Clinical Specialist Dietitian - Burns, Dublin Pike

Purpose of the Role To provide a comprehensive Clinical Nutrition service to the National Burns Unit, St. James’s Hospital.

Responsibilities

To provide a comprehensive dietetic service to inpatients and outpatients with burn injuries under the care of the National Burns Unit, St. James’s Hospital and related areas.

Act as a therapeutic dietitian to burns patients and develop, implement and monitor nutrition care plans to meet individual patient needs, managing the severe, hypermetabolic nutritional needs of patients with burn injuries, promoting wound healing and supporting recovery and rehabilitation.

Work closely with consultant surgeons, intensivists, medical teams, nursing, SCOPe HSCPs and multidisciplinary colleagues, participate in multidisciplinary team meetings and liaise with all members of staff to ensure that patients/clients are provided with the best possible dietetic service within resources available.

Establish and maintain high standards of evidence-based dietetic practise in burns care.

Train and up‑skill students, entry‑level and senior dietitians in all aspects of the nutritional management of burns, including critically‑ill patients with major burn injuries, and participate in nutrition education programmes for health care staff.

Develop policies, standard operating procedures, clinical guidelines and care pathways for the nutritional management of burns patients, disseminate and implement these in collaboration with multidisciplinary colleagues.

Participate in service planning and evaluation, report on activity and ensure effective use of resources through continuous improvement, efficiency and quality management.

Be aware of national policy, guidelines and consultations and, in conjunction with the Dietitian Managers, participate in strategic planning and development of the Clinical Nutrition service in St. James’s Hospital.

Act as a consultant to health care professionals within and outside St James’s Hospital on the nutritional management of burns patients.

Initiate and actively participate in research and audit in this speciality.

Participate and cooperate with legislative and regulatory requirements in relation to Health and Safety as outlined in the Safety, Health and Welfare at Work Act 2005 and the Hospital Safety Statement.

Ensure own mandatory learning and training is kept up to date.

Requirements

Registered as a Dietitian by the Dietitians Registration Board at CORU.

Have 5 years full‑time (or equivalent) post‑qualification dietetic experience, of which 4 years full‑time (or equivalent) must be consecutive in burns and related speciality areas.

Demonstrate a proven record of clinical excellence in the specialism.

Demonstrate evidence of continuing professional development relevant to burns nutrition and critical care nutrition in the form of post‑graduate qualifications or relevant courses.

Demonstrate achievement in the areas of clinical audit, quality improvement initiatives, practice development, teaching and research.

Have the requisite knowledge and ability (including a high standard of suitability, leadership, management and professional ability) for the proper discharge of the duties of the office.

Provide proof of statutory registration on the Dietitians Register maintained by the Dietitians Registration Board at CORU before a contract of employment can be signed.

Clinical expertise in the areas of burns nutrition including management of critically ill burns patients, with a broad range of related clinical experience.

Strong nutrition support skills, both enteral and parenteral nutrition.

Research and audit skills with a proven track record of clinical excellence and achievement in audit, evaluation and research and dissemination of results.

Post‑graduate qualification in an area related to this speciality.

#J-18808-Ljbffr