Job Details

Overview

Dietitian (Project Management)

Responsibilities

• Direct and participate in food preparation and service that is safe and appetizing and is of the quality and quantity to meet each resident's needs in accordance with physicians' orders and in compliance with approved menus.
• Maintain cost and work to meet budget guidelines.
• Plan and assist in preparation and service of holiday and special meals and functions.
• Direct and supervise all dietary functions and personnel.
• Hire, orient, train, discipline, and when appropriate, terminate dietary employees.
• Ensure proper storage and that handling of food and supplies complies with current state and federal guidelines.
• Process new diet orders and diet changes from nursing staff and keep diet cards updated.
• Maintain sufficient staff to provide dietary services to the facility.
• Assess resident food preferences and allergies.
• Prepare dietary staff schedules and address schedule changes.
• Maintain kitchen and food storage area in a safe, orderly, clean, and sanitary manner.
• Transmit orders for appropriate food and supplies.
• Document and notify Dietitian of menu changes.
• Participate in QA and IDT meetings as assigned.
• Check trays for accuracy before they are delivered.
• Inspect the Dietary Department regularly to ensure it is safe and sanitary.
• Plan and present in-service education programs for the Dietary Department.
• Investigate on-the-job injuries and correct the problem and/or retrain employees as necessary.
• Ensure continued compliance with all federal, state, and local regulations and maintain the security of the Dietary Department.
• Coordinate dietary services with nursing services and the activities director.
• Complete monthly nutritional notes for residents at nutritional risk.
• Visit all residents to conduct nutritional assessment and screening, explain diet, record food preferences, and promote a quality food service.
• Assist with the overall supervision and management of the dietary staff.

Qualifications

• Education and/or Experience: High school diploma or equivalent. Must be a graduate of an approved dietary manager's course that meets state and federal care regulations. Preferable one year experience in a long term care facility dietary department.
• Language Skills: Ability to read technical procedures; read and comprehend policy and procedure manuals; read recipes and prepare accordingly; effectively present information and respond to questions from managers and employees.
• Mathematical Skills: Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
• Reasoning Ability: Ability to solve practical problems and interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Certificates, Licenses, Registrations: Knowledge and experience with PCC preferred. Must maintain all required continuing education/licensing. Must remain in good standing with the Department of Public Health License and Certification Division at all times.
• Physical Demands: Standing and/or walking very frequently; sitting occasionally; reaching with hands and arms frequently; pushing/pulling very frequently; talking and/or hearing very frequently; tasting and/or smelling very frequently; lifting up to 50 pounds frequently; climbing, balancing, stooping, kneeling, crouching or crawling occasionally; vision requirements including close, distance, color, peripheral, and depth perception with the ability to adjust focus.
• Work Environment: The work environment is described as typically low to moderate noise; reasonable accommodations may be made for individuals with disabilities to perform essential functions.

Notes

Note: Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.