Registered Dietitian II

The Massachusetts Veterans Home at Chelsea is currently seeking an outgoing individual for our Registered Dietitian II position.  The candidate for this role will confer with medical and food preparation staff to develop menus based on meal plans for our veteran residents.

DETAILED STATEMENT OF DUTIES AND RESPONSIBILITIES:

• Provides nutritional care for residents by assessing needs, completing MHIS forms, providing diet education to promote nutritional health.
• Prepares nutritional care plans based on resident interviews, diet histories, diet prescriptions, medical records, and related data to meet residents’ nutritional needs.
• Develops menus, meal plans and/or new recipes to ensure residents’ nutritional needs are met.
• Updates diet card and submits to preparation staff.
• Maintains resident records using Kardex’s system.
• Confers with food preparation and serving staff on matters such as menus, and suggestions to ensure proper preparation, handling, and storage of food in accordance with applicable rules and regulations.
• Assists in performance improvement activities by performing client nutrition surveys.
• Assists in training employees according to department protocol to promote staff competency.
• Provides supervisory responsibilities of Dietitian I staff.
• Performs other duties and responsibilities as needed.

 QUALIFICATIONS REQUIRED AT HIRE:

• Knowledge of the theory and practice of nutrition and dietetics and the ability to apply to patient population.
• Knowledge of terminology and standard abbreviations used in dietetics.
• Knowledge of principles and techniques of meal planning and food quality evaluation
• Knowledge of the standard practices and procedures, techniques and sanitation practices followed in food handling and storage.
• Knowledge of the principals and techniques of food quality evaluation.
• Knowledge of the principles and techniques of meal planning.
• Knowledge of chemical and physical properties of foods.
• Knowledge of chemical structures of nutrients.
• Knowledge of the principles of bacteriology as they apply to food spoilage, food preparation and sanitation.
• Knowledge of the factors, trends, and problems in providing the nutritional needs of residents.
• Knowledge of ingredients used in food preparation such as meats, vegetables, flour, sugar, shortening etc.
• Knowledge of the standard procedures and techniques followed in food handling and storage.
• Knowledge of sanitation practices followed in food handling and storage.
• Knowledge of the effects of temperatures and weather conditions on foods.
• Knowledge of the procedures for cleaning food preparation equipment such as stoves, ovens, and steamers.
• Knowledge of methods of general report writing. 
• Ability to read and interpret such documents as doctor’s orders, resident’ records, menus, etc.
• Ability to judge the quality and appearance of foods by sensory observation.
• Ability to gather information through interviewing residents.
• Ability to gather information by examining records and documents.
• Ability to analyze nutrition data to draw conclusions and to make appropriate recommendatio