<p>Hybrid available! M-F! MINIMUM QUALIFICATIONS Education and Experience: Must be a registered dietician and certified in the State of Indiana. Knowledge and Abilities: Knowledge of all phases of operations of dietary services. #Working knowledge ofregulations and procedures of the Indiana State Facilities Division and other regulatory bodies relating to the health care industry and long term care facilities. #Ability to communicate effectively, analyze problems and identify practical solutions. #Ability to lead and motivate other employees. #Able to conduct in-service programs. #Basic business computer knowledge required. # AREAS OF RESPONSIBILITY A. #Plan regular and therapeutic diet menus B. #Facilitate maintenance of budget and food cost control C.# #Assist with assurance of safety and sanitation standards D.# #Assess resident food acceptance and needs -- both individual and general E.# #Participate in committee meetings F.# #Provide for quality nutritional care of all facility residents in accordance with all regulatory guidelines G.# #Maintain own professional credentials H.# #Perform related tasks as required # INTERPRETATION #OF RESPONSIBILITIES A. #Plan regular and therapeutic diet menus 1. Plan menu cycles. <em>2. Calculate specific therapeutic diets as ordered by the physician. 3. Provide nutritional supplements and snacks as required to meet individual nutritional needs # B.# #Facilitate maintenance of budget and food cost control 1. Monitor usage of supplements 2. Ensure adherence to the nutritional product formulary for the facility. # C.# Assist with assurance of safety and sanitation standards 1. Complete periodic environmental/sanitation rounds of the kitchen, dining rooms and#nourishment rooms to ensure compliance with safety and sanitation regulations and standards#AGE TWO 2. Participate in periodic surveys by the Division of Long Term Care, State Department of Health, and other regulatory agencies as needed. #Maintain knowledge of current regulations which impact food handling and departmental operations to ensure compliance. 3. Report all incidents which occur in the Dietary Department or dining room to the Dietary Director-Clinical #Svcs. 4. Report needed repairs in the department to Maintenance on Maintenance Work Order form. # D.# #Assess resident food acceptance and needs - both individual and general </em>1. Conduct or delegate initial visit and subsequent conferences with residents in order to assess dietary needs and preferences. 2. Monitor and assist in evaluating resident care plans. 3, Monitor and follow up on complaints about food. 4. Conduct written and informal resident surveys concerning menus and meal service # E.# #Participate in committee meetings <em>1. Quality Assurance Committee 2. Resident Care Conferences 3. Meetings as assigned. # F.## #Provide for quality nutritional care of all facility residents in accordance with all regulatory guidelines 1. Perform initial nutritional assessments of residents and periodic nutritional review thereafter. 2. Complete applicable MOS Documentation. </em>3. Develop and update nutritionals care plans in connection with MDT. <em>4. Diet counseling and education to residents and families as needed. 5. Assess and monitor residents receiving enteral nutrition. 6. Assess and monitor high risk residents. 7. Provide nutrition related in-service education for dietary and nursing staff. 8. Confer with medical staff in providing good nutritional care and meeting individualized nutritional needs of the residents. # G.# #Maintain own professional credentials 1. Maintain registration with the Academy ofNutrition and Dietetics and certification with the State of Indiana. 2. Maintain continuing education requirements by participation in work related seminars, etc. # L.# #Perform related tasks as required 1. Conducts special projects as assigned by Dietary Director-Clinical #Svcs </em>2. Knows and follows existing lines of communication and authority. 3. Attends management meetings as requested. *4. Assure resident rights are maintained at all times reporting suspected deviations to immediate supervisor. # # # # #</p> <p>Hybrid available! M-F!</p> <p>MINIMUM QUALIFICATIONS</p> <p>Education and Experience: Must be a registered dietician and certified in the State of Indiana.</p> <p>Knowledge and Abilities: Knowledge of all phases of operations of dietary services. Working knowledge ofregulations and procedures of the Indiana State Facilities Division and other regulatory bodies relating to the health care industry and long term care facilities. Ability to communicate effectively, analyze problems and identify practical solutions. Ability to lead and motivate other employees. Able to conduct in-service programs. Basic business computer knowledge required.