The primary purpose of your job position is to plan, organize, develop, and direct the nutritional needs of the residents and patients, based on their plan of care. Communicating regularly with Dietary and Nursing Departments.
DUTIES AND RESPONSIBILITIES:
The following list reflects essential duties and responsibilities. Leadership may reassign, reallocate, or add any responsibilities to this list at any time. This list is meant to provide an overview and is non-exhaustive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Serve on, participate in, and attend various committees of the facility (i.e., Infection Control, Policy Advisory, Pharmaceutical, Budget, Quality Assessment and Assurance, etc.) as required, and as appointed by the administrator.
- Develop preliminary and comprehensive assessments of the dietary needs of each resident.
- Develop a written dietary plan of care (preliminary and comprehensive) that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified.
- Encourage the resident/family to participate in the development and review of the resident plan of care.
- Assist in the scheduling of care plans and assessments to be presented and discussed at each committee meeting.
- Ensure that all dietary personnel area aware of the care plan and that care plans are used in planning daily dietary services for the resident.
- Review nurses notes to determine if the care plan is being followed. Discuss problem areas with the director of nursing services.
- Ensure that the care plan identifies any special equipment and utensils the resident may need (e.g., plate guard, enlarged silverware handles, etc.).
- Review and revise care plans and assessments as necessary, but at least quarterly.
- Provide substitute foods of similar nutritive value to residents who refuse foods served.
- Develop and maintain a good rapport with all services involved with the care plan to ensure that a team effort is achieved in developing the resident’s comprehensive plan of care.
- Administrative Functions:
- Assist in planning regular and special diet menus as prescribed by the attending physician.
- Assist in developing diet plans for individual residents.
- Assist the Director of Food Services in planning menus, work schedules, etc., as required.
- Review therapeutic and regular diet plans and menus to assure they are in compliance with the physician’s orders.
- Review the dietary requirements of each resident admitted to the facility, as may be required, and assist the attending physician in planning for the resident’s prescribed diet plan.
- Meet with administration, medical and nursing staff, as well as other related departments in planning food service programs and activities.
- Others as deemed necessary and appropriate, or as may be directed by the administrator.
The following is a list of personal and professional competencies that must be present to succeed in this role.
- 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 long-term care facility.
- Must have the ability to plan, organize, develop, implementing, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Department.
- Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
- Must be able to relate information concerning a resident’s condition.
EDUCATION AND EXPERIENCE QUALIFICATIONS:
- Must possess a Bachelor’s Degree in Dietetics from an accredited college or university.
- Must be a registered and licensed Dietitian.
- Must have, as a minimum, six (6) months experience in a hospital, skilled nursing facility, or other related medical facility. Must have training in cost control, food management, and diet therapy, etc.