Clinical Dietitian

As a member of the food services team, the Clinical Dietitian provides nutrition care to all residents with a focus on health, well-being and quality of life. The Dietitian works independently as well as interacts well with other members of the care team to provide quality health care and services. The Clinical Dietitian ensures that all required documentation, as it pertains to the resident’s nutritional status, are complete and accurate.Redefining the Patient Experience - We provide industry leading dining, environmental, facilities, and healthcare services in hospitals. By combining hospitality, science, and culinary expertise, we create environments where caregivers and patients can relax, recharge, and recover.Our services range from Patient Dining, Retail Dining to Clinical Nutrition and beyond.

Job Responsibilities

• Assesses and develops nutritional care for Residents, focusing on maintaining Residents quality of life and nutritional care in consultation with the Physician and Interdisciplinary Team. Taking into consideration multicultural and relevant socio, cultural, religious food awareness and requirements.- Documents and communicates nutritional care plans to Food Services and Care Service Teams- Use knowledge of Therapeutic, and Modified textures diets to support resident safety and nutritional status- Completes clinical assessments on Residents, including but not exclusive to intake assessment, weight management, dysphasia assessment and wound healing within appropriate scope of practice and liaises with external resources as needed.- Participates in Resident care conferences, clinical team rounds and acts as a nutritional resource for Residents/Families/Caregivers- Maintains a working knowledge of and applies current facility policies and procedures relating to resident centered care- Participates in Food Services, facility committees and educational programs.- Collaborates with Food Services Management team to meet departmental and nutritional standards. Participates in development and approval of Cyclical menus.- Recommends to the Food Service Manager, programs or services that will improve and/or maintain Resident care and/or departmental operations and cost effectiveness- Must work within the budgetary constraints of the department- Ensures effective communication within the facility and the Department of Food Services regarding Clinical Issues- Participates in and promotes departmental QI initiatives related to resident care and dietetic practice.- Maintains knowledge of new trends in clinical dietetics via current literature and attendance at educational sessions to enhance his/her knowledge and clinical skills- Maintains contact with Dietetic professional organizations and organizations relating to specific areas of responsibility- Interacts with all members of the Food Services Staff in order to meet overall objectives of the Food Services Department- Keep update and practice Aramark’s Workplace Safety policy- Adhere to guidelines of Protection of Person in Care Act.- Practices in accordance with all guidelines set out by the Provincial College of Dietitians- Preceptor to dietetic interns, both provincially and nationally, as requested, when workload permits- Performs all other duties as required.At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• 4-year Bachelors Nutrition degree from an accredited university/college
• Graduate of an accredited Dietetic Internship Program
• Temporary or Full Registration with a provincial Regulatory Body for Dietitians
• Must have good communication and organizational skills
• Must have good leadership and time management skills
• Member of Dietitians of Canada preferred
• Food Safety Certificate
• Experience in a Continuing Care facility an asset
• Experience in dysphagia management and assessment an assetConditions of employment include busy patient rooms/floors to kitchen/serving areas.