Registered Dietician - Rivers Grosse Pointe Skilled Nursing

Overview:

Provides oversight in the operation of the dietary department to include staffing, food ordering and preparation, food delivery, and clean up in accordance with facility policies, Physician orders, resident care plans and appropriate regulations, and clinical assessments of residents to assure nutrition needs are consistently met.

Supervisory Responsibilities:

• No direct supervision responsibility; Collaborates with facility leadership and the dietary department to assure nutritional needs of residents are met according to standards of practice and regular regulatory guidelines.

Essential Duties & Responsibilities:

• Participates in regularly scheduled conferences / meetings including daily team meetings, department head meetings and interdisciplinary care plan meetings.
• Provides technical guidance and administrative direction over diet planning menu formulation, preparation, and service of regular and therapeutic diets
• Plan menus assuring they conform to nutritional standards, government and established regulations and procedures.
• Interviews residents and or family members as necessary to obtain diet history.
• Participates in maintaining records of residence foods likes and dislikes
• Confirms that charted dietary progress notes are informative and descriptive of the services provided in the residents response to the service.
• Is its residents periodically to evaluate quality of meals served likes and dislikes, etcetera
• Provides timely and accurate completion of dietary portions of MD SRP resident care planning and progress notes as well as dietary assessment nutritional data card diet card and any other dietary forms as Required by the administrator in order to comply with federal and state regulations and facility policies and procedures
• Monitors meals to assure they provide nutritious, well prepared, and palatable meals in a timely and consistent manner while adhering to menus and diet orders
• Verifies appropriate meals slash snacks are served to residents with special dietary needs
• Monitors food production, maintaining use of standardized recipes and menus and ensuring proper preparation and storage of food and supplies
• Monitors train line and meal service to assure the highest level of quality and timeliness of food service is maintained
• Management duties include, but are not limited to participating in the hiring, training and developing, coaching and counseling, and terminating department staff as deemed necessary and appropriate.
• Overseas the purchase of food and supplies within budget and maintain a supply to adequately cover each meal
• Monitors to ensure adequate food and supplies for disaster preparedness as required by state and federal regulations is maintained
• Assists to create job assignments and set priorities as needed and appropriate
• Meets facility policies and state and federal regulations regarding sanitation and safe food handling techniques new lines conducts at least monthly sanitation rounds of the kitchen and related areas to assure regulatory requirements and sanitation are maintained
• Develops plans of correction following state, federal, and QA surveys, as needed
• Maintains records, manages budget, and supplies
• Monitors equipment and work areas to verify they are maintained in a clean safe and orderly manner; Maintains strict adherence to procedures regarding cleaners or hazardous materials or objects; verifies universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; And promptly addresses any hazardous conditions and equipment
• Monitors food preparation and food storage areas to be sure that health and sanitation regulations are being met
• Reviews resident diet information and care plans discusses with resident family and nursing staff as necessary to make appropriate changes
• Creates and implements policies and procedures for departmental equipment to be operated only by trained, authorized personnel in a safe manner
• Other special projects as assigned

Job Requirements / Qualifications:

• Must be a registered dietitian licensed by an accredited body recognized by the state of Michigan
• Minimum of three years related experience preferred one to two years management supervisory experience preferred effective verbal and written English communication skills
• Highest level of professionalism with the ability to maintain confidentiality
• Ability to communicate at all levels of organization and work well within a team environment in support of company objectives
• Customer Service Oriented with the ability to work well under pressure
• Strong attention to detail and accuracy, excellent organizational skills with ability to prioritize coordinate and simultaneously maintain multiple projects with a high level of quality and productivity
• Strong analytical and problem-solving skills
• Ability to work with minimal supervision, take initiative, and make independent decisions
• Approachable, flexible and adaptable to change

The Rivers at Grosse Pointe is an Equal Employment Opportunity Employer. Decisions regarding employment will be based solely on the individual's qualifications as they relate to a particular job vacancy and to promote an environment of equal employment opportunity. There will be no regard given to race, color, religion, sex, national origin, age, handicap or veteran's status or any other protected class as defined by law. This policy applies to all policies and procedures relating to recruitment and hiring, benefits, training and development, termination, and all other terms and conditions of employment. Questions or concerns should be referred to Our Director of Workforce Development.