Seeking a Registered Dietitian to join the team at Niagara Rehabilitation & Nursing CenterESSENTIAL POSITION FUNCTIONSA. Job Knowledge and Role Responsibilities:
Complete all nutritional paperwork for new admissions; visit new residents for diet history; review medical record for pertinent nutritional information; record necessary information; notify kitchen of likes/dislikes, beverage preferences, any food allergies and special meal pattern, if needed.
Write discharge summaries for residents who are discharged to another facility or home.
Verify all physicians’ diet orders and document any changes on a daily basis in the medical record. Implement and evaluate any needed changes.
Complete all initial, annual and significant change nutritional assessments along with an MDS and the dehydration risk assessment. Update the Care Plan as needed.
Performs meal rounds regularly at all meals during shift. Observe residents during mealtimes. Record pertinent observations in medical record.
Screen all lab reports and record all pertinent information and/or recommendations in the medical record and on the Care Plan as needed.
Chart, per policy, on all residents with pressure sores, being fed by a tube feeding, on dialysis and significant weight changes along with any other residents who are at high nutritional risk.
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Communicate all nutritional recommendations that must have Physician’s Orders and/or any resident problems or concerns with the appropriate Licensed Nurse and Director of Nursing in writing as needed.
Review all monthly weights for trends and significant changes.
Evaluate effectiveness of dietary interventions and update and change as needed.
Demonstrates knowledge of age specific developmental factors of adult and geriatric residents.
Demonstrates knowledge, skills and techniques necessary to prepare meals for residents with the following needs: regular and therapeutic diets along with consistency modifications.
Attends all mandatory inservices by employee’s anniversary date.
Demonstrates knowledge of and complies with Code of Conduct and Corporate Compliance Program when performing work functions.
Chairs the weekly nutrition/hydration monitoring committee and records all pertinent information in the medical record, care plan and records all minutes.
B. Role Responsibilities-Interpersonal Skills:
Is aware of, and adheres to, Resident’s Bill of Rights and Confidentiality of Resident Information.
Interacts with residents, family members, co-workers, clinical and ancillary staff in a non-judgmental, supportive and calm manner.
Addresses resident and family satisfaction issues immediately by reporting them to the Supervisor in a professional manner.
Is aware of Resident Abuse Reporting Law.
Participates as assigned in the orientation of new staff and demonstrates a positive, helpful and enthusiastic attitude.
C. Role Responsibilities-Safety:
Demonstrates ability to locate emergency equipment (i.e. fire extinguisher).
Understands and demonstrates knowledge of role in Fire and Disaster drills.
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Demonstrates ability to identify and respond appropriately to potential behavioral outbursts.
Uses and trains staff on safety use of facility equipment.
Recognizes, removes and/or reports potential hazards.
Follows established safety rules/accident prevention.
D. Role Responsibilities-Infection Control:
Maintains proper food, cooler and freezer storage.
Demonstrates proper handwashing techniques.
Maintains proper food handling techniques and ensures glove usage as appropriate.
Disposes of waste properly.
Understands and maintains kitchen sanitation procedures.
Ensures appropriate food temperature.
Follows procedures regarding compliance with departmental dress code.
E. Role Responsibilities-Resident Dignity:
Addresses residents in respectful manner.
Discusses confidential resident information in appropriate areas only.
F. Other Duties as Assigned by the Food Service Director, Food Service Supervisor and/or Administrator.G. Physical Requirements:“Occasionally” equals approximately 1% to 33% of the workday, “Frequently” equals approximately 34% to 66% of the workday, and “Continuously” equals approximately 67% to 100% of the workday (typical full-time workday is 7.5 hours).
Job Requirements: In number of hours per day.
a) Sit 0 to 1b) Stand 4 to 5/6 to 7c) Walk 4 to 54
Movements:
a) Bend/stoop Continuouslyb) Squat/crouch/kneel Occasionallyc) Crawl Occasionallyd) Reaching Continuouslye) Balancing Continuouslyf) Pushing/pulling Continuouslyg) Climbing Occasionally
Weight Carried:
a) Up to 34 pounds Frequentlyb) 35 to 50 pounds Frequentlyc) 51 to 100 pounds Occasionallyd) 100+ pounds Occasionally with assistanceAssistance can include mechanical devices, equipment or human assistance.SUMMARY OF QUALIFICATIONS:
Demonstrates ability to supervise and direct others.
Maintains inhouse confidentiality.
Must be a graduate of a 4-year college with BS degree in Dietetic and/or Food Management. Must be registered with Commission on Dietetic Registration and membership in Academy of Nutrition and Dietetics.
Must meet health assessment requirements, including two stage Mantoux skin test.
Must be capable of performing the essential functions of the job, with or without reasonable accommodation.
Must be able to communicate in English, both verbally and in writing, and possess sufficient communication skills to perform the tasks required.
This organization reserves the right to revise the essential position functions as the need arises.
