REGISTERED DIETITIAN 3

State of Nevada (NV); Nevada (IA); On-site; USD 70,000 - 95,000; Full time

Job summary

State of Nevada seeks a Registered Dietitian to support the Desert Regional Center – Intermediate Care Facility in Las Vegas. The role ensures menus reflect actual meals served and that contracts meet nutritional standards.

The RD will review patient data, develop dietary plans, and coordinate with medical teams to support optimal health outcomes. This is a full‑time position requiring active RD licensure and several years of clinical experience.

Qualifications

• Current registration and licensure by the Commission on Dietetic Registration and three years of professional experience as a Registered Dietitian, two years of which were in a clinic, hospital, or similar health care setting.
• Develop, implement and monitor individual and group dietary plans; review data from patient’s medical file; interview patient for medical and nutritional history and feeding needs.
• Collaborate with physicians, home health services, and programs to ensure nutritionally appropriate care and documentation.

Responsibilities

• Review and ensure home menus are posted and reflect actual foods served.
• Monitor invoices and contracts for food service and nutritional adequacy.
• Provide nutrition education and training to staff, patients, and caregivers.

Skills

Clinical dietetics

Menu planning

Nutrition assessment

Interdisciplinary teamwork

Education

RD licensure

3+ years RD experience

Job description

The Aging and Disability Services Division (ADSD) is currently recruiting for a Registered Dietitian 3 in Las Vegas, Nevada.

This recruitment may be used to fill current and future vacancies as they occur in the following program: Desert Regional Center – Intermediate Care Facility (DRC-ICF). This full‑time position located at DRC-ICF is a residential facility for adults with intellectual and/or developmental disabilities.

The dietitian will review and ensure home menus are posted in the homes and that the homes are documenting actual food served by noting any changes to the menu plan. Monitor bills for the contract food service and individual cooking programs. Check monthly invoices to ensure that charges accurately reflect the services provided and are nutritionally appropriate. Maintain continuing education, training, and policy/procedure requirements to maintain dietetic registration with the American Dietetic Association, to support people in having the best possible health, and choices. Participate in food preparation, etc. ADSD fosters a positive, inclusive, and diverse work environment that values innovation, teamwork, and collaboration.

The mission of ADSD is to empower individuals and their support systems by providing resources for disabilities and aging - connecting Nevadans to services and improving their quality of life.

Current registration and licensure by the Commission on Dietetic Registration and three years of professional experience as a Registered Dietitian, two years of which were in a clinic, hospital, or similar health care setting. Develop, implement and monitor individual and group dietary plans; review data from patient's medical file; interview client/patient for information regarding medical and nutritional history, dietary adequacy, feeding difficulties, physical activity, and other factors; assess anthropometric, biochemical, clinical, dietary, feeding and behavioral data, and potential for drug‑nutrient interactions; determine appropriate energy and nutrient needs.

Identify nutrition education needs; develop and provide education and technical assistance to patients, families, and caregivers related to normal and therapeutic nutrition; instruct individuals preparing formula and/or food regarding proper food handling procedures including preparation methods, safety and sanitation techniques.

Document nutrition care plan in client/patient records; prepare written reports, records and summaries; ensure compliance with applicable regulatory standards. Develop nutrition recommendations and collaborate the nutrition plan of care with physicians, home health services, and WIC.

Participate in interdisciplinary treatment team meetings to obtain and provide information concerning client/patient treatment and progress, and coordinate treatment efforts with other team members as required in the assigned setting.

Plan and conduct training and orientation sessions for professional, technical and other support staff; research current nutritional literature, recommendations and practices and present new nutrition information and policy developments.

Establish written priorities, policies, and procedures for the provision of nutritional services; ensure conformance to federal, State, and local licensure and funding guidelines; maintain program records and evaluate services; prepare reports and statistics and participate in developing the nutrition services budget.

Monitor and oversee food service contractors; spot check foods delivered or prepared by contractors and vendors to ensure consistent food preparation, proper food handling, sanitation and safety practices assess efficiency and accountability of food service contractors; provide instruction and orientation to new employees and food service staff; plan and/or approve institutional menu to ensure nutritional adequacy and client/patient satisfaction.

Supervise subordinate clerical and/or technical staff by training, evaluating and documenting work performance, conducting case conferences as needed, and implement in‑service training to ensure continuity of care and compliance with clinic and agency standards as assigned.

Communicate with vendors and other local and State agencies including providing information regarding agency/program policies, procedures and objectives and by checking or following up on complaints regarding services and products provided.

Perform related duties as assigned.

Under general direction, incumbents supervise lower level professional and support staff as assigned and provide nutrition related services at the advanced journey level in one of the following assignments:

1. Nevada Early Intervention Services: Incumbents provide screening, assessment, intervention, monitoring and transition services to at‑risk clients/patients from birth to three years old to achieve optimal nutrition and growth for development; provide and monitor therapeutic diets for genetic metabolic disorders (birth through adult), to protect mental abilities and physiological functioning; document and communicate changes in clinical, health status, or functional outcomes assuring continuous care and provide case management and coordination of services to assigned clients/patients; or
2. Northern Nevada Adult Mental Health Services/Southern Nevada Adult Mental Health Services: Evaluates health and disease condition(s) related to developmental disability/psychiatric disorder/chemical dependency for nutrition related consequences. Demonstrates adherence to evidence‑based practice at the specialty level reflecting the holistic focus of behavioral health as a complex disorder. In addition to nutrition, assessment, diagnosis, intervention, monitoring and evaluating nutritional care, incumbents negotiate and administer food service contracts for a comprehensive hospital and associated residential treatment facilities; ensure contractors are providing services in compliance with contractual agreements and that contracted staff meet appropriate experience, health, and other qualification standards; and verify that monthly billing for meals and snacks is calculated in accordance with daily census data, meal/snack orders and cancellation forms.

This job specification lists the major knowledge, skills and abilities of the job and is not all inclusive. Incumbent(s) will be expected to have knowledge, skills and abilities from a previous level.

Working knowledge of:

food safety and sanitation requirements; food quality and grading standards; facility inspection standards and auditing procedures; State and community resources in nutrition and public health; principles and practices of supervision; federal, State, and local regulations related to food and nutrition services; nutritional care for clients/patients with special health care needs which may include metabolic disorders, chronic and digestive diseases; program planning processes including writing program goals, objectives and evaluations; nutritional care of clients/patients with substance abuse problems, mental illness and/or drug/nutrient interactions.

General knowledge of:

nutritional care for clients/patients with developmental disabilities.

Ability to:

formulate and write clinic/facility objectives to address service delivery problems; supervise subordinate clerical/technical staff including planning, organizing, and evaluating work; assess staff training needs, and organize and conduct training for professionals, paraprofessional and clerical employees; work cooperatively as a member of a multi‑disciplinary team; operate a personal computer to facilitate nutritional status assessment, develop and/or evaluate menus, and prepare other special reports; provide case management and coordination of services to assigned clients/patients; provide technical assistance to other agency and community programs; write concise, logical, and grammatically correct correspondence and reports; read, interpret and incorporate federal, State, and local regulations and requirements into agency/program policies and procedures; evaluate nutrition education programs and materials; develop and conduct training and orientation sessions in pediatric, adolescent and adult nutrition for other professionals, and technicians.