Dietitian-On-Call

About the role

The Dietitian-On-Call position is responsible for coordinating and evaluating all food and nutrition operations in compliance with regulatory requirements. This role also involves supporting food and equipment purchasing decisions, managing budget and human resources needs, and developing and implementing department policies.

Responsibilities

• Coordinates and evaluates all food and nutrition operations in compliance with regulatory requirements.
• Plans, coordinates, and evaluates the personnel and activities of the food and nutrition services department that report to this position.
• Serves as liaison between medical and nursing staff.
• Provides nutrition consults and assessments for psychiatric hospital and CBRF.
• Maintains the confidential nature of client business information.
• Attends admission, discharge, and other care client conferences as clinically needed.
• Directs and monitors department clinical nutrition educational programs.
• Participates in department and county committees as needed.
• Assists with catering program for special functions.

Requirements

• Minimum Education Level: Bachelor's Degree
• Training: Bachelors Degree
• Physical Demands: Lifting 20 pounds maximum with frequent lifting and/or carrying of objects weighing up to 10 pounds. Intermittent standing, walking and sitting. Using hand(s)/feet for repetitive single grasping, fine manipulation, pushing and pulling, and operation controls. Occasional bending, twisting, squatting, climbing, reaching, and grappling. Communicating orally in a clear manner. Distinguishing sounds at various frequencies and volumes. Distinguishing people or objects at varied distances under a variety of light conditions.

Qualifications

• Knowledge of clinical and administrative dietetics including normal and therapeutic food and nutrition services.
• Knowledge of food and nutrition planning, assessment, patterns, and modified diets.
• Knowledge of long term care and hospital clinical and behavioral nutrition standards and regulations.
• Knowledge of clinical nutrition assessment, diagnosis and interventions with ability to monitor and evaluate interventions and care plans.
• Knowledge of therapeutic diet interventions for behavioral health and clinical nutrition problems.
• Knowledge of food service administration including budgeting, personel management, and recipe development and adjustment.
• Knowledge of state and federal quality food service and clinical nutrition standards and regulations.
• Knowledge of proper food storage and food service equipment.
• Knowledge of food specifications.
• Knowledge of employee relations, ethics, labor laws and standards of regulatory agencies governing food service operations.
• Ability to supervise and manage subordinates.
• Ability to organize and plan activities.
• Ability to motivate personnel to ensure completion of assignments.
• Ability to interact with clients in a therapeutic manner.
• Ability to maintain confidential information.
• Ability to address difficult situations with clients in a tactful manner.
• Ability to identify problems and make necessary changes to optimize department objectives.
• Ability to organize and conduct nutrition focused client group sessions.
• Ability to work required hours of the position.