Registered Dietician

Overview

“To enhance the quality of life for men, women and children in the greater Los Angeles area through the provision of high quality, accessible and affordable healthcare services.”

We offer:

• Medical Benefits - FHCCGLA pays 100% of employee’s Kaiser;
  Anthem Blue Cross;
  Health Net; and United Health Care coverage (HMO Plan) subject to change during open enrollment.

• 403 B
  - Through Mutual of America, the company matches up to 5% of employee’s salary.

• Dental Benefit
  - Met Life Only (HMO/PPO Plan).

• 11 Holidays Observed.
• 2 Floating Holidays

• Vision Benefit
  -Met Life Plan.

• 1 Birthday Holiday

• Life Insurance
  - Accidental Death & Dismemberment; and Long-term Disability.

• 7 Paid Sick Leave - 56 hours Full-Time
• Paid Sick Leave – 40, Part-Time and Per-Diem

• Employee Assistance Program

• 2 weeks’ Vacation

• AFLAC Benefits

PROVIDER BENEFITS

• Registered Dietician - 600.00 Annually and 2 Paid CME days.

License Reimbursement:

• Medical License
• DEA licenses
• BLS

Possible student loan repayment for providers:

• HRSA, HWDD, LA CARE
• OSHPS HPEF

This would be a great opportunity to make a difference with you onboard!

JOB TITLE:Registered Dietician

REPORTS TO: Chief Medical Officer

DEPARTMENT: General Medicine / Diabetes Clinic

POSITION OVERVIEW:

1. Provides comprehensive nutritional care to patients identified with special needs and/or those who meet nutritional risk criteria.

2. Provides nutritional care which includes patient assessment and reassessment, patient and family education, interdisciplinary communication, nutritional plan of care development, and documentation of all interventions in accordance with policy and acceptable practice standards.

3. Acts as a competent clinician who provides clinical care in a skilled and effective manner, utilizing appropriate technical and decision-making skills.

DUTIES/RESPONSIBILITIES:

1. Completes Dietary assessment, writes on Progress Notes in the patient’s E.H.R., information such as counseling, food substitutions and diet instructions provided to the patient or any pertinent impressions of the patient’s ability to cope and/or acceptance of the diet modification.

2. Determines dietary needs of patients from information gathered from patients chart in consultation with medical staff, and other sources.

3. Calculates special diets ordered by physicians.

4. Calculates weighted diets for patients whose intake must be specifically limited.

5. Observes, analyzes, and records diet program and patient response to diets served to evaluate effectiveness of dietary program, to determine necessary diet changes or supplementary feeding, and to provide dietary information for related medical purposes.

6. Communicates directly with the patient’s PCP via the Next Gen E.H.R. to ensure care coordination.

7. Undertakes continuous self-improvement, attending applicable training, seminars, in-services and educational classes to maintain skills competency and current knowledge for standard of care and effective practices.

8. Responsible for following all agency safety and health standards, regulations, procedures, policies and practices.

9. Identifies, initiates and implements measures to deliver high quality care to patients and improve services.

10. Responds efficiently and timely to all patient and provider staff needs and inquiries.

11. Ensures excellent customer service to all FHCCGLA patients.

12. Works with the operations managers to manage patient scheduling and flow to address bottlenecks, scheduling issues, etc.

13. Handles patient grievances according to FHCCGLA’s Policy & Procedure.

14. Assists in developing, updates & reviews of FHCCGLA Policies & Procedures (P&P’s) as needed (with input from all other key personnel).

15. Ensures HIPAA compliance by maintaining strict confidentiality of all patient data and E.H.R./Practice Management System (PMS) according to regulations and FHCCGLA’s P&P’s.

16. Counsels patients regarding normal and therapeutic dietary needs.

17. Confers regularly and periodically with the C.M.O. to review progress, exchange information and discuss future goals.

18. Assists in planning menus and nourishment lists as needed for conformity with dietary policies and standards based on the patient’s…