Area Clinical Dietitian - Three Oaks at EverTrue - Luther Crest
Job Description:
Introduction:
At EverTrue, team members at all levels find their calling in our mission of Older Adults Living Life to the Fullest. In this work environment, all team members are part of a community and appreciated by the people they work with – residents and coworkers – every day.
Summary:
The Regional Dietician shall supervise all related clinical responsibilities of the dining services department for their assigned communities; They are responsible for assessment and achievement of defined nutritional goals and residents’ nutritional needs; The Dietician collaborates with members of the community care teams to provide nutrition therapy for all residents at each community.
Essential Duties and Responsibilities:
1. Plans, develops, organizes, implements, evaluates, and directs the clinical nutrition components of the Dining Services Department, its programs, and its activities, including the routine monitoring and evaluation of the dining room and household meal service within assigned region.
2. Collaborates with members of the health care team to provide medical nutrition therapy to the residents your regions communities; Identifies residents at high nutrition risk based on criteria outlined by each community; Evaluates and monitor the effectiveness and outcomes of medical nutrition therapy intervention.
3. Provides nutritional education to resident and family members on appropriate food selections and eating behaviors to accomplish resident goals
4. Assesses nutrition needs and identify nutrient requirements according to age and disease specific needs of residents
5. Ensures that all clinical processes (nutritional assessments, resident food preferences, MDS’s, resident care plans, progress notes, etc.) are completed in a timely, accurate, and according to present standards of practice; Directly supervises the clinical responsibilities of the CDM
6. Interprets the departments’ policies and procedures to employees, residents, visitors, and government agencies
7. Makes routine rounds during meal service times to check compliance and accuracy in serving proper diets and resident satisfaction; Conducts weekly quality assurance inspections with Dining Management on dining services and document results for follow up; Ensures maintenance of dining serving areas in a clean and sanitary manner
8. Ensures all clinical nutritional personnel follow established departmental policies and procedures, including appropriate dress codes
9. Assists in the development and use of departmental policies, procedures, equipment, and supplies; Assists in standardizing the methods in which clinical nutrition tasks are performed
10. Makes written and oral reports/recommendations to the Dining Services Directors as necessary/required concerning the operation of the Dining Services Department
11. Participates in inspections made by authorized government agencies; Monitors temperature logs on food and refrigeration on all serving units for compliance
12. Recommends to the Dining Services Directors the equipment and supply needs of the department
13. Assists the Dining Services Directors in training all dining service staff in the knowledge of therapeutic diets, portion control, food safety and sanitation, and other topics as needed.
14. Participates in performance improvement and research activities; Assists in developing, implementing, and maintaining an ongoing quality improvement program for each Dining Services Department they are assigned
15. Attends and participates in continuing educational programs designed to keep abreast of changes within the profession, as well as to maintain any professional license in a current status
Qualifications, Knowledge, Skills & Abilities:
1. Bachelor’s degree in Foods and Nutrition, and completion of an Academy of Nutrition and Dietetics-approved internship or equivalent; Must be a Registered Dietitian or R.D.-eligible within 6 months of hire
2. Current membership in the Academy of Nutrition and Dietetics and current Licensure in Missouri and Illinois
3.Two years experience in supervisory capacity in a hospital, skilled nursing care facility, or other related health care facility preferred; Must be knowledgeable of clinical nutrition practices and procedures, as well as the laws, regulations and guidelines governing nutrition functions in a skilled nursing facility.
4.. Experience with standard computer software programs
5. Certification in food service sanitation
6. Ability to make independent decisions when circumstances warrant such action
7. Must possess leadership abilities such as planning, organizing, interpretation and good personal relations skills to handle concerns of residents and families
Physical Requirements and Working Conditions:
The physical activities and demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties and responsibilities.
