Dietitian - PRN Weekend

Kindred Healthcare•Fort Lauderdale, FL

2d•Onsite

About The Position

Kindred Hospital South Florida – Ft. Lauderdale and Acute Rehabilitation Unit (ARU) offers extended recovery care with 53 long-term acute care hospital beds and an eight-bed Intensive Care Unit, providing 24-hour clinical care seven days a week. The 11-bed ARU is designed for patients recovering from debilitating effects of acute injury, impairment, or illness. The hospital is conveniently located in Ft. Lauderdale. The Dietitian is responsible for assessing, planning, implementing, and evaluating nutritional care for patients, working with interdisciplinary teams to achieve quality nutritional outcomes. This role involves clinical consultation, menu oversight, education, and monitoring to meet individualized dietary needs.

Requirements

Bachelor’s Degree from an accredited program in dietetics, nutrition or related field (Required)
REG DIET - Dietitian – Registered with the Commission on Dietetic Registration (CDR) Upon Hire (Required)
State licensure or certification where required Upon Hire (Required)
Must read, write and speak fluent English.
Must have good and regular attendance.

Nice To Haves

SAFE Serve Certification Upon Hire or within facility-specified time frame (Preferred)
Prior Experience in acute clinical care, nutrition support, and disease-specific nutrition (Preferred)

Responsibilities

Completes annual competency testing and maintains professional growth and development to maintain registration and licensure/certification.
Performs job based on applicable federal, state, and local regulations, company policies and procedures and evidenced based clinical guidelines.
Performs job within defined scope of practice.
Participates in developing and implementing policies and procedures related to nutritional care of the patient.
Monitors quality assurance in the kitchen by ensuring quality measures are routinely done spot checking logs for accuracy, ensures safe sanitary conditions in the kitchen by completing kitchen safety/sanitation audits and test tray audits per policy.
Participates in the survey process instructs staff in matters of conduct and disclosure always maintains a presence while surveyors are on site and directs the timely collection of information required by the survey team.
Services on various committees as required by company standards, regulations, and/or appointment by immediate supervisor.
Conducts initial and reassessments on all patients admitted to the hospital.
Ensure proper completion of documentation (assessments, care plans, education, discharge planning).
Prescribes nutrition therapy to meet estimated needs and monitors tolerance.
Provides ongoing reassessment to ensure optimal nutrition therapy is provided.
Participates with Interdisciplinary Team meetings to develop, implement, and monitor nutrition care plans.
Interviews patients, family members, legal representatives, and/or significant others, and staff to obtain diet history, food preferences, and other pertinent information needed to develop and/or update plan of care.
Advocates for patients to protect and promote patients’ rights and accommodate individual needs and cultural/religious preferences.
Involves the patient/family in planning objectives and goals for the patient.
Conducts nutrition education individually and in classes to patients, families, staff, and community as appropriate.
Conducts meal rounds to ensure that patients are receiving therapy that meets patient’s needs.
Coordinates with Culinary Service Manager to resolve patients’ concerns or dissatisfactions with diet or meal service.
Monitors Culinary Services Manger’s oversight of the menu management process.
Reviews and approves all patient menus in the facility must approve any substitutions provided to patients.
Reviews and approves all nutritional data posted in the café.
Provides oversight for the transcription of diet orders in the department to ensure accuracy.
Ensures all patient snack orders are checked against the diet order and distributed to patients timely.
Provides oversight as needed to assure proper ordering of food and supplies to ensure proper execution of diets and snacks.
Provides training to Manager and staff as needed on therapeutic diets and menus, food allergens, or other related topics.
Works cooperatively as a team member with co-workers in all departments of the Hospital.
Communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely.
Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed.
Demonstrates knowledge of the principles of growth and development over the life span and the skills necessary to provide age-appropriate care to the patient population served.
Attends all mandatory in-services and staff meetings.