This company is committed to hiring Veterans

Regional Dietician

This job is no longer active. View similar jobs.

POST DATE 8/8/2016
END DATE 10/14/2016

Lutheran Senior Services Saint Louis, MO

Company
Lutheran Senior Services
Job Classification
Full Time
Company Ref #
4419
AJE Ref #
575812252
Location
Saint Louis, MO
Experience
Mid-Career (2 - 15 years)
Job Type
Regular
Education
Bachelors Degree

JOB DESCRIPTION

APPLY
This positing if for internal only, to allow HR to place new candidate into a position.

JOB DESCRIPTION:

SUMMARY:

The Regional Dietitian shall supervise all related clinical responsibilities of the dining services department for the community(s). The Dietitian is responsible for assessment and achievement of defined nutritional goals and residents nutritional needs. The Dietitian collaborates with members of the community care teams to provide nutrition therapy for all residents at each community.

The Dietitian upholds the philosophy, core values and goals of the organization and ensures the Christian Mission of Lutheran Senior Services is realized so that Older

Adults Live Life to the Fullest .

RESPONSIBILITIES

* Plan, develop, organize, implement, evaluate, and direct the clinical nutrition components of the Dining Services Department, its programs and its activities,

* including the routine monitoring and evaluation of the dining room and household meal service.

* Collaborate with members of the health care team to provide medical nutrition therapy to the residents of the community. Identify residents at high nutrition risk.

* based on criteria outlined by the community. Evaluate and monitor the effectiveness and outcomes of medical nutrition therapy intervention.

* Provide nutritional education to resident and family members on appropriate food selections and eating behaviors to accomplish resident goals.

* Assess nutrition needs and identify nutrient requirements according to age and disease specific needs of residents.

Lutheran Senior Services Role Description:

* Ensure that all clinical processes (nutritional assessments, resident food preferences, MDS s, resident care plans, progress notes, etc.) are completed in a timely, accurate, and according to present standards of practice. Directly supervise the clinical responsibilities of the CDM.

* Interpret the departments policies and procedures to employees, residents, visitors and government agencies.

* Make routine rounds during meal service times to check compliance and accuracy in serving proper diets and resident satisfaction. Conduct weekly

* quality assurance inspections on dining services and document results for follow up. Ensure maintenance of dining serving areas in a clean and sanitary manner.

* Ensure all clinical nutritional personnel follow established departmental policies and procedures, including appropriate dress codes.

* Assist in the development and use of departmental policies, procedures, equipment and supplies. Assist in standardizing the methods in which clinical

* nutrition tasks are performed.

* Make written and oral reports/recommendations to the Dining Services Director as necessary/required concerning the operation of the Dining Services Department.

* Participate in inspections made by authorized government agencies. Monitor temperature logs on food and refrigeration on all serving units for compliance.

* Recommend to the Dining Services Director the equipment and supply needs of

* the department.

* Assist the Dining Services Director in training all dining service staff in the knowledge of therapeutic diets, portion control, food safety and sanitation, etc.

* Participate in performance improvement and research activities. Assist in developing, implementing, and maintaining an ongoing quality improvement

* program for the Dining Services Department.

* Attend and participate in continuing educational programs designed to keep abreast of changes within the profession as well as to maintain any professional license on a current status.

* Maintain CONFIDENTIALITY of all pertinent resident and employee information to assure their privacy is protected. Support and uphold all federal, state and local regulatory laws and standards and uphold all Lutheran Senior Services Policies and Procedures.

QUALIFICATIONS, KNOWLEDGE, SKILLS & ABILITIES

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable

individuals with disabilities to perform the essential functions of this job.

* Bachelors degree in Foods and Nutrition and completion of an American Dietetics Association approved internship or equivalent. Must be a Registered

* Dietitian or R.D. eligible within 6 months of hire.

* Current membership in the American Dietetics Association and up-to-date state licensure.

* Two years experience in supervisory capacity in a hospital, skilled nursing care facility, or other related health care facility preferred. Must be knowledgeable of clinical nutrition practices and procedures, as well as the laws, regulations and guidelines governing nutrition functions in a skilled nursing facility.

* Experience with standard computer software programs.

* Certification in food service sanitation.

* Ability to make independent decisions when circumstances warrant such action.

* Must posses leadership abilities such as planning, organizing, interpretation and good personal relations skills to handle concerns of residents and families.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

The physical activities and demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the essential job duties and responsibilities.

May need to lift, push, pull and move equipment, supplies, etc., in excess of 25 pounds throughout the work day

THE WORKING ENVIRONMENT

The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times hostile residents or family members within the facility.

Employee will work in a well lighted and ventilated working area that has its own temperature control system (air conditioning and heat).

Subject to frequent interruptions. Subject to falls, burns, odors, etc., throughout the work day.

May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B virus.

The noise level in the work environment is usually moderate.

Appropriate ergonomic and personal safety equipment is provided as needed.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to follow other job-related instructions and to perform other job-related duties as requested, subject to all applicable federal, state and local laws and standards.

JOB FAMILY:

Support Services

SCHEDULED WEEKLY HOURS:

40

WORK SHIFT:

Day Shift (United States of America)","value":"

This positing if for internal only, to allow HR to place new candidate into a position.

JOB DESCRIPTION:

SUMMARY:

The Regional Dietitian shall supervise all related clinical responsibilities of the dining services department for the community(s). The Dietitian is responsible for assessment and achievement of defined nutritional goals and residents nutritional needs. The Dietitian collaborates with members of the community care teams to provide nutrition therapy for all residents at each community.

The Dietitian upholds the philosophy, core values and goals of the organization and ensures the Christian Mission of Lutheran Senior Services is realized so that Older

Adults Live Life to the Fullest .

RESPONSIBILITIES

* Plan, develop, organize, implement, evaluate, and direct the clinical nutrition components of the Dining Services Department, its programs and its activities,

* including the routine monitoring and