MANAGER, NUTRITION & WELLNESS SERVICE / 40 HOURS / DAYS / BWH NUTRITIONAL SERVICES at Brigham & Women's Hospital(BWH) in Boston, Massachusetts

Posted in Other 8 days ago.





Job Description:

GENERAL OVERVIEW



TheManager of the Nutrition and Wellness Service (NWS) is a registered, licensed dietitianwho is responsible on the administrative level for the overall planning,developing, coordinating, supervising, marketing, and integrating thepreventive nutrition and medical nutrition therapy components of healthservices into ambulatory patient care, teaching, and community health programsof the hospital . The role includes the ability to be a leader, change agent,consultant, direct care provider, educator, public health speaker, and media contact.



PRINCIPAL DUTIES ANDRESPONSIBILITIES




  • Manages the administrative and clinicalfunctions of the Nutrition and Wellness Service. In doing, ensures that services providedare in accordance with hospital standards and Medical Nutrition Therapy (MNT) best practice

  • Interviews, recommends hiring or, assignswork to, and evaluates the performance ofmambulatory nutrition staff dietitians and unitsecretarial personnel. Recommends salary adjustments, position changes and terminations.

  • Plans and implements staffing patterns for the Nutrition and WellnessService. Documents need for and makes recommendations foradditional staff hours and capital equipment to the Director.

  • Develops and prepares productivity and quality improvement reports.

  • Participates as a team member with other healthcare providers toformulate optimum patient care/program plans for ambulatory

  • Provides nutrition counseling services including behavioral andcognitive change therapies, in accordance with nutritional relatedmedical diagnoses. Conducts individualand/or group counseling sessions for patients and families toeducate and facilitate maximum dietary compliance to improve patients' health risks.

  • Keeps current regarding trends anddevelopments in the field as well as setting an example for staff to do the same by writing abstracts and presenting at state and nationalprofessional conferences

  • Serves as aconsultant on topics related to area of expertise. Determines the validity of nutrition informationthat appears in popular and scientific press and media.

  • Evaluatesand develops nutritional educational tools. Evaluates the need for new educational tools, web sites, etc andrecommends their use for the department

  • Maintains effective verbal and writtencommunications intra and inter departmentally. This includes working with the Director ofNutrition on marketing and publicity efforts within the Hospital as well as to the publicand contact agencies or corporations.

  • Directs and counsels the ambulatory staffdietitians in professional growth and development.

  • Represents the department on ambulatoryrelated committees, tasks forces and other care teams to ensure Nutrition representation.





  • Qualifications

    QUALIFICATIONS




  • Licensed, RegisteredDietitian

  • Master's degree preferred

  • Three to five years ofproven managerial experience in the areas of clinical, community, education, management and researchdietetics.





  • SKILLS/ABILITIES/COMPETENCIESREQUIRED




  • Work requires thorough understanding ofhospital, departmental and unit organization, personnel policies and procedures (especially relatedto systems and personnel), and knowledge of the community's needs and resources.

  • Must possess high level of analyticalabilities necessary to determine medical, environmental and psycho-social components which affect thenutritional status of individuals, families or groups. Must beable to make accurate nutritional assessments according to state-of-the-artresearch and to develop and monitor appropriate nutritional careplans. Must have in depth knowledge of food composition andfood/nutrient/drug interactions.

  • Must possess high level of interpersonalskills in order to provide effective nutrition counseling that facilitates behavior and attitudechange in individuals and groups of diverse backgrounds and tomake persuasive presentations on the work of the department to otherdepartments and the public.

  • Must have the ability to communicate effectively inspeech and writing.

  • Must possess leadership skills to recognize,develop and utilize the strengths of professional staff, dietetic interns, and secretarial personnel toward greatest productivity andoptimum patient care.

  • Must possess creative problem-solving, publicrelations and marketing skills to successfully identify influence and serve target-market groupswithin the hospital and with outside agencies or services.

  • Must be able to analyze and evaluatenutrition research and disseminate accurate information to professional and lay populations.

  • Work requires independent judgment and flexibilityin the coordination and functioning of the Nutrition and Wellness Service and itsstaff within a multidisciplinarysetting.





  • WORKING CONDITIONS:



  • Works in normal office environment and inpatient care areas with minimal exposure to communicablediseases. There is no discomfort due totemperature, dust, noise and the like.

  • Work requires moderate mental strain (about55 percent of the time) when providing counseling and/or educational lectures to patients,families, community groups, health care professionals, medical students and the media.

  • Work requires travel within the community





  • SUPERVISORY RESPONSIBILITY:



    Directs and supervises thework of 3.5 FTE Registered Dietitians and 1 FTE Secretary/Receptionist.



    EEO Statement

    Brigham and Women's Hospital is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, sex, sexual orientation, gender identity, national origin, ancestry, age, veteran status, disability unrelated to job requirements, genetic information, military service, or other protected status.
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