Food Service Dietitian – Nasiriyah

The Food Service Dietitian will be responsible for planning and implementing nutritional programs to promote healthy eating habits and ensure compliance with dietary standards and regulations.

Job Responsibilities:

•  Develops and implements nutrition programs and menus to meet the dietary needs of patients, taking into consideration dietary restrictions, food preferences, and budgetary constraints.
•  Monitors and evaluates the effectiveness of nutrition programs.
•  Collaborates with Dietetics staff to develop and implement menus that meet nutritional guidelines.
•  Ensures compliance with all relevant dietary standards, regulations, and policies, including those set by regulatory bodies such as the FDA and USDA as well as MoPH.
•   Ensures that food preparation and storage areas meet food safety and sanitation standards and follow
• proper food handling practices set by the MoPH.
•  Conducts internal food safety audits and inspections and creates monthly reports.  Provides support to the Dietetics staff on nutrition-related topics.
•  Conducts menu planning and creates new menu items for the patient menus in collaboration with the Food Service Provider’s Chef.
•  Ensures ingredients used in food complies with the highest quality and standards.
•  Conducts nutritional and allergen analysis for foods through software and keeps records of all food items served.
•  Oversees kitchen activity and ensures the correct food is being sent to the correct patient.
•  Maintains accurate and detailed records of food safety practices, inspections, and training activities.  Participates in quality improvement initiatives to enhance the nutritional care provided to patients.
•  Monitors and reports KPIs related to food service.
•  Develops and implements food safety policies and procedures.
•  Assists in planning menus for catering events at the facility and ensures the highest quality of food served.
•  Stays up to date with the latest research and developments in the field of Nutrition. Performs other job-related duties as assigned.

Job Knowledge & Skills:

•  Knowledge of local, state, and federal food safety regulations and standards.  Ability to interpret and apply food safety regulations and standards.
•  Understanding of food microbiology and foodborne pathogens.  Ability to develop and deliver presentations.
•  Excellent communication skills, both verbal and written.  Excellent interpersonal skills.
•  Ability to work effectively as part of a team.
•  Strong attention to detail and organizational skills.
•  Ability to work independently and as part of a team.
•  Problem-solving skills and ability to handle emergencies or crisis situations.
•  Ability to contribute knowledge and skills for more efficient Food Service operations.  Possess creative and innovative ideas to improve food quality and service.
•  Computer skills, including proficiency in Microsoft Office and nutritional analysis software.

Job Experience:

• At least two years of experience in food safety management, preferably in a healthcare or food service setting.
• Experience in menu planning, food safety checking and auditing.

Competencies:

• Accountability
• Allergen Management L2
• Collaboration
• Food microbiology and foodborne pathogens L2
• Food Safety L2
• Food safety software L2
• Leadership
• Quality Resilience Sanitation L2

Education:

Bachelor’s Degree in Dietetics or Dietetics