Dietetic & Nutrition Specialist III

Department of Public Safety•Terrell, TX

13d•$3,188 - $3,881•Onsite

About The Position

The Dietetic and Nutrition Specialist III (Senior Clinical Dietitian III) performs advanced (senior-level) nutrition services work. The Senior Clinical Dietitian III serves as the Director of the Nutrition Services. Responsibilities include administrative functions including collaborating with other members of the Leadership Team on nutrition department related projects and issues; preparing reports (e.g., the results of patient meal satisfaction surveys and performance improvement plans to be presented to the Leadership Team, Quality Management, and the Performance Improvement Committee); providing quality assurance monitoring of menu and nutrition service activities; planning, coordinating, and evaluating nutrition programs and services for the hospital; developing policies and procedures; investigating complaints and/or deficiencies and maintaining compliance with regulatory agencies and departmental standards related to the nutrition department. Responsibilities also include participating in various hospital committees and or workgroups (e.g., infection control, the leadership team, and food services). Supervises clinical nutrition staff. Works under limited supervision, with considerable latitude for the use of initiative and independent judgment. Performs other duties as assigned. Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location. This position may be eligible to earn additional pay for work performed on evenings, nights and/or weekends.

Requirements

Current registration as a Dietitian (R.D or R.D.N.) with the American Academy of Nutrition and Dietetics Commission on Dietetic Registration and licensure as a Dietitian (L.D.) with the Texas State Board of Examiners of Dietitians.
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 dietitian or nutrition work in a supervisory or leadership role
Twelve months experience working at a facility serving persons with psychiatric or intellectual developmental disabilities preferred.
Applicants must pass a fingerprint criminal background check, pre-employment drug screen, and registry checks including the Client Abuse/Neglect Reporting System (CANRS), Nurse Aid, Medication Aide and Employee Misconduct, List of Excluded Individuals/Entities (LEIE).
Males between the ages of 18-25 must be registered with the Selective Service.
All applicants must be at least 18 years of age to be considered for employment at a state-operated facility. Waco and Terrell Center for Youth applicants must be 21 years of age.
Compliance with HHSC immunization policy and state hospital operating procedures related to immunizations is required.
You must bring your I-9 documentation with you on your first day of work.

Nice To Haves

Twelve months experience working at a facility serving persons with psychiatric or intellectual developmental disabilities preferred.

Responsibilities

Oversees’ operations of the nutrition department and performs administrative functions.
Develops, monitors, and revises departmental policies and procedures in accordance with approved Nutrition Care Manual and Clinical Diet Manual.
Evaluates quality assurance monitoring of department activities and participates in Quality Management activities of other campus departments.
Plans, directs and monitors nutrition programs and activities to assure compliance with relevant regulations and professional standards of care.
Prepares reports including but not limited to the results of patient meal satisfaction surveys and performance improvement plans to be presented to the Leadership Team, Quality Management, and the Performance Improvement Committee
Consults and acts as a liaison with Food Services Team to provide accurate and timely information on menu changes and special diets/menus as required.
Approves menu changes for compliance with relevant nutritional standards.
Develops additional variations to standard cycle menus to meet needs of campus population as required.
Conducts quality assurance meal observations and provides timely feedback to Food Services Team as necessary.
Investigates complaints and/or deficiencies and maintains compliance with regulatory agencies and departmental standards related to the nutrition department.
Acts as a member of the hospital’s Leadership Team.
Communicates relevant information to colleagues and collaborates with other members of the leadership team on nutrition department related projects and issues.
Participates in various hospital committees and or workgroups (e.g., infection control, the leadership team, and food services).
Provides medical nutrition therapy to patients at the hospital.
Evaluates nutritional status of patients.
Develops, implements, and evaluates nutrition care plans based on needs and expectations of patients and the recovery team, current evidenced-based knowledge, and professional experience.
Updates and reviews annual nutrition plans.
Documents in the medical record as indicated.
Participates and serves as a member of the interdisciplinary recovery team.
Supervises and manages assigned staff. Responsibilities include, but are not limited to, reviewing applications, interviewing candidates, selecting and hiring potential employees, scheduling and assigning workload, establishing performance measures, evaluating work performance, providing feedback and guidance, recommending staff development and training, recommending personnel and disciplinary actions, scheduling and approving leave, ensuring assigned staff participate in mandatory training, ensuring members of the clinical nutrition department provide competent and efficient care.
Oversees the development of education programs and materials.
Counsels and trains consumers, staff, and families on nutrition principles, modified diet plans and food selection to support achievement of the best nutrition care of individuals.
Develops in-service training programs for staff on nutrition principles, therapeutic diets, and related subjects upon request.
Performs other duties as assigned.
Actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location.