Dietitian

Saginaw County Community Mental Health Authority•Saginaw, MI

1d•$70,019 - $87,287

About The Position

Under general supervision of Mental Health Supervisor, performs professional dietitian/nutrition assignments utilizing the methods and techniques through the person-centered planning process. Monitors goals, objectives and attends service planning meetings for nutritional care and diet as needed by striving to restore, promote and enhance the well-being of the person served at Saginaw County Community Mental Health Authority (SCCMHA). This position will be knowledgeable about and actively support culturally competent recovery-based practices; person centered planning as a shared decision-making process with the individual, who defines their life goals and is assisted in developing a unique path toward those goals; and a trauma informed culture of safety to aid the person in the recovery process.

Requirements

Bachelor’s degree in Nutrition, Dietetics or Institution Management Foods and Nutrition, Clinical Dietetics.
A minimum of one (1) year responsible professional experience (internship will be considered) as a Dietitian with an understanding of developmental disabilities.
Valid Michigan Driver’s license with a good driving record. A registered dietitian.
Knowledge of the principles of human nutrition, diet therapy, menu planning, food service operations including food preparation, sanitation and procurement.
Ability to formulate treatment plans and make clinical judgment involving diet therapy.
Ability to exercise independent and mature judgment.
Ability to maintain appropriate professional boundaries.
Ability to work effectively in a team environment.
Clinical awareness and sensitivity, including belief that individuals with development disabilities and mental illness can be meaningful participants in our community.
Knowledge related to special issues surrounding children diagnosed with Autism Spectrum Disorder, and those diagnosed with intellectual and developmental disabilities including how to assist with food selectivity and stomach and intestinal problems.
Ability to instruct others in individualized diet therapy, general nutrition, food selection and preparation.
Ability to inspect and evaluate food preparation and service for conformance standards.
Ability to maintain records and prepare reports and correspondence.
Ability to use tact and diplomacy and relate to individuals from all social, economic and cultural backgrounds.
Analytical ability.
Ability to handle individuals who may be distributive or potentially violent.
Excellent communication skills.
Hearing acuity to converse in person and on telephone.
Visual Acuity to observe individuals’ behavior, read and proofread documents.
Ability to walk, stand or sit for extended periods of time.
Manual dexterity to write and to operate standard office equipment (PC, Keyboard, Copy Machine, Fax Machine, etc.)
Ability to lift and carry files and supplies at least 20 pounds.
Strong interpersonal skills to interact with leadership, employees, persons served and the general public.
Analytical skills necessary to conduct research, analyze, and interpret complex data and identify and solve problems by proposing courses of action.
Ability to plan short and long range and to manage and schedule time.
Ability to handle stress in meeting deadlines and dealing with large numbers of employees and/or consumers.

Responsibilities

Plans and provides menus for individuals at group homes, provides recipes and coordination of shopping lists.
Evaluate, plan, monitor, and provide education to families or those living on their own or in residential settings such as AFC homes.
Adjusts menu cycles for nutritional adequacy, balance, variety, food availability and budgetary control
Instructs residents, families, and support staff in individualized diet therapy, general nutrition principles, meal planning and preparation and the implementation of the treatment plan.
Develops and adapts therapeutic and modified diets to meet the needs and wishes of individuals in cooperation with health care staff.
Calculates nutritional values and determines serving size, frequency and method of preparation.
Maintains records and prepares reports and correspondence related to work.
Recommends types and quantities of food to be purchased.
Observes food preparation and food service for conformance with prescribed diets and standards for sanitation, palatability, appearance, texture modification and nutritional quality.
Acts as the resource on all dietary services and provides training opportunities to staff. May plan and conduct lectures and training programs on dietary needs and related topics to staff, consumers, support person(s) and/or community groups.
May participate in the person-centered planning meeting if the individual requests.
May be asked to participate in evidence based practice modalities as well as best practice initiatives.
May be required to implement group evidence based practices both in an office setting as well as community.
Maintains accurate records regarding services provided on behalf of persons receiving services at Saginaw County Community Mental Health Authority (SCCMHA).
Participate in staff meetings to receive current information, guidance and direction from supervisor.
Adheres to the mission, vision, core values and operating principles of SCCMHA at all times.