Regional Dietitian - Brooking Park - Part Time

Regional Dietician

At EverTrue, team members at all levels find their calling in our mission of Older Adults Living Life to the Fullest. In this work environment, all team members are part of a community and appreciated by the people they work with residents and coworkers every day.

Summary

The Regional Dietician shall supervise all related clinical responsibilities of the dining services department for their assigned communities; They are responsible for assessment and achievement of defined nutritional goals and residents' nutritional needs; The Dietician collaborates with members of the community care teams to provide nutrition therapy for all residents at each community.

Essential Duties and Responsibilities

1. Plans, develops, organizes, implements, evaluates, and directs the clinical nutrition components of the Dining Services Department, its programs, and its activities, including the routine monitoring and evaluation of the dining room and household meal service within assigned region.

2. Collaborates with members of the health care team to provide medical nutrition therapy to the residents your regions communities; Identifies residents at high nutrition risk based on criteria outlined by each community; Evaluates and monitor the effectiveness and outcomes of medical nutrition therapy intervention.

3. Provides nutritional education to resident and family members on appropriate food selections and eating behaviors to accomplish resident goals

4. Assesses nutrition needs and identify nutrient requirements according to age and disease specific needs of residents

5. Ensures that all clinical processes (nutritional assessments, resident food preferences, MDS's, resident care plans, progress notes, etc.) are completed in a timely, accurate, and according to present standards of practice; Directly supervises the clinical responsibilities of the CDM

6. Interprets the departments' policies and procedures to employees, residents, visitors, and government agencies

7. Makes routine rounds during meal service times to check compliance and accuracy in serving proper diets and resident satisfaction; Conducts weekly quality assurance inspections with Dining Management on dining services and document results for follow up; Ensures maintenance of dining serving areas in a clean and sanitary manner

8. Ensures all clinical nutritional personnel follow established departmental policies and procedures, including appropriate dress codes

9. Assists in the development and use of departmental policies, procedures, equipment, and supplies; Assists in standardizing the methods in which clinical nutrition tasks are performed

10. Makes written and oral reports/recommendations to the Dining Services Directors as necessary/required concerning the operation of the Dining Services Department

11. Participates in inspections made by authorized government agencies; Monitors temperature logs on food and refrigeration on all serving units for compliance

12. Recommends to the Dining Services Directors the equipment and supply needs of the department

13. Assists the Dining Services Directors in training all dining service staff in the knowledge of therapeutic diets, portion control, food safety and sanitation, and other topics as needed.

14. Participates in performance improvement and research activities; Assists in developing, implementing, and maintaining an ongoing quality improvement program for each Dining Services Department they are assigned

15. Attends and participates in continuing educational programs designed to keep abreast of changes within the profession, as well as to maintain any professional license in a current status

Qualifications, Knowledge, Skills & Abilities

1. Bachelor's degree in Foods and Nutrition, and completion of an Academy of Nutrition and Dietetics-approved internship or equivalent; Must be a Registered Dietitian or R.D.-eligible within 6 months of hire

2. Current membership in the Academy of Nutrition and Dietetics and current Licensure in Missouri and Illinois

3.Two years experience in supervisory capacity in a hospital, skilled nursing care facility, or other related health care facility preferred; Must be knowledgeable of clinical nutrition practices and procedures, as well as the laws, regulations and guidelines governing nutrition functions in a skilled nursing facility.

4. Experience with standard computer software programs

5. Certification in food service sanitation

6. Ability to make independent decisions when circumstances warrant such action

7. Must possess leadership abilities such as planning, organizing, interpretation and good personal relations skills to handle concerns of residents and families

Physical Requirements and Working Conditions

The physical activities and demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties and responsibilities.

May need to lift, push, pull and move equipment, supplies, etc., in excess of 25 pounds throughout the workday; Employee regularly required to stand, walk, use hands to handle, finger, or feel objects, tools, or controls and talk and hear; Employee frequently required to sit, reach with hands and arms, stoop, kneel, crouch, or crawl; Employee required to taste or smell.

The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times hostile residents or family members within the facility; Employee will work in a well lighted and ventilated working area that has its own temperature control system (air conditioning and heat); Subject to frequent interruptions; Subject to falls, burns, odors, etc., throughout the work day; May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B virus; The noise level in the work environment is usually moderate; Appropriate ergonomic and personal safety equipment is provided as needed.