Dietitian - Level III

Dietitian

Lincoln Medical and Mental Health Center is one of New York City's premier acute care hospitals. Located in Downtown Bronx, Lincoln is a teaching hospital renowned for its Centers of Excellence, and a recognized industry leader in the implementation of state-of-the-art medical technology and best practices. Our team of highly trained and caring medical professionals is dedicated to providing the highest quality health care that is safe, compassionate, culturally competent and patient-centered.

Comprehensive services are offered in three major primary care areas:
Medicine, Pediatrics, and Women's Health in addition to more than eighty (80) specialty services. At Lincoln, the safety and comfort of our patients is our number one priority. 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.

9:00 A.M – 5:00 P.M 35 hours Weekly

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:
At a more difficult and responsible level, performs the duties of 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 ntains 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. At a more difficult and responsible level, also performs the duties of 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…