DIETITIAN SUPERVISOR - 05132025- 67804

Job Information

LOCATION OF (1) POSITION(S) TO BE FILLED: DEPARTMENT OF MENTAL HEALTH & SUBSTANCE ABUSE SERVICES, MIDDLE TENNESSEE MENTAL HEALTH INSTITUTE, DAVIDSON COUNTY

Salary is commensurate with education and experience.

This is an on-site position.

This position requires a criminal background check. Therefore, you may be required to provide information about your criminal history in order to be considered for this position.

Qualifications

Education and Experience: Currently registered as a Dietitian and experience equivalent to three or more years of full-time responsible professional dietetics work.

Substitution of Graduate Education for Experience: Graduate course work credit received from an accredited college or university in dietetics may substitute for the required experience on a year-for-year basis to a maximum of two years (e.g., 24 graduate semester hours or 36 graduate quarter hours in the above listed field may substitute for one year of the required experience).

Necessary Special Qualifications: Licensed as a Dietitian by the State of Tennessee.

Overview

Under general supervision, is responsible for professional dietetics work of considerable difficulty and supervisory work of routine difficulty; and performs related work as required. An employee in this class is responsible for directing and supervising clinical dietetic activities in a State facility or community and serves as a consultant to medical and nursing staff. This class differs from that of Dietitian in that an incumbent of the latter is not responsible for directing and supervising clinical dietetic services and reports to an incumbent of this class.

Responsibilities

1. Directs and supervises Dietitian staff in the development of nutrition assessments and nutrition care plans, participation in the Individual Support Plans, documentation in client records, and other assigned tasks. Generates SMART performance goals for assigned subordinate staff as necessary to develop and manage employee performance.
2. Assesses/analyzes data from medical records (e.g., medical diagnoses, medical/nutrition history, food intake records, anthropometric data, laboratory results), and other relevant documentation to make recommendations for maintaining or improving nutritional status. Assesses nutritional needs, dietary regimens, and current medical treatment to develop and implement nutrition care plans and provide nutritional counseling.
3. Calculates weight range, body mass index (BMI) and nutritional needs (e.g., daily caloric intake, proteins, fluids, and other needed nutrients) as necessary to establish nutrition care plans. Checks the caloric and nutrient content (e.g., protein, vitamins, and minerals) of foods on individual menus and/or facility menus to determine adjustments needed to meet clients' therapeutic needs.
4. Develops individualized nutrition interventions specific to clients' needs (e.g., behavioral issues, living situation, available supports and services). Creates therapeutic diets and develops/revises menus to meet the needs/preferences of client population.
5. Provides professional dietary counseling/education to clients, family members, and/or care-givers to promote better health. May provide nutrition education in a group setting, including basic rules of good nutrition and healthy lifestyle habits to improve quality of life.
6. Reviews client medical records (e.g., medical diagnoses, medical/nutrition history, laboratory results) and other relevant documentation to obtain information needed to assess the client's dietary/nutritional needs. Interviews clients, family members, conservators, and/or care-givers to collect information relevant to clients' dietary needs.
7. May monitor clinical nutrition and/or food service operations to ensure conformance to nutritional, safety, sanitation, and quality standards. Monitors client log/case load to assure continuity of care.
8. Develops and conducts training programs covering such topics as sanitation, safety, foodborne illnesses, food preparation, portion control, infection control, basic nutrition, therapeutic diets, or other dietetic topics. May provide new employee orientation to introduce department-specific programs, services, policies, and procedures.

Competencies (KSA's)

1. Directs Work
2. Nimble Learning
3. Being Resilient
4. Drives Engagement
5. Values Differences

Knowledges:

1. Nutrition Assessment & Diagnosis Techniques
2. Life, Physical, and Food/Nutrition Sciences
3. Medical Conditions
4. Personnel and Human Resources
5. Customer and Personal Service

Skills:

1. Active Learning and Listening
2. Complex Problem Solving
3. Mathematics
4. Management of Personnel Resources
5. Monitoring

Abilities:

1. Speech Clarity
2. Written Comprehension
3. Speech Recognition
4. Deductive Reasoning
5. Inductive Reasoning

Tools & Equipment

1. Computer/Printer/Scanner/Copy Machine
2. Telephone
3. Calculator
4. Skinfold Caliper
5. Scales