DIETITIAN SUPERVISOR - 02112025-65489

Job Information

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

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.

This classification of Dietitian Supervisor at MTMHI currently has an approved hiring rate of $77,808.00 yearly, determined by amount of verifiable Dietitian experience.

This is an on-site position.

Qualifications

Overview

Responsibilities

1. May check food orders to determine whether types of items and quantities to be ordered are appropriate and whether order form is completed correctly before approving.
2. May reconcile invoices by comparing the items, quantities, and amount charged to the purchase order to verify accuracy prior to submitting for payment.
3. May determine quantities of food needed and calculate costs for catering requests before submitting the request to contracted food service company.
4. 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.
5. 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.

Making Decisions and Solving Problems:

1. 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.
2. Assesses nutritional needs, dietary regimens, and current medical treatment to develop and implement nutrition care plans and provide nutritional counseling.

Staffing Organizational Units:

1. Conducts employment interviews with job candidates to collect information pertinent to making a hiring decision.

Inspecting Equipment, Structures, or Material:

1. May conduct inspections of food service operations (e.g., checks temperature logs, rotation of food supplies, cleanliness, dry storage areas) to ensure food safety standards are met.
2. Inspects meals served for conformance to prescribed diets and standards of palatability and appearance.

Guiding, Directing, and Motivating Subordinates:

1. Generates SMART performance goals for assigned subordinate staff as necessary to develop and manage employee performance.
2. 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.

Coaching and Developing Others:

1. Mentors assigned staff by providing feedback and information on organizational culture, policies, and procedures, task prioritization, and other work-related topics.

Thinking Creatively:

1. May write regular and therapeutic seasonal cycle menus, working within budgetary framework and taking into account clients' preferences.
2. Creates therapeutic diets and develops/revises menus to meet the needs/preferences of client population.
3. Develops individualized nutrition interventions specific to clients' needs (e.g., behavioral issues, living situation, available supports and services).
4. May confer with design, building, and equipment personnel to plan for construction and/or remodeling of food service units.

Communicating with Supervisors, Peers, or Subordinates:

1. Exchanges information relevant to the nutrition care process with those directly involved in the health maintenance of each client through interdisciplinary team meetings, group conferences, email, and written reports.

Selling or Influencing Others:

1. Talks with internal customers about new initiatives or procedural changes to obtain their "buy-in" and cooperation.

Documenting/Recording Information:

1. Writes nutritional assessments and nutrition care plans.
2. Prepares or oversees the preparation of a variety of records and reports such as training records, and weekly, monthly, quarterly, and annual reports.
3. Charts progress notes in client medical records.

Monitor Processes, Materials, or Surroundings:

1. May monitor clinical nutrition and/or food service operations to ensure conformance to nutritional, safety, sanitation, and quality standards.
2. Monitors client log/case load to assure continuity of care.

Communicating with Persons Outside Organization:

1. Communicates technical information to community therapists, residential/day providers, independent support coordinators/case managers and others via email, written reports, telephone calls and meetings.

Resolving Conflicts and Negotiating with Others:

1. Talks with the supervisory staff and others involved when there is a problem or dispute to gather relevant information and facilitate a resolution.

Coordinating the Work and Activities of Others:

1. Coordinates workload of assigned staff to ensure the timely and accurate completion of work.

Developing and Building Teams:

1. May conduct staff meetings and facilitate team-building activities to encourage effective communications and build trust, respect, and cooperation among team members (e.g., food service employees).

Training and Teaching Others:

1. 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.
2. May provide new employee orientation to introduce department-specific programs, services, policies, and procedures.

Performing Administrative Activities:

1. Approves time and leave/overtime requests in the appropriate database following standard operating procedures.

Evaluating Information to Determine Compliance with Standards:

1. May randomly audit content of nutritional chart documentation to ensure compliance with Joint Commission, Academy of Nutrition and Dietetics, and hospital/institutional standards.
2. Reviews own case load documentation (e.g., services requested, date requested, date completed) to make sure work is being done in compliance with hospital/institutional standards.

