Clinical Dietitian II

Cottage Health•Santa Barbara, CA

23d

About The Position

The purpose of the Clinical Dietitian II is to provide direct nutrition care or nutrition education to patients, to precept interns, and to mentor Clinical Dietitian I. Responsibilities This is not an exhaustive statement of duties, responsibilities, or requirements. Employees will be required to perform any job, with related instruction given by their supervisor, subject to reasonable accommodation. Patient Care Functions:? Accurately assesses nutritional status utilizing medical history, physical assessment, laboratory and anthropometric data as well as patient/family acquired diet history? Develops nutritional plan of care that includes attention to age, developmental, social and cultural status, medical condition and co-morbidities? Documents in the medical record utilizing a model of assessment, intervention, and monitoring of nutrition care? Provides patient family education in a manner consistent with patient family lifestyle and learning preferences? Incorporates evidence based guidelines and practices into the care of patients? Makes referrals to ongoing resources for follow up care when necessary? Manages time in a manner that ensures that patient care time parameters are met and productivity standards are maintained. Limits unnecessary overtime? Documents care in a manner consistent with department format and frequency guidelines (5%) Regulatory Compliance Functions:? Completes work in a manner that complies with regulatory standards/guidelinesWhen assigned to GVCH or SYVCH:? Assists in development and execution of policies and procedures that comply with regulatory standards/guidelines? Assists in maintaining records relating to regulatory compliance including, but not limited to, schedules, in-service sign in sheets, licensure, test tray data and inspection reports? Assists in readiness activities and compliance audits/measuresWhen assigned as Clinical/Culinary Dietitian may complete the following functions:Act as regulatory consultant to Production, Room Service, and RetailAssist Executive chef in managing food recallsParticipate in kitchen inspections (5%) Clinical Practice Functions:? Assists in, or mentors Clinical Dietitian I, in the development and/or evaluation of patient education resources, policies and procedures and menus? Participates in, or mentors Clinical Dietitian I, in activities and events that promote nutrition and health within the profession, institution and community? Participates in rounds, discharge planning activities and patient care conferences as scheduled/ needed? Precepts the rotations of dietetic interns assigned within the department or completes intern/internship project per manager approvalWhen assigned as Clinical/Culinary Dietitian:Acts as clinical trainer for Call Center staffAssists Clinical Nutrition Manager in the maintenance of Diet Manual (5%) Performance Improvement Functions:Participates in performance improvement projects and quality assurance indicators relevant to clinical care including test trays, audits, etc.? Collects data for aggregation and reporting for performance improvement and quality assurance endeavors within the department/facility? Serves as a resource to Nutrition Department staff regarding provision of food to both patients and employeesWhen assigned as Clinical/Culinary Dietitian:Collects and aggregates monthly test tray data, and coordinates action plansParticipates in the development and implementation of recipes and menus across all service lines (5%) Self/Staff Development Functions:Mentors Clinical Dietitian I in Patient Care Functions? Completes the following three requirements annually:1. A work-related goal or quality improvement project2. Presentation of at least 30 minutes to the clinical nutrition staff: a clinical nutrition topic including, but not limited to, a case study, journal article review, conference presentation or annual competency3. In-service of at least 15 minutes to nursing and/or ancillary staff? Completes peer review of Clinical Dietitian I as assigned? Attends required staff development activities and meetings? Participates in self development activities related to work assignments and Professional Portfolio responsibilities. (5%) Computrition System Administrator (when assigned as Clinical/Culinary Dietitian):Manage system maintenance and upgrade projectsCoordinate downtime procedures and maintain downtime binder (10%)

Requirements

Bachelor's Degree
Registered Dietitian credential
Food Handlers Card
Basic Computer Skills to include MS Word
Works independently and takes initiative to improve job knowledge and skills
Seeks input and consensus from team in matters/decisions that impact the group
Represents best interests of the department in all interdepartmental committees/projects
Demonstrates compassionate, respectful and professional attitude at all times and in all interactions with patients, families, co-workers, peers, medical staff, and management and in the community.
Recognizes the unique contributions that differences bring to the greater group success
The employee communicates effectively.
Maintains patient confidentiality at all times
Communicates appropriately with all age groups and with all demographics served

Nice To Haves

Master's Degree
Experience with Nutrition related Software (i.e. Computrition, Food Processor) and Epic Systems

Responsibilities

Accurately assesses nutritional status utilizing medical history, physical assessment, laboratory and anthropometric data as well as patient/family acquired diet history
Develops nutritional plan of care that includes attention to age, developmental, social and cultural status, medical condition and co-morbidities
Documents in the medical record utilizing a model of assessment, intervention, and monitoring of nutrition care
Provides patient family education in a manner consistent with patient family lifestyle and learning preferences
Incorporates evidence based guidelines and practices into the care of patients
Makes referrals to ongoing resources for follow up care when necessary
Manages time in a manner that ensures that patient care time parameters are met and productivity standards are maintained.
Limits unnecessary overtime
Documents care in a manner consistent with department format and frequency guidelines
Completes work in a manner that complies with regulatory standards/guidelines
Assists in development and execution of policies and procedures that comply with regulatory standards/guidelines
Assists in maintaining records relating to regulatory compliance including, but not limited to, schedules, in-service sign in sheets, licensure, test tray data and inspection reports
Assists in readiness activities and compliance audits/measures
Acts as regulatory consultant to Production, Room Service, and Retail
Assist Executive chef in managing food recalls
Participate in kitchen inspections
Assists in, or mentors Clinical Dietitian I, in the development and/or evaluation of patient education resources, policies and procedures and menus
Participates in, or mentors Clinical Dietitian I, in activities and events that promote nutrition and health within the profession, institution and community
Participates in rounds, discharge planning activities and patient care conferences as scheduled/ needed
Precepts the rotations of dietetic interns assigned within the department or completes intern/internship project per manager approval
Acts as clinical trainer for Call Center staff
Assists Clinical Nutrition Manager in the maintenance of Diet Manual
Participates in performance improvement projects and quality assurance indicators relevant to clinical care including test trays, audits, etc.
Collects data for aggregation and reporting for performance improvement and quality assurance endeavors within the department/facility
Serves as a resource to Nutrition Department staff regarding provision of food to both patients and employees
Collects and aggregates monthly test tray data, and coordinates action plans
Participates in the development and implementation of recipes and menus across all service lines
Mentors Clinical Dietitian I in Patient Care Functions
Completes the following three requirements annually:1. A work-related goal or quality improvement project2. Presentation of at least 30 minutes to the clinical nutrition staff: a clinical nutrition topic including, but not limited to, a case study, journal article review, conference presentation or annual competency3. In-service of at least 15 minutes to nursing and/or ancillary staff
Completes peer review of Clinical Dietitian I as assigned
Attends required staff development activities and meetings
Participates in self development activities related to work assignments and Professional Portfolio responsibilities.
Manage system maintenance and upgrade projects
Coordinate downtime procedures and maintain downtime binder