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 evaluationKnowledge 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 recommendations. Ability to read and interpret medical and nutrition documents. Ability to write clearly and concisely, prepare reports.Ability to follow oral and written instructions.Ability to remain calm in stressful and emergency situations and interact with others who are under physical and/or emotional stress.Ability to plan and conduct training or instruction.

QUALIFICATIONS ACQUIRED ON JOB: (List knowledge, skills, abilities)

Knowledge of the laws, rules and regulations governing assigned unit activities. Knowledge of the principles followed in computerized menu planning. Knowledge of the types and availability of public or private community-based organizations and sources for providing food supplies and equipment.

LICENSE AND/OR CERTIFICATION REQUIREMENTS.

LICENSED/REGISTERED DIETITIAN

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 evaluationKnowledge 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 recommendations. Ability to read and interpret medical and nutrition documents. Ability to write clearly and concisely, prepare reports.Ability to follow oral and written instructions.Ability to remain calm in stressful and emergency situations and interact with others who are under physical and/or emotional stress.Ability to plan and conduct training or instruction.

QUALIFICATIONS ACQUIRED ON JOB: (List knowledge, skills, abilities)

Knowledge of the laws, rules and regulations governing assigned unit activities. Knowledge of the principles followed in computerized menu planning. Knowledge of the types and availability of public or private community-based organizations and sources for providing food supplies and equipment.

LICENSE AND/OR CERTIFICATION REQUIREMENTS.

LICENSED/REGISTERED DIETITIAN

First consideration will be given to those applicants that apply within the first 14 days.Minimum Entrance Requirements:
Applicants must have at least (A) three years of full-time, or equivalent part-time, professional or paraprofessional experience in the field of dietetics or nutrition, and (B) of which at least one year must have been in a professional capacity, or (C) any equivalent combination of the required experience and the substitutions below. Substitutions: I. An Associate's degree with a major in home economics, dietetics, foods and nutrition, nutrition or food science and technology may be substituted for a maximum of one year of the required (A) experience. II. A Bachelor's degree or higher with a major in home economics, dietetics, foods and nutrition, nutrition or food science and technology may be substituted for a maximum of two years of the required (A) experience. III. Training in a dietetic internship or program approved by the American Dietetic Association (ADA) may be substituted for the required (A) experience on the basis of one month of such training for one month of experience. IV. Registration as a Registered Dietitian by the American Dietetic Association (ADA) may be substituted for a maximum of two years of the required (A) experience. Education toward such a degree will be prorated on the basis of the proportion of the requirements actually completed. NOTE: No substitutions will be permitted for the required (B) experience. Special Requirements: None.

Comprehensive Benefits

When you embark on a career with the Commonwealth, you are offered an outstanding suite of employee benefits that add to the overall value of your compensation package. We take pride in providing a work experience that supports you, your loved ones, and your future.

Want the specifics?Explore our Employee Benefits and Rewards

COVID Vaccine:As a condition of employment, depending on job assignment and location, employees may be required to have received COVID-19 vaccination and/or other vaccinations, or to have been approved for a vaccination exemption prior to their start date. Details relating to demonstrating compliance with this requirement will be provided to applicants selected for employment.

An Equal Opportunity / Affirmative Action Employer.Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply.

The Commonwealth is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity or expression, sexual orientation, age, disability, national origin, veteran status, or any other basis covered by appropriate law. Research suggests that qualified women, Black, Indigenous, and Persons of Color (BIPOC)may self-select out of opportunities if they don't meet 100% of the job requirements. We encourage individuals who believe they have the skills necessary to thrive to apply for this role.

Pre-Offer Process:

For BU and MI-MIV

A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visithttp://www.mass.gov/hhs/cori

Education, licensure and certifications will be verified in accordance with the Human Resources Division’s Hiring Guidelines.

Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth’s website.

First consideration will be given to those applicants that apply within the first 14 days.Minimum Entrance Requirements:
Applicants must have at least (A) three years of full-time, or equivalent part-time, professional or paraprofessional experience in the field of dietetics or nutrition, and (B) of which at least one year must have been in a professional capacity, or (C) any equivalent combination of the required experience and the substitutions below. Substitutions: I. An Associate's degree with a major in home economics, dietetics, foods and nutrition, nutrition or food science and technology may be substituted for a maximum of one year of the required (A) experience. II. A Bachelor's degree or higher with a major in home economics, dietetics, foods and nutrition, nutrition or food science and technology may be substituted for a maximum of two years of the required (A) experience. III. Training in a dietetic internship or program approved by the American Dietetic Association (ADA) may be substituted for the required (A) experience on the basis of one month of such training for one month of experience. IV. Registration as a Registered Dietitian by the American Dietetic Association (ADA) may be substituted for a maximum of two years of the required (A) experience. Education toward such a degree will be prorated on the basis of the proportion of the requirements actually completed. NOTE: No substitutions will be permitted for the required (B) experience. Special Requirements: None.

Comprehensive Benefits

When you embark on a career with the Commonwealth, you are offered an outstanding suite of employee benefits that add to the overall value of your compensation package. We take pride in providing a work experience that supports you, your loved ones, and your future.

Want the specifics?Explore our Employee Benefits and Rewards

COVID Vaccine:As a condition of employment, depending on job assignment and location, employees may be required to have received COVID-19 vaccination and/or other vaccinations, or to have been approved for a vaccination exemption prior to their start date. Details relating to demonstrating compliance with this requirement will be provided to applicants selected for employment.

An Equal Opportunity / Affirmative Action Employer.Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply.

The Commonwealth is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity or expression, sexual orientation, age, disability, national origin, veteran status, or any other basis covered by appropriate law. Research suggests that qualified women, Black, Indigenous, and Persons of Color (BIPOC)may self-select out of opportunities if they don't meet 100% of the job requirements. We encourage individuals who believe they have the skills necessary to thrive to apply for this role.

Pre-Offer Process:

For BU and MI-MIV

A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visithttp://www.mass.gov/hhs/cori

Education, licensure and certifications will be verified in accordance with the Human Resources Division’s Hiring Guidelines.

Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth’s website.