Dietitian Level IV

Food and Nutrition Services Position

NYC Health + Hospitals/North Central Bronx (NCB) is a member facility of the New York City Health + Hospitals system, one of eleven acute care facilities within the City of New York. A 215-bed community hospital, NCBH specializes in women's and children's services. It also provides Behavioral Health acute and ambulatory care. Its busy outpatient department has led the way in community-based care delivered in a compassionate and culturally-appropriate manner.

It's Labor and Delivery service safely brings more than 800 babies into the world each year. NCBH is committed to providing safe, high-quality medical care for any and all in need. 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.

Shift: 8:30 AM – 4:30 PM or 9:00 AM – 5:00 PM Weekends: 1–2 weekends/month required on rotation Hours per week: 35

Purpose of Position :
This class of positions encompasses work of varying degrees of difficulty and responsibility in the operation of a Food and Nutrition Department or other assigned area. All personnel perform related work. Under direction with the widest latitude for the exercise of independent initiative and judgment, participates in and/or organizes, plans and directs the operational activities of the Food and Nutrition department or other assigned area in a health care setting or institution.

Examples of Typical Tasks :
At a more difficult and responsible level, performs the duties of Assignment Level I: 1. Performs 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 therapeutic diet 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. May review client menus.
6. Participates in testing new recipes and reports results for possible inclusion in department recipe manual. Conducts meal rounds with clients and/or their families to collect feedback on recipes.
7. Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home.
8. Maintains records and writes reports.
9. Prepares nutritional assessments, nutritional care and discharge plans, and records nutritional data in medical records; documents follow-up plan of care in medical records. 10. Supervises the receipt, storage and distribution of food and other supplies. 11. Participates in nutritional training of field placement students. 12. Participates in rounds with client's health care team. 13. Directs service of client 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.

May supervise diet office staff. 14. Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs. 15. Effectively applies ICARE values:
Integrity, Compassion, Accountability, Respect, and Excellence. 16. May…