Registered Dietitian/Department Head, Gainesville
Florida Culinary Gainesville, FL
- Posted: January 12, 2021
Florida Culinary -
Manages the nutritional care program in a single site or multiple-site program according to policies and procedures, and federal/state requirements. The registered dietitian has administrative authority, responsibility, and accountability necessary to carry out assigned duties. Responsibilities include planning, organizing, developing, and directing the nutritional care of the resident in accordance with current federal, state, and local standards, guidelines, and regulations that govern the facility. Works effectively with others to ensure that quality nutritional services are being provided on a daily basis, and acts as a resource to the Director of Dining Services so that the food services department is maintained in a clean, safe, and sanitary manner. Although this is not a supervisory function, the RD has the authority to train employees as to proper techniques, etc. as they see fit. Performs other duties as required.
SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.
· Completes comprehensive nutrition assessments, including MDS, CAA, assessment, and care plan development, in accordance with federal and state regulatory guidance.
· Completes comprehensive assessments in accordance with current standards of practice.
· Consults with residents, family, or interdisciplinary team as needed regarding the plan of care for residents.
· Assists in developing policies and procedures governing the operations of the Dining Services Department, primarily nutritional care requirements. .
· Review therapeutic and regular diet plans and menus to ensure that they are in compliance with the physician’s orders.
· Make written oral reports/recommendations to the client Regional Dietitian and/or Executive Director as necessary/required concerning the operation of Dining Services Department.
· Complete monthly sanitation and safety check of the food service department and report results to the Executive Director and HCSG District and Regional Operational Management.
· Interpret the department’s policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
· Inspect food storage room, utility/janitorial closets, etc., for upkeep and supply control. Ensure hazardous materials are properly labeled and stored.
· Review and assist in developing a plan of correction for any food service deficiencies noted during state/federal surveys and provide a written copy of such plan to the client Regional Dietitian and/or Executive Director for his/her approval.
· Review and make recommendations for an ongoing quality assurance program for the Food Services Department.
· Participate in facility/state federal (inspections) as directed.
· Provide consultation to the Director of Dining Services, client and/or Executive Director on federal, state, and local regulations pertaining to food service operations.
· Agree not to disclose assigned user ID code and password for accessing resident/facility information and promptly reporting suspected or known violations.
· Perform all other duties as assigned.
· Participate in care plan and quality assurance committee meetings as needed, including weight and wound meetings.
· Evaluate and assist in implementing recommendations from established committees as they may pertain to food services.
· Provide in-service training to dietary staff on the nutritional needs of residents or other topics as requested.
· Monitor food service personnel to ensure that they are following established safety precautions in the use of equipment and supplies.
Equipment and Supply Functions:
· Recommend to the Director of Dining Services the equipment and supply needs of the department.
· Assist the Director of Dining Services in placing orders for the equipment and supplies, as necessary or as may be required.
· Make periodic rounds to inspect equipment and to ensure that necessary equipment is available and working properly.
· Inspect supply rooms and custodial closets to ensure that needed supplies are on hand to perform assigned cleaning tasks.
· Evaluate inventory levels of food and supplies to be sure that an adequate stock of staple/non-staple food, supplies, equipment, etc., is maintained according to state guidelines.
· Assist in the purchase of food, supplies, equipment, etc., as needed.
SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE
Minimum of a Bachelors degree in Dietetics from an accredited college or university.
Registered by the Commission on Dietetic Registration of the American Dietetic Association and/or licensed in Dietetics by the applicable state.
Must have, as a minimum, 1-3 year(s) of dietary experience in long-term care either as a consultant or in a supervisory capacity.
Must provide a criminal background check.
KNOWLEDGE, SKILLS & ABILITIES.
Degree level*/Area: Minimum of a bachelors degree in Dietetics from an accredited college or university and 1-3 year(s) of dietary experience in long-term care either as a consultant or in a supervisory capacity.
Licenses: Registered by the Commission on Dietetic Registration of the American Dietetic Association and/or licensed in Dietetics by the applicable state.
The Registered Dietitian must possess the following:
· Must possess a current, unencumbered active license to practice as a dietitian in this state.
· Must be able to relate information concerning the resident’s condition.
• Skill in using public relations techniques to promote the foodservice program to client and
• Ability to interact positively with residents, client and other personnel and the public.
· Must be able to read, write, speak, and understand the English language and possess good communication skills.
· 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 provide guidance to 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 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,
Benefits Offered to Full-time Team Members
- Paid Time Off (PTO)
- Medical Insurance
- Dental Insurance
- Vision Insurance
- Supplemental Insurance