Summary of Position:

• Under the general and direct supervision of the President and the Medical Director.
• Review the dietary services, make recommendations, assess the nutritional needs of the patients and provide nutritional counseling.

Responsibilities:

• Coordinate the efforts of the Food Service Supervisors to provide quality dietary services.
• Ensure that meals supply at least 1/3 of the daily caloric and protein requirements as recommended by the Nutrition Board of the NASNRC.
• Ensure that items served will be health-promoting (i.e. low sodium, low cholesterol), and comply with provisions of N.J.A.C. 8:24.
• Ensure that meals be prepared in regard to nutritional and therapeutic needs, cultural backgrounds, habits and preferences.
• Plan written, dated menus at least 14 days in advance, ensuring that the same menu not be used more than once for any continuous seven day period.
• Post current menus with portion sizes in a common area (menus should be kept on file in each Center for a minimum of 30 days).
• Ensure that diets served are consistent and in accordance with physicians orders.
• Ensure that food be prepared by cutting, chopping, grinding or blending to meet participant needs.
• Ensure that, in addition to the one meal per day requirement (lunch or dinner), between mean nourishment shall be provided and beverages available at all times for each participant, unless medically contraindicated.
• Ensure that substitute foods/beverages of approximate equivalent nutritional value are available.
• Ensure the availability of self-help feeding devices, if necessary to maximize independent participant functioning. ]
• Ensure that meals are attractive when served to participants.
• Maintain a master list of all participants currently enrolled, identifying the participant by name, orders, allergies, and other special dietary information.
• Oversee all kitchen aids/kitchen staff in food distribution. Ensure the availability of gloves, aprons, and nets, and the enforceability of their usage during serving times.
• Assist in the Quality Assurance Program of the Food Services Department, including a clean preparation area and equipment.
• Ensure an adequate supply of non-food items is maintained at all times.
• Adhere to budget constraints as defined by administration, in regard to the purchase of supplemental foods, supplies, etc.
• Work in conjunction with the contracted food vendor to ensure quality, number and variety of meals.
• Coordinate services with contracted vendors.
• Attend staff meetings and directors meetings as required.
• Make a commitment to cooperative performance to attain care, organization and programmatic objectives which may entail performing duties not included in this job description.
   

Qualifications:

• Be a dietician with a current CDR certificate.
• Must be able to pay attention to details, work independently and make decisions.
• Have the ability to communicate and write proficiently.