Regional Registered Dietitian

Regional Registered Dietitian

Summary:

The Regional Registered Dietitian works with Regional and Corporate team to maximize the nutrition program’s clinical and operational performance and will provide direction and coordinate activities related to dietary services. This position will assist dietitians and dietary managers to maintain quality patient care through compliance of federal, state and local regulations, as well as company standards. The Regional Dietitian will be responsible for understanding and validating company nutritional standards, Quality Indicators, and for coordination with the Regional team to ensure standards are maintained. This position will also be responsible for facility visitation and documentation requirements, where assigned.

Qualifications:

Education:
Bachelor’s degree in Dietetics, Nutrition, or related field

Licenses/Certification:

• Registered Dietitian with the Commission on Dietetic Registration of the Academy of Dietetics and Nutrition


• License or certification as mandated by the state in which employed


• ServSafe Food Safety Certification preferred

Experience:
Experience in long-term care environment and geriatric nutrition preferred

Essential Functions:

• In collaboration with Corporate RD will direct and coordinate the development, implementation, and maintenance of the following:
  
  
  
  • Diet Manual
  
  
  • Menus
  
  
  • Dietary capital equipment specifications
  
  
  • Dietary Quality Indicators
  
  
  
  


• Coordinate dietary services with other patient care services through on-going communication with other director/manager consultants.


• Function as facility Dietitian in those facilities designated by the Corporate Dietitian and/or Regional Director of Operations.


• Review Consultant reports, Quality Assurance, and survey results from the region. Recommend intervention and follow up if necessary.


• Ensure that National and Regional food vendor and manufacturer programs are complied with throughout the region.


• In collaboration with operations and facility administration, interview and select facility dietitians and dietary managers.


• Routinely communicates issues, concerns, and opportunities for improvement to the Executive Director and Director of Operations.


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


• Monitor and validate nutritional systems for region.


• Provide assistance to operations to improve services in targeted facilities.


• Provide training to consultants, dietary managers, and dietitians throughout the region as indicated by Quality Indicators, changes in regulations, and facility visits.


• Will participate in presurvey visits with the regional team.


• Participates in the long-term care survey process. Instructs staff in matters of conduct and disclosure. Maintains a presence at the Nursing Center as directed by the Corporate/Regional team 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 Nutrition Services Supervisor/Manager and other Nursing Center departments to develop survey plan of correction, as needed.


• Maintains good communications and working relationships with all departments in the Nursing Center.


• Performs job duties safely as specified in the physical, sensory, and mental requirements.


• Stays abreast of federal regulations for long-term care, dietetic registration/licensure, and food safety, as well as state-specific regulations for the state he/she works and incorporates into his/her work as needed.


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


• Performs other duties as assigned.

Knowledge/Skills/Abilities:

• Ability to read and write in English at a level appropriate for the job.


• Ability to communicate effectively with residents and their family members, and at all levels of the organization.


• Ability to be accurate, concise, and detail-oriented


• Ability to read, speak, understand, and communicate effectively in English through verbal and written means.


• Knowledge of safe food preparation and handling techniques.


• Knowledge in quantity food production.


• Knowledge of medical nutrition therapy for residents in a long-term care setting.


• Understands principles of growth and development for the entire life span with the ability to provide care appropriate for the adolescent, adult, and geriatric residents as appropriate to the resident population.