Dietitian - Level III

Duties & Responsibilities Purpose of Position This class of positions encompasses work of varying degrees of difficulty and responsibility in the operation of a Dietary Department. All personnel perform related work. Under administrative direction, the individual organizes, plans, and directs the operation of the dietary service for an agency. Examples of Typical Tasks Assignment Level I Makes nutritional assessments; interviews clients and/or families to obtain food habit histories and preferences, explains diet and monitors reactions. Interprets laboratory, physical, and social data in medical records. Monitors clients for and evaluates food/drug interactions; consults physicians about menu modifications; assists in preparing nutritional analysis of menus. Prepares client nutritional care plans. Directs service of client diets; collaborates with food service managers on preparation, cooking, and serving of food. Inspects kitchen areas to ensure standards in preparation, cooking, and serving; checks quality, quantity, appearance, temperature, and palatability of food. Instructs and supervises kitchen staff on sanitation and equipment maintenance. Participates in testing new recipes and reports results for possible inclusion in the recipe manual. Counsels clients and families on preparing special therapeutic or modified diets at home. Maintains records and writes reports. Prepares nutritional assessments, care and discharge plans, and records data in medical records; documents follow‑up plans. Supervises receipt, storage, and distribution of food and supplies. Participates in nutritional training of field placement students. Participates in rounds with patient health care team. Assignment Level II Directs and supervises dietitians, dietetic technicians, food service supervisors, cooks, and helpers; responsible for staff schedules and performance ratings. Participates in menu planning; evaluates and adjusts master menus for therapeutic adequacy; consults medical staff on nutritional needs. Inspects food service for compliance with standards, regulations, and safety policies. Inspects or supervises inspection of all foods, supplies, and equipment upon receipt for compliance with specifications. Prepares or assists with estimates of food requirements and monthly requisitions; monitors expenditures. Develops educational and training programs for professional and auxiliary staff. Maintains records and writes reports. Provides nutritional counseling for outpatients. Supervises and participates in planning for patient’s nutritional care and education both in the hospital and outpatient department. Develops and directs the dietetic teaching program in accordance with state requirements; plans and conducts courses, including laboratory sessions. Duties Organizes, plans, and directs functions of the dietary service; plans dietitians’ schedules ensuring adequate coverage; ensures compliance with clinical standards. Plans staff orientation and in‑service educational programs; develops and coordinates ongoing quality assurance program; implements performance indicators and corrective remedies. Ensures the agency diet manual is prepared, revised, and updated. Plans and conducts staff meetings to discuss program issues. Assists the Director in reviewing, planning, and updating menus for general, therapeutic, and religious diets. In the absence of the director, assumes full responsibility. Plans and supervises staff orientation, in‑service programs, and client or family education; may develop and coordinate ongoing quality assurance program. Reviews and modifies menu plans submitted by subordinate dietary staff. Supervises selection and inventory control of foods, supplies, and equipment. Conducts staff conferences and assists in implementing new or revised policies, procedures, and regulations consistent with dietary practices. Participates in evaluation of the dietary service and prepares audit reports for regulatory agencies. Directs issuance of food and supplies to various dietary units. Evaluates and approves performance evaluations of subordinate staff. Maintains records and writes reports. Minimum Qualifications Appointment to Assignment Levels III and IV requires registration with the CDR as a Registered Dietitian or New York State Certification as a Dietitian‑Nutritionist. Special Note for Dietitians assigned to Post‑Acute Care (Long‑Term Care) facilities: Under Medicare and Medicaid regulations, all newly hired Dietitians, Levels I‑IV, assigned to a Post‑Acute Care facility must have New York State Certification issued by the New York State Education Department at the time of hire. Dietitians, Levels I‑IV, hired before November 28, 2016, assigned to a Post‑Acute Care facility are required to obtain New York State Certification on or before November 28, 2021. How to Apply If you wish to apply for this position, please apply online by clicking the "Apply for Job" button. #J-18808-Ljbffr NYC Health + Hospitals