Registered Dietitian - Part Time

Part Time Registered Dietitian (RD)

Facility:

Jefferson City Health and Rehabilitation Center We invite you to apply and be part of a team that truly values your contribution. We offer competitive wages and are committed to fostering a workplace where growth, teamwork, and patient-centered care are at the forefront. At the end of each day, knowing that you've made a meaningful impact in the lives of our residents will be your greatest reward. Why Jefferson City?

Leading Market Wages :

Competitive pay based on experience and shift.

Flexible Pay Options :

Get paid daily, weekly, or bi-weekly with pay advances through UKG Wallet.

Flexible Scheduling :

We offer various scheduling options—ask us about what works for you!

Unlimited Referral Bonuses :

Earn extra by referring others to join our team. Start a rewarding and stable career with Jefferson City Health and Rehab today!

Summary:

The Registered Dietitian is responsible for the assessment and planning of the nutritional care of the residents in accordance with applicable federal, state, and local standards, guidelines and regulations, policies, and procedures, and in coordination with the Food Service Director/Manager to ensure that qualify food service and nutritional care is provided to the residents.

Qualifications:

Education :

Bachelor's degree in Dietetics, Nutrition, or related field.

Licenses/Certification:

Registered Dietitian with the Commission on Dietetic Registration of the American Dietetic Association. License or certification as mandated by the state in which employed. ServSafe Food Safety Certification preferred.

Experience:

Experience in long-term care environment and geriatric nutrition preferred.

Job Functions:

Maintains clinical nutrition documentation for residents in accordance with Nursing Center policy and procedure, as well as state and federal regulations. Ensures that all assessments and progress notes documented in the medical records are accurate, informative, and descriptive of the services provided and of the resident's response to the plan of care. Ensures all documentation is completed within the required timeframes and in accordance with Nursing Center policy and procedure, as well as state and federal regulations. Participates with the interdisciplinary team in developing, implementing, and evaluating plans of care; attends meetings/conferences to discuss the clinical care of the resident; and communicates resident concerns and response to interventions to interdisciplinary team members and direct care staff. Involves the resident/family in planning objectives and goals for the resident. Coordinates with the Food Service Director/Manager the review and customization of the regular and therapeutic menus to meet the food preferences of the residents in accordance with established policies, procedures, Diet Manual guidelines, standard of practice, and regulations and to ensure that all diets ordered by the physician are planned on the therapeutic menu. Provides feedback and suggestions to improve the menu. Monitors food temperatures and quality at point of service. Monitors the distribution of nourishments, supplements, and meals to residents and takes corrective action when necessary. Assists the Food Service Director/Manager with processing diet orders and changes and ensuring that an accurate tray card is available for each resident receiving meals. Ensures that new residents are visited upon admission to obtain a Diet History and food preferences, on the company approved form. Routinely inspects the food service area(s) and practices. Participates in the long-term care survey process. Assists the Food Service Director/Manager with purchasing decisions for food, supplies, equipment, etc. and with training Nutrition Services employees. Performs other duties as assigned.

Knowledge/Skills/Abilities:

Ability to communicate effectively with residents and their family members, and at all levels of the organization. Ability to be accurate, concise, and detail-oriented. Knowledge of safe food preparation and handling techniques. Knowledge in quantity food production.