Dietitian - Level III

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, 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 their families to obtain history of food habits and preferences. Explains diet to clients and/or their families and monitors reaction to diet. Interprets laboratory, physical, and social data in medical records. Monitors clients for and evaluates food/drug interactions. Consults physicians about appropriate menu modifications. Assists with preparation of nutritional analysis of general and therapeutic cycle menus. Prepares client nutritional care plans. Directs service of client diets. Generally interacts with food service managers in the preparation of food, as indicated by master menu, standard recipes and census requirements. May inspect kitchen areas to ensure that proper standards are maintained in the preparation, cooking and serving of food, and checks the quality, quantity, appearance, temperature and palatability of food. May instruct and supervise staff working in kitchens, cafeterias, and dining rooms to ensure maintenance of premises and equipment in good sanitary condition. Participates in testing new recipes and reports results for possible inclusion in department recipe manual. Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home. Maintains records and writes reports. Prepares nutritional assessments, nutritional care and discharge plans, and records nutritional data in medical records; documents follow‑up plan of care in medical records. Supervises the receipt, storage and distribution of food and other supplies. Participates in nutritional training of field placement students. Participates in rounds with patient health care team. Directs service of patient diets. Instructs and supervises cooks and cooks’ helpers in the preparation and distribution of food, as indicated by master menu, standard recipes and census and portion control requirements. Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs. Assignment Level II Directs and supervises work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a dietetic department. Is responsible for personnel work schedules and performance ratings. Participates in menus planning. Evaluates and adjusts master menus to assure nutritional adequacy of therapeutic diets. Consults with medical staff concerning food service and nutritional needs of clients. Inspects assigned food service for compliance with accepted standards, departmental and/or other regulatory agencies’ policies related to food preparation, portion control, tray service, sanitation of work areas, use and care of equipment and supplies. Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications. Prepares or assists with the preparation of estimates of food requirements and monthly requisitions, and may monitor expenditures. Develops educational and training program for professional and auxiliary staff. Maintains records and writes reports. Provides nutritional counseling for outpatients. Supervises and participates in the planning for patient’s nutritional care and education both in the hospital and the out‑patient department. Develops and directs the dietetic teaching program, in accordance with the New York State requirements; plans and conducts courses in diet therapy, nutrition and cookery, including laboratory sessions and practice work. Duties Organizes, plans, and directs functions of the dietary service. Plans Dietitians’ schedules ensuring adequate coverage. Ensures their full compliance with prescribed clinical standards. Plans staff orientation and in‑service educational programs. Develops and coordinates ongoing quality assurance program. Implements performance indicators and pursues corrective remedies, to ensure strict adherence to established standards. Ensures that the agency diet manual is prepared, revised and updated. Plans and conducts staff meetings, to discuss issues pertinent to the agency’s clinical program. 5. Assists the Director in the review, planning, and updating of menus for the general population, as well as for therapeutic and religious diets. 6. In the absence of the Director, assumes full responsibility. Plans and/or supervises staff orientation, in‑service educational 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 the selection and inventory control of foods, supplies and equipment. Conducts staff conferences and participates in the implementation of new and/or revised policies, procedures and regulations that are consistent with dietary practices established by the facility, State Health Code and/or other regulatory agencies. Participates in the evaluation of the dietary service and preparation of audit by regulatory agencies. Directs the issuance of food and supplies to various dietary units. Evaluates and approves performance evaluations of subordinate staff. Maintains records and writes reports. Minimum Qualifications 1. Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian‑Nutritionist. #J-18808-Ljbffr