Ability to interpret a variety

of instructions furnished in written, oral, diagram, or schedule form.

6. To perform this job successfully, an individual should have knowledge of

Database software; Internet software; Inventory software; Payroll systems and

Word Processing software.


The physical demands and work environment described here are representative of

that which an employee encounters while performing the essential functions of

this job. Reasonable accommodations may be made to enable individuals with

disabilities to perform the essential functions. While performing the duties of this

job, the employee is frequently required to sit; use hands to finger, handle, or feel;

and talk or hear. The employee is frequently required to stand; walk; reach with

hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift

and/or move up to 25 pounds. Specific vision abilities required by this job

include close vision, color vision, and ability to adjust focus.

While performing the duties of this job, the employee may potentially be exposed

to infectious organisms during routine and emergency situations. The noise level

in the work environment is usually moderate.



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