The Nutritionist III performs advanced (senior-level) nutrition services work. Work involves planning, coordination, and evaluating nutrition programs and services, developing policies and procedures, supervision of nutrition staff, investigating complaints and/or deficiencies and maintaining compliance with regulatory agencies and departmental standards. Other work involves providing training to staff and family members, assessing nutritional status of ambulatory and medically fragile individuals, planning special therapeutic menus, serving as a member of inter-Disciplinary Team, Physical and Nutrition Management Team, and project teams, preparing reports, providing quality assurance monitoring of menu and nutrition service activities, and providing technical assistance to other healthcare team members. Interprets and complies with ICF/IID regulations. Works under minimal supervision of designated supervisor, with considerable latitude for the use of initiative and independent judgment.

Registration or Licensure Requirements:
May require licensure as a nutritionist or dietitian. Initial Selection Criteria:
Experience in dietitian or nutrition work. Graduation from an accredited four-year college or university with major coursework in dietetics, food and nutrition, food systems management, food science, or a related field is generally preferred. Experience and education may be substituted for one another. Additional Information:
Applicants must pass a fingerprint criminal background check, pre-employment drug screen, and registry checks including the Client Abuse/Neglect Reporting System (CANRS), Nurse Aide, Medication Aide and Employee Misconduct and HHS OIG List of Excluded Individuals/Entities.

Males between the ages of 18 - 25 must be registered with the Selective Service.

All State Supported Living Center Employees are subject to Random Drug Testing.