Job: Clinical Dietitian

Job Title

Clinical Dietitian

Job Category

Clinical Dietitian


Healthcare Services Group
Staten Island, New York

Job Description and Requirements


Provides registered dietitian services in one or more sites according to policies and procedures, and federal/state requirements. The registered dietitian has administrative authority, responsibility, and accountability necessary to carry out assigned duties. Responsibilities include planning, organizing, developing, and directing the nutritional care of the resident in accordance with current federal, state, and local standards, guidelines, and regulations that govern the facility. Works effectively with others to ensure that quality nutritional services are being provided on a daily basis, and acts as a resource to the Director of Dining Services so that the dining services department is maintained in a clean, safe, and sanitary manner. Consistently embodies the characteristics necessary to drive the Company's Purpose, Vision, Values, and DNA. Although this is not a supervisory function, the registered dietitian has the authority to train employees as to proper techniques, etc. as they see fit. Performs other duties as required.


Administrative duties.

Provides professional services in one or more centers in accordance with a predetermined schedule as identified by the Regional Dietitian and/or Division Dietitian. Completes comprehensive nutrition assessments, including MDS, CAA, assessment, and care plan development, in accordance with federal and state regulatory guidance. Completes comprehensive assessments in accordance with current standards of practice. Consults with residents, family, or interdisciplinary team as needed regarding the plan of care for residents. Reviews therapeutic and regular diet plans and menus to ensure that they are in compliance with the physician's orders. Provides oversight and guidance to the Dining Services Director regarding dining services operations.

As indicated, makes written and oral reports/recommendations to the client Regional Dietitian and/or Executive Director as necessary/required concerning the operation of Dining Services Department. Interprets the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary. Inspects food storage room, utility/janitorial closets, etc., for upkeep and supply control. Ensures hazardous materials are properly labeled and stored. Reviews and assists the HCSG team in developing a plan of correction for any dining service deficiencies noted during state/federal surveys and provide a written copy of such plan to the client Regional Dietitian and/or Executive Director for his/her approval. Reviews and makes recommendations for an ongoing quality assurance program for the Dining Services Department. Participates in facility/state federal inspections as directed. Provides consultation to the Director of Dining Services, client and HCSG Regional Dietitians and/or Executive Director on federal, state, and local regulations pertaining to dining service operations. Agrees not to disclose assigned user ID code and password for accessing resident/facility information and promptly reports suspected or known violations of such disclosure to the Regional Dietitian. Provides preceptor services for HCSG employees enrolled in the CDM program. Performs all other duties as assigned.
Committee Functions:

Participates in care plan and quality assurance committee meetings as needed, including weight and wound meetings. Evaluates and assists in implementing recommendations from established committees as they may pertain to dining services.
Staff Development:

Provides in-service training to dietary staff on the nutritional needs of residents or other topics as requested. Monitors dining service personnel to ensure that they are following established safety precautions in the use of equipment and supplies. Participates in HCSG district and/or regional meetings as required.
Equipment and Supply Functions:

Recommends to the Director of Dining Services the equipment and supply needs of the department. Assists the Director of Dining Services in placing orders for the equipment and supplies, as necessary or as may be required. Makes periodic rounds to inspect equipment and to ensure that necessary equipment is available and working properly. Inspects supply rooms and custodial closets to ensure that needed supplies are on hand to perform assigned cleaning tasks. Evaluates inventory levels of food and supplies to be sure that an adequate stock of staple/non-staple food, supplies, equipment, etc., is maintained according to state guidelines. Assists in the purchase of food, supplies, equipment, etc., as needed.

QUALIFICATIONS: Minimum of a Bachelor's degree in Dietetics from an accredited college or university. Registered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics and licensed in Nutrition/Dietetics as required by the applicable state. Must provide a criminal background check. Must maintain a valid driver's license (if multi-site registered dietitian)
KNOWLEDGE, SKILLS & ABILITIES. Degree level*/Area: Minimum of a Bachelor's degree in Dietetics from an accredited college or university.

Professional Licenses: Registered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics and licensed in Nutrition/Dietetics as required by the applicable state. The Registered Dietitian must possess the following:

Must possess a current, unencumbered active license to practice as a dietitian in this state. Must be able to relate information concerning the resident's condition. Skill in using public relations techniques to promote the dining services program to clients and residents. Ability to interact positively with residents, client and other personnel and the public. Must be able to read, write, speak, and understand the English language and possess good communication skills. Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in the nursing facility. Must possess leadership ability and willingness to work harmoniously with and provide guidance to other personnel. Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dining Services Department. Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of dining service areas; must perform regular inspections of dining service areas for sanitation, order, safety, and proper performance of assigned duties. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dining service practices. Must be able to read and interpret dining service cost reports, financial data, etc.

