Registered Dietician - Sebring Opco LLC

REGISTERED DIETITIAN OVERVIEW:

The primary purpose of your job position is to plan, organize, develop and direct the overall operation of the Food Services Department in accordance with current federal, state, and local standards, guidelines, and regulations that governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are being provided on a daily basis and that the food services department is maintained in a clean, safe, and sanitary manner.

SPECIFIC REQUIREMENTS:

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

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

• Must possess the ability to make independent decisions when circumstances warrant such action.

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

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

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

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

• Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food service areas; must perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.

• Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning.

• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food service practices.

• Must be able to read and interpret food service cost reports, financial data, etc.

• 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.

WORKING CONDITIONS:

• Works in office areas as well as throughout the facility’s food service areas (i.e., dining rooms, resident rooms, activity rooms, etc.).

• 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.

• 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.

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

• Multi facility oversight with ability to travel between facilities

PERFORMANCE EVALUATION CRITERIA:

• Plans, develops, organizes, implements, evaluates, and directs our facility’s Food Services Department, its programs and activities.

• Develops, implements, and maintains an ongoing quality assurance program for the Food Services Department.

• Ensures that charted food service progress notes are informative and descriptive of the services provided and of the resident’s response to the service.

• Reviews therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.

• Ensures that food service personnel are performing required duties and that appropriate food service procedures are being rendered to meet the needs of the facility.

• Assists support services in developing, implementing, and conducting in-service training programs that relate to the Food Services Department.

• Ensures that food service personnel follow established infection control procedures when quarantine or isolation precautions become necessary.

• Makes periodic rounds to inspect equipment and to assure that necessary equipment is available and working properly.

• Monitors food services to assure that all residents’ dietary needs are being met.

• Works with the facility’s consultants as necessary and implement recommended changes as required.

EDUCATION & EXPERIENCE:

• Must possess, as a minimum, a Bachelor’s Degree in Dietetics from an accredited college or university.

• Must have, as a minimum, __3____ year(s) experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility.

• Must have training in cost control, food management, diet therapy, etc.

PHYSICAL AND SENSORY REQUIREMENTS (WITH OR WITHOUT THE AID OF MECHANICAL DEVICES):

• Must be able to move intermittently throughout the workday.

• Must be able to speak and write the English language in an understandable manner.

• Must be able to cope with the mental and emotional stress of the position.

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

• Must meet the general health requirements set forth by this facility that include a medical and physical examination.

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

• Must be able to push, pull, move, and/or lift a minimum of 25 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.