POSITION OVERVIEW:

In accordance with the College of Dietitians of British Columbia, and the Mission, Vision and Values of Park Place Seniors Living working under the direction of the Site Leader / DOC, the Food Services Manager/Clinical Dietitian oversees all aspects of clinical nutrition and food services operations for the Residential Care and Acquired Brain Injury Programs, including supervising designated staff and performing related administrative duties.

EDUCATION, KNOWLEDGE AND SKILL REQUIREMENTS:

Bachelor’s degree from a recognized university with a major in dietetics/nutrition or equivalent.

Registration with the College of Dietitians of BC with Restricted Activity A., plus:

• A minimum of 1 year experience as a practicing Dietitian, preferably in a complex care or mental health environment.
• Ability to develop effective resident’s nutrition care plans, knowledge of current dietetic practice,
• standards, clinical protocols.
• Ability to establish and maintain effective work relationships with residents, families and members of the interdisciplinary team.
• Creative and participatory leadership approach to service provision within an environment requiring a balance between regulations and customer service.
• Ability to design, compound or dispense therapeutic diets where nutrition is administered through enteral means as outlined by Restricted Activity A.
• Ability to assess situations and diffuse crisis incidents, non-violence interventions. Non-Violence

Crisis Intervention Certificate.

• Fluent in English and able to communicate effectively verbally and in writing.
• Ability to organize workload, set priorities and work with minimal supervision.
• Ability to effectively use computers and relevant software applications.
• Ability to operate related equipment.
• Physical ability to perform the duties of the position.

KEY SUMMARY ACTIVITIES

Provides clinical dietetic support to the care team by planning, implementing and evaluating diet therapy to meet nutritional needs of residents according to professional standards and licensing requirements, using an interdisciplinary and person –centered approach;

Assesses resident’s nutritional status, plans and completes dysphasia screening, and develops appropriate nutritional care plans; Instructs and counsels residents and their families regarding appropriate nutritional requirements.

Develops and implements a care plan based on information received from multiple sources which may include resident’s chart, the resident, family or interdisciplinary team; documents care plan according to facility policy including the data required for InterRAI/MDS ;

Conducts regular reviews, and revises the nutrition care plan in response to the changing needs of the resident; determines food texture modifications based on the residents’ changing health status; communicates the nutrition care plan to all areas of the Food & Nutrition Services and supports departmental guidelines for food selection and menu modification;

Assesses, coordinates and monitors enteral feedings for resident, and participates in the selection and ordering of nutritional-related products and equipment in consultation with team members;

Monitors trends or patterns of residents’ weight loss on a regularly scheduled basis; Communicates and shares information on residents with the attending physicians; participates in interdisciplinary planning and care conferences / Individual Program Plans (IPP);

Develops implements and evaluates nutrition practice tools such as education materials, screening and nutrition worksheets and liaises with the Executive Chef to determine related training and orientation requirements for staff; provides educational sessions to the interdisciplinary team;

Liaises with the health authority representatives and community agencies as requested by the Site Leader / DOC, or delegate;

Acts as an advocate to protect and promote resident’s rights to autonomy, respect, privacy, dignity, diversity and access to information in accordance with standards of professional practice and philosophy of Residential Care and Acquired Brain Injury Services; ensures that all medical information is in alignment with the privacy legislation as per PIPA, FIPPA and FOIPPA;

Conducts audits and compiles statistics and outcomes data; reports data to Site Leader / DOC

and improves services accordingly;

Manages the dietary staff with respect to ensuring all meals are prepared and served as required and specified for the resident.

In collaboration with the Executive Chef, plans menus and develops recipes according to nutritional and therapeutic diet needs of resident; estimates food requirements, orders and receives supplies and resolves discrepancies with suppliers if necessary.

Ensures the safety practices, sanitation and security in food distribution and preparation and distribution are adhered to;

Monitors the storage of food and related items and ensures maintenance of food rotations in order to minimize spoilage and waste is adhered to;

Evaluates meals being served to ensure established standards of quality and quantity are maintained;

oversees the preparation, portioning and serving of meals;

Prepares the menus in specified format for publishing to the electronic display monitors, and forwards to the Client Services Coordinator to meet the publishing schedules.

Keeps abreast of current trends in nutritional therapy by reviewing current literature, attending workshops and related in-services and other education identified as required in order to keep up-to- date, and informed of current legislation and care-related practices;

Oversees and updates standards and procedures for assigned area;

Maintains a safe working environment by following health and safety guidelines, required reprocessing is completed, ensuring equipment is in safe working condition, reporting unsafe, hazardous conditions and suspected resident abuse; completes reports and assists with investigation and follow up as necessary. Complies with WorkSafe BC requirements including completing safety audits; identifies concerns related to resident safety and informs the Recreation Therapist;

Collaborates with the Site Leader/ DOC or delegate, by participating in decision-making related to health and safety matters, quality improvement activities, providing input into proposed policies and revisions of current policies and protocols, and overall program management;

Accompanies and supports the Executive Chef at the monthly Chef’s Club neighbourhood meeting; and

Performs other related duties as assigned.

Job Type: Full-time

Schedule:

• 8 hour shift
• Monday to Friday
• On call

Ability to commute/relocate:

• SURREY, BC: reliably commute or plan to relocate before starting work (required)

Experience:

• Registered Dietitian: 1 year (preferred)

Work Location: In person

Expected start date: 2022-12-12

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