Regional Dietitian (HPC/ND 5) - Regional Office

JOB PURPOSE

Reporting to the Regional Technical Director, the Regional Dietitian will be responsible for organizing, planning, coordinating and evaluating strategies and programmes for improving the delivery of nutrition and dietetic services curative, preventive and rehabilitative. This will be done in accordance with the government’s policies and regulations to ensure consistency in the delivery of health services. 

CORE RESPONSIBILITIES:

• Develop short and long-term plans for delivering quality nutrition care services while containing costs; maintain personnel and training functions for clinical dietetic sections 
• Asses the nutrition status of individual client/patient in health and disease throughout the life cycle 
• Formulates and coordinates all aspects of nutrition care plan, including identification of short and long-term goals, delineation of treatment modalities and education plans, establishment of procedure for implementation of the nutrition care plan, ongoing information gathering and evaluation 
• Evaluate effects of intervention on individual client/patient nutrition status
• Communicate pertinent information to other healthcare professionals; discuss individual client/patient nutrition care needs with healthcare team members; educate healthcare team on nutrition-related topics 
• Plan, review and provide advice for the implementation of nutrition care on the system level 
• Communicate and monitor implementation of nutrition care plan, document all aspects of nutrition care; verify implementation of care plan 
• Contribute dietetic expertise by communicating with the healthcare team and other department and services in organization or community 
• Plan, organize, implement and evaluate nutrition education for client/patient; arrange for individual client/patient follow up as needed 
• Conduct in-service education programmes 
• Participate in the development and management of an ongoing Quality Assurance programme within the institutions 
• Participate in applied research and related Dietetic Professional activities; uses research findings and current knowledge in nutrition care 
• Protect, promote and support breastfeeding 
• Rehabilitation of malnourished children 
• Manage and coordinate the operations if the food service sub-system to achieve the goals of the institutions within the region 
• Apply budgetary and accounting system relating to the organization and departmental goals, policies and procedures 
• Assess the financial status of food service sub-system company budget and financial statement 
• Assess and make recommendation concerning pricing and menu items according to the financial policies of the organization and department 
• Apply the knowledge of equipment,, specification, safety and sanitation procedures to supervise the operation and maintenance of equipment and space in food service sub system 
• Evaluate the efficiency of the layout and design of work area in the food service facility in relation to the achievement of goals in the sub-system 
• Apply relevant government regulations to manage the department, including the coordination of human, material, time, information, financial and facility resources of the sub-system of procurement, pre-processing, production, distribution, service and maintenance as appropriate 

SPECIFIC KNOWLEDGE/SKILLS REQUIRED:

• Ability to provide nutritional counselling to patients and their family 
• Ability to supervise professional staff 
• Knowledge of the science of human nutritional care 
• Knowledge of food service system 
• Knowledge of safety and sanitary standards as it relates to food and nutrition 
• Knowledge of current trends and techniques in the treatment and management of nutritional disorders 
• Understanding of social issues and how these impact on nutrition 
• Sound knowledge of the National Health Policy 
• Thorough knowledge of the Service Level Agreement 
• Knowledge of management practices and procedures 
• Excellent human relations skills and the ability to interact with individuals at all levels
• Well developed planning, organizing and decision making skills 
• Good time management skills 
• Well developed written and oral communication skills 

QUALIFICATION & EXPERIENCE:

• Bachelor’s Degree in Nutrition and Dietetics or Equivalent 
• Master’s Degree in Nutrition or Dietetics or Equivalent would be an asset
• Registration with Council for the Professions Supplementary to Medicine 
• Post graduate training &/or experience in Management plus a minimum of seven (7) years experience in Clinical Dietetics of which 2 years should be in a supervisory position 

NB: ONLY SHORTLISTED APPLICANTS WILL BE CONTACTED.