Establishing and Maintaining Interpersonal Relationships:

1. Networks with medical and nursing staff, technicians, therapists, community providers, and other health care professionals to foster and maintain cooperative working relationships.
2. May network with external business partners (e.g., contracted food service companies, suppliers, other vendors) to foster and maintain cooperative working relationships.

Assisting and Caring for Others:

1. Provides professional dietary counseling/education to clients, family members, and/or care-givers to promote better health.
2. May provide nutrition education in a group setting, including basic rules of good nutrition and healthy lifestyle habits to improve quality of life.
3. May work with therapists to ensure nutrition/therapy needs are met (e.g., work with speech therapists for those identified with dysphagia, work with physical therapist regarding client positioning, work with occupational therapist regarding sensory issues and adaptive equipment).

Provide Consultation and Advice to Others:

1. Attends meetings and serve on various committees (e.g., Pharmacy and Therapeutics, Quality Management, Person-Centered Planning, department-head meetings) to provide professional input.

Getting Information:

1. 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.
2. Talks with physicians and other health care professionals to determine nutritional needs and diet restrictions of client.
3. Interviews clients, family members, conservators, and/or care-givers to collect information relevant to clients' dietary needs.
4. Observes selected clients during meals to assist in making the appropriate diet recommendations or to collect/record information for meal intake studies.

Judging the Qualities of Things, Services, or People:

1. Evaluates and documents the job performance of assigned subordinates (including assessing their achievement of SMART goals) in accordance with State policies and procedures for performance management.
2. May test new food products and equipment to determine usefulness for dietary/nutritional operations.

Organizing, Planning, and Prioritizing Work:

1. Develops specific goals and plans to organize, prioritize, and accomplish work.

Updating and Using Relevant Knowledge:

1. Attends training seminars, reads publications, and participates in webinars to keep up-to-date on the latest methods and technologies relevant to job duties and maintain professional dietitian credentials.

Interacting With Computers:

1. Uses office productivity software, such as word processing, spreadsheet, or presentation programs, to process information and create documents.

Scheduling Work and Activities:

1. May plan and coordinate supervised nutrition field experiences for dietetics students or students in other related fields of study.

Operating Vehicles, Mechanized Devices, or Equipment:

1. May operate a state motor vehicle to travel to clients' homes or other locations as necessary to provide consultation and training.

Competencies (KSA's)

1. Directing Others
2. Decision Quality
3. Learning on the Fly
4. Ethics and Values
5. Perseverance
6. Self-Development
7. Customer Focus
8. Motivating Others
9. Building Effective Teams
10. Managing Diversity
11. Managerial Courage
12. Priority Setting
13. Presentation Skills
14. Compassion
15. Peer Relationships
16. Comfort around Higher Management
17. Managing Through Systems
18. Creativity

Knowledge:

1. Advanced knowledge of medical conditions impacted by diet (e.g., obesity, diabetes, hypertension, cardiovascular, gastrointestinal disorders) and other conditions (e.g., dysphagia, renal diseases, multisystem organ failure, cancer, hepatic disease) which may require specific nutrition support/therapies
2. Basic knowledge of mathematics
3. Intermediate knowledge of human anatomy, physiology and the microbiology of tissues, cells, functions, interdependencies, and interactions with each other and the environment
4. Intermediate knowledge of biochemistry, including the chemical composition, structure, and properties of living organisms and of the chemical processes and transformations that they undergo, including uses of chemicals and their interactions, danger signs, production techniques, and disposal methods
5. Advanced knowledge of the information and techniques needed for nutrition diagnoses, including anthropometric, biochemical, clinical, and dietary assessment techniques; symptoms and treatment alternatives; interpretation of laboratory values; food and medication interactions; and preventive health-care measures
6. Intermediate knowledge of food/nutrition science, including the chemical, physical, microbiological, and nutritional principles of food preparation; the functions and sources of nutrients and their relationship to a healthy lifestyle; and the chemical and physical composition of foods and their changes during processing, storage, and preparation
7. Intermediate knowledge of the standards and ethics for professional dietitians
8. Basic knowledge of business and management principles involved in strategic planning, resource allocation, human resources, leadership technique, production methods, and coordination of people and resources
9. Basic knowledge of the dietetics scope of practice framework (i.e., the full range of roles, responsibilities and activities dietetics practitioners are educated and authorized to perform), taking into account federal regulations; state laws; institutional policies and procedures; and individual competence, accountability, and responsibility
10. Intermediate knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects
11. Intermediate knowledge of communication and dissemination techniques and methods, including alternative ways to communicate foods and nutrition information to lay and professional audiences via written, oral, and visual media
12. Intermediate knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; and behavioral and affective disorders
13. Basic knowledge of administrative and clerical procedures and systems such as word processing and other productivity software, managing files and records, designing forms, and other office procedures and terminology
14. Basic knowledge of principles and processes for providing customer and personal services, including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction
15. Intermediate knowledge of food service systems management techniques, including purchasing and budgeting; food preparation, delivery, service and management; food storage/handling/safety techniques and Hazard Analysis & Critical Control Points (HACCP) guidelines; care and operation of equipment; menu planning; and customer service management
16. Basic knowledge of laws, government regulations, executive orders, agency rules, and policies relevant to the Dietitian's work setting

