Dietitian - Level III

Duties & Responsibilities

• 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.
• Maintains records and writes reports.
• 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 at home.
• 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.

Qualifications

• For appointment to Assignment Level I: Baccalaureate degree from an accredited college or university, with a major in Dietetics or Foods and Nutrition in a program approved by the American Dietetic Association (ADA); or, Registration or eligibility for registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist.
• For appointment to Assignment Level II: Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist.
• For appointment to Assignment Levels III and IV: Registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist.
• Special Note for Dietitians assigned to Post-Acute Care (Long-Term Care) facility: Under the Medicare and Medicaid Programs, Reform of Requirements for Long-Term Care Facilities, as outlined in Section 483.60 of Title 42 of the Code of Federal Regulations all newly-hired Dietitians, Levels I-IV assigned to a Post-Acute Care (Long-Term Care) facility, are required to have New York State Certification, issued by the New York State Education Department (NYSED), as a Dietitian-Nutritionist at the time of hire. Dietitians, Levels I-IV hired prior to November 28, 2016, assigned to a Post-Acute Care (Long-Term Care) facility are required to obtain New York State Certification, issued by the NYSED, as a Dietitian-Nutritionist on or before November 28, 2021.

Benefits

• Comprehensive Health Benefits for employees hired to work 20+ hrs. per week
• Retail Savings and Pension Plans
• Paid Holidays and Vacation in accordance with employees' Collectively bargained contracts
• Loan Forgiveness Programs for eligible employees
• College tuition discounts and professional development opportunities
• College Savings Program
• Union Benefits for eligible titles
• Multiple employee discounts programs
• Commuter Benefits Programs