Nutrition Manager PACE

Description:

Qualifications and Requirements:

BS or MS preferred. Registered Dietitian (RD/RL) or RD eligible from an accredited Academic institution. Maintains State and National registration/licensure. Maintains the American Dietetic Association Professional Portfolio. ServSafe Safety Certification & MA Allergen Training Certificate CDE preferred. At least one year of Registered Dietitian experience. At least one year experience with elders. The Nutrition Manager is a Registered Dietitian (RD) who is an integral member of PACE’s Interdisciplinary Team and a member of the PACE Leadership. In capacity as an RD, the Nutrition Manager conducts clinical assessments, develops care plans, and coordinates interventions to support participants’ nutritional health, and management of chronic health conditions consistent with policy and procedure and evidenced-based guidelines for medical nutrition therapy and the nutrition care process. The Nutrition Manager oversees nutrition related competencies for Registered Dietitians and Dietary Aides in the PACE Centers. The Nutrition manager ensures consistent practice across the program by providing education, training, and monitoring of performance within his/her scope of practice. The Nutrition Manager participates in EBNHC Nutrition Department activities that support clinical excellence. The Nutrition Manager, in collaboration with Center Managers, hires and manages departmental staff. The Nutrition Manager works with staff to identify opportunities for improvement in discipline-specific skills or operations or in broader program areas in which the discipline has particular expertise. Responsible for oversight of program wide nutrition services, ensuring regulatory compliance and meeting industry standards. Provides clinical supervision of Registered Dietician staff to ensure that practices, standards and performance are consistent with dietary policies, procedures, workflows and documentation standards. Conducts periodic audits & identifies areas of strength and areas for improvement. Collaborates with Center Managers to mentor and oversee performance of dietary staff as it related to work role and performance as a member of the interdisciplinary team. Ensure dietician coverage across all centers Analyzes grievance and incident data related to discipline, participant safety, customer service and other areas of concern. Identifies trends and develops and implements plans to address trends. Participates in all assigned performance improvement & strategic planning committees/projects. Assesses dietary needs of PACE participants. Develops and implements nutrition care plans and interventions consistent with PACE policy and procedures and practice guidelines. Monitors and makes recommendations for chronic care management as part of scheduled, status change, and intermittent assessments. Demonstrates the ability to work collaboratively with the participant and other members of the IDT in development and implementation of team goals and related plan of care. Provides culturally, linguistically, and age-appropriate nutrition and chronic disease management education for participants, their families and staff. Prioritizes high-risk patients and situations to provide a safe environment. Maintains a knowledge base of community and in-house resources. Maintains current nutrition documentation in the EMR for each participant. Oversees PACE’s Nutrition Services including PACE Day Center based meals, home delivered meals and provision of nutrition related products and services. Works collaboratively with the EBNHC Food Service Manager in menu management and communication between sites and food services Oversees RD’s supervision of dietary aide’s performance and responsibilities around all aspects of food service. Oversees food presentation in which includes mealtime observation and communication with staff regarding food safety regulation. Oversees kitchen safety and management in PACE Day Center serving kitchens including monitoring inventory, cleanliness, and refrigerator temperatures. Monitors inventory of emergency food supplies for appropriateness to participants’ dietary requirements and to ensure that food meets food safety requirements.

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