Director, Clinical Operations - Culinary Health - LV Durango Family Medicine Clinic - Full Time 8 Hour Days (Exempt) (Non-Union)

The Director of Clinical Operations will manage all aspects of the patient care experience at the health centers, ensure efficiency of operations, direct tasks in collaboration with medical staff and clinic administration, and is responsible for the daily oversite of the administrative and clinical operations across all Culinary Health Center locations (will require travel). This position will manage Keck's Culinary clinical departments to meet the needs of the physician, patients and staff while supporting the mission and vision of Keck Medicine of USC and the Culinary Health Centers. This position will outline scope of practice for the supervision of RN's, LPN's, Medical Assistants, and Care Coordinators and lead Clinic Managers and Clinic Supervisors. This role ensures the development and implementation of patient care practices and professional practices standards. The Director continuously supports the mission and values of the organization and works collaboratively with KCMG (Keck Community Medical Group) leadership teams. The Director of Clinical Operations (RN) will promote quality care and ensure consistency in clinical practices. The Director of Clinical Operations (RN) provides support, leadership and direction for patient care activities in accordance with organizational goals. In addition, this role will perform complex and varied administrative and clinical assignments including working as part of the nursing team as needed. This position will be familiar with concepts of population health and knowledge of chronic disease management and the work flow of care groups. This position will report to the Executive Administrator of the Culinary Health Centers, KCMG Nevada with a dotted line to the Chief Nursing Officer of USC Care.

Essential Duties:

• Directly or indirectly supervises all primary care subordinate staff. Recruits, screens, hires, orients, and trains staff. Evaluates employee performance and provides guidance and feedback to assigned staff. Counsels, disciplines, and/or terminates employees as required. Trains all clinical staff to ensure compliance with organizational policies. Maintains staff records. Makes recommendations for promotions, terminations, and salary decisions. Recommends and monitors the professional development of staff. Evaluates employee performance. Serves as coach and mentor to staff.
• Serves as a direct contact for physicians, staff, and outside departments in order to address problems, issues or concerns that require attention. Performs daily rounding with purpose on staff, providers, and patients.
• Directs and coordinates patient care programs. Reviews patient care programs to determine effectiveness in meeting established goals for care, treatment, and/or procedures, adherence to departmental and organizational policies, and conformance with established patient care standards. Initiates appropriate action to correct or enhance patient care programs. Directs compliance with regulatory and accreditation agency standards and federal and state regulations regarding patient care. Prepares for inspections by agencies.
• Investigates and resolves incidents and complaints or suggestions from physicians, patients, visitors, and staff. Corrects deficiencies, if any, and prepares documentation or explanation as needed. Records and investigates all incidents/accidents that occur.
• Oversees activities of quality assurance programs for patient care provided by the clinics.
• Participates in policy formation, long-range planning, and policy making for the Culinary Health Centers. Develops and implements administrative policies and procedures. Ensures adherence to policies and procedures, provides interpretation as needed.
• Develops and manages operational initiatives with measurable outcomes. Formulates objectives, goals and strategies collaboratively with other stakeholders.
• Prepares and delivers reports to operational leadership outlining progress toward meeting annual goals and objectives, to include performance related to finance, clinical activity, quality, safety, marketing, and staff management.
• Engages staff and other stakeholders in continuous improvement of systems and processes; manages resources for staff participation in improvement work activities.
• Ensures effective facilitation of improvement teams and development of leadership skills to ensure overall effectiveness of the meetings. Organizes and prioritizes time and resources to manage efficiency. Appropriately delegates.
• Remains current of new trends and best practices and incorporates into Ambulatory Operations practices and programs.
• Articulates and enforces standards for quality/safe patient care. Holds self and others accountable to policy, standards and commitments and provides timely follow through on questions and concerns.
• Develops and implements innovative systems and processes that improve staff and patient quality and safety
• Actively listens to staff ideas and concerns, assesses others communication styles and adapts to them. Communicates with physicians, academic department leaders, and senior administrators to maintain coordination with other programs.
• Manages the complex interdepartmental and interdisciplinary relationships to assure collaboration and effective/efficient operations within Culinary Health Operations.
• Creates and maintains a satisfying workplace that fosters professional growth and job satisfaction for all members of the healthcare team.
• Ensures development of Culinary Operations initiatives to improve patient satisfaction and family centered care.
• Develops and implements clinical outcome measures for quality improvement, cost and complication reduction, and the implementation of evidence-based medicine.
• Incorporates the use of evidence- based practice and appreciative inquiry into program development and improvement activities
• Initiates, monitors and enforces regulatory requirements
• Develops and implements security related procedures such as office opening and closing routines, recognition of duress signals and key controls. Coordinates security activities. Promotes and maintains standards for security conscious awareness and behavior. Maintains knowledge of Culinary Health crime prevention and suppression programs and services. Ensures dissemination of security related information to staff.
• Participates in monitoring and evaluating the quality and appropriateness of patient care. Contributes objective data regarding performance of other clinical staff members, as requested.
• Assesses staff education needs and oversees development of education programs. Promotes staff participation in educational opportunities and activities.
• Promotes effective communication and working relationships between staff, providers, and departments. Communicates information, assignments, priorities, and special requests to staff. Manages workload of staff. Monitors status of pending items and follow-ups, as needed.
• Administers use of facilities, equipment and space, as well as maintenance and repair of existing facilities and equipment.
• Performs other duties as assigned.

Required Qualifications:

• Req Bachelor’s Degree in Nursing.

• Req 5-7 years Nursing experience (preferably in an outpatient clinic setting).
• Req 2 years Experience in a nursing leader role making clinical operations in a healthcare setting more efficient.
• Req Supervisory experience managing a multi-specialty clinic preferred with significant growth in a short period of time
• Req Experience and expertise in a population health care delivery set up, especially patient panel creation, chronic disease management and identifying care gaps.

• Req Practical understanding of electronic health record, data, healthcare quality, process improvement and project management tools/techniques
• Req Working knowledge of information technology, including statistical analysis, clinical protocol; understanding of best practices and how to successfully introduce information technology into clinical practice.
• Req Proven people management skills with the ability to motivate and challenge staff.
• Req Excellent analytical, problem-solving, planning and evaluation skills.
• Req Demonstrates ability to effectively work with physicians, staff, and patients.
• Req Commitment to continuous quality improvement and results driven outcomes.
• Req Excellent communication skills at the verbal and written level
• Req Ability to organize work, delegate, and achieve goals and objectives
• Req Ability to effectively manage multiple service lines
• Req Sound knowledge of: quality assurance process and best practices in healthcare; different healthcare models and the concept of public health; integrated and coordinated healthcare delivery models

Preferred Qualifications:

• Pref Master’s degree in Nursing.
• Pref Bilingual (Spanish speaking)

Required Licenses/Certifications:

• Req Registered Nurse (NV NSBN) Current license with the Nevada Board of Registered Nursing.
• Req Basic Life Support (BLS) Healthcare Provider from American Heart Association
• Fire Life Safety Training (LA City) If no card upon hire, one must be obtained within 30 days of hire and maintained by renewal before expiration date. (Required within LA City only)

The annual base salary range for this position is $133,120.00 - $219,648.00. When extending an offer of employment, the University of Southern California considers factors such as (but not limited to) the scope and responsibilities of the position, the candidate’s work experience, education/training, key skills, internal peer equity, federal, state, and local laws, contractual stipulations, grant funding, as well as external market and organizational considerations.