Clinical Nutrition Manager
Tupelo, MS, USA
Posted on Jun 8, 2026
- Plans, develops, facilitates, and evaluates short and long-term strategies to meet the organization’s needs
- Manages operations of central kitchen facility providing products throughout NMHS
- Manages patient and retail operations at Women’s, Behavioral Health, & Baldwyn Nursing Facilities
- Assist Director in serving as a consultant to affiliate/community hospital’s food service management teams
- Plans, develops, facilitates, and evaluates quality indicators on services provided to customers
- Develops metrics to drive operational efficiencies while enhancing staff and patient satisfaction
- Provides positive leadership and direction to staff ensuring safe, cost-effective, and quality food services
- Continuously monitor patient and employee satisfaction and employee retention
- Ensure department compliance with all local, state, federal, and other legal/regulatory agencies
- Assists in preparing annual budget and monthly statistical reports
- Maintain confidential and legal department data
- Ensure the delivery of highest standard of care specific to patient condition/need
- Attends and provides continuing education in-services
- Accountable for managing and evaluating work performance of assigned employees/areas
- In absence of Director, will fulfill duties and responsibilities of that role
- Facilitates multi-disciplinary process improvement teams for root cause analysis investigations
- Lead the development and implementation of a dietary performance improvement plan that provides measurable benefits to the department
- Contribute ideas and suggestions for improvement opportunities that will enhance the department and ensure continual, positive relationships with internal customers
- Monitor, observe, review and evaluate the performance and competencies of assigned direct reports
- Bachelor’s Degree in Food & Nutrition required: Master’s Degree Preferred
- Licensed as a Dietician in the state of MS; RD required – maintains license and registration as required
- Demonstrates knowledge of nutrition care throughout the life cycle
- Strong dietary operational experience required; requires 3 or more years in a patient – and family – centered hospital environment with high sustaining results in patient, family and customer satisfaction
- Demonstrated experience in performance improvement initiatives
- Knowledge of nutrition and menu planning and health/food safety requirements
- Skilled in using Microsoft Office products, budgeting personnel management and strategic planning
- Ability to instruct staff in food service processes and procedures
- Excellent oral and written communication skills and good organization skills