Senior Clinical Dietitian

About the role

This is a Maximum Security Unit position and may also be eligible to earn additional pay for work performed in maximum security locations. The Dietetic and Nutrition Specialist III (Senior Clinical Dietitian III) serves as the Director of the Nutrition Services, performing advanced (senior-level) nutrition services work with administrative functions and direct patient care.

Responsibilities

• Oversee operations of the nutrition department and perform administrative functions.
• Develop, monitor, and revise departmental policies and procedures in accordance with approved Nutrition Care Manual and Clinical Diet Manual.
• Evaluate quality assurance monitoring of department activities and participate in Quality Management activities of other campus departments.
• Plan, direct, and monitor nutrition programs and activities to assure compliance with relevant regulations and professional standards of care.
• Prepare reports including patient meal satisfaction surveys and performance improvement plans for presentation to the Leadership Team, Quality Management, and the Performance Improvement Committee.
• Consult and act as a liaison with the Food Services Team to provide accurate and timely information on menu changes and special diets/menus.
• Approve menu changes for compliance with relevant nutritional standards and develop additional variations to standard cycle menus to meet campus population needs.
• Conduct quality assurance meal observations and provide timely feedback to the Food Services Team.
• Investigate complaints and/or deficiencies and maintain compliance with regulatory agencies and departmental standards related to the nutrition department.
• Act as a member of the hospital’s Leadership Team and collaborate on nutrition department-related projects and issues.
• Participate in various hospital committees and workgroups (e.g., infection control, leadership team, food services).
• Provide medical nutrition therapy to patients, including evaluating nutritional status, developing and implementing nutrition care plans, and documenting in the medical record.
• Participate as a member of the interdisciplinary recovery team.
• Supervise and manage assigned staff, including hiring, scheduling, evaluating performance, providing feedback, recommending training and development, and ensuring compliance with mandatory training.
• Oversee the development of education programs and materials, counsel and train consumers, staff, and families on nutrition principles and modified diet plans.
• Develop in-service training programs for staff on nutrition principles, therapeutic diets, and related subjects upon request.
• Actively participate in disaster response, recovery, or Continuity of Operations (COOP) activation, which may require alternate shift patterns or locations.

Requirements

• Graduation from an accredited four-year college or university with major coursework in dietetics, food and nutrition, food systems management, food science, or a related field.
• At least twenty-four months working as a dietitian or nutritionist in a supervisory or leadership role.
• Twelve months experience working at a facility serving people with psychiatric or intellectual developmental disabilities preferred.
• Current registration as a Dietitian (R.D or R.D.N.) with the American Academy of Nutrition and Dietetics Commission on Dietetic Registration.
• Licensure as a Dietitian (L.D.) with the Texas State Board of Examiners of Dietitians.

Knowledge, Skills and Abilities

• Knowledge of food and nutrition, food systems management, and food science including normal and therapeutic nutrition.
• Knowledge of food service standards and procedures, and food science principles.
• Knowledge and skills in addressing nutrition needs related to populations with developmental disabilities, mental health and/or behavioral issues.
• Knowledge of common drug/nutrient interactions which impact nutritional status.
• Knowledge and ability to perform management and administrative tasks.
• Knowledge of federal program evaluation requirements.
• Skills in providing nutrition care, professional oral and written communication, and Medical Nutrition Therapy including assessment, counseling, planning, and evaluating interventions.
• Skills in utilizing computer hardware and applicable software for electronic file storage.
• Ability to counsel and train others in food and nutrition, evaluate and communicate nutrition requirements, develop and evaluate nutrition service plans and educational materials.
• Ability to interact effectively with consumers, families, and staff, work with various teams, perform basic and complex math calculations, interpret regulations, policies, and procedures, and implement new systems and procedures.

Benefits

• 100% paid employee health insurance for full-time eligible employees.
• Defined benefit pension plan.
• Generous time off benefits.
• Numerous opportunities for career advancement.

Pay

$6,375.41 - $7,761.50 per month (salary group TEXAS-B-22).

Schedule

Full-time, day shift. May include rotating schedules, extended shifts, or overtime as required. Travel up to 10%. Not eligible for telework.