Dietitian - Level II

About the Hospital NYC Health + Hospitals/Bellevue is America’s oldest public hospital, established in 1736. Affiliated with the NYU School of Medicine, the 844-bed hospital is a major referral center for highly complex cases, with 6,000 employees including highly skilled, interdisciplinary clinical staff. It sees more than 110,000 emergency room visits and 700,000 outpatient visits annually. Bellevue is a Level I Trauma Center delivering around-the-clock care in adult, pediatric, psychiatric, and pediatric psychiatric emergencies, and in nationally-designated categories of cardiology, neurology, toxicology, and neonatology. Its clinical centers of excellence include: Emergency Medicine and Trauma Care; Cardiovascular Services; Designated Regional Perinatal Center and Neonatal Intensive Care Unit (ICU); Comprehensive Children’s Psychiatric Emergency Program; and Cancer Services. 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 general supervision, they plan and direct the operation of a major division of a dietary service. Examples Of Typical Tasks Makes nutritional assessments. Interviews clients and/or their families to obtain history of food habits and preferences, explains diet to clients and/or 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, and assists with preparation of nutritional analysis of general and therapeutic cycle menus. Prepares client nutritional care plans. Directs service of client diets, generally interacting with food service managers in 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, check quality, quantity, appearance, temperature and palatability of food, instruct and supervise staff working in kitchens, cafeterias, and dining rooms to maintain 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 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 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 cook’s 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. Duties 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 menu 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 regulatory agency 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 patients’ 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. Minimum Qualifications For Appointment to Assignment Level I: Baccalaureate degree from an accredited college or university, majoring in Dietetics or Foods and Nutrition in an ADA-approved program, or Registration or eligibility for registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist. For Appointment to Assignment Level II: Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian‑Nutritionist. For Appointment to Assignment Levels III and IV: Registration by 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 the Medicare and Medicaid Programs, the Reform of Requirements for Long‑Term Care Facilities, as outlined in Section 483.60 of Title 42 of the Code of Federal Regulations, all newly‑hired Dietitians, Levels I‑IV, assigned to a Post‑Acute Care (Long‑Term Care) facility, are required to have New York State Certification issued by the New York State Education Department (NYSED) as a Dietitian‑Nutritionist at the time of hire. Dietitians, Levels I‑IV hired prior to November 28, 2016, assigned to a Post‑Acute Care facility are required to obtain New York State Certification on or before November 28, 2021. #J-18808-Ljbffr