Registered Dietitian Foodservice Manager (20% Remote)

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

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. 

Key Responsibilities

The Director's duties are high-level and hands-on, encompassing administrative, operational, and clinical functions:

Departmental Oversight and Leadership

• 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.
  

Food Service Operations & Compliance

• 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.
  

Clinical Nutrition & Patient Care

• 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.

Qualifications

• Education & Credentials:
  
• 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).
  
• Experience:
  
• 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.
  
• Knowledge & Skills:
  
• 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).
  

RD Nutrition Consultants LLC is an equal opportunity employer