WHAT WE'RE ABOUT

Are you a person who believes in providing great care? Do you believe in having a positive impact on other people's lives? Are you a team player, quick-thinker, and ready to be a part of an organization that supports your growth?

The primary responsibility of your job position is to plan, organize, coordinate and evaluate the nutritional components of food services for the facility and to provide guidance to the Dietary manager in the operations of the Dietary Department following the current federal, state and local standards, guidelines and regulations that govern long term care and assisted living facilities.

KEY RESPONSIBILITIES:

• Completes clinical duties and documentation accurately and timely (i.e., nutritional assessments, quarterly progress notes, progress notes on nutritional risk residents, MDSs, RAPs, care plans, discharge plans). Conducts resident interviews and processes diet orders
• Counsels residents, their family members and facility staff on sound nutritional practices to promote good health and disease treatment
• Recommends nutrition interventions based on the Academy of Nutrition and Dietetics or American Society of Parenteral and Enteral Nutrition scope of practice and professional standards
• Completes medical nutrition therapy utilizing current practice guidelines
• Adheres to the Nutrition Care Process per the Academy of Nutrition and Dietetics
• Writes therapeutic diet and texture orders, supplement orders and multivitamin/mineral orders
• Plans menus and diets that meet the nutritional needs of residents in accordance with state and federal regulations
• Participates in various meetings and committees as appointed by the Administrator. Evaluates and implements recommendations from the facility's committee
• Meets with the Dietary Manager regularly and solicits advice from interdepartmental supervisors concerning the operation of the dietary department. Assists in identifying and correcting problem areas and/or improvements of services
• Contributes to budgetary cost control. Complies with Corporate purchasing contracts and programs
• Oversees and provides routine in-service education to staff
• Ensures adherence to quality assurance processes by routinely auditing (i.e., meal service, dining, safety, sanitation, test tray, meal satisfaction and clinical audits) the dietary areas and practices for compliance with current regulation and policies and reporting to the QA&A Committee
• Must have the desire and ability to work with geriatric, disabled or mentally ill residents
• Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel
• Maintains a liaison with other department supervisors to adequately plan for resident activities
• Attends and participates in continuing educational programs
• Perform all other duties, as assigned

TALENT:

Relationship Building

• Have a caring attitude and sincere interest in others
• Demonstrate friendliness and enthusiasm
• Build relationships with all types of people

Influencing

• Communicate effectively

Executing

• Self-directed
• Ability to organize and prioritize
• Ability to exercise judgment and display understanding
• Detail oriented and follow through

Strategic Thinking

• Solve problems effectively
• Creative in coming up with options and variety
• Curiosity and desire to learn

SKILLS AND KNOWLEDGE:

• Knowledge of state and federal regulations, which apply to long-term care operations.
• Basic computer skills required
• Must possess the ability to add, subtract, multiply and divide in all units of measure and weight, using whole numbers, common fractions and decimals
• Must be able to interpret and implement written or oral programs, goals, objectives, policies and procedures of the Dietary Department
• Must be able to analyze data, reports, clinical documentation and problems and develop workable solutions and goals
• Must be willing to seek out new methods and principles and be willing to incorporate them into existing practices
• Must have an imagination and creative ability to work with a variety of people and handicaps
• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing food services functions in nursing care facilities
• Must have the ability to plan, organize, develop, implement, and interpret the programs goals, objectives, policies, procedures, etc ., of the Food Service Department

EDUCATION AND EXPERIENCE:

• Credentialed as a Registered Dietitian Nutritionist per the Commission on Dietetic Registration
• Meets on-going continuing Registered Dietician Nutritionist education requirements as established by the Academy of Nutrition and Dietetics
• Must possess, as a minimum, a Bachelor's / Master's Degree in Dietetics from an accredited college or university
• Be a graduate of an accredited course in dietetic training approved by the Academy of Nutrition and Dietetics
• Registered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics and/or licensed in Dietetics by the applicable state
• Must have, as a minimum, 3-5 years of dietary experience in long-term care either as a consultant or in a supervisory capacity
• Meets on-going continuing Registered Dietician education requirements as established by the Academy of Nutrition and Dietetics
• Must possess a current, unencumbered active license to practice as a dietitian in this state

JOB TRAINING:

• How long it usually takes to completely perform this job when the incumbent has the minimum knowledge, skills, ability, work experience and/or education: up to 3 months

WORK ENVIRONMENT:

• Works in well-lighted/ventilated areas. Atmosphere is warm and noisy for cooking
• Moves intermittently during working hours
• Is subject to frequent interruptions
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances
• Is subject to hostile and emotionally upset residents, family members, etc
• Communicates with the medical staff, nursing staff, and other department supervisors
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary
• Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)
• Attends and participates in continuing educational programs as applicable to work setting
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses
• Maintains a liaison with other department directors to adequately plan for food services/activities
• May be subject to the handling of and exposure to hazardous chemicals

PHYSICAL AND SENSORY REQUIREMENTS:

• Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility
• Must meet the general health requirements set forth by the policies of this facility, which include a mental and physical examination
• Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met
• Must be able to taste and smell food to determine quality and palatable
• Must be able to push, pull, move, and /or lift a minimum of 50 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet
• May be necessary to assist in the evacuation of residents during emergency situations

OTHER:

• We are an Equal Opportunity Employer, Gender/Minority/Veterans/Disabled. No Agencies or Affiliations please!