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Position Classification Description

Position Class Code / Title: S7003 / Mgr,Research Nutrition
Recruitment Tier: Tier 1
FLSA: Exempt
Grade: 14

This is a description of a Staff Position Classification. It is not an announcement of a position opening. To view descriptions of current openings, please go to UNMJobs and Search Postings to view positions that are currently accepting applications.

The following statements are intended to describe, in broad terms, the general functions and responsibility levels characteristic of positions assigned to this classification. They should not be viewed as an exhaustive list of the specific duties and prerequisites applicable to individual positions that have been so classified.

Summary

Under general supervision, plans, organizes, develops, and conducts policy and operational aspects of a defined nutrition research program, ensuring compliance with protocols, regulations, and applicable contract mandates. Develops standards for patient care, quality assurance, and nutrition-related components of research protocols.

Duties and Responsibilities

  1. Oversees the supervision of personnel, which includes work allocation, training, promotion, enforcement of internal procedures and controls, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
  2. Develops or assists with the development and implementation of policies and procedures consistent with those of the organization to ensure efficient and safe operation of the unit.
  3. Manages operational and administrative aspects of nutrition research activities to ensure adherence to protocols, goals, objectives, and applicable mandates.
  4. Supervises and monitors clinical nutrition activities performed by dietitians, including body composition, indirect calorimetry, nutrient intake analysis, diet instruction, and diet calculation.
  5. Develops or assists in the development of educational programs; teaches nutrition and other health science topics to staff and other professionals.
  6. Promotes nutrition research and interacts with investigators to plan nutrition-related components of research project protocols.
  7. Supervises and monitors metabolic kitchen activities performed by technicians and enforces standards of food service quality and safety.
  8. Performs specific research as appropriate, presenting results at the local and national level in the form of abstracts, oral presentations, and manuscripts.
  9. Maintains required records; compiles and prepares scheduled and periodic reports.
  10. Participates in the development of annual operating budgets and provides fiscal direction to the unit.
  11. Maintains professional growth and development through seminars, workshops, and professional affiliations.
  12. Performs miscellaneous job-related duties as assigned.

Minimum Job Requirements

  • Bachelor's degree; at least 3 years of experience directly related to the duties and responsibilities specified. Certification/Licensure American Dietetic Association Registered Dietitian (RD); State of NM Licensed Dietitian (LD) or Licensed Nutritionist (LN) or ADA Registered Dietician (RD).
  • Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.

Knowledge, Skills and Abilities Required

  • Ability to develop and deliver presentations.
  • Ability to develop and follow research methodology and protocol.
  • Knowledge of current technological developments/trends in area of expertise.
  • Ability to communicate effectively, both orally and in writing.
  • Records maintenance skills.
  • Ability to gather data, compile information, and prepare reports.
  • Ability to develop scientific reports and manuscripts based on original research.
  • Knowledge of related accreditation and certification requirements.
  • Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
  • Knowledge of food service quality and safety standards.
  • Ability to make administrative/procedural decisions and judgments.
  • Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
  • Knowledge of clinical nutrition theory and practice.
  • Knowledge of the principles and procedures of clinical research.
  • Ability to foster a cooperative work environment.
  • Knowledge of a range of clinical dietetic analysis techniques and procedures.
  • Ability to provide technical guidance to and supervision of clinical nutritionists and/or dietitians.
  • Employee development and performance management skills.
  • Ability to develop and present educational programs and/or workshops.
  • Ability to work in a team environment to design, analyze, and report on research projects.
  • Knowledge of budget preparation, cost estimating, monitoring, and fiscal management principles and procedures.
  • Knowledge of metabolic kitchen procedures and techniques.
  • Knowledge of faculty and/or staff hiring procedures.

Conditions of Employment

  • Successful candidate must submit to post-offer, pre-employment physical examination and medical history check.

Working Conditions and Physical Effort

  • No or very limited physical effort required.
  • No or very limited exposure to physical risk.
  • Work is normally performed in a typical interior/office work environment.

The University of New Mexico provides all training required by OSHA to ensure employee safety.

Revised Date: 03/20/2017