Registered Dietitian

The Registered Dietitian is responsible for the planning and implementation of the nutrition care of the patients in accordance with applicable federal, state, and local standards and regulations, clinical guidelines, and policies and procedures. They provide oversight in coordination with the Culinary Services Manager to ensure that safe and accurate food service is provided to the patients.

Note: The following duties are illustrative and not exhaustive. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Depending on assigned area of responsibility, incumbents in the position may perform some or all of the activities described below.

Leadership

Completes annual competency testing per company requirements and maintains professional growth and development portfolio to maintain registration and licensure/certification

Performs job based on applicable federal, state, and local regulations, company policies and procedures, and evidenced based clinical guidelines

Performs job within defined Scope of Practice per CDR (credential agency for Registered Dietitians)

As needed, participates in developing and implementing policies and procedures related to nutrition care of the patient

Participates in the Facility’s Performance Improvement program by conducting, aggregating, trending, and acting on data for key clinical nutrition indicators

Participates in QAPI department plan if specific to dietary and nutrition. Monthly reports are presented to the committee as per facility policy

Monitors quality assurance in kitchen by ensuring quality measure are routinely done; spot checking logs for accuracy of data; ensures safe, sanitary conditions in the kitchen by completing kitchen safety/sanitation audits and test tray audits per policy

Participates in the survey process; instructs staff in matters of conduct and disclosure; maintains a presence always while surveyors are on-site and directs the timely collection of information required by the survey team. Undertakes corrective action while survey is in progress, if appropriate; works with the Facility’s departments to develop survey plan of correction, as needed

Serves on various committees as required by company standards, regulations, and/or appointment by immediate supervisor

Direct Patient Care

Conducts initial and reassessments on all patients admitted to the Facility

Ensure proper completion of documentation (assessments, care plans, education, discharge planning)

Prescribes nutrition therapy to meet estimated needs and monitors tolerance

Provides ongoing reassessment to ensure optimal nutrition therapy is provided

Participates with Interdisciplinary Team meetings to develop, implement, and monitor nutrition care plan

Interviews patients, family members, legal representatives, and/or significant others to obtain diet history, food preferences, and other pertinent information needed to develop and/or update plan of care

Advocates for patient to protect and promote patients’ rights, and accommodate individual needs and cultural/religious preferences

Involves the patient/family in planning objectives and goals for the patient

Conducts nutrition education to patients, families, staff as appropriate

Conducts meal rounds to ensure patients are receiving therapy that meets patient’s needs

Coordinates with Food Service Director to resolve patients’ concerns or dissatisfactions with diet or meal service

Menu Management

Monitors Food Service Director’s oversight of the menu management process

Reviews and approves all patient menus in the facility; must approve any substitutions provided to patients

Provides oversight for the transcription of diet orders in the department to ensure accuracy

Ensures all patient snack orders are checked against the diet order and distributed to patients timely

Provides oversight as needed to assure proper ordering of food and supply to ensure proper execution of diets and snacks

Provides training to Food Service Director and staff as needed on therapeutic diets and menus, food allergens, or other related topics

Other

Fulfills job responsibilities in accordance with the standards set out in the Company’s Code of Business Conduct, its policies and procedures, applicable federal and state laws, and applicable professional standards and codes of ethics

Uses independent judgment and discretion on behalf of the organization in the performance of these duties

Works cooperatively as a team member with co-workers in all departments of the Facility

Communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely

Stays abreast of CMS federal regulations for LTC and food safety, as well as state-specific regulations for the state in which he/she works and incorporates into his/her work as needed

Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed

Performs other duties as assigned

Caring/Compassion

Accountability

Dependability

Adaptability/Flexibility

Effective Communication

Detail Oriented

Confidentiality

Team Player

Dedication