Clinical Dietitian Manager – Patient Nutrition Services

Roselle Center for Healing; Portland, Northern (OR, KY); Hybrid; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

401k

Job summary

Intermountain Health in Portland is seeking a Patient Meal Manager Registered Dietitian to oversee patient nutrition services and meal planning. You will assess nutritional needs, develop meal plans, supervise workflows, and ensure safety and regulatory compliance.

You will collaborate with physicians, nurses, and clinical teams while educating patients and families. You will mentor staff, use data to drive quality, and support a compassionate, patient-centered culture focused on continuous

Qualifications

• Assess nutritional needs and develop individualized meal plans.
• Oversee patient meal service operations and workflow.
• Ensure compliance with CMS, Joint Commission and hospital nutrition standards.

Responsibilities

• Assess patients' nutritional needs and develop individualized meal plans.
• Supervise, train, and mentor food service and dietary staff.
• Coordinate with physicians, nurses, and care teams on nutrition plans.
• Provide nutrition education to patients and families.
• Document assessments and interventions in the medical record.
• Monitor quality, safety, and infection control standards in meal service areas.
• Utilize data to improve patient satisfaction and nutritional outcomes.

Skills

Regulatory knowledge

Clinical nutrition

Staff supervision

Data analysis

Patient education

Interdisciplinary collaboration

Education

Registered Dietitian Nutritionist (RDN) credential

State Dietitian/Nutritionist licensure or eligibility

ServSafe food safety certification

Job description

Intermountain Health is seeking a Patient Meal Manager Registered Dietician to oversee patient nutrition services and meal planning. In this role, you will assess nutritional needs, develop individualized meal plans, and coordinate patient menus that align with clinical care plans and dietary restrictions. You will supervise food service workflows, ensure regulatory and safety compliance, and collaborate closely with physicians, nurses, and clinical teams. The role also includes educating patients and families, mentoring staff, using data to improve quality, and supporting a compassionate, patient-centered culture focused on continuous improvement.

• Assess patients' nutritional needs and develop individualized meal plans
• Manage patient meal service operations and workflow
• Ensure menus meet clinical, cultural, and regulatory requirements
• Collaborate with physicians, nurses, and care teams on nutrition plans
• Provide nutrition education to patients and families
• Supervise, train, and mentor food service and dietary staff
• Monitor quality, safety, and infection control standards in meal service areas
• Use data to improve patient satisfaction and nutritional outcomes
• Coordinate with supply and kitchen teams for accurate, timely meal delivery
• Document assessments and interventions in the medical record
• Clinical nutrition assessment
• Therapeutic diet planning
• Menu development and analysis
• Food service operations management
• Electronic medical record documentation
• Regulatory and compliance knowledge (CMS, Joint Commission)
• Patient and family education
• Staff supervision and training
• Quality improvement and data analysis
• Interdisciplinary healthcare collaboration
• Medical Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• 401k
• Registered Dietitian Nutritionist (RDN) credential
• State Dietitian/Nutritionist licensure (or eligibility)
• Food safety and sanitation certification (e.g., ServSafe)
• Experience with clinical nutrition and therapeutic diets
• Knowledge of CMS, Joint Commission, and hospital nutrition standards

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• 401k
• Registered Dietitian Nutritionist (RDN) credential
• State Dietitian/Nutritionist licensure (or eligibility)
• Food safety and sanitation certification (e.g., ServSafe)
• Experience with clinical nutrition and therapeutic diets
• Knowledge of CMS, Joint Commission, and hospital nutrition standards