Director of Nutritional Services - Benson Hospital
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
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
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
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
EDUCATION AND EXPERIENCE REQUIREMENTS
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.
Job Status: Full Time
Job Reference #: 21573