Director of Clinical Nutrition and Food Service Operations (Registered Dietitian)

RD Nutrition Consultants•New York, NY

22h•$80,000 - $85,000•Hybrid

About The Position

We are seeking a highly qualified and experienced Director of Food Service and Clinical Nutrition to lead the department. This is a critical leadership role that requires a Registered Dietitian (RD/RDN) with strong management experience to seamlessly integrate high-quality food service operations with best-practice clinical nutrition care. The Director will ensure safe, efficient, and regulatory-compliant operations, advocating for the nutritional well-being of the residents. Schedule: 40 hours per week, 20% completed remotely via telehealth Flexibility: Choose your days and hours. 4 onsite visits are required per week, remaining hours are completed remotely via telehealth. Facility Type: Skilled Nursing Facility Compensation: $80,000 -$85,000 annual salary depending on experience Benefits: Health, Dental, Vision, and Life insurance. Enjoy 10 days of PTO annually, with no weekends or holidays required.

Requirements

Bachelor's or Master's degree in Dietetics, Nutrition, Food Service Management, or a related field from an accredited program.
Registered Dietitian (RD/RDN) status required, maintained through the Commission on Dietetic Registration.
Current state licensure/certification (as mandated by state regulations).
Minimum of 3-5 years of progressive management experience in a high-volume food service operation (e.g., Skilled Nursing Facility, Hospital, or similar setting).
Demonstrated experience providing or overseeing clinical nutrition care within a healthcare setting.
In-depth knowledge of clinical nutrition, food science, menu planning, special diets, and HACCP guidelines.
Expert knowledge of state and federal healthcare regulations (CMS/DOH), with proficiency in state survey processes and nutrition care regulations.
Proven abilities in leadership, budget management, staff development, and performance evaluation.
Excellent communication and critical thinking skills for complex decision-making and collaboration with patients, families, and the interdisciplinary team.
Competency in providing general nutrition interventions and proficiency in electronic charting systems (EHRs).

Responsibilities

Oversee all aspects of the Dietary Department's operations, including kitchen and clinical functions, ensuring compliance with safety and sanitation standards.
Provide direct supervision and leadership to all dietary staff, including scheduling, assigning duties, and evaluating performance.
Monitor and manage the department's budget, including overseeing and tracking all monthly expenditures.
Lead and participate in key administrative and quality assurance activities, such as department head meetings and monthly Quality Assessment and Performance Improvement (QAPI) meetings.
Conduct routine inspections of the Dietary Department and all storage areas to maintain proper sanitation, organization, and temperature controls.
Manage the full food service cycle, from purchasing ingredients from approved vendors to supervising food production and ensuring the timely delivery of meals.
Ensure all meals are prepared strictly in accordance with planned menus, standardized recipes, and special diet orders, making only authorized, clinically appropriate substitutes.
Review and approve the menu semi-annually to ensure compliance with USDA guidelines and the nutritional needs of the resident population.
Ensure strict compliance with all state and federal regulations, including those related to the Centers for Medicare & Medicaid Services (CMS) and the Department of Health (DOH).
Adhere to HACCP guidelines to ensure efficient, safe, and sanitary food production, storage, and maintenance.
Conduct comprehensive nutritional assessments on all new admissions and quarterly thereafter, with more frequent reviews as needed for high-risk residents alongside additional RD on staff.
Leads the Quality Assurance program for the RD staff, which includes regular review and auditing of clinical documentation and patient care processes.
Develop, implement, and monitor individualized nutrition care plans in collaboration with the interdisciplinary team.
Monitor residents for changes in weight weekly/monthly to identify potential changes in nutrition or hydration status alongside additional RD on staff.
Provide nutrition education and counseling to residents, families, and staff as needed.
Maintain accurate and appropriate documentation in the electronic health record (EHR).
Additional tasks as assigned and within the Registered Dietitian scope of practice.