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Identify and assess the nutritional needs of assigned patients/residents, initiate interventions to achieve and/or maintain individuals nutritional status, and enhance quality of life consistent with patient’s/resident’s goals. Will provide nutritional expertise to the health care team and educate patients/residents, staff or consultants. Will follow the Academy of Nutrition and Dietetics standards of practice and facility regulatory requirements.

Key Accountabilities:

Interacts with other departments in setting up procedures, polices and problem solving as they relate to the patient/resident dining service and nutrition.
Works with nursing and dining staff to promote optimal patients/resident care and makes regular rounds to all care areas.
Actively participates in the development, review and revision of the continuous quality improvement programs.
Is involved in developing, planning and presenting nutrition and food service related training sessions to nursing and dining services staff.
Participates in facility menu planning for regular and therapeutic diets in conjunction with the Dining Services Director.
Reviews and approves cycle menus, responds to requests for changes from the resident food committee with menu revision and analysis.
Responsible for updating resident/patient diet, weights, food preferences and other patient data in the computerized tray card system.
Conducts regular and ongoing meal rounds, dining room assessments and test tray audits.
Monitors and evaluates resident/patient satisfaction with food selection, preparation and service along with the Dining Services Director.
Attends professional meetings and conferences to keep current with trends related to nutrition and food service.
Attends facility assigned meetings, such as quality assurance or safety council, as assigned by the Dining Services Director, District Manager of Field Support Dietitian.
Maintains ongoing communication with Dining Services Director to keep informed of current food service operations and concerns. May need to assist with daily operations as request by Dining Services Director.
Updates and maintains facility specific nutritional care policies and procedures.
Inspires confidence with patients, visitors and other staff members by communication in a highly professional manner.
Ensures accuracy and consistency of diet orders, nourishments and supplements in the computerized nutritional software.
Assists in other areas of Dining Services as necessary.
Liaison with the Field Support Dietitian in development of facility standards and practice.
Minimum Requirements:

Completed a Bachelor’s degree at a US regionally accredited university or college by the Accreditation Council for Education in Nutrition and Dietetics (ACEND)
Passed a national examination administered by the Commission on Dietetic Registration (CDR) or meets the Academy of Nutrition and Dietetics requirements for eligibility.
Completes 75 hours of continuing education hours every five years in accordance with the Commission on Dietetic Registration utilizing the professional portfolio development process.
Licensed or certified per state requirements.
Certification in approved sanitation course such as Serve Safe per company standards or state requirements.
Knowledge of The Joint Commission/ Critical Access/OBRA/other regulation specific to comprehensive assessments, care planning and residents rights.
Knowledgeable in assessing neonatal, pediatric, adolescent, adult, geriatric and pregnant/lactating residents/patients.
Knowledgeable on the current medical nutritional therapy related to: diabetes, GI disorders, hypertension, renal disease, hepatic disease, nutrition support, cardiovascular disease, cerebral vascular disease and oncology.
Demonstrated ability to teach others is required.
Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
Excellent work record, superior communication, cooperation, and organizational skills required.
Ability to work with team members.
Demonstrated ability to handle difficult situations with residents/patients and staff with tact and empathy.
Practice patient confidentiality, effective interpersonal skills, good judgment, ability to listen with empathy and set priorities.
Ability to read, speaks, write and understand English.
Ability to hear and verbally communicate on the telephone and to hard of hearing residents/patients.
Working Conditions:

Must be able to lift at least 35 pounds.
Must be able to perform respective tasks.
Must be able to work flexible hours and days including weekends.
May be exposed to hot, humid work areas.
May be exposed to sharp instruments and power driven equipment.
May be exposed to caustic chemicals.
Must be able to sit for duration of conferences.
Must be able to endure repetitive periods of writing and/or typing at a computer terminal.
May be exposed to blood, bodily fluids or tissues.
Work in a stressful environment managing residents and their families.
About Elior North America

Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

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Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.