Skills:

1. Basic skill in giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
2. Basic skill in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems
3. Intermediate skill in selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things
4. Basic skill in understanding written sentences and paragraphs in work related documents
5. Intermediate skill in talking to others to convey information effectively
6. Intermediate skill in teaching others how to do something
7. Intermediate skill in bringing others together and trying to reconcile differences
8. Basic skill in considering the relative costs and benefits of potential actions to choose the most appropriate one
9. Basic skill in obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work
10. Intermediate skill in motivating, developing, and directing people as they work, identifying the best people for the job
11. Intermediate skill in managing one's own time and the time of others
12. Intermediate skill in using the nutrition care process to obtain, verify and interpret data, and ultimately, to make decisions about the nature and cause of nutrition-related problems
13. Basic understanding the implications of new information for both current and future problem-solving and decision-making
14. Basic ability to use mathematics to solve problems
15. Intermediate skill in monitoring/assessing performance of oneself, other individuals, or organizations to make improvements or take corrective action
16. Intermediate skill in communicating effectively in writing as appropriate for the needs of the audience
17. Basic skill in adjusting actions in relation to others' actions
18. Intermediate skill in persuading others to change their minds or behavior
19. Intermediate skill in identifying complex problems and reviewing related information to develop and evaluate options and implement solutions
20. Intermediate skill in conducting tests and inspections of products, services, or processes to evaluate quality or performance

Abilities:

1. Intermediate ability to listen to and understand information and ideas presented through spoken words and sentences
2. Intermediate ability to communicate information and ideas in speaking so others will understand
3. Intermediate ability to read and understand information and ideas presented in writing
4. Intermediate ability to communicate information and ideas in writing so others will understand
5. The ability to speak clearly so others can understand
6. The ability to identify and understand the speech of another person
7. The ability to apply general rules to specific problems to produce answers that make sense
8. The ability to choose the right mathematical methods or formulas to solve a problem
9. The ability to remember information such as words, numbers, pictures, and procedures
10. The ability to add, subtract, multiply, or divide quickly and correctly
11. The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem
12. The ability to tell when something is wrong or is likely to go wrong (does not involve solving the problem, only recognizing there is a problem)
13. The ability to concentrate on a task over a period of time without being distracted
14. The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources)
15. The ability to see details at close range (within a few feet)
16. The ability to generate or use different sets of rules for combining or grouping things in different ways
17. The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events)

Tools & Equipment

1. Personal Computer
2. Fax Machine
3. Printer/Scanner/Copy Machine
4. Calculator
5. Telephone/Cell or Smart Phone
6. Skinfold Caliper
7. Scales appropriate for obtaining accurate weights in a safe manner (e.g., wheelchair scale, standing scale)
8. Tape Measure
9. Body Mass Index (BMI) Calculator
10. Food Models
11. Educational tools that are age appropriate