• Actively participates in ongoing committees and meetings with the assigned clinical nutrition team. 
• Conducts ongoing CQI processes. 
• Completes clinical on-the-job training
• Acts as a liaison for the clinical dietitians and other members of the Nutrition and Food Services staff by maintaining a working knowledge of diet office systems and interacting with kitchen personnel as requested.
• Conducts nutrition screening of patients using predetermined criteria to identify those at nutritional risk by collecting diet history, lab and anthropometric data from the patient, family, and medical charts. 
• Compiles information, enters it in the medical chart and provides it to. registered dietitians.
• Develops and implements nutrition care plans for patients at low nutritional risk. 
• Provides diet instructions, assists with choosing appropriate therapeutic diet foods, mixes baby formulas, and/or discusses follow-up nutrition care. 
• Documents all activities in the patient's medical chart.
• Records activities according to departmental procedures and policies. 

Skills: Clinical Nutrition Expertise, Patient Nutrition Screening, Interdisciplinary Collaboration, Continuous Quality Improvement (CQI), Documentation Skills, Nutritional Education, On-the-Job Training, Diet Office Systems Knowledge

• Screens, evaluates, and documents patient nutritional risk/status, those patients who are potentially at nutritional risk are referred on to the clinical dietitian or clinical dietitian specialist to assess.
• Calculate and chart calorie and protein intakes as ordered.
• Conducts direct patient care providing nutrition education and counseling for patients
• Maintains diet education materials and office supplies.
• Participates in the development and evaluation of the patient food service to maximize nutritional intake, and patient satisfaction and to assure that the nutritional content of the therapeutic diets meet dietary and medical nutrition therapy guidelines.
• Developing, maintaining and evaluating programs, policies and procedures and improvement processes to assure excellent nutrition care and services.
• Help assess all new admissions for proper diets and textures, monitor and assess all current residents with tube feedings, wounds, weight loss/gain issues, food likes and dislikes and will help develop appropriate interventions to help maximize nutrition balance.
• Attend care plan conferences and meet with families/residents regarding any nutrition or dietary issues.
• Able to be flexible as a diet tech and diet aide when needed
• Assist the Food Service Manager

Skills: Nutritional Risk Screening, Caloric and Protein Calculation, Nutrition Education, Resource Management, Patient Food Service Development, Policy Development, Comprehensive Nutritional Assessment, Collaboration and Flexibility

• Maintains and updates patient charts, records, and information.
• Analyzes, summarizes and/or reviews data, reports findings, interprets results and/or makes recommendations.
• Reviews patient charts and follows individual treatment plans, encourages and assists patients in completing scheduled treatment activities and goals.
• Monitors and observes patients, records and reports patient's/client's conditions, progress, behaviors, activity, etc.
• Ensures that food is maintained at appropriate temperatures. 
• Covers and stores leftover food, and records serving temperatures and leftover quantities.
• Efficiently and safely operates equipment.
• Maintains and submits records and reports.
• Answers telephone promptly & transmits messages in a clear, concise &/in positive manner
• Completes all job tasks assigned within working hours and performs other duties

Skills: Patient Chart Management, Data Analysis and Interpretation, Treatment Plan Review, Patient Monitoring and Observation, Food Safety Compliance, Equipment Operation, Record Keeping and Reporting, Effective Communication

• Assists in the preparation of food production charts, diet sheets, and sack lunches/ snack/ supplemental feedings in accordance with menu or diet order requirements.
• Assists with on-the-job training, supervision and/or scheduling work assignments for all Cooks and Food Service workers
• Provides on-the-job training to Cooks on proper food handling techniques and food safety procedures to prevent food contamination/poisoning and to ensure food quantity and quality is maintained.
• Acts as a role model to subordinate employees.
• Provides training to Cooks to promote employee development and growth.
• Monitors food preparation for adherence to formula cards, temperatures and/or other instructions.
• Inspects production and thawing vaults daily to check food temperatures, expiration dates, proper dating/labeling, proper storage, and rotation of food items stored in vaults.
• Keeps abreast of diets, diet changes, outings, and acts upon them
• Prepares food using proper forms, equipment and utensils and in a manner that ensures sanitary conditions prevail.
• Responsible for the overall operation, sanitation, and appearance of the Central Kitchen.
• Report equipment in need of repair to appropriate personnel.

