Registered Dietitian (skilled nursing facility)

Job Description

Job Description

POSITION SUMMARY   

The purpose of your job position is to organize, plan and supervise the overall operation of the dietary department in accordance with current applicable federal, state, and local standards that govern the facility and as directed by the Administrator. 

The Registered Dietitian will treat each resident with kindness, dignity and respect. They will work cooperatively with all departments and multidisciplinary teams. They will demonstrate patience, initiative and willingness to assist residents that may be difficult or in discomfort. They will relate all pertinent information concerning a resident’s condition to a charge nurse as required. They will be committed to always doing the right thing. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Monitoring staff to confirm they adhere to all sanitation, safety and procedural guidelines within the department

• Forecasting the budgeting needs of the department

• Partnering with the Director or Manager of Dietary Services

• Performing weekly inspections of dietary measures to assure quality control is being maintained

• Reviewing menus prior to food preparation

• Inspecting special diet trays to confirm the correct diet is served to the resident

• Planning special diet menus as prescribed by the physician

• Assuring all meals are served on time; including snacks

• Assisting in the planning of the residents discharge dietary needs

• Ensuring food service equipment is clean and operable

• Checking food storage rooms, utility/janitorial closets for regulatory compliance

• Ensuring charted dietary progress notes are informative and descriptive of meals provided

• Adhering to all dietary policies and procedures of the facility

• Maintaining confidentiality of all pertinent resident care information

• Participating in facilities surveys and inspections and developing a plan of corrections if deficiencies are noted

• Serving and participating on various committees (Policy Advisory, Quality Assessment and Assurance, etc.)

• Submitting accident/incident reports to the Business Office within (24) hours of occurrence

• Providing written or oral reports to the Administrator, management or other departments when requested 

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies these are the only duties you will be required to perform as directed by management. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position. 

REQUIREMENTS

Education / Licensure

• Must have a Bachelor's Degree in Dietetics from an accredited college or university

• Must possess active unencumbered CA Dietician License 

Qualifications / Experience

• Must have a minimum of 2 years of experience in a supervisory capacity in food services for skilled nursing facility or hospital

• Must have received training in food management 

• Must be knowledgeable of food procedures

• Must be able to communicate and present effectively to all levels of management 

• Must be able to interpret dietary cost reports, financial data, etc. 

Working Conditions

• Work environment may be warm

• May encounter frequent interruptions

• May be involved with residents, family and government agencies

• May be requested to work beyond scheduled working hours at times

• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)

• May be necessary to assist in the evacuation of residents during emergency situations

• May be exposed to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses

Physical Requirements

• Must be able to move intermittently throughout the day

• Must be able to push, pull, move and or lift up to 25 lbs. to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 15 feet

• Ability to read fine print on labels and menus