• Oversee management of the Clinical Nutrition Services department functions at the system level.
• Develop consistent Clinical Dietician practice standards.
• Participate in the oversight and review and feedback of chart audits.
• Ensure Clinical Nutrition Services staff are in compliance with licensing entities and the Hospital policies and procedures.
• Establish goals for the division that are consistent with the goals and mission of the Hospital.
• Identify, develop, and maintain the Clinical Nutrition procedures with the input of operational leadership.
• Management and oversight of department annual budget and FTE expenditures.
• Develop and maintain the Clinical Nutrition Department policies and procedures with the input of medical, clinical, and operational leadership.
• Plan effectively for department needs by involvement with the Hospital budgeting process.
• Develop and maintain the Clinical Nutrition Department policies and procedures with the input of medical, clinical, and operational leadership.
• Ensure Clinical Nutrition Services staff are in compliance with licensing entities and the Hospital policies and procedures.

Position requires up to 25% travel

Additional Job Description:

• Master's degree in dietetics.
• Minimum of five (5) years working as a registered dietician, and two (2) in a supervisory role, preferably in behavioral health.
• Licensure as a Registered Dietitian/Nutritionist and Licensed in the State of Wisconsin as Certified Dietitian.
• Completed an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited supervised practice program (Dietetic internship).
• Successfully passed Registration Examination for Dietitians.
• Maintain registration through the Academy of Nutrition and Dietetics.
• Preferred: Certified Eating Disorder Specialist (CEDS) certification through International Association of Eating Disorder Professionals or equivalent certification.
• Complete understanding of institutional kitchen operations, including regular and modified diets
• Working knowledge of equipment operation, food service sanitation, hygiene safety, portion control, standardization of recipes, dietary terminology, menu development and costing, food purchasing, inventory control, storage, and supervisory techniques.
• Knowledge of computer applications (Microsoft Office), including dietary management computer applications and computerized charting applications.