Dietitian Level II

City of New York • New York, NY

7d • Onsite

About The Position

NYC Health + Hospitals/Metropolitan is the community hospital of choice for residents of East Harlem, northern Manhattan, and neighboring communities. The hospital provides culturally-sensitive care in a welcoming and hospitable setting, emphasizing primary care medicine and utilizing the latest advances in medical science. Metropolitan delivers high quality health services with compassion, dignity, and respect to all, without exception. Since its founding in 1875, the hospital has been affiliated with New York Medical College, representing the oldest partnership between a hospital and a private medical school in the United States. Metropolitan is a part of the NYC Health + Hospitals, the largest municipal hospital and health care system in the country. 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. 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, plans and directs the operation of a major division of a dietary service.

Requirements

• Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist.

Responsibilities

• 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 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.
• 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.
• 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.

Benefits

• Comprehensive Health Benefits for employees hired to work 20+ hrs. per week
• Retirement Savings and Pension Plans
• Paid Holidays and Vacation in accordance with employees' Collectively bargained contracts
• Loan Forgiveness Programs for eligible employees
• College tuition discounts and professional development opportunities
• College Savings Program Union Benefits for eligible titles
• Multiple employee discounts programs
• Commuter Benefits Programs

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Number of Employees: 101-250 employees