Dietitian-On-Call

Brown County•3150 Gershwin Dr. Green Bay, WI

About The Position

Coordinates and evaluates food and nutrition operations to ensure compliance with regulatory requirements and quality, health, safety, and welfare standards. Plans and oversees food and nutrition personnel and activities, supports food and equipment purchasing decisions, manages budgets and staffing needs, and develops and implements departmental policies and procedures. Directs the administrative and clinical operations of clinical nutrition services, including resource planning, capital and operational budgets, and performance improvement activities. Provides clinical nutrition services to nursing home clients and nutrition consultations and assessments for psychiatric hospital and CBRF clients. Oversees clinical dietitians and their nutrition care activities, group nutrition programming, education programs, documentation, and corrective actions. Develops menus and diet recommendations, coordinates with medical and nursing staff, and participates in client care conferences and organizational committees. Also supports catering for special functions at the Community Treatment Center and maintains the confidentiality of client information.

Requirements

Bachelor’s degree from an accredited college or university in Food and Nutrition or Dietetics and a 1,200-hour dietetic internship, or a master’s degree; an equivalent combination of education, training, and experience may be considered.
Three years of experience in food and nutrition services, or an equivalent combination of education, training, and experience providing the necessary knowledge, skills, and abilities for a registered dietitian.
National Dietetic Registration through CDR/Academy of Nutrition and Dietetics.
Certification as a Dietitian in the state of Wisconsin.
Knowledge of clinical and administrative dietetics, including normal and therapeutic food and nutrition services.
Knowledge of food and nutrition planning, assessment, patterns, and modified diets.
Knowledge of long-term care and hospital clinical and behavioral nutrition standards and regulations.
Knowledge of clinical nutrition assessment, diagnosis, interventions, and monitoring and evaluation of interventions and care plans.
Knowledge of therapeutic diet interventions for behavioral health and clinical nutrition problems.
Knowledge of food service administration, including budgeting, personnel management, and recipe development and adjustment.
Knowledge of state and federal quality food service and clinical nutrition standards and regulations.
Knowledge of proper food storage, food service equipment, and food specifications.
Knowledge of employee relations, ethics, labor laws, and regulatory standards governing food service operations.
Ability to supervise and manage subordinates, organize and plan activities, and motivate personnel to complete assignments.
Ability to interact with clients therapeutically, maintain confidential information, and address difficult client situations tactfully.
Ability to identify problems and make changes to optimize department objectives.
Ability to organize and conduct nutrition-focused client group sessions.
Ability to work the required hours of the position.

Responsibilities

Supervises, plans, schedules, and assigns work to subordinates.
Evaluates food products based on customer acceptance, cost, quality, and quantity, and modifies the food and nutrition program as needed.
Develops interdepartmental communication to support effective food and nutrition services management.
Develops and maintains organizational and departmental goals, policies, and procedures.
Ensures food and nutrition services comply with state, county, and local inspection standards.
Directs the department Quality Assurance and Performance Improvement Program with the Food Services Manager and ensures compliance with departmental policies and procedures.
Provides clinical nutrition services to nursing home clients, consults with staff and families, assesses client needs, documents assessments and recommendations, and ensures nutrition needs are addressed.
Monitors and evaluates nutrition interventions.
Provides nutrition consultations and assessments for psychiatric hospital and CBRF clients.
Oversees group nutrition programming for the psychiatric hospital and develops timely curricula and current educational materials.
Audits subordinate documentation and facilitates corrective action as needed.
Oversees clinical dietitians’ assessment, planning, evaluation, and nutrition care of patients.
Writes general and therapeutic menus and nourishments and modifies diets according to physician orders.
Recommends diet orders for nursing home, hospital, and CBRF clients.
Serves as a liaison between medical and nursing staff and attends client care conferences as clinically needed.
Directs and monitors clinical nutrition education programs and provides education to staff, residents, and clients as needed.
Participates in department and county committees as needed.
Assists with catering for special functions at the Community Treatment Center and ensures meals are pleasing, sanitary, and healthy.
Maintains the confidential nature of client business information.