Clinical Dietician- PRN

Clinical Dietitian

The Clinical Dietitian is responsible for all aspects of Food and Nutrition Services Department. The Clinical Dietitian responsible for formulating and implementing optimal nutrition therapy and evaluating outcomes for neonates, infants, children, adolescents, adults, and geriatrics. Clinical Dietitians also perform a variety of routine tasks and operations to prepare and/or assist in cooking, patient tray assembly, ware-washing and sanitation in the dietary department.

The Clinical Dietitian is responsible for calculating food costs, measuring meal production, calculation meal equivalents, determining menu item prices, menu planning, estimating staffing needs, calculating FTEs, emergency planning, food safety, food storage guidelines, and controlling costs in food service. The Clinical Dietitian will follow standard practices and procedures and comply with regulatory requirements. The Clinical Dietitian coordinates Performance Improvement and Quality Control Activities for Food Service and Nutrition Care components.

They also serve as a liaison between Food and Nutrition Services department and other departments within the hospital, medical staff, and administration. The Clinical Dietitian also provides patient/family education as appropriate.

This position is an Essential position at the facility to ensure efficient operations and patient care. Employees hired into an Essential position are expected to report to work for their scheduled shifts regardless of the environmental weather and road conditions that may exist.

Position

Duties and Responsibilities:

• Provides direct and individualized diet care to patients based on the specific physician-ordered diet.
• Creates, approves, and utilizes standardized recipes in food production.
• Inspects all food items to be assured that only high-quality products are being delivered.
• Utilizes reusable foods in a timely manner.
• Assists in serving on patient and staff tray-line as needed.
• Works to eliminate waste of food throughout department.
• Exhibits competence in use of equipment in work areas.
• Distributes and retrieves meal trays to and from patients' rooms as appropriate.
• Displays professionalism while completing multiple tasks in a timely manner.
• Maintains proper supplies and equipment to prepare meals for patients.
• Ensures that all food items are within their expiration dates.
• Serves as the communication liaison between family and members of the procedure team by being sensitive to their needs for courtesy, dignity, privacy, and ensuring a friendly environment at all times.
• Assures that equipment and work surfaces are cleaned and sanitized according to policy.
• Visits with patients who have concerns about their diet or have certain food preferences.
• Performs dietary consultations with patients as ordered by providers.
• Ensures compliance with Infection Control regulations
• Adheres to professionally accepted nutrition standards

Facility

General Responsibilities:

• Attend facility new hire orientation as scheduled by HR
• Complete Department Orientation Initial Competency within 7 days of hire date
• Complete Department Initial Skills Competency within 90 days of hire date
• Follow facility and OSHA safety rules and procedures
• Respect cultural and religious practices of patients from all backgrounds
• Follow HIPAA regulations at all times
• Be punctual and dependent for assigned shifts
• Dress within the dress code requirements of the facility
• Identifies all patients using at least two identifiers verbally (name and DOB), and by checking
• Follows Hospital Wide and Department Specific policies and procedures
• Must interact with physicians, guest, staff, and patients pleasantly, cooperatively, and effectively

Knowledge, Skills, and Abilities:

• Must be able to comprehend and follow…