Registered Dietician - Part Time

Agency: Department of Veterans Services | Location: Puller Veterans Center | Hiring range: $40 per hour

About the role

Manages the clinical nutrition system to ensure optimum nutrition for all residents at the Puller Veterans Center. This part-time, state role supports the Food Service Director and oversees dietary department operations, including budget controls, personnel actions, and quality food production.

Responsibilities

• Interview new admissions and develop initial nutritional care plans, reviewing them quarterly.
• Attend resident care conferences and ensure all areas of care plans are implemented.
• Maintain a basic understanding of Food Service Department operations, including budget controls, personnel actions, quality food production, sanitation, safety, and nutritional care.
• Handle hiring, terminations, orientation, training, counseling of department employees, and work schedules.
• Support the Food Service Director in purchasing, production, and timely service of food; assist in purchasing supplies and equipment.
• Enter budget figures, menus, nutritional information, and dietary notes; train Dietary Service Program Assistant in these tasks.
• Perform other duties as assigned within the Dietary department’s mission, including emergency support for the agency or state government if required.
• Develop and maintain positive working relationships with employees, residents, and families to solve problems promptly.
• Adhere to PVCC’s “zero tolerance” policy for disruptive behaviors and comply with the “Code of Conduct” as defined by PVCC and DHRM Policy 1.60.
• Prioritize residents’ needs above all other assigned duties.

Requirements

• Bachelor’s degree in clinical Dietetics.
• Certified Dietary Manager certification.
• Valid Driver’s License.
• Knowledge of budget controls, personnel management, food production, sanitation, safety, and nutritional care.
• Ability to work collaboratively with department heads, supervision, and staff to achieve objectives.
• Commitment to adhering to all laws, regulations, policies, and procedures governing facility operations.

Skills

• Effective communication and conflict resolution.
• Training and supervision of staff.
• Budget and data entry (e.g., menus, nutritional information, dietary notes).
• Purchasing and inventory management.
• Emergency response preparedness.