The primary responsibility of your job position is to assist the Dietitian in planning, organizing, coordinating and evaluating the nutritional components of food services for the facility and to provide guidance to the Dietary Manager in the operations of the Food Service Department following the current federal, state and local standards, guidelines and regulations that govern long term care and assisted living facilities.   
 

PRINCIPLE DUTIES AND RESPONSIBILITIES

• Completes clinical duties and documentation accurately and timely (i.e., nutritional assessments, quarterly progress notes, progress notes on nutritional risk residents, MDSs, RAPs, care plans, discharge plans) within scope of practice per the Academy of Nutrition and Dietetics. 

•  Conducts resident interviews and processes diet orders.

• Counsels residents, their family members and facility staff on sound nutritional practices to promote good health.  Refers complicated nutrition counseling to the Registered Dietitian Nutritionist.

• Recommends nutrition interventions based on the Academy of Nutrition and Dietetics scope of practice.

• Adheres to the Nutrition Care Process per the Academy of Nutrition and Dietetics.

• Assists with menus and diets that meet the nutritional needs of residents in accordance with state and federal regulations.

• Participates in various meetings and committees as appointed by the Administrator.  Evaluates and implements recommendations from the facility’s committee.

• Meets with the Dietary Manager regularly and solicits advice from interdepartmental supervisors concerning the operation of the dietary department.  Assists in identifying and correcting problem areas and/or improvements of services.

• Contributes to budgetary cost control.  Complies with Corporate purchasing contracts and programs.

• Oversees and provides routine in-service education to staff.

• Ensures adherence to quality assurance processes by routinely auditing (i.e., meal service, dining, safety, sanitation, test tray, meal satisfaction and clinical audits) the dietary areas and practices for compliance with current regulation and policies and reporting to the QA&A Committee.

• Perform all other duties, as assigned.

EDUCATION/EXPERIENCE/JOB TRAINING

• Credentialed as a Dietetic Technician Registered per the Commission on Dietetic Registration

• Meets on-going continuing Dietetic Technician education requirements as established by the Academy of Nutrition and Dietetics

• Be a graduate of an accredited course in dietetic training approved by the Academy of Nutrition and Dietetics 

• Registered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics and/or licensed in Dietetics by the applicable state.

Experience

• Must have, as a minimum, 3-5 years of dietary experience in long-term care either as a consultant or in a supervisory capacity.

• Meets on-going continuing Dietetic Technician Registered education requirements as established by the Academy of Nutrition and Dietetics.
  
  

Specific Requirements

• Must possess a current, unencumbered active license to practice as a Dietetic Technician Registered in this state.

• Must be able to read, write, speak, and understand the English language.

• Knowledge of state and federal regulations, which apply to long-term care operations.

• Basic computer skills required.

• Must possess the ability to add, subtract, multiply and divide in all units of measure and weight, using whole numbers, common fractions and decimals

• Must be able to interpret and implement written or oral programs, goals, objectives, policies and procedures of the Dietary Department

• Must be able to analyze data, reports, clinical documentation and problems and develop workable solutions and goals

• Must be willing to seek out new methods and principles and be willing to incorporate them into existing practices

• Must have the desire and ability to work with geriatric, disabled or mentally ill residents.

• Must have an imagination and creative ability to work with a variety of people and handicaps.

• Must possess leadership ability and willingness to work harmoniously with and supervise professional and nonprofessional personnel.

• Must be able to relate information concerning a resident’s condition.

• Must function independently, and have flexibility, personal integrity, and the ability to work effectively with residents, personnel, support agencies, and outside agencies.

• Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.

• Communicates effectively with the medical staff, nursing services and other department supervisors.

• Works beyond normal working hours, on weekends and holidays when necessary and in other positions temporarily, when necessary.

• Attends and participates in continuing educational programs.

• Maintains a liaison with other department supervisors to adequately plan for resident activities.

• Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.

• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing food services functions in nursing care facilities.  

• Must have the ability to plan, organize, develop, implement, and interpret the programs goals, objectives, policies, procedures, etc ., of the Food Service Department.

• Must possess the ability to deal tactfully when personnel, residents, family members, visitors, government agencies/personnel and the general public.

• Must be able to relate information concerning the resident’s condition. 

• Must not pose a direct threat to the health or safety of other individuals in the workplace.

• Completes specific projects as assigned.

Job training:  how long it usually takes to competently perform this job when the incumbent has the minimum knowledge, skills, and abilities, work experience and/or education:  

up to 3 monthsup to 6 monthsup to 1 year1 -2 years3 - 5 years5+ years

WORK ENVIRONMENT

• Works in well-lighted/ventilated areas.  Atmosphere is warm and noisy for cooking.

• Moves intermittently during working hours. 

• Is subject to frequent interruptions. 

• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances. 

• Is subject to hostile and emotionally upset residents, family members, etc. 

• Communicates with the medical staff, nursing staff, and other department supervisors. 

• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary. 

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

• Attends and participates in continuing educational programs as applicable to work setting. 

• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants. 

• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses. 

• Maintains a liaison with other department directors to adequately plan for food services/activities. 

• May be subject to the handling of and exposure to hazardous chemicals. 

PHYSICAL AND SENSORY REQUIREMENTS

• Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility.

• Must meet the general health requirements set forth by the policies of this facility, which include a mental and physical examination.

• Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.

• Must be able to taste and smell food to determine quality and palatable.

• Must be able to push, pull, move, and /or lift a minimum of 50 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.

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