(877) 900-0127 firstname.lastname@example.org
Employement Status: Full Time
Job Type: Clinical Dietitian
Qualifications & Description
Statement of Purpose
To plan, direct, organize, and coordinate the activities of the Clinical Portion of the Food and Nutrition Services Department and to provide dietetic services to patients/residents as well as facility employees. Establish policies and procedures to provide administrative direction for menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation, safety practices, staffing, and staff development. Identify and assess the nutrition needs of assigned patients/residents and initiate interventions to achieve and maintain his/her nutritional status and enhance quality of life consistent with the patient’s goals. To serve as an integral member of the Healthcare team by providing expertise on nutritional care, and educating patients, staff, or consultants. Assure compliance with standards of practice and regulatory requirements. Support facility vision statement.
Major Tasks, Duties, and Responsibilities
• Determines quality and quantity of food required, plans and prepares master menus, supervises the planning of menus for therapeutic diets, and controls food costs.
• Supervises food production and service programs as well as departmental personnel involved.
• Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.
• Plans menus, purchases food, and assigns duties for special meals or special occasions, such as medical staff buffets, board meetings, recognition dinners, and other related facility functions.
• Checks food for flavor, temperature, and appearance on a regular basis.
• Interacts with other departments in setting up procedures, policies, and problem solving as they relate to patient food service and nutrition.
• Works with medical and Nursing staff to promote optimal patient/resident care; makes regular rounds to all patient/resident care units.
• Actively participates in the development, annual review and revision of Continuous Quality Improvement program, as well as the ongoing process
• Checks routine maintenance and other repairs requested by work orders.
• Interviews applicants for employment. Evaluates employees on a regular basis according to prescribed guidelines; terminates employees according to standard procedures as required.
• Provides orientation and job specific training to employees.
• Establishes competencies based on job descriptions and compares actual performance with expected performance. Documents results, and takes appropriate action.
• Plan and conducts or oversees continuous employee training.
• Keeps current records of employee training, competencies and reviews.
• Prepares work schedules, vacation schedules, etc. Maintains records of tardiness and absenteeism.
• Provides an adequate number of qualified staff members to provide food service and dietetic services.
• Prepares departmental budget on an annual basis in conjunction with District Manager.
• Attends professional meetings and conferences to keep informed of current practices and trends in the field of dietetics and nutrition.
• Attends department head, safety, infection control, and other facility or corporate meetings as directed.
• Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed.
• Develops and prepares polices and procedures governing handling and storage of supplies and equipment, sanitation, and record-keeping and compiling of reports.
• Prepares job descriptions, organizational charts, manuals, and guidebooks covering all phases of departmental operations for use by employees.
• Reviews records and reports concerning number of regular and therapeutic diets prepared, nutritional and caloric analyses of meals, costs of raw food and labor, computation of weekly costs, and inventory of equipment and supplies.
• Keeps administration and District Manger informed of department activities, needs, and problems.
• Reviews department performance and institutes changes in techniques or procedures to improve services, simplify work flow, assure compliance with regulatory requirements, and promote more efficient operation of the Foodservice Department.
• Develops standards of performance, determines areas of responsibility, assigns responsibility and accountability, and delegates authority to the various managerial, supervisory, and professional members of the staff.
• Is involved with planning and presentation of inservices to Foodservice and Nursing in relation to nutrition/Foodservice.
• Demonstrates tact and diplomacy when handling difficult patients, as well as empathy and positive interpersonal skills.
• Inspires confidence with patients, visitors and other staff members by communicating in a highly professional manner at all times.
• Plans and coordinates diet office functions to include accuracy and consistency of diet orders, nourishments/supplement distribution maintenance of resident dietary records.
• Monitors all components of dietary services for regulatory compliance.
• Participates in community wellness activities per facility policy.
• Acts as a resource on nutrition for all staff. Provides direction to physicians, licensed Nursing personnel and service via ongoing communication.
• Develops and assists in presentation of classes, displays, and inservices for staff, community, or patients/residents in relation to nutrition and therapeutic diets, as well as a consultant to other agency personnel.
• Provides diet consultations, nutrition assessments, nutrition analysis to residents/patients/families of all ages according to ability to learn upon request from the Medical staff or based on facility policy.
