Dietetic & Nutrition Spec III

Job Description:
Would you thrive in an environment where you learn and grow personally and professionally all while helping make a positive impact on people’s lives? Do you appreciate being around others like yourself who are dependable, trustworthy, hard workers who believe in the value of each other, teamwork, and inclusivity? HSCS is dedicated to building a diverse community atmosphere where employees feel valued, supported, and accepted while providing specialized care for Texans in need. If providing hope and healing through compassionate, innovative, and individualized care interest you, we welcome your application for the position below.
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.
Essential Job Functions:
Attends work on a regular basis and may be asked to work a specific shift schedule or, at times, even a rotating schedule, extended shift and/or overtime in accordance with agency leave policy and performs other duties as assigned.

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. 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.
Knowledge Skills Abilities:
Knowledge of food and nutrition, food systems management, 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 population (i.e., persons 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
Skills in professional oral and written communication
Skills in Medical Nutrition Therapy including assessment, counseling, planning, and evaluating interventions, such as lab data
Skills in utilizing computer hardware and applicable software and how to electronically store files/documents on a computer
Skills in interviewing

Ability to counsel and train others in food and nutrition
Ability to evaluate and communicate nutrition requirements
Ability to develop and evaluate nutrition service plans and educational materials
Ability to interact effectively with consumers, families, and staff
Ability to work with various teams
Ability to perform basic and complex math calculations
Ability to interpret regulations, policies, and procedures
Ability to implement new systems and procedures and evaluate their effectiveness

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