OPEN JOB FAIR:
RN, LVN & CNA POSITIONS
10:00 AM - 2:00 PM
Central Valley Specialty Hospital
730 17th Street Modesto, CA. 95354
Check in with Reception/Front Desk
As the Director of Clinical Nutrition Services you will plan, direct, and implement all patient/resident nutrition care activities complying with the standards established by CVSH and regulatory agencies. Performs nutritional assessments, makes dietary recommendations, and contributes to inpatient family conferences and team meetings. Provides patient counseling and education, and provides discharge diets when necessary. May assist with in-service training for food service personnel as well as other patient care personnel. Develops nutrition care and monitors and implements changes as appropriate. Performs nutrition screening on all patients to identify those who are nutritionally at risk or who have special nutritional needs. Implements nutrition therapy orders and verifies implementation of orders. Monitors and evaluates patient's adherence to, acceptance of, and tolerance for prescribed nutrition therapy. Re-evaluates/updates nutrition care standards on a regular basis. This position does provide direct patient care to adult and geriatric patients. Develop goals and objectives for Clinical Nutrition to maintain high quality care. Utilizes equipment, resources and programs to provide efficient and high quality care. Re-evaluates/updates nutrition care standards on a regular basis. This position does provide direct patient care to adult and geriatric patients.
A Baccalaureate degree with major studies in food and nutrition
Licensed by the State of CA
Have at least two (2) years of work experience in a facility setting with clinical and supervisor responsibilities or equivalent.
CPR certification is recommended
Assists in the performance planning process for Dietitians and Dietetic Interns and interviews, selects and trains employees within the Food and Nutrition Services.
Establishes and maintains effective working relationships with other facility departments to provide a unified approach to patient/resident care.
Establishes education programs for facility's professional staff (Nursing, pharmacy, and medical staff).
Develops, implements and documents in-service education programs for Registered Dietitians, Dietetic Interns and other nutrition personnel to provide continuing education and training.
Engages in and encourages staff to participate in research, submits to professional publications and professional and community lectures.
Maintains establishes systems and training programs to provide a safe working environment.
Complies with all OSHA regulations and other local, state and federal government regulations.
Maintain government and accrediting agency standards, regulations and codes.
Maintains registration status through the Commission on Dietetic Registration.
Maintains professional continuing education annually and compliance with all requirements of Federal, State and local regulations and guidelines.
Performs nutrition assessments, plan, organize, direct, and evaluate patients nutritional needs, including medical nutrition therapy intervention and nutrition education.
Provides oversight to all clinical dietitians, including their assessment, planning, evaluation, and nutrition care of patients on assigned units.
Manages the quality improvement program
Applies principles of management theory to effectively supervise employees
Develops leadership and supervisory skills for the achievement of objectives
Identifies problems and makes necessary changes to optimize department objectives
Uses motivational techniques to increase employee productivity and job satisfaction
Plans and conducts orientation and in-service training programs for employees
Demonstrates managerial/leadership skills by consistently monitoring and providing feedback to staff related to departmental staffing and productivity
Has effective oral and written communication skills
Establishes communication channels with people whose work has an impact on food-service systems
Develops interdepartmental communication for effective food-service systems management