Registered Dietitian

Commonwealth of Massachusetts•Taunton, MA

3d•Onsite

About The Position

Taunton State Hospital (TSH), a 62-bed inpatient facility operated by the Department of Mental Health, is seeking an experienced Registered Dietitian to plan, organize, and direct nutritional care that meets patients’ needs. The Dietitian serves on the multidisciplinary treatment team, assesses all admissions, provides nutritional counseling to assigned patients, develops menus and meal plans, coordinates with food preparation and serving staff, monitors food served to patients, and maintains compliance records. The position also performs related duties as assigned. The role is 40 hours per week on the day shift, from 8:30 a.m. to 5 p.m., with flexibility to meet organizational needs. Regular days off are Saturday and Sunday. The Dietitian supports patients with major mental illnesses and contributes nutrition expertise to recovery-oriented inpatient care and discharge planning. A current and valid Massachusetts license as a Registered Dietitian/Nutritionist is required. The position is subject to applicable COVID-19 and influenza vaccination or mitigation requirements. A criminal background check and verification of education, licensure, and certifications are part of the pre-hire process.

Requirements

Current and valid Massachusetts license as a Registered Dietitian/Nutritionist.
Extensive knowledge of materials, procedures, and methods used in ordering, planning, preparing, and serving quality foods.
Extensive knowledge of nutritive food values and their functions in health and disease.
Thorough knowledge of food values and therapeutic diets.
Thorough knowledge of menu preparation.
Working knowledge of medical terminology applicable to nutritional care.
Considerable ability to plan, prepare, and serve quality foods and work with patients.
Ability to provide emergency feeding as needed.
Ability to write policies, procedures, and protocols for all areas of the Dietary Department.
Knowledge of Quality Assurance standards and ability to write and implement quality assurance criteria for the Dietary Department.
Knowledge of community nutrition and its applications in mental health, group living, day treatment, and outpatient clinical care settings for mental health clients.
Ability to plan special events and parties as part of treatment programs in conjunction with departments such as Occupational Therapy/Rehabilitation and Activities.
Minimum entrance requirements specify at least four years of full-time or equivalent part-time professional, administrative, supervisory, or managerial experience in a listed business/public administration or financial specialty, or professional experience in a particular specialty; at least one year must be in a supervisory or managerial capacity, subject to stated substitutions or an equivalent combination.
May be required to have a current and valid motor vehicle driver’s license at a class level specific to the assignment.
Successful candidates must acknowledge and attest to COVID-19 and influenza vaccination status and comply with applicable vaccination or mitigation requirements.

Responsibilities

Complete nutrition assessments for all new admissions in accordance with protocol, and complete annual or otherwise indicated assessments based on patient needs.
Provide individual nutrition education when indicated by a consultation or nutrition assessment.
Plan, conduct, and document regular nutrition education groups, including cooking groups.
Participate actively in daily patient rounds and attend team meetings as needed.
Conduct meal rounds to assess patients’ nutrient intake and menu acceptance.
Develop menus with Food Service Supervisors in compliance with Massachusetts State Agency Food Standards and Dietary Guidelines.
Serve as a nutrition resource to the multidisciplinary treatment team concerning nutrition, diet, and their effects on mental and physical health and wellness.
Develop therapeutic menus for Taunton State Hospital as assigned.
Participate in developing, managing, and revising dietary policies, procedures, and protocols.
Manage the Dietary Department’s Performance Improvement program, including recordkeeping and regular reporting to the Performance Improvement Committee.
Maintain records of diet orders, food allergies, and individual food preferences.
Maintain professional communication and effective working relationships with Food Service Supervisors, Clinical Directors, leadership, providers, physicians, and support staff.
Attend assigned committee meetings, including Performance Improvement, Clinical Leadership, and Senior Management meetings.
Participate in mandatory in-service teaching, including infection control.
Identify learning needs and goals and design a plan to address them.
Maintain clinical skills through self-directed practice and serve as a clinical resource for patients and personnel regarding patients’ nutritional needs.
Provide nutritional care appropriate to the age-related, spiritual, and cultural needs of clients.
Perform related duties as assigned.