Lead Clinical Dietitian

At Houston Methodist, the Lead Clinical Dietitian position is responsible for functioning as an advanced clinician per the requirements established by the Academy of Nutrition and Dietetics (AND) with progressive leadership abilities. In addition to fulfilling the duties of a clinical Sr Dietitian, primary responsibilities for this position include leading department and quality improvement projects, assuming leadership responsibilities within the dietician team with high level medical nutrition therapy at the patient bedside, unit, service line and across the organization, planning and implementing professional nutrition presentations. The Lead Clinical Dietitian position serves as the liaison between management, staff and physicians for routine matters as the primary point of contact for resolving questions and issues for dietitians as well as support staff, resulting in the delivery of exceptional patient care and adherence to standards of practice for optimal patient safety, quality outcomes, and customer service. This position provides mentorship and guidance to department staff in areas of clinical and professional practice.

FLSA STATUS
Exempt

QUALIFICATIONS

EDUCATION

• Master’s degree in dietetics, food science, nutrition, institutional management, or related field

EXPERIENCE

• Five years hospital direct patient care experience as a Registered Dietitian; may consider HM employee with four years hospital direct patient care dietitian experience of which three years is as a HM Clinical Dietitian with demonstrated progressive leadership abilities
• Three years of clinical nutrition in a large, teaching hospital preferred

LICENSES AND CERTIFICATIONS
Required

• RD - Registered Dietician (CDR) - Commission on Dietetic Registration_PSV the Academy of Nutrition and Dietetics and
• LD - License Dietitian, State Licensure - Texas Department of Licensing and Regulation_PSV by Texas Department of Licensing and Regulation and
• Must have one of the following certifications: CDCES - Certified Diabetes Care and Education Specialist (CBDCE) or CSR - Certified Specialist Renal Nutrition (CDR) or CNSC - Certified Nutrition Support Clinician (NBNSC) or CCTD - Clinical Transplant Dietitian (NATCO)

Preferred

• BLS - Basic Life Support or Instructor (AHA)

SKILLS AND ABILITIES

• Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through on-going skills, competency assessments, and performance evaluations
• Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security
• Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles
• Strong knowledge of local City Food Ordinance guidelines and Health department standards
• Function independently and exercise judgment in interactions with physicians, interprofessional care team and patients and their families
• Possesses comprehensive computer knowledge including Microsoft products
• Exhibits strong interpersonal, teamwork and leadership skills with all levels of the healthcare team and assures delivery of excellent customer service to all patients, visitors, physicians and co-workers
• Adapts to multiple ongoing priorities with minimal supervision including, organizing work flow and actively participating in problem-solving

ESSENTIAL FUNCTIONS

PEOPLE ESSENTIAL FUNCTIONS

• Role models to team members effective verbal, non-verbal and written communication skills, assisting in their development of such skills. Collaborates with management and all members of the inter-professional care team by actively communicating and reporting pertinent patient care information and data in a comprehensive manner. Corresponds with other health care professionals regarding client’s nutrition care plan, as necessary.
• Assists Clinical Nutrition Manager as a department lead for registered dietitian (RD) staff. Independently and expertly serves as the department primary resource for staff for all nutrition inquiries and provide counseling while upholding Houston Methodist and industry standards of ethics. Coordinates new hire training activities and schedule.
• Leads and initiates problem resolution within the work unit. Role-models skills, through peer-to-peer accountability, to optimize improvement of department score for employee engagement.

SERVICE ESSENTIAL FUNCTIONS

• Executes above average clinical and critical thinking skills in assessing the nutrition status of clients and/or patients. Uses therapeutic communication, which includes active listening and teaching, to establish a relationship with patients, families and inter-professional health care team to collaborate on the plan of care. Consistently evaluates the patient’s comprehension and adapts teaching methods accordingly.
• Proactively identifies needs for adjustment/intervention for optimum patient care and experience. Monitors and adjusts activities of the assigned team to ensure optimum patient throughput and patient experience. Advocates on patient/family’s behalf to identify and resolve clinical and ethical concerns, utilizing appropriate resources.
• Serves as liaison between team members, management and physicians, resolving routine matters. Initiates improvements towards department score for patient satisfaction, through peer-to-peer accountability to service standards.

QUALITY/SAFETY ESSENTIAL FUNCTIONS

• Proactively recognize issues in advance and determine a plan of action for controlling, maintaining situation, or eliminating problem. Formulates clear decision criteria; evaluates options by considering implications and consequences; chooses an effective option.
• Self-initiates cross-coverage assistance to ensure continuity of care. Provides care to increasingly complex patients, coordinates care with the inter-professional team. Utilizes sound clinical judgment, using an evidence-based analytical approach to ensure patient nutrition needs are met.
• Conducts quality audits on processes, outcomes and team member performance. Calculates and analyzes outcome metrics. Identifies opportunities for corrective action and process improvement with research-based evidence to achieve patient safety outcomes, supported by accurate documentation, providing recommendations. Completes quality indicators to meeting department and hospital targets for quality and safety.

FINANCE ESSENTIAL FUNCTIONS

• Positively impacts quality and cost outcomes by assuring optimal medical nutrition therapy to minimize potential complications related to alterations of nutrition status. Contributes towards meeting department financial targets through adjusting nutrition care plan to provide the most appropriate and cost-effective therapy, optimizing efficiency and other areas according to department specifications.
• Completes activity/productivity and other reports on timely basis. Provides leadership to team members on effective and efficient utilization of time. Uses downtime efficiently, aware of team members’ workload, consistently offers assistance, and responds positively to requests for assistance from other team members.

GROWTH/INNOVATION ESSENTIAL FUNCTIONS

• Identifies innovative ways to shorten hospital length of stay and to minimize rates of readmission services based upon outcomes and evidence-based medicine /research.
• Leads the change and performance improvement initiative. Leads in a minimum of one department committee, task force and/or work group. Participate in a minimum of one hospital committee and facilitates the accomplishment of the goals of the committee.
• Seeks opportunities to identify self-development needs and takes appropriate action. Reads and communicates evidence-based practice literature in nutrition and wellness and related disciplines. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an on-going basis.

SUPPLEMENTAL REQUIREMENTS
WORK ATTIRE

• Uniform: No
• Scrubs: Yes
• Business professional: Yes
• Other (department approved): Yes

ON-CALL*
*Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below.

• On Call* Yes

TRAVEL**
**Travel specifications may vary by department**

• May require travel within the Houston Metropolitan area Yes
• May require travel outside Houston Metropolitan area No

QUALIFICATIONS

EDUCATION

• Master’s degree in dietetics, food science, nutrition, institutional management, or related field

EXPERIENCE

• Five years hospital direct patient care experience as a Registered Dietitian; may consider HM employee with four years hospital direct patient care dietitian experience of which three years is as a HM Clinical Dietitian with demonstrated progressive leadership abilities
• Three years of clinical nutrition in a large, teaching hospital preferred

LICENSES AND CERTIFICATIONS
Required

• RD - Registered Dietician (CDR) - Commission on Dietetic Registration_PSV the Academy of Nutrition and Dietetics and
• LD - License Dietitian, State Licensure - Texas Department of Licensing and Regulation_PSV by Texas Department of Licensing and Regulation and
• Must have one of the following certifications: CDCES - Certified Diabetes Care and Education Specialist (CBDCE) or CSR - Certified Specialist Renal Nutrition (CDR) or CNSC - Certified Nutrition Support Clinician (NBNSC) or CCTD - Clinical Transplant Dietitian (NATCO)

Preferred

• BLS - Basic Life Support or Instructor (AHA)