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Dietetic Technician-Casual

Job in Northern, Floyd County, Kentucky, USA
Listing for: UPMC
Apprenticeship/Internship, Per diem position
Listed on 2026-09-18
Job specializations:
  • Healthcare
    Dietitian / Nutritionist
Salary/Wage Range or Industry Benchmark: 25000 - 39000 USD Yearly USD 25000.00 39000.00 YEAR
Job Description & How to Apply Below
Location: Northern

Join our team of Life Changers!

UPMC is hiring a Casual, Dietetic Technician to support the hospitals in Central PA.

Schedule:
Per Diem during the hours of 8:00am-4:30pm

Required to work minimum 4 Saturdays per year.

This is a casual position so hours could vary week to week.

Travel could be required to several UPMC Central PA campuses.

A pleasant work environment, and friendly team are just a few of our perks.

Final candidate will be hired into proper job title and pay based on education and experience.

Responsibilities
  • Serves as a liaison between patient food service and clinical nutrition to optimize patient care and patient satisfaction.
  • Appropriately addresses food and nutrition service issues and effectively resolves in a timely manner; anticipates service problems and proactively seeks to implement effective solutions.
  • Assists with the education, mentoring, and training of dietetic students/intern and new associates.
  • If required, edits menus accurately in accordance to diet order, preferences, age specific needs, and the Diet Manual guidelines.
  • If required, assume the responsibilities of the Diet Clerk
  • Provide ongoing direct patient care to include nutrition assessment, plans and evaluating outcomes.
  • Provide appropriate basic nutrition education based upon patient/family learning needs and abilities.
  • Participate in department based Quality Process Improvement activities.
  • Plans menus and nourishments with patients to meet individual nutrition care needs in accordance with diet order, patient preferences, and allergies/intolerances, keeping patient satisfaction as a priority.
  • Performs nutrition screening of patients and accurately assess nutrition risk levels per established criteria.
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