Dietician

CGE is required to provide dietary services to meet the nutritional needs of its clients. To the extent practical, the dietician should provide special dietary services to meet the health, medical needs, religious and cultural beliefs of our clients.  The dietician is responsible for the direction, provision and quality of the dietary services. A dietician hired on a consulting basis must make monthly visits at hours that vary on successive visits, so that the dietician is on-site at different times of the day when dietary services are required to be provided to clients. 

The dietician is minimally expected to fulfill the following requirements:

· Develop and implement written objectives, policies, a procedure manual, an organizational plan and a quality assurance for the dietary service.

· Participate in planning and budgeting for the dietary service.

· Screen all youth at intake, and thereafter as needed, for any dietary restrictions or allergies to ensure health and safety.

· Ensure that dietary services are provided as specified in the dietary portion of the client treatment plan and are coordinated with other client care services to provide a continuum of care for the client.

· Assist in developing and maintaining written job descriptions for dietary personnel and assigning duties based upon education, training, competencies and job descriptions as applicable.

· Participate in staff education activities and providing consultation to CGE staff. 

Qualifications:

· Registered or eligible for registration by the Commission on Dietetic Registration of the American Dietetic Association or meet the applicable requirements established by the state where the facility is located.

· Master's degree plus six months of full-time, or full-time equivalent, experience in nutrition and/or food service management in a health care setting; or

· Bachelor's degree from a college or university with a major in foods, nutrition, food service or institution management, or the equivalent course work for a major in the subject; and completed an internship or traineeship accredited by the American Dietetic Association or have one (1) year of full-time experience in nutrition and/or food service management in a health care setting.