Nutrition and Dietary Manager (RD)

VICARS LANDING•Ponte Vedra Beach, FL

12d•Onsite

About The Position

The Nutrition and Dietary Manager (RD) directs and supervises the overall operation of Health Center Dining Services under the supervision of the Director of Dining Services and in accordance with applicable federal, state, and local standards, guidelines, and regulations. The position maintains resident nutrition records, processes diet changes, conducts dietary interviews, completes nutrition assessments and care plans, evaluates clinical nutrition information, manages therapeutic diets, and addresses resident dietary concerns. It also oversees quality assurance, menus, nutrition analysis, dining operations, and Health Center staff, including hiring, training, coaching, scheduling, evaluation, and payroll. The manager may assist with Assisted Living supervision and performs other duties as assigned by the Dining Services Director. The position requires independent judgment and timely technical and managerial decisions, with minimal supervision. It involves frequent contact with residents, employees, and medical staff; handling confidential information; and communicating effectively in writing and orally. Work is in a fast-paced indoor environment with limited exposure to the elements. The employee regularly walks or stands for much of the workday and may encounter potentially hazardous conditions, including falls, cuts, burns, hot food, or chemicals, as well as emotionally difficult interactions with members.

Requirements

Dietary Manager Certification required.
At least five years of food service experience, including supervisory experience in a healthcare or long-term care setting.
Working knowledge of CMS Conditions of Participation and F-Tag requirements, including F812 – Food Procurement, Store/Prepare/Serve – Sanitary Conditions.
Knowledge of Florida Administrative Code 59A-4 (Nursing Homes) and 59A-36 (Assisted Living Facilities).
ServSafe certification required, or ability to obtain it upon hire.
Ability to implement a quality food program consistent with applicable health and nursing home regulations.
Ability to make appropriate decisions independently and work with minimal supervision.
Ability to communicate effectively orally and in writing with residents, employees, and medical staff.
Ability to handle confidential information in accordance with facility interests and professional ethics.
Ability to handle potentially hostile or emotional member interactions with a positive service attitude.
Ability to regularly stand or walk, and occasionally reach, stoop, kneel, crouch, and lift or move up to 30 pounds.
Ability to communicate verbally in person and by phone; visual abilities include close, distance, and peripheral vision, depth perception, and focus adjustment.
Ability to work on a computer for extended periods.

Nice To Haves

Bachelor's degree in Dietetics, Nutrition, Food Service Management, or a related field preferred.
An articulate command of the English language is preferred.

Responsibilities

Maintain accurate nutrition care records of residents' diets and visitations in accordance with applicable policies and professional standards.
Develop new or improved procedures within the area of supervision.
Record food preferences, special diet restrictions, allergies, chewing ability, diet orders, and visitations in medical records and nutritional kardexes.
Process diet changes and new diets received from nursing and conduct dietary interviews.
Develop, implement, and monitor quality assurance activities monthly.
Attend Residents at Risk meetings, care plan meetings, and other required meetings.
Complete comprehensive nutrition assessments, MDSs, and care plans when due.
Interpret laboratory values, weight trends, medication-nutrient interactions, and clinical diagnoses to determine nutritional risk.
Prescribe and manage therapeutic diets consistent with physician orders and evidence-based practice.
Address dietary concerns, food preferences, and clinical nutrition questions.
Evaluate nutrient analysis and recommend menu adjustments based on population needs.
Supervise Health Center Dining staff in their duties and daily meal service.
Hire, train, coach, and evaluate staff in accordance with company policy, and complete required employee paperwork and reviews.
Develop and evaluate coordinating menus, spreadsheets, and production sheets for the Health Center and Assisted Living in accordance with applicable regulations and Vicar's Landing requirements.
Develop and implement individualized nutrition care plans based on medical diagnoses and resident needs.
Complete weekly schedules and biweekly payroll for Health Center and Stratford Dining Services employees.
Abide by and enforce safety, sanitation, attendance, personal hygiene, and dress-code requirements.
Report accidents and complete required reports; report to work as scheduled.
Assist as needed with supervision of Assisted Living.
Perform other duties as assigned by the Dining Services Director or as required.