Nutrition Software Coordinator

TX-HHSC-DSHS-DFPS•Austin, TX

1d•$4,801 - $7,762•Hybrid

About The Position

Perform highly complex program administration, consultative services and technical assistance work with nutrition and food service software, master menus, clinical nutrition issues and dietetic related training. Provide training on HSCS nutrition software for facility personnel. Assign and oversee the work done by others in the food service nutrition database software. Collaborate on planning, developing and implementing major clinical nutrition program guidelines, policies and procedures for 22+ statewide HSCS facilities. In collaboration with the nutrition coordinator, provide consultation and technical assistance to facility and agency staff on clinical nutrition issues, agency standards, and accrediting agency standards related to nutrition. Work under minimal direction of the Director of Nutrition and Food Service and collaborates extensively with other nutrition team members and has considerable latitude for the use of initiative and independent judgement. Must be a registered and/or licensed dietitian in the state of Texas. This position may be eligible for telework. Please note, all HHS positions are subject to state and agency telework policies in addition to the discretion of the direct supervisor and business need.

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/or licensure as a Dietitian (L.D.) with the Texas State Board of Examiners of Dietitians/with the Texas Department of Licensing and Regulation (TDLR).
B.S. or B.A. from accredited four-year university or college with degree in food and nutrition, food systems management, food science plus completion of a dietetic internship or equivalent to satisfy the requirements of Registered Dietitian (RD/RDN) by the Commission on Dietetic Registration.
One year working in a nutrition database software.
Considerable knowledge of agency programs, policies, and procedures.
Considerable knowledge of accrediting agency requirements (TJC, CMS, ICF/ID).
Considerable knowledge of food and nutrition, including normal and therapeutic nutrition.
Knowledge of recipe development and principles of menu development.
Considerable knowledge of Computrition Hospitality Suite, Computrition Nutrition Care Management and experience with web-based software.
Skill in professional written and oral communication, in preparing appropriate correspondence and other written documents.
Ability to plan, direct, and train employees; to analyze and solve work problems; to interpret and apply agency policies and regulations.
Ability to interpret research and medical data.
Ability to operate a personal computer and food service management and nutritional analysis software.
Ability to plan and provide conference material and workshops.
Ability to establish and maintain effective working relationships with associates and administrators and to work with various teams.
Ability to study and evaluate programs and make realistic recommendations.
Must be a registered and/or licensed dietitian in the state of Texas.

Nice To Haves

Two (2) years of work experience planning, organizing, directing, controlling, or coordinating activities in clinical nutrition or a food service program, preferred.
One year (18-25 semester hours) of graduate level work from an accredited college or university in a related field may substitute for the required work experience on a year-for-year basis.

Responsibilities

Coordinate web‑hosted food service management software with facility users, software company and hosting service.
Maintains central menu ingredient and facility standardized ingredient activation.
Oversees accuracy of program data: ingredient, recipe, menu, and cost.
Provides software technical assistance to facility and agency users; implements data updates to facility users.
Acts as subject matter expert for nutrition software contract.
Analyzes operations of nutrition database software and develops and reviews reports.
Collaborate with the nutrition coordinator and nutrition team to plan, develop, and implement master menus, which include more than 27 therapeutic diets for facility operations.
Supports facilities in their local menu development, to help ensure accuracy throughout each project.
Coordinates work related to menu development, production, distribution, and revision.
Oversees data-entry activities in the nutrition database and food service management software to help ensure accurate ingredient, recipe, menu, nutrition, and cost data of multiple menus.
Recommends with justification, menus or product changes needed to meet nutrition standards.
Oversee completion of and monitors required nutrition analysis reports.
Provides consultation and technical assistance to facility nutrition and food service staff on clinical nutrition, menu-related issues, and standards of accreditation agencies that impact nutrition/dietetic services.
Conducts surveys, inspections or reviews to determine compliance with certification requirements, laws, regulations, policies and procedures.
Researches current clinical nutrition standards and develops the Diet Manual utilized at HSCS state facilities.
Provides guidance to clinical facility staff in the development and integration of new methods and procedures such as automated client workstation.
Researches trends in clinical nutrition requirements and determines impact for mental health and developmentally disabled consumers.
Plans and coordinates agency‑sponsored continuing education for clinical dietitians.
Coordinates clinical nutrition work groups in collaboration with the Nutrition Coordinator and Director of Nutrition and Food Service.
Evaluates research findings related to commercial nutritional product formulary.
Evaluates and revises specifications as needed.
Provides subject matter expertise on medical nutritional products.
Negotiate and/or track resolution of problems with nutritional products.
Communicate information on product formulary to facility staff.
Collaborates with team members and facilities on recipe development and testing for menus and product evaluation.
Serves as evaluator for test panel for Quality Assurance Laboratory to determine acceptable food products for facility consumers.
Coordinates testing procedures for nutritional supplements.
Performs other duties as assigned, including but are not limited to active participation 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.