Hospice Dietitian (Part-Time) Menu & Patient Nutrition

POSITION TITLE: Registered Dietitian REPORTS TO: COO FLSA STATUS: Non-Exempt SCHEDULE: Part time Essential Functions Plan, develop and implement meal menus to provide nutritional needs of Hospice patients on an individual basis according to patients’ likes, dislikes, and diet prescribed by the attending physicians according to hospice policies and procedures for nutrition management. Provide patient nutritional guidance to clinical staff as requested. Challenges in Position Work 5-10 hours per month. Work in environment, which includes much standing and walking. Develop menus for patients with cultural preferences. Qualification Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with professionalism and mutual respect for all. The requirements in this job description are representative of knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Education and Experience Bachelor’s degree in Dietetics or related field of study – ADA (American Dietetic Association) approved program required. Minimum of one year of experience in a health care setting preferred. Certificates, Licenses, Registrations, Vaccines Required: Current licensing by the states of Georgia and Alabama as a Licensed Dietitian Valid drivers’ license and satisfactory MVR. Influenza vaccine during influenza season (October – March) Reasoning Ability Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Language Skills Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Position Requirements (not all inclusive) Provide oversight in planning and implementing menus in accordance with patients’ care plan. Provide patient nutritional guidance to Nurse Practitioner’s when requested. Provide oversight in the preparation of food items for patients and families of the Columbus Hospice House. Develop and present monthly in-service training to Dietary staff. Guide and assist the Dietary Manager in disaster preparedness. Guide and assist the Dietary Manager in inventory control. Instruct staff in the proper operation and use of kitchen equipment and utensils. Teach staff proper food handling and storage procedures. Role models good communication and collaboration skills for staff. Represent the company in a positive and professional manner at all times with others, e.g., co-workers, management, vendors, and customers. Complete all job responsibilities in a thorough and complete manner, utilizing good judgment in all aspects of the job. When unsure of a directed task or any part of job responsibilities, proactively seek the assistance of immediate supervisor. Ensure job responsibilities are met, including attendance requirements and prompt arrival at work. Participate in staff development annually and complete required online trainings. Maintain privacy and confidentiality of all patient and employee information at all times according to established procedures. Collaborate with management for anything not currently defined by Georgia State Rules and Regulations for food service or appropriate nursing service orders. Assist with special projects, as requested. All other job duties as may be assigned. Physical Demands The physical demands described here are representative of those that must be met by an employee successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee frequently is required to stand, walk, sit, and taste or smell. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate. #J-18808-Ljbffr