Dietitian - Lvl III

About the Role

This position encompasses work of varying degrees of difficulty and responsibility in the operation of a Dietary Department. Under administrative direction, organizes, plans and directs the operation of the dietary service for an agency.

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
• Monitors clients for and evaluates food/drug interactions
• Consults physicians about appropriate menu modifications
• Assists with preparation of nutritional analysis of general and therapeutic cycle menus
• Prepares client nutritional care plans
• Directs service of client diets
• 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 proper standards are maintained in the preparation, cooking and serving of food; checks 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
• Maintains records and writes reports
• 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
• Directs and supervises work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a dietetic department
• Responsible for personnel work schedules and performance ratings
• Participates in menus planning; evaluates and adjusts master menus to assure nutritional adequacy of therapeutic diets
• Consults with medical staff concerning food service and nutritional needs of clients
• Inspects assigned food service for compliance with accepted standards, departmental and/or other regulatory agencies' policies related to food preparation, portion control, tray service, sanitation of work areas, use and care of equipment and supplies
• Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications
• Prepares or assists with the preparation of estimates of food requirements and monthly requisitions; may monitor expenditures
• Develops educational and training program for professional and auxiliary staff
• Provides nutritional counseling for outpatients
• Supervises and participates in the planning for patient's nutritional care and education both in the hospital and the out-patient department
• Develops and directs the dietetic teaching program, in accordance with the New York State requirements; plans and conducts courses in diet therapy, nutrition and cookery, including laboratory sessions and practice work
• Organizes, plans, and directs functions of the dietary service
• Plans Dietitians' schedules ensuring adequate coverage; ensures their full compliance with prescribed clinical standards
• Plans staff orientation and in-service educational programs
• Develops and coordinates ongoing quality assurance program; implements performance indicators and pursues corrective remedies to ensure strict adherence to established standards
• Ensures that the agency diet manual is prepared, revised and updated
• Plans and conducts staff meetings to discuss issues pertinent to the agency's clinical program
• Assists the Director in the review, planning, and updating of menus for the general population, as well as for therapeutic and religious diets
• In the absence of the director, assumes full responsibility
• Plans and/or supervises staff orientation, in-service educational programs, and client or family education
• Reviews and modifies menu plans submitted by subordinate dietary staff
• Supervises the selection and inventory control of foods, supplies and equipment
• Conducts staff conferences and participates in the implementation of new and/or revised policies, procedures and regulations consistent with dietary practices established by the facility, State Health Code and/or other regulatory agencies
• Participates in the evaluation of the dietary service and preparation of audit by regulatory agencies
• Directs the issuance of food and supplies to various dietary units
• Evaluates and approves performance evaluations of subordinate staff
• Maintains records and writes reports

Requirements

• 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
• Assignment Level II: Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist
• Assignment Levels III and IV: Registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist
• For Post-Acute Care (Long-Term Care) facility: Under 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