• Identifies patients at nutritional risk by utilizing the Department's nutritional screening process. 
• Integrates clinical, anthropometric, laboratory, psycho-social, and nutrition data into a comprehensive nutrition assessment for patients receiving an oral diet, or enteral or parenteral nutrition.
• Provides individualized recommendations that consider the patient’s disease/illness/injury, age, laboratory data, ethical, religious, and cultural issues and overall plan of care. 
• Respond to nutrition consults. 
• Manages schedules for Dietitians and assigns patients.
• Develops a nutrition care plan based on the nutrition assessment's objective and subjective data. 
• Implements all aspects of the nutrition care plan. 
• Provides individualized recommendations for enteral and parenteral nutrition support.
• Follows up on issues that inhibit optimal nutritional care.
• Evaluate and adjust the plan as necessary, based on the outcome of care and continuous monitoring of patient needs.

Skills: Nutritional Risk Assessment, Comprehensive Nutrition Evaluation, Individualized Care Planning, Dietary Recommendations, Effective Communication, Schedule Management, Ongoing Monitoring, Cultural Sensitivity

• Documents all nutrition care given in the medical record according to Department and Hospital standards. 
• Documents information concerning the delivery of the patient’s diet on the Diet Office Kardexes. 
• Ensures the continuity of the patient's nutritional care by completing all necessary referral sheets when appropriate and refers patients to the Outpatient Nutrition Clinic when appropriate. 
• Participates on interdisciplinary Hospital committees, which include multi-disciplinary care and discharge rounds, and committees which address policy/procedure development and quality improvemen.
• Provides nutrition counseling and education to patients and patients’ primary caregivers. 
• Assesses knowledge/ comprehension & expected compliance of nutrition education/counseling provided. 
• Develops and revises nutrition education and nutrition marketing material, taking into consideration the age and ethnic and religious background of the target patient population. 
• Supports nursing in food-drug interaction education programs. 
• Provides lectures/in-services to ancillary services, nursing, physicians, and the community
• Provides departmental services

Skills: Accurate Documentation, Diet Office Coordination, Referral Management, Interdisciplinary Collaboration, Nutrition Counseling, Compliance Assessment, Material Development, Community Engagement

• Participates in community nutrition/health education events
• Provides direct guidance, feedback, and training in clinical specialty areas to Framingham State dietetic students.
• Assists in the formulation, implementation, and revision of policies, procedures, enteral, formulary, diet manual, and standards of care for the clinical and patient service areas of the Department
• Identifies opportunities for improvement in the Department and Hospital and communicates them to the appropriate manager. 
• Participates in the development and indicator monitoring of the department's quality control plan and performance improvement plan. 
• Participates in the Hospital's quality improvement projects 
• Supports patient satisfaction programs which may include meal rounds and patient satisfaction surveys. 
• Responds to patient complaints. 
• Keeps clinical activity statistics.
• Adherence and Support of Department and Hospital Policy and Procedures

Skills: Community Engagement, Student Training, Policy Development, Improvement Identification, Quality Control Participation, Project Involvement, Patient Satisfaction Support, Complaint Resolution

• Interviews, hires, counsels, disciplines, and evaluates Dietitian staff. 
• Complies with and supports all Hospital and Department policies and procedures. 
• Follows the professional guidelines of various governing bodies to ensure optimal, safe, and ethical delivery of nutritional care. 
• Remains abreast of developments in the nutrition field through maintaining active registration in the American Dietetic Association, reading pertinent literature, and continuing education programs. 
• Incorporates approved developments in the field of nutrition into patient services when practicable.
• Completes all Hospital and Department required in-services and orientations.
• Oversees dietary operations for a long-term health care facility.
• Understands diets, and menus, and has a strong cooking background.
• Assists with 48-hour reports and keeps preferences updated at all times.
• Keeping a strong customer relationship and a strong understanding of the residents being served.

