Registered Dietitian (Food Service Supervisor II)

About the Role

The Worcester Recovery Center and Hospital (WRCH) under the Department of Mental Health is seeking a Licensed and Registered Dietitian who will conduct nutritional assessments; individual and group diet education; staff training; quality management activities; supervisory and administrative duties. This is a full-time, 40-hour position. The shift is 8:30 am - 5:00 pm with Saturday and Sunday as the days off, rotating every 3rd Weekend, with Friday & Monday off.

Duties and Responsibilities

• Provide nutritional care for clients by assessing needs, completing MHIS forms, providing diet education, and participating in team meetings, to promote nutritional health.
• Maintains records, by updating kardexes, to keep department information accurate.
• Provides education for staff, by determining needs through performance improvement and quality control activities, to promote staff competency.
• Participates in client activities, by conducting groups, to promote rehabilitation.
• Assists in menu planning, by gathering feedback from patients and department staff, providing recipes and menu ideas, to continuously improve patient satisfaction.
• Assists in performance improvement activities by performing tracer tracking, meal rounds, tray assessments, client nutrition surveys, and other activities, to improve nutrition services.
• Updates diet cards and transmits pertinent information to production staff, to ensure items available for meal service as needed.
• Assists in job applicant selection, by participating on interviewing committee, to maintain staffing levels.
• Assists in orientation and training employees, according to department protocol, to promote staff competency.
• Participates in annual protocol and procedure manual updating, by assisting in reviewing, revising, and developing protocols, to provide standardized guidelines for staff to refer to.
• Assists in updating Diet Manual annually, by reviewing and revising diet plans, to accurately reflect the needs of the WRCH clients.
• Assumes supervisory responsibilities, by overseeing cooks and KSWs, in absence of FSS I.
• Perform related work as required.

Qualifications

• Knowledge of the principles and practices of food service management.
• Knowledge of the standard methods, techniques, safety practices and procedures used in food handling, storage, preparation, cooking, and service.
• Knowledge of the types, uses, care and maintenance of utensils and equipment used in food preparation and cooking such as ovens, knives, stoves, steamers and refrigerators.
• Ability to read and follow standardized recipes.
• Knowledge of the proper quality, appearance, and condition of foods and how to prevent cooking deficiencies.
• Ability to weigh, convert and measure ingredients.
• Ability to calculate percentages, ratios and proportions.
• Ability to understand and apply rules, regulations, protocols and procedures, specifications, standards and guidelines governing assigned unit activities.
• Ability to establish and maintain harmonious working relationships with others.
• Ability to give oral and written instructions in a precise and understandable manner.
• Ability to follow written and oral instructions.
• Ability to communicate effectively orally and in writing.
• Ability to maintain accurate records.
• Ability to prepare and use charts, graphs, and tables.
• Ability to stand for prolonged periods and lift and carry objects.
• Knowledge of the principles, practices and techniques of supervision, including planning and assigning work, understanding capabilities of subordinates, reviewing work, determining training needs and providing training, motivating staff, determining need for and implementing disciplinary action.
• Knowledge of the principles and methods of inventory control of supplies and equipment.

Minimum Entrance Requirements

Applicants must have at least (A) five years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution and (B) of which at least two years must have been in a supervisory capacity, or (C) any equivalent combination of the required experience and the substitutions below.

Substitutions:

• I. An Associate's degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of one year of the required (A) experience.
• II. A Bachelor's or higher degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of two years of the required (A) experience.
• III. A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required (A) experience.

Education toward such a degree will be prorated on the basis of the proportion of the requirements actually completed. Educational substitutions will only be permitted for a maximum of two years of the required (A) experience. No substitutions will be permitted for the required (B) experience.