Computer software (please specify): proficient/or ability to become proficient within first 3 months in using computer and computer software, including but not limited to: E-mail, Food Service management technology programs, word processing programs including Microsoft Word, spreadsheet software & Excel.

Machine operation (please specify): Copier, fax, calculator, computer, and other office equipment; all standard kitchen equipment from industrial ovens to utensils.

Special training: please refer to dietary training manual

Scientific training (please specify) Other: (please specify): knowledge of departments and functions; must be fluent in English - reading, writing, and speaking. Other: (please specify)

Must possess basic math skills. Good communication and interpersonal skills. Good client/customer service and organizational skills. Ability to prioritize multiple tasks. Ability to work effectively with a team. Ability to work independently as needed to support the group effort. Ability to exercise independent judgment.

Mental demands and other factors important to successful performance of job tasks (Mental demands are not only learned mental skills, but also conditions that call for mental discipline.) (check all that apply) _x_ Reading _x_ Verbal communication skills _x_ Written communication skills _x_ Detailed work _x_ Stress - people, deadlines _x_ Customer/employee contact _x_ Confidentiality _x_ Multiple concurrent tasks _x_ Frequent interruptions _x_ Problem solving ___ Bilingual _x_ Interpersonal skills _x_ Analytical ability _x_ Dexterity _x_ Time management skills _x_ Other: _Social perceptiveness; leadership and organizational skills.


Overall, the work is performed in a well-lit and well-ventilated facility with a wide variety of people with differing functions, personalities and abilities. The noise level is usually moderately quiet. Exposed to physical and emotional disabilities of the aged, which may include combative residents. Exposed to odors. Must be on constant alert for possible injuries to patients. Exposed to sharp objects and hazardous materials. Must be able to work around food and/or cleaning products. Exposures to infectious diseases are possible. Employees who are immune-suppressed should be aware of the potential hazards. Works in office areas as well as throughout the facility's dining service areas (i.e., dining rooms, resident rooms, activity rooms, etc.). Communicates with the medical staff, nursing staff, and other department supervisors. Works beyond normal duty hours and on weekends.


Is subject to call back during emergency conditions (e.g., severe weather, evacuation, postdisaster, etc.). Attends and participates in continuing educational programs. Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and AIDS and Hepatitis B viruses. Maintains a liaison with other department directors to adequately plan for dining services/activities. Rarely subject to the handling of and exposure to hazardous chemicals.

JOB CHECK IF PERCENT OTHER JOB INFORMATION DEMAND APPLY OF TIME Frequent - Occasional - Rarely, to perform . . . Standing/Walking _x__________40___% _________________________________ Sitting ____x____ ___60___% scheduling, attending meetings, driving to locations, charting, etc. --------------------------------------------------------------------------------------------------------------------- Lifting ____ x ____ ____5___% Maximum 10lbs to height of 5 ft for distance up to 50 ft Carrying ____ x ____ ___10___% Maximum 10lbs to height of 5 ft for distance up to 50 ft Pushing ____ x ____ ____5___ % Maximum 10lbs for distance up to 50 ft Pulling ____ x____ ____5___ % Maximum 10lbs for distance up to 50 ft Climbing ____ x____ ________% Stairs as necessary Balancing ____ x____ ____5___% ________ Stooping ____x____ ________% as needed Kneeling ____ x____ ________% as needed Crouching ____x____ ________% as needed Crawling ________ ________% ________ Reaching ____x____ ____10__% as needed Handling ____x____ ____50_ % files, etc., as needed Twisting ____x____ ____10_ % while charting Taste/Smell ____x____ _______ % to determine food quality & palatability

JOB DEMAND CHECK IF JOB DEMAND CHECK IF APPLY APPLY Organic solvents __X___ Noise __X___ Dangerous, moving machinery __X___ Solitary Work __X___ Toxic conditions __X____ Work at rapid pace X at times Poor ventilation __X___ OTHER: _noisy during meal time Temperature Variance ___X__ From _20_ to _90_ degrees Fahrenheit


JOB DEMAND CHECK IF APPLY JOB DEMAND CHECK IF APPLY Sight __X__ Color Vision __X__ Near Vision __X__ Far Vision __X__ Depth Perception __X__ Peripheral Vision __X__ Speaking __X__ Hearing __X__ Ability to adjust focus __X__


ISSUE: CHECK IF APPLY DESCRIBE Access to CONFIDENTIAL information __X_ ________________________ Access/handle Company funds __X_ ________________________ Ability to communicate fluently in English __X_ to communicate w/residents, employees, clients, read SDS, etc.

Employment Type

Full Time


Jennifer Sverker
Please submit resume via email.

[posted Aug 3, 2018]

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