Entry-Level Registered Dietitian
To ensure that the nutritional status of all patients/residents is assessed accurately and to plan approaches to improve status if needed. The Registered Dietitian will provide guidance to the Director of Dietary, Dietary Manager, Dietetic Technician Registered (DTR), and/or the staff of Dietary Department. If not in-house, visits to the centers are at appropriate times and of sufficient duration and frequency to provide continuing liaison to the medical and nursing staff, advice to the Administrator, and guidance to the department. Although the emphasis of this position is in the clinical area, duties may include all aspects of food service and dietetics.
Administrator and/or Director of Dietary
Director of Dietary and/or Regional Dietitian
Must have a sincere interest in geriatric nutrition and enjoy working with geriatric and other healthcare patients.
Must meet American Dietetic Association requirements for Registered Dietitians.
At least one year’s experience in clinical dietetics is very helpful, but not essential. Experience of the Dietetic Internship or similar type training is expected.
Must have a thorough knowledge of and be able to apply nutrition principles. Must be able to accurately use this knowledge to assess nutritional status and plan care for all patients.
Must possess and use excellent customer service and communication skills.
Must be able to read, write, speak, and understand English.
Must be in good mental and physical condition.
Must possess leadership qualities and be able to secure the cooperation of the dietary partners.
Must work cooperatively and productively with all departments following established policies of the center.
Must have thorough knowledge of and be able to apply dietary management, safety/sanitation, food production, and nutrition principles.
Must be willing to fulfill responsibilities of the position, must be at work on time and during scheduled shift.
May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
May be required to be licensed and/or certified as a dietitian as required by specific state guidelines.
Must be able to be on feet standing or walking during the working day and must be able to bend, stoop, squat, and twist as needed. Must be able to sit for extended hours in a vehicle or plane during travel as needed.
Must be able to lift 50-60 pounds on occasional basis, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, and other duties.
Must be able to carry out fine motor skills and manual dexterity requirements.
Must possess mental acuity high enough to adequately perform job requirements.
Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff. Must be able to communicate well verbally and in writing.
Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment.
Must be able to taste and smell foods to determine quality and palatability.
Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.
Must have adequate transportation to commute to assigned center or functions.
Must be willing to schedule overnight travel when deemed appropriate and necessary to meet needs.
DUTIES AND RESPONSIBILITIES: May include, but are not limited to the following:
Completes clinical nutritional assessments on all patients as required, and within timeframes established by Federal regulations.
Evaluates the nutritional status of patients by evaluating nutritional histories and intakes, establishes long-term nutritional goals and objectives for individual patients, records findings, and attends patient care planning conferences. Completes necessary assessments and forms in the NHC CPCS system.
Teaches patients, and/or families, as well as Dietary staff, therapeutic diets when requested.
Visits patients routinely to assess and monitor nutritional status.
Completes progress notes on each high risk patient according to standards set by the company. Monitors patients with tube feeding, weight loss, pressure ulcers, dialysis, brittle diabetes, and other high risk patients and makes recommendations for care.
Reviews clinical information gathered and/or documentation and provides guidance and recommendations to the DTR or Dietary Manager to enhance patient care.
Observes tray line and meal service routinely to assist in identifying problem areas and provides guidance in finding solutions. Various meal times are observed for adequate overview of center system.
Reviews sanitation and safety of the Dietary department routinely and provides guidance in finding solutions to any problems noted.
Reviews menus and approves if needed. Accepts other tasks as assigned by the Administrator or Regional RD as needed, such as budgeting concerns, quality assessment monitors, regional pre-surveys, etc. Substitutes for the Dietary Manager or DTR if necessary as assigned by the Administrator and/or Regional RD.
Responsible for the maintenance of all prescribed diets for all patients by reviewing the medical record, monitoring of tray service, and education of Dietary staff.
Works with other departments in planning and coordinating activities/functions which involve dietary and other departments in the center.
Conducts or supervises Dietary QA monitors, documents, and reports on these studies at QA Committee meetings.
Has a thorough understanding and practice of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and ensures compliance to these regulations.
Evaluates trends and developments in dietary practices and techniques and investigates their adaptability to the dietary program.
As an educator, plans, presents, and/or participates in training and in-service education programs for the dietary department. Must be able to work with and train staff to improve patient care and Dietary services.
Presents professional appearance at all times. Adheres to the NHC dress code.
Assumes responsibility for his/her professional growth and development. Professional practice and performance is guided by the American Dietetic Association’s Scope of Dietetics Practice Framework (SODPF).
Performs other tasks as necessary and appropriate.