• Instructs and counsel residents/patients and their families on normal nutrition and therapeutic diets with consideration given to their education, readiness of learning, cultural and socio-economic background. Documents in medical record according to policy.
• Completes nutrition risk evaluation of patients and performs a nutritional assessment as needed by utilizing patient/family interviews, medical record review, medical records and interaction with members of the Healthcare team within the time frame specified by the facility, and documents this in the medical record.
• Effectively identifies and makes appropriate referrals for drug-nutrient interventions, social service interventions and mental health interventions.
• Assesses patients/residents for appropriate diet or nutrition support, documents and monitors these patients, making continued recommendations as needed.
• Obtains information necessary for accurate completion of job duties, uses reference materials to ensure accuracy, and consults with other Dietitians in matters of uncertainty.
• Is involved in or oversees development of a discharge plan for residents and documents progress and discharge summary information as outlined by policy.
• Liaison with Corporate Dietitians in development of facility standards and practices. Updates and maintains pertinent policies and procedures as they relate to the therapeutic care of the patients/residents.
• Participates and utilizes all appropriate A’ viands standards and signature programs.
Long Term Care
• Develops or oversee development of a complete nutritional assessment within the time frame specified by the facility or within 14 days of admission (whichever is shorter).
• Completes or oversees completion of all nutrition related OBRA required paperwork as defined by facility policy.
• Completes quarterly as well as annual nutrition assessments and re-assessments upon change of status, as the need arises.
• Develops and maintains ongoing tracking system for the identification and follows up on identified high risk residents.
• Develops an interdisciplinary plan of care incorporating nutrition needs and choices based on the resident’s current goals and previous life-styles.
• Facilitates the resident’s right to accept or refuse nutrition and hydration in accordance with the resident’s advance directives.
• Maintains or ensures that information on the care plan is kept current and is consistent with documentation in the progress notes.
• Attends or oversees participation in required resident care conferences and documentation of follow-up information in the medical record.
• Conducts or oversees follow-up nutritional concerns within a time frame appropriate to the assessment and care plan.
• Evaluates and monitors the resident’s eating ability and rehabilitation potential as related to the maintenance of adequate nutrition and make appropriate referral to OT/speech therapy.
• Ensures documentation of results of follow-up is appropriate and according to established policy.
• Bachelors or Master’s degree from an accredited nutrition or dietetic program plan IV or plan V institution and Registration by the American Dietetic Association or meets ADA requirements for eligibility.
• Licensed/Certified per State requirement.
• Maintains continuing Education Credits as mandated by the American Dietetic Association of 75 credits every 5 years.
• Certification in approved sanitation course per State requirement.
• 2-4 years clinical experience preferred
KNOWLEDGE, SILLS, ABILITIES
• Must be able to fulfill all facility hiring practices.
• Knowledge of regulations specific to comprehensive assessments, care planning, and patient rights.
• Has knowledge of nutritional implication of:
Renal Hepatic Disorders
• Specific knowledge and ability to make referral to or confer with other Dietitians and/or physicians specialized in other appropriate areas.
• Practice patient confidentially, effective interpersonal skills, good judgments, ability to listen with empathy, and exchange information on factual matters and set priorities.
• Ability to move from kitchen to resident care areas to conference areas within a reasonable amount of time to meet requirements for the quantity and quality of work.
• Ability to read, write, speak and understand English.
• Ability to endure repetitive periods of writing and/or typing at a computer terminal.
• Ability to hear and verbally communicate on a telephone and to hard of hearing residents.
• Ability to sit for duration of conferences.
• Ability to read written material at arms length (trayline) and 2 feet from a computer monitor.
• Ability to participate in more physical demands of the job including: catering, month end inventory, receiving, etc.
• Work in stressful environment managing residents and their families.
• Produce outcomes in a compressed time frame.
• Work as member of a team.
• May be exposed to hot humid work areas or extreme temperatures.
• May be exposed to caustic chemicals.
• Routine tasks may involve exposure to blood, body fluids or tissues.
• Must be able to perform diverse tasks.
• Must be able to work flexible hours, either early or late shifts.
• Must be able to work flexible days-weekdays and weekends.