</p> <p>AREAS OF RESPONSIBILITY</p> <p>A. Plan regular and therapeutic diet menus</p> <p>B. Facilitate maintenance of budget and food cost control</p> <p>C. Assist with assurance of safety and sanitation standards</p> <p>D. Assess resident food acceptance and needs -- both individual and general</p> <p>E. Participate in committee meetings</p> <p>F. Provide for quality nutritional care of all facility residents in accordance with all regulatory guidelines</p> <p>G. Maintain own professional credentials</p> <p>H. Perform related tasks as required</p> <p>INTERPRETATION OF RESPONSIBILITIES</p> <p>A. Plan regular and therapeutic diet menus</p> <ol> <li>Plan menu cycles. </li></ol> <ul> <li> <ol start="2"> <li>Calculate specific therapeutic diets as ordered by the physician. </li></ol> </li></ul> <ol start="3"> <li>Provide nutritional supplements and snacks as required to meet individual nutritional needs </li></ol> <p>B. Facilitate maintenance of budget and food cost control</p> <ol> <li> <p>Monitor usage of supplements</p> </li><li> <p>Ensure adherence to the nutritional product formulary for the facility.</p> </li></ol> <p>C. Assist with assurance of safety and sanitation standards</p> <ol> <li> <p>Complete periodic environmental/sanitation rounds of the kitchen, dining rooms and nourishment rooms to ensure compliance with safety and sanitation regulations and standards AGE TWO</p> </li><li> <p>Participate in periodic surveys by the Division of Long Term Care, State Department of Health, and other regulatory agencies as needed. Maintain knowledge of current regulations which impact food handling and departmental operations to ensure compliance.</p> </li><li> <p>Report all incidents which occur in the Dietary Department or dining room to the Dietary</p> </li></ol> <p>Director-Clinical Svcs.</p> <ol start="4"> <li>Report needed repairs in the department to Maintenance on Maintenance Work Order form. </li></ol> <p>D. Assess resident food acceptance and needs - both individual and general</p> <ul> <li> <ol> <li>Conduct or delegate initial visit and subsequent conferences with residents in order to assess dietary needs and preferences. </li></ol> </li></ul> <ol start="2"> <li>Monitor and assist in evaluating resident care plans. </li></ol> <p>3, Monitor and follow up on complaints about food.</p> <ol start="4"> <li>Conduct written and informal resident surveys concerning menus and meal service </li></ol> <p>E. Participate in committee meetings</p> <ul> <li> <ol> <li>Quality Assurance Committee </li></ol> </li></ul> <ol start="2"> <li> <p>Resident Care Conferences</p> </li><li> <p>Meetings as assigned.</p> </li></ol> <p>F. Provide for quality nutritional care of all facility residents in accordance with all regulatory guidelines</p> <ol> <li> <p>Perform initial nutritional assessments of residents and periodic nutritional review thereafter.</p> </li><li> <p>Complete applicable MOS Documentation.</p> </li></ol> <ul> <li> <ol start="3"> <li>Develop and update nutritionals care plans in connection with MDT. </li></ol> </li><li> <ol start="4"> <li>Diet counseling and education to residents and families as needed. </li></ol> </li></ul> <ol start="5"> <li> <p>Assess and monitor residents receiving enteral nutrition.</p> </li><li> <p>Assess and monitor high risk residents.</p> </li><li> <p>Provide nutrition related in-service education for dietary and nursing staff.</p> </li><li> <p>Confer with medical staff in providing good nutritional care and meeting individualized nutritional needs of the residents.</p> </li></ol> <p>G. Maintain own professional credentials</p> <ol> <li>Maintain registration with the Academy ofNutrition and Dietetics and certification with the </li></ol> <p>State of Indiana.</p> <ol start="2"> <li>Maintain continuing education requirements by participation in work related seminars, etc. </li></ol> <p>L. Perform related tasks as required</p> <ol> <li>Conducts special projects as assigned by Dietary Director-Clinical Svcs </li></ol> <ul> <li> <ol start="2"> <li>Knows and follows existing lines of communication and authority. </li></ol> </li></ul> <ol start="3"> <li>Attends management meetings as requested. </li></ol> <ul> <li> <ol start="4"> <li>Assure resident rights are maintained at all times reporting suspected deviations to immediate supervisor. </li></ol> </li></ul>