Registered Dietician

It's fun to work in a company where people truly BELIEVE in what they're doing!

Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work!  Be it through providing healing, eradicating loneliness, contributing to efficiencies, streamlining processes, being dependable, sparking creativity or something else, the demonstration of HOW you do your job is just as important as WHAT you do in your job.

Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcare or those embracing the next chapter of their lives. Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care.

The Registered Dietitian ensures that quality nutritional services are provided to residents on a daily basis to meet their prescribed Plan of Care in accordance with company standards and federal, state, and local standards, guidelines, and regulations.

Essential Activities and Tasks 

Care Management and Service Delivery - 40%

• Listens and responds to the needs of residents and staff members.

• Reviews the dietary requirement of each resident admitted to the facility and assists the attending physician in planning for the residents prescribed Plan of Care.

• Develops a Plan of Care that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem need identified.

• Assures that the resident’s individual needs are met by following special diet orders and serving food in accordance with established portion control procedures.

• Visits the residents periodically to evaluate the quality of meals served, likes and dislikes, etc.

• Reviews Plan of Care and menus to assure they are in compliance with the physician’s orders.

Administration and Reporting - 25%

• Ensures that Plan of Care and progress notes pertaining to nutritional history, assessments, and significant changes in diet are informative and descriptive of the services provided and the residents’ response to the services.

• Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations.

Quality, Compliance, and Risk Management -15%

• Observes the preparation and serving of food at meal times to ensure meals are compliant with the residents’ Plan of Care.

• Coordinates and ensures the quality of nutritional care with the Director of Culinary and Nutritional Services and Director of Nursing.

• Ensures that established quality assurance, infection control, and universal precaution practices are maintained when performing dietary procedures.

• Assists with identifying, evaluating, and classifying routine and job related functions to ensure the culinary services tasks involving potential exposure to blood/body fluids are properly identified and recorded.

• Reviews, develops, and implements a plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections and provides to Director of Culinary and Nutritional Services.

• Maintains the confidentiality of all resident care information.

• Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department.

Operations Management - 10%

• Works independently with minimal direction conducting resident nutritional counseling to recommend and make decisions on their diet and nutritional needs based on thorough planning and analysis.

• Distributes dietary requirements to food production staff through diet cards and tallies.

• Coaches and educates staff members on individual residents’ nutritional needs.

• Inspects food storage areas for upkeep and supply control and make recommendations as appropriate. 

• Assists in developing and maintaining dietary and nutritional policies and procedures.

• Serves on various committees and attends meetings of the community providing written and/or oral reports of services and activities regarding the department.

People Management and Development - 10%

• Supervises Dietetic Technicians.

• Fosters a positive work environment that attracts, retains, and motivates employees.

• Interviews, selects, and orients new direct reports.

• Defines, establishes, and promotes performance expectations so direct reports understand and demonstrate excellence through high quality and consistent performance.

• Evaluates job performance of direct reports in accordance with the company policy and procedure and provides developmental guidance to staff for improved performance and growth.

• Monitors accountability with organization requirements prescribed by the Employee Handbook.  Documents and engages employees who are routinely not observing these requirements in an effort to achieve compliance.  Works with Human Resources when circumstances arise that necessitate further documentation and intervention.

• Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff.

• Ensures that there is a reasonable and sufficient plan for staffing should a direct report be absent or a direct reporting position be vacant.

• Responds timely and thoughtfully to questions, requests, and work product from departmental staff that has been provided for review and approval.

All other duties as assigned.

Qualifications

Education

• Bachelor's degree in dietetics or nutrition from a school accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) required.

• Registered Dietitian (RD) license from the Academy of Nutrition and Dietetics (AND) required.

• Current unencumbered license as a Registered Dietitian (RD) with the Ohio Board of Dietetics required.

• ServSafe certification required or willing to obtain within a reasonable timeframe.

Experience

• Two years experience as a Registered Dietitian in a hospital, long-term care facility, or other related health care environment required.

• Experience in menu planning and development, food cost control, and diet required.

• Knowledge of dietary practices/therapy and procedures, as well as federal, state, and local standards, guidelines, and regulations governing the life plan community preferred.

• Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet.

• Proficiency with diet management software preferred.

Other Requirements

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

Working Conditions and Special Requirements

• Sitting- Up to 8 hours/day

• Standing- Up to 6 hours/day

• Walking- Up to 6 hours/day

• Lifting, transferring, pushing or pulling residents/patients or equipment/supplies- Up to 50 pounds

• Driving- Up to 3 hours/day

• Work weekends, evenings, and holidays- Occasional

• Subject to falls, burns, odors, and cuts- Work day

• Subject to sudden temperature changes when entering/leaving refrigerator/freezer- Work day

• Subject to residents/patients with various disease processes- Occasional

• May be exposed to infectious waste, disease, conditions, etc. including exposure to the AIDS and Hepatitis B viruses- Work day

• Risk Category for Exposure to Bloodborne Diseases- II