Skills: Staff Management, Policy Compliance, Ethical Standards, Continuing Education, Innovative Integration, Inservice Participation, Operational Oversight, Customer Relationship Management

• Responsible for the daily operations of the Dietary staff.
• Responsible for implementing and maintaining effective, efficient systems to operate and manage the dietary department.
• Manages the dietary staff in pursuit of excellence in food and service quality and resident satisfaction.
• Assures compliance with all regulatory standards.
• Remains knowledgeable at all times with regard to Health Department codes for sanitation and food preparation.
• Ensures cleanliness and safety in all dietary areas of the building.
• Trains, plans, assign and directs work.
• Appraises performance, rewards and disciplines employees.
• Ability to Cook for large groups of people, understand production and recipe development.
• Addresses complaints and resolves problems.
• Implement dietary and food service policies and procedures to meet residents’ needs and in compliance with federal, state and local requirements

Skills: Daily Operations Management, System Implementation, Staff Leadership, Regulatory Compliance, Sanitation Knowledge, Cleanliness and Safety, Training and Development, Problem Resolution

• Serve Safe Certification or equivalent preferred or obtained shortly after employment.
• Knowledge of HIPAA and OSHA regulations and state/federal guidelines.
• Familiar with lock-out, tag-out procedures and use of personal protective equipment.
• Experience in meal planning, budgeting and dietary operations with frequent resident admissions/ discharges
• Experience in quantity food production in a healthcare setting
• Knowledge of elementary mathematics. Use of tools and equipment necessary in running a dietary services department. Must be able to work harmoniously with other personnel and lead. 
• Excellent writing, documentation, and communication skills.
• Experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility
• Knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in nursing care facilities
• Credentialed as a Certified Dietary Manager (CDM)

Qualifications: BA in Nutrition Science with 5 years of Experience

• Ability to adhere to dress code, appearance is neat and clean.
• Ability to complete annual education requirements.
• Ability to maintain regulatory requirements.
• Ability to maintain resident confidentiality at all times.
• Ability to report to work on time and as scheduled complete work within the designated time.
• Ability to wear identification while on duty, use computerized punch time system correctly.
• Ability to complete in-services and returns in a timely fashion.
• Ability to attend annual review and department inservices, as scheduled.
• Ability to attend monthly staff meetings.
• Ability to represent the organization in a positive and professional manner.

Qualifications: BS in Dietetics with 3 years of Experience

• Ability to actively participate in performance improvement and continuous quality improvement (CQI) activities.
• Ability to complie with all organizational policies regarding ethical business practices.
• Ability to communicate the mission, ethics and goals of the facility.
• Knowledge of dietetics nutrition, food production systems and purchasing
• Good physical and mental health, neat, clean, well-groomed and responsible
• Knowledge of Microsoft, Copier, Scanner, and Shredder
• Possess the vital skills to optimally apply Microsoft Office applications, electronic medical record & diet office systems, and nutrient analysis programming
• Able to read and interpret dietary cost reports, financial data, etc.
• Able to relate information concerning a resident’s condition.

Qualifications: BA in Food Service Management with 4 years of Experience

• ServSafe Managers Certificate (obtained within 90 days of employment)
• Ability to work according to the necessary schedule to meet job requirements with or without reasonable accommodation is an essential function of this position
• Experience in a supervisory position within dining services
• Restaurant, kitchen management, food service or banquet experience helpful
• Proven culinary skills based on experience
• Exemplify and be an influential team player
• Possess time management and organizational skills
• Express compassion for residents, staff, and guests on a consistent basis
• Extensive in-state daily travel using state state-provided vehicle and occasional overnight
• Knowledge of P&L management and budget control.
• Experience in hiring, training, scheduling, motivating and counseling support staff.

Qualifications: BS in Health Sciences with 2 years of Experience

• Able to read, write, understand and follow directions.
• Good written and verbal communication skills.
• Good computer skills and be able to electronically submit the food order.
• Have clear SBI and DMV records and maintain them during the period of employment.
• Have a two-step tuberculin skin test (first test prior to hire and second test within two weeks of first test)
• Have a basic knowledge of diets.
• Knowledge of or be willing to learn NC Sanitation Rules and Regulations.
• Knowledge of or be willing to learn the NC DHSR Adult Care Home Rules and Regulations pertaining to Food Service and therapeutic diets.
• Certification by the Association of Nutrition and Food Service Professionals.
• Completion of a certified Dietary Manager Exam.
• Good mathematical skills.

Qualifications: BA in Culinary Arts with 3 years of Experience