What are the responsibilities and job description for the Regional Support Dietitian position at Towson Culinary?
OVERVIEW
As a full time Clinical Dietitian, you will have the opportunity to provide medical nutrition therapy and evaluate effectiveness of treatments in a long term care setting.
Responsibilities
Directly provides nutrition services according to policies, procedures, and federal/state requirements.
Although this is not a supervisory function, the registered dietitian has administrative authority, responsibility, and accountability necessary to carry out assigned duties and train employees as they see fit.
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 to ensure compliance.
Works effectively with others to ensure that quality nutritional services are being provided on a daily basis.
Acts as a resource to the Dining Services Department Head so that the dining services department is maintained in a clean, safe, and sanitary manner.
Act as a liason between the dining department and clinical staff.
The Registered Dietitian consistently embodies the characteristics necessary to drive the Company’s Purpose, Vision, Values, and DNA.
Experience & Qualifications
Bachelor’s degree in Dietetics from an accredited college or university
Master's degree in Dietetics or related field from an accredited college or university starting Jan 1, 2024
Registered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics and licensed in the state of Pennsylvania or acquires licensure and registration within 6 months of hire date.
Must follow CMS mandate/guidelines for vaccination
Dependable, with experience working in facilities utilizing quantity food production methods.
Ability to maintain records and complete reports as required.
Strong written and oral communication skills.
Ability to interact positively with residents, client, interdisciplinary team, 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 a nursing facility.
Must possess leadership ability and willingness to work harmoniously with and provide guidance to other personnel.
Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Food Services Department.