Dietitian Surveyor

Dietitian Surveyor

Location Varies (Louisville, Hopkinsville, London)

6-month CTH

Job Summary:

The Dietitian Surveyor serves as a key member of a health facility survey team, conducting inspections of health facilities to ensure compliance with licensing and certification regulations. This role involves evaluating food service operations, nutrition programs, and sanitation practices, providing recommendations for corrective actions, and fostering compliance through collaboration and education. The position requires travel within an assigned region and active engagement with administrative and professional staff.

Key Responsibilities:

• Conduct on-site inspections of health facilities to assess compliance with food service, nutrition, and sanitation regulations.
• Participate in exit interviews with facility administrative staff to discuss findings and recommendations.
• Prepare and complete survey reports documenting inspection results, decisions, and any identified deficiencies.
• Perform follow-up visits to ensure corrective actions have been implemented effectively.
• Investigate complaints related to food service, nutrition, and sanitation, providing professional recommendations to address issues.
• Carry out licensing and regulatory monitoring functions, ensuring adherence to established policies and guidelines.
• Participate in in-service training and education sessions with health facility staff and related organizations.
• Stay updated on professional literature, new regulations, and guidelines relevant to the role.

Qualifications:

• Must be licensed as a Dietitian by the Kentucky Board of Licensure and Certification for Dietitians and Nutritionists.
• Must be registered as a Dietitian by the Commission on Dietetic Registration.
• Must maintain all required licensure and certifications throughout employment.

Work Environment and Requirements:

• Travel is required within the assigned region for facility inspections and follow-ups.
• Must be able to perform inspections in food service settings.
• May involve work in various health facility environments requiring attention to detail and regulatory knowledge.

Competencies:

• Strong understanding of food service operations, nutrition, and sanitation standards.
• Excellent communication and interpersonal skills to collaborate effectively with facility staff and professional teams.
• Detail-oriented with the ability to evaluate and document findings accurately.
• Proficiency in interpreting and applying regulatory guidelines and standards.