Dietitian - Level Iii
2 weeks ago
**About NYC Health + Hospitals**:
Elmhurst Hospital Center (EHC) is the major tertiary care provider in the borough of Queens. The hospital is comprised of 545 beds and is a Level I Trauma Center, an Emergency Heart Care Station and a 911 Receiving Hospital. It is the premiere health care organization for key areas such as Surgery, Cardiology, Women's Health, Pediatrics, Rehabilitation Medicine, Renal and Mental Health Services.
At NYC Health + Hospitals, our mission is to deliver high quality care health services, without exception. Every employee takes a person-centered approach that exemplifies the ICARE values (Integrity, Compassion, Accountability, Respect, and Excellence) through empathic communication and partnerships between all persons.
**Work Shifts**:
9:00 A.M - 5:00 P.M
Under administrative direction, organizes, plans and directs the operation of the dietary service for an agency. In addition to performing the duties of lower Assignment Levels at a more difficult and responsible level, performs the following:
**Duties & Responsibilities**:
1. 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. 2. Interprets laboratory, physical, and social data in medical records.
3. 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.
4. Prepares client nutritional care plans.
5. 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.
6. 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.
7. Participates in testing new recipes and reports results for possible inclusion in department recipe manual.
8. Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home.
9. Maintains records and writes reports.
10. Prepares nutritional assessments, nutritional care and discharge plans, and records nutritional data in medical records; documents follow-up plan of care in medical records.
11. Supervises the receipt, storage and distribution of food and other supplies.
12. Participates in nutritional training of field placement students.
13. Participates in rounds with patient health care team.
14. 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.
15. Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs
Assignment Level II
1. 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.
2. 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.
3. 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.
4. Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications.
5. Prepares or assists with the preparation of estimates of food requirements and monthly requisitions and may monitor expenditures.
6. Develops educational and training program for professional and auxiliary staff.
7. Maintains records and writes reports.
8. Provides nutritional counseling for outpatients.
9. Supervises and participates in the planning for patient’s nutritional care and education both in the hospital and the out-patient department.
10. 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
Assignment Level III
1. Organizes, plans, and directs functions of the dietary service. Plans Dietitians’ schedules ensuring adequate coverage. Ensures their full compliance with prescribed clinical standards.
2. Plans staff orientation and in-service educational programs. Deve
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