JOB PURPOSE:

The dietitian, in collaboration with the Dietary Manager and Administrator, allocates department resources in an efficient and economic manner.  This person ensures each resident receives a nourishing, palatable, well-balanced diet to meet their daily nutritional and special dietary needs.

The Dietitian will conduct patient assessments and create care plans in accordance with appropriate regulations and facility policies, coordinate with the interdisciplinary team, ensure nutrition recommendations are properly implemented, and perform pre-survey inspections to ensure compliance with regulations and company policies related to the Nutrition and Dining Services department.

KEY RESPONSIBILITIES:

1. Completes appropriate clinical documentation in the medical record pertaining to the nutritional needs of the patient in addition to the comprehensive assessment and care plan to comply with regulatory guidelines.

2. Interviews patient/family member to obtain updated information and identifies ways to accommodate residents’ preferences and individual needs to promote patients/residents’ rights. The approaches will be included in the plan of care and communicated to appropriate staff members.

3.   Collaborates with the Dietary Manager to consolidate diet orders and texture modifications, ensuring they are served as prescribed and in accordance with regulatory guidelines.

4.   Works cooperatively with the interdisciplinary team by attending care plan conferences to develop, implement and evaluate residents’ plan of care.

5.  Conducts regular meal observations, record reviews, and resident interviews for adherence to prescribed diet orders and nutrition interventions. Menus can be adjusted as deemed appropriate to meet the preferences of the facility’s resident population.

6.  Conducts quality assurance compliance rounds of the Dietary Department’s adherence to regulatory and company guidelines.

7.  In collaboration with the Dietary Manager, conduct interviews and hire staff that meet the qualifications to perform all essential functions of the job. Directs staff in improving the quality of foods served and the dining experience.

8.  Collaborates with Corporate Dietitian for timely responses to requests for information and suggestions to improve quality of Dietary Services.

LICENSURE, CERTIFICATION, AND EDUCATIONAL REQUIREMENTS:

•            Bachelor’s Degree in Nutrition and Dietetics or related field.

•            1-2 years of professional health care experience, however new RDs are encouraged to apply

•            Must have current, unrestricted and active registration by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics relative to state of practice.

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As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

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