^{Reports to: Administrator}

^{Department: Dietary}

^{Responsibilities}

• ^{The registered dietitian has administrative authority, responsibility, and accountability necessary to carry out assigned duties.}
• ^{Responsibilities include planning, organizing, developing, and directing the nutritional care of the resident in accordance with current federal, state, and local standards, guidelines, and regulations that govern the facility.}
• ^{Works effectively with others to ensure that quality nutritional services are being provided on a daily basis, and acts as a resource to the Dietary Services Manager so that the dining services department is maintained in a clean, safe, and sanitary manner.}
• ^{Although this is not a supervisory function, the registered dietitian has the authority to train employees as to proper techniques, etc. as they see fit.}

^{Qualifications}

• ^{Registered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics and licensed in Nutrition/Dietetics as required by the applicable state.}
• ^{Must be able to relate information concerning the resident's condition.}
• ^{Maintains a neat, clean, well-groomed appearance.}
• ^{Dependable, with experience working in facilities utilizing quantity food production methods.}
• ^{Ability to maintain records and complete reports as required.}
• ^{Written and oral communication skills.}
• ^{Ability to interact positively with residents, client and other personnel and the public.}
• ^{Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in the nursing facility.}
• ^{Must possess leadership ability and willingness to work harmoniously with and provide guidance to other personnel.}
• ^{Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food service areas; must perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.}
• ^{Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food service practices.}
• ^{Must be able to read and interpret food service cost reports, financial data, etc.}
• ^{COVID-19 vaccine required unless provides documentation from the approved CDPH exemption list.}