Registered Dietitian

ANTICIPATED START DATE: SEPTEMBER 15TH, 2026

HOURS PER WEEK: 25

GENERAL SUMMARY:

Reporting to the Nutrition Program Director, the Registered Dietitian serves as a primary staff member on nutrition-related issues by planning menus, providing nutrition education in the community, conducting in-home nutrition counseling and inspection of meal sites and caterer kitchen.

ESSENTIAL FUNCTIONS:

• Work cooperatively with the caterer and their Dietitian to develop a monthly menu appropriate for seniors; analyze the menu to ensure that it is in accordance with state nutrition standards using software program, Computrition.
• Develop and implement nutrition education and sanitation in-service training plan to be presented to the Nutrition Program Staff.
• Provide, assess, and evaluate nutrition education at congregate meals sites and other community venues as dictated by state nutrition standards; submit lesson plans, handouts and evaluation tools to the Executive Office of Aging and Independence (AGE) as required.
• Assess the nutritional status of seniors during home visits and phone consultations; develop individualized nutrition plans and provide appropriate nutritional counseling.
• Monitor meal sites and catering service for sanitation and compliance with program guidelines.
• Conduct meal site inspections two times per year.
• Schedule and conduct caterer kitchen inspections at least semiannually, complete follow-up visits as needed and submit written findings to Nutrition Program Director and AGE.
• Precept interns when requested from UMass Lowell and Merrimack College.
• Attend quarterly AGE nutrition meetings as scheduled.
• Perform other tasks as may be assigned by the supervisor, as special programs are implemented.

COMPETENCIES NEEDED:

Consumer/Customer Service Orientation: Learns internal/external customer/consumer needs and how best to meet them. Responds to requests in a timely and thorough manner; does what is necessary to ensure consumer satisfaction; prioritizes consumer needs; follows up to evaluate customer satisfaction.

Communication: Creates effective interactions with others and listens, speaks, and writes clearly and concisely. Ensures all involved are kept informed about developments and plans. Shares ideas and information with others who might find them useful. Keeps manager informed about progress and problems to avoid surprises.

Critical Thinking and Problem Solving: Breaks down a situation into smaller pieces to identify key or underlying issues; figures out cause-and-effect relationships (if...then...) that can help solve it; recognizes and accurately evaluates the signs of a problem; analyzes current procedures for possible improvements; notifies supervisor of problems in a timely manner.

Flexibility: Able to work effectively in a variety of situations, and with various individuals or groups; understands and appreciates different/opposing perspectives on an issue; adapts approach to the changes at hand and easily accepts changes.

Job Knowledge/Technical Knowledge: Demonstrates knowledge consistent with role, utilizing appropriate techniques, skills, equipment, procedures and materials. Applies knowledge to identify issues and internal problems; works to develop additional technical knowledge and skills.

Goal Setting & Planning: With manager, sets specific, measurable goals that are realistic but challenging; clarifies expectations about what will be done and how; obtains information, resources, and training needed. Promptly notifies manager about any problems that affect ability to accomplish goals. Seeks feedback from manager and from others.

WORK ENVIRONMENT:

While largely working in a professional office environment, the employee occasionally travels by car to consumer homes and dining training sites within agency service area and is exposed to changing weather and seasonal conditions. This role regularly requires the use of a computer, telephone and other standard office equipment. Must be able to walk up and down stairs. Must be able lift and carry up 20 – 25 lbs.