Job Description

Manager, Clinical Nutrition
St. Dominic Hospital
Employment Type:
Full Time 80
Other Shift Details:
Job Code:

STDOM SDH Manager Clinical Nutrition

Manages, monitors and supervises all clinical services. Manages physician-ordered therapeutic diets andprovides nutritional education.


Minimum Education

  • Requires Baccalaureate degree.

Required Licenses

  • [Mississippi, United States] Dietitian and Nutritionist
  • ADA Registration, Mississippi licensure is required.

Required Skills

  • Must demonstrate the ability to recognize patients' individual needs based on medical conditions, age (infants,pediatrics, adolescents, young adults, middle aged, and geriatric), limitations and planned procedures.


  • Provides a positive and professional representation of the organization.
  • Promotes culture of safety for patients and employees through proper identification, reporting,documentation, and prevention.
  • Maintains hospital standards for a clean and quiet patient environment to maintain a positive patient careexperience.
  • Maintains competency and knowledge of current standards of practice, trends, and developments in relatedscope of job role or practice.
  • Adheres to infection-control policies and protocols, medication administration and storage procedures, andcontrolled substance regulations.
  • Participates in ongoing quality improvement activities.
  • Maintains compliance with organization’s policies, as well as established practices, protocols, and proceduresof the position, department, and applicable professional standards.
  • Complies with organizational and regulatory policies for handling confidential patient information.
  • Demonstrates excellent customer service through his/her attitude and actions, consistent with the standardscontained in the Vision, Mission, and Values of the organization.
  • Adheres to professional standards, hospital policies and procedures, federal, state, and local requirements,and TJC standards and/or standards from other accrediting bodies.


  • Supervises dietitians in performance of medical nutrition therapy duties.
  • Directs and supervises all documentation relevant to the nutritional care of patients in accordance withhospital and department standards.
  • Directs and supervises all clinical service activities and implements related policies and procedures.
  • Develops clinical goals and objectives; establishes and implements policies and procedures for clinicaloperation.
  • Evaluates patient meal acceptance and makes meal rounds to all units.
  • Maintains all Performance Improvement & Quality Assurance reports as required by regulatory agencies, or asrequested.
  • Develops and implements work standard, sanitation procedures, and personal hygiene requirements toconform to regulatory requirements, infection control, and HACCP guidelines in area of responsibility.
  • Understands and oversees standard isolation procedures and HACCP guidelines.
  • Plans and prepares menus in conjunction with the Food Service Director, Chef and Operation Manager, andTrayline Manager. Overseeing portion specification orders to ensure that individual portions conform todietetic standards.
  • Oversees and maintains established departmental policies and procedures, objectives, quality assuranceprogram, safety, environmental and infection control standards.
  • Serves as an educational resource and liaison for nutritional care, to medical & nursing staff.
  • Enhances professional growth and development through participation in educational programs, currentliterature, inservice meetings and workshops.
  • Maintains department records, reports, and files as required.
  • Assists with care and maintenance of department equipment and supplies.
  • Attends meetings as required and participates on committees as directed.
  • Performs nutritional assessments as determined. Requests patient food preferences and prepares diets ondaily basis.
  • Ensures that clinical staff attends health care team meetings to discuss patient care needs.
  • Educates patients on long term nutritional care through individual discussions, group classes, and communityspeaking engagements.
  • Writes modified diets and coordinates diet adaptations with house menus.


  • Prolonged periods of standing, walking, or sitting while on duty.
  • Lifting, pushing, and pulling up to 50 pounds with or without assistance.
  • Transferring, repositioning patients.
  • Reaching, stooping, bending, kneeing, and crouching for patient care functions.
  • Visual and auditory acuity and manual dexterity essential to performing designated duties required.
  • Optimal auditory acuity required.
  • Manual dexterity involving the handling of equipment and instruments or needles is essential to performingassigned duties.
  • Ability to perform effectively in a stressful and fast-paced environment.
  • Ability to pass all required health and other screening tests.
  • Physical conditions are clean, neat and well lit. Maybe subjected to unpleasant sights and odors, stressfulsituations and hazardous or infectious agents where judgment as to precautions need to be taken is essential.Climate control and ambient temperature variances may be experienced. Exposure to limited amounts ofhazardous chemicals or substances and infectious disease processes are a possibility. Hours of duty maybeirregular or unexpectedly extended due to emergency circumstances.
  • Direct contact with blood or other body fluids to which universal precautions apply. Personal protectiveequipment is made available and must be worn.

Application Instructions

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