May need to lift, push, pull and move equipment, supplies, etc., in excess of 25 pounds throughout the workday; Employee regularly required to stand, walk, use hands to handle, finger, or feel objects, tools, or controls and talk and hear; Employee frequently required to sit, reach with hands and arms, stoop, kneel, crouch, or crawl; Employee required to taste or smell.
The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and at times hostile residents or family members within the facility; Employee will work in a well lighted and ventilated working area that has its own temperature control system (air conditioning and heat); Subject to frequent interruptions; Subject to falls, burns, odors, etc., throughout the work day; May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B virus; The noise level in the work environment is usually moderate; Appropriate ergonomic and personal safety equipment is provided as needed.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees may be required to follow other job-related instructions and to perform other job-related duties as requested, subject to all applicable federal, state, and local laws and standards.
Additional Information:
About Three Oaks Senior Dining, LLCThree Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.
Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.
At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.
About the Role
Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential?
We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.
This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike.
The Area Support Clinical Dietitian provides on-site nutrition care as the registered dietitian for a life plan community in Allentown, Pennsylvania while also providing clinical nutrition leadership and oversight to multiple communities within Three Oaks Senior Living. This role supports Registered Dietitians, dining leadership, and clinical teams to ensure high-quality nutrition care, regulatory compliance, and consistent standards across all communities.
Responsibilities
Directs nutrition care of special needs population to ensure nutrition needs and customer satisfaction levels are met.
Maintains and develops client relationships and client satisfaction to ensure account retention.
Provide clinical leadership and support to Registered Dietitians across assigned communities.
Manage, promote, and educate others on food and nutrition programs according to Three Oaks Senior Dining standards and policies.
Collaborates and communicates with culinary and clinical departments on established processes, special diets, and menu requests and probes potential problems and apprises manager of status on resolution of problems or issues.
Ensures compliance with all federal, state and local regulations as well as Three Oaks Senior Dining/client policies and procedures (e.g. Health Dept., HIPAA/Privacy Act, Joint Commission, quality assurance, safety, operations, and personnel) by keeping abreast of the most recent nutrition-related trends, research, policy, certifications, and standards of practice.
Establish operating standards, implement quality improvements, and communicate them to other departments.
Serve as a mentor and professional resource for community dietitians.
Assist with onboarding, orientation, and training of new Registered Dietitians.
Provide ongoing education related to clinical nutrition topics, regulatory updates, and best practices.
Facilitate collaboration between dietitians across communities to share knowledge and resources.
Assist with staffing support, coverage planning, and workload management when needed
Lead and support implementation of organization-wide nutrition initiatives.
Develop and distribute educational resources for residents, staff, and families.
Support community nutrition programs such as wellness events, educational presentations, and special initiatives.
Collaborate with marketing or community teams on nutrition-related programming and materials.
Serve as the primary nutrition liaison between corporate leadership and community teams.
Communicate updates related to policies, clinical guidelines, and nutrition initiatives.
Collaborate with nursing, therapy, and medical providers to support comprehensive resident care.
Maintain strong relationships with community leadership teams.
May perform other duties and responsibilities as assigned.
Competencies
Dependability: The job requires being reliable, responsible, and dependable in fulfilling obligations.
Attention to Detail: The job requires being attentive to details and thoroughly and accurately completing all tasks.
Cooperation: The job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Integrity: The job requires being honest and ethical.
Stress Tolerance: The job requires accepting coaching and dealing calmly and effectively with high-stress situations.
Requirements
Bachelor's degree – Master’s Degree preferred.
Licensed Registered Dietitian.
Minimum three (3) year work experience in health care including hospitals, nursing homes, assisted or independent living facilities, long-term care, retirement homes, or clinics.
Can manage multiple priorities, demonstrate professional communication skills, and have a passion for a high level of customer service;
Can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed.
Is proficient in computer skills and report management experience.
Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understand why they react as they do.
Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading, and written communication skills.
The ability to adjust actions to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
Must comply with any dress code requirements.
Salary Description
$82,000 - $88,000