Skills: Food Production Preparation, Staff Training and Supervision, Food Safety Compliance, Employee Development, Food Preparation Monitoring, Quality Control Inspection, Dietary Knowledge, Sanitation and Kitchen Operations

• Assisting in the managing of Culinary personnel via communication and follow-up about resident needs.
• Menu planning in accordance with industry best practices, guidelines, and regulations.
• In-depth collaboration with the Clinical team including care conferences, staff meetings/in-services, problem-solving/resolution, and improvement processes.
• Manage safety and infection control measures in all Culinary areas and ensure that all personnel are working in compliance with federal, state, local, and organizational standards.
• Maintain appropriate sanitation and cleanliness standards in all Culinary work areas.
• Participate in continuing education annually and as necessary deemed by local and state authorities. 
• Attend and or lead department staff meetings and in-services.
• Maintain positive working relationships with all other departments within Crest View Senior Communities.
• Maintain a commitment to the organization and staff consistent with the philosophy, goals, and Christian objectives of Crest View.
• Maintains inventory control and orders and stocks nutritional formulas supplements and supplies according to policy and procedures.

Skills: Culinary Personnel Management, Menu Planning Expertise, Interdisciplinary Collaboration, Safety and Infection Control Management, Sanitation and Cleanliness Standards, Continuing Education Commitment, Staff Meeting Leadership, Inventory Control and Management

• Basic computer skills and the ability to learn new computer applications. 
• Proficient in the utilization of email systems.
• Strong interpersonal and communication skills.
• Able to exhibit a professional and positive image when interacting with patients, departmental staff members and allied health professionals. 
• Able to function as a team member with flexibility in a changing and challenging work environment. 
• Ability of strong problem-solving skills.
• Experience working with MiChart and CBORD software.
• Ability to possess and maintain current registration with the Commission on Dietetic Registration as a Dietetic Technician.
• Experience as a registered Dietetic Technician in an acute care hospital
• Excellent communication skills, while being attentive to verbal and non-verbal cues and nuances. 
• Ability to work through problems, provide solutions and recommend improvements. 

Qualifications: BS in Nutrition Science with 3 years of Experience

• Knowledge of food composition, menu planning, and safe food handling.
• Ability to assess patients for potential nutritional risk, assist in planning suitable diets, and implement the patient’s care plan.
• Ability to calculate nutrient intake and recipes.
• Interpersonal skills necessary to effectively interact with patients, families, physicians and other health-care professionals and to provide nutritional instruction.
• Exhibits communication skills necessary to interpret age-specific responses to assessment, treatment, and interactions with others.
• Knowledge of therapeutic diets
• Ability to operate computer software programs appropriate to the facility and department’s needs. 
• Able to communicate effectively with a variety of personnel and demonstrate strong customer service
• Ability to enroll in several medical coverage plans including vision and dental. 

Qualifications: BA in Dietetics with 4 years of Experience

• Ability to exhibit a passion for clients, values, and organization
• Ability to work independently and very proactively with minimal direction/supervision
• Ability to participate in maintaining a supportive and healthy work environment
• Ability to consider fiscal and budgetary implications in decision-making regarding practice
• Ability to manage engage in self-evaluation process, seeking feedback regarding own practice, from clients, peers, professional colleagues, and others
• Ability to manage multiple tasks concurrently
• Collaborative communication skills
• Experience or school-supervised student work program.
• Experience with word processing equipment.
• Knowledge of foods and nutrition.
• Familiarity with medical terms related to nutrition.
• Knowledge of word processing equipment.

Qualifications: BS in Food Science with 3 years of Experience

• Knowledge of basic principles of nutrition, therapeutic diets, food safety and sanitation
• Knowledge of operations of institutional food service, record keeping, interviewing, and counseling techniques and nutritional needs of all ages
• Knowledge of state and federal regulations related to nutritional care in a health care institution, medical terminology
• Knowledge of clinical nutrition terminology, nutrient composition, principles of patient/resident confidentiality, and relevant computer systems
• Knowledge of applied clinical nutrition concerning medical/chronic conditions including, hypertension, obesity, diabetes, and the aging process. 
• Ability and Skill to communicate and interact effectively with patients/residents, family and staff
• Knowledge of nutrition and metabolism into individualized nutrition care
• Ability to perform accurate mathematical calculations and utilize a computer and generate reports
• Experience is warranted by the type of patient care to be delivered.
• Analytical skills to assess, plan and evaluate outcomes.

Qualifications: BS in Health Sciences with 5 years of Experience

• Excellent decision-making skill
• Excellent clinical nutrition knowledge
• Excellent interpersonal and customer service skills
• Excellent verbal and written communication skills
• Excellent organizational and time management skills.
• Demonstrated ability to work effectively as a team member and independently to accomplish daily tasks
• Proficiency in Microsoft Office
• Knowledge of CBORD computer software is an asset.
• Interpersonal skills to effectively interact with a diverse population and collaborate in a team environment
• Strong knowledge base of diet and related medical nutrition therapies.
• Sound nutrition education and counseling skills.

Qualifications: BA in Public Health with 2 years of Experience