Dietitian Full Time

ScionHealth•Conroe, TX

About The Position

The Dietitian assesses, plans, implements, and evaluates patient nutritional care in accordance with applicable regulations, policies, standards, and evidence-based clinical guidelines. The role works with interdisciplinary teams to support quality nutritional outcomes and meet individualized dietary needs through clinical consultation, menu oversight, education, and monitoring at Cornerstone Specialty Hospitals Conroe, a long-term acute care hospital serving patients recovering from intensive care and medically complex conditions. The Dietitian conducts initial and ongoing nutrition assessments, prescribes and monitors nutrition therapy, and ensures accurate documentation, care planning, education, and discharge planning. The role collaborates with patients, families, representatives, hospital staff, and interdisciplinary teams; supports patient rights and cultural or religious preferences; and provides nutrition education to patients, families, staff, and the community. The position also supports leadership and quality activities, including maintaining professional credentials, participating in policy development and committees, assisting with surveys, and monitoring kitchen quality and sanitation. When the Culinary Services Manager is not a Registered Dietitian, the Dietitian provides oversight of menu management, patient menus and substitutions, café nutritional information, diet-order transcription, snacks, food and supply ordering, and staff training on therapeutic diets and related topics. The Dietitian works cooperatively with hospital departments, communicates improvement opportunities to the supervisor, stays informed about developments in foodservice and nutrition, attends required meetings and in-services, and performs other related duties as assigned.

Requirements

Bachelor’s degree from an accredited program in dietetics, nutrition, or a related field.
Registered Dietitian credential with the Commission on Dietetic Registration (CDR) upon hire.
State licensure or certification upon hire where required.
Knowledge of evidence-based clinical nutrition guidelines.
Accuracy, concision, and attention to detail.
Knowledge of quantity food production and safe food preparation and handling techniques.
Basic computer skills and working knowledge of Microsoft Office, word-processing, and spreadsheet software.
Fluent English reading, writing, and speaking skills.
Good and regular attendance.
Knowledge of principles of growth and development across the life span and skills to provide age-appropriate care to the patient population served.

Nice To Haves

SAFE Serve Certification upon hire or within the facility-specified time frame.
Prior experience in acute clinical care, nutrition support, and disease-specific nutrition.

Responsibilities

Conduct initial and ongoing nutrition assessments for hospital patients.
Document assessments, care plans, education, and discharge planning accurately and completely.
Prescribe nutrition therapy to meet estimated needs and monitor patient tolerance and outcomes.
Participate in interdisciplinary team meetings to develop, implement, and monitor nutrition care plans.
Obtain diet histories, food preferences, and other relevant information from patients, families, representatives, and staff.
Advocate for patients’ rights and accommodate individual, cultural, and religious needs in nutrition care.
Involve patients and families in establishing care objectives and goals.
Provide nutrition education to patients, families, staff, and the community as appropriate.
Conduct meal rounds to verify that meals and nutrition therapy meet patient needs.
Coordinate with the Culinary Services Manager to address patient concerns or dissatisfaction with diets or meal service.
Maintain registration and licensure or certification, complete annual competency testing, and pursue professional growth and development.
Follow applicable regulations, company policies and procedures, and evidence-based clinical guidelines within the defined scope of practice.
Participate in developing and implementing policies and procedures related to patient nutritional care.
Monitor kitchen quality assurance, including spot-checking logs and conducting required safety, sanitation, and test-tray audits.
Participate in the survey process, instruct staff on conduct and disclosure, remain present while surveyors are onsite, and direct timely collection of requested information.
Serve on committees as required by company standards, regulations, or supervisor appointment.
When required, oversee menu management, review and approve patient menus and substitutions, and approve nutritional data posted in the café.
Oversee accurate transcription of diet orders and ensure patient snack orders are checked against diet orders and distributed on time.
Provide oversight as needed for ordering food and supplies to support diets and snacks.
Train managers and staff on therapeutic diets, menus, food allergens, and related topics as needed.
Work cooperatively with hospital departments and routinely communicate issues, concerns, and improvement opportunities to the immediate supervisor.
Monitor industry trends, new products, research, and foodservice programs and incorporate relevant developments into work.
Attend mandatory in-services and staff meetings and perform other related duties as assigned.