Registered Dietitian III JOB-******** Anticipated Start Date June 17, 2024
Location Bronx, NY
Type of Employment Contract Hire
Employer Info Our client provides top-ranked care, dozens of inpatient and outpatient specialties, and mental health services with a team of highly trained and caring medical professionals who are compassionate, culturally competent and patient centered. Their vision is to be a fully integrated health system that enables New Yorkers to live their healthiest lives. Many of their roles are temp-to-hire, giving our client and our candidates the opportunity to ensure they are the right fit for a full-time position, as this comes with career advancement opportunities and excellent benefits. In fact, over 30% of our candidates have converted to full time positions at our client.
Job Summary We are looking for individual to join our client's team as Registered Dietitian III. You will be under general direction of Director of Clinical Nutrition Services. To provide and evaluate nutritional care services to patients on assigned units. Adheres to hospital and departmental policies and procedures. Participates in all activities as a member of the health care team. Under administrative direction, participates in and/or organizes, plans and/or directs the operation of the dietary service.
Job Description Assists in the development and implementation of departmental policies and procedures, to assure the highest quality of nutritional care to patients. Obtains medical and nutrition histories, and other pertinent information to complete timely documentation in patients' medical record such as, nutritional assessments, re-assessments and discharge plans. Provides nutritional counseling, diet instructions and food/drug interaction instructions as necessary. Explains diet based upon patients' needs to patient, family members and/or significant others and monitors tolerance to diet. Participates in interdisciplinary rounding/discharge planning and other appropriate patient care meetings. Consults with physicians and other health care faculty members as necessary. Conducts rounds at mealtime to observe patient food intake and provides them with nutrition information, which will enable them to make nutritionally balanced food choices; submits meal round reports in a timely manner. Teaches nutrition classes as needed to patients, employees, students, and health care team members. Reports problems to immediate supervisor and recommends ways to improve nutritional services. Establishes rapport with all members of the health care team and within the department to assure good public relations and quality nutritional care to patients. Attends dietitians' meetings, nutrition committee meetings and weekly departmental huddles as scheduled. Participates in the development and implementation of quality assurance activities including Productivity Reports, as assigned. Completes accurate Productivity Reports at end of shift daily. Assists in orientation, training, supervision, and evaluation of nutrition students, Dietitian I, II and III. Maintains continuing education in nutrition, clinical dietetics, food service management and related areas as appropriate to update current knowledge and skills in the practice of dietetics and performance of assigned duties. Performs other related duties as required. May conduct nutrition classes, as a representative of the department and be involved in community health fairs. Adheres to all infection control policies and procedures. Adheres to all safety policies and procedures as related to patients and environment (kitchen). Participates in department and area-specific in-services/continuing education requirements. May relieve in all areas/units as assigned. Perform any additional duties as assigned by the supervisors defined above. Additional Responsibilities:
Assists in the development and coordination of ongoing quality assurance program. Implements performance indicators and pursues corrective remedies to ensure strict adherence to established standards. Participates in menu planning. Directs and supervises the work of Dietitians, diet clerks, food service supervisors, cooks and helpers in the department. Maintains liaison with community organization relating to nutrition education and/or information. Supervises the scheduling of personnel and assignments, ensuring adequate coverage. Ensures their full compliance with prescribed clinical standards. Plans and/or supervises staff orientation and in-service educational programs. Reviews and modifies menu plans submitted by subordinate dietary staff. Assists in the supervision of 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 that are consistent with dietary practices established by the facility, State Health Code and/or other regulatory agencies. Participates in the evaluation of the food service and preparation of audit by regulatory agencies. Assists in directing the issuance of food and supplies to various dietary units. Maintains records and writes reports. The employee clearly executes the A.I.D.E.T. methodology (Acknowledgment, Introduction, Duration, Explanation, Thank You) while interacting with patient/guest and other hospital personnel. The employee clearly execute the CARES behaviors (Consistent, Accountable, Respectful, Excellent, Safe) in their daily routine while working their tour. Skills Required Two years' experience Demonstrates knowledge of Medical Nutrition Therapy and Nutrition Care Process. Proficient in MS word and experience with electronic medical record. Excellent written and verbal communication skills. Ability to speak English fluently. Ability to speak Spanish and/or French/ Haitian Creole, preferred APTITUDE: Verbal ability to comprehend dietetic practices, principles and theories, to communicate with medical personnel and staff. To explain dietetic restrictions on the medical basis for dietetic restrictions to patients. NUMERICAL ABILITY: Required to complete dietetic values of food and to work with dietetic chemical formulas. Ability to calculate anthropometrics, weight status/changes, and nutritional needs. TEMPERATMENT: Empathy to patient care; ability to work with other personnel; well organized; conscientious and dependable. Demonstrates understanding of Dietary Guidelines and Medical Nutrition therapy. Applies clinical nutrition knowledge in order to evaluate and provide nutrition as well as assess nutritional status of patients with varied medical problems. Communicates effectively with patients of varying education and ethnic backgrounds. Communicates effectively with other healthcare professionals. Documents interventions according to department clinical standards Interprets pertinent lab, physical and social data in medical records. Can develop nutrition education materials, plans, programs, and implements nutritional education in different clinical settings. Demonstrates food organizational skills. Machines, tools, Equipment operated: Electronic Nutrition Care Manual, food composition tables, electronic medical records, assessment forms, calculators, clinical nutrition worksheet, related reference and research publications, computers, and electronic mail. Education/Training/Certifications Bachelor's or advance degree with a major in food and nutrition, food administration, or institutional management, from an accredited college or university (or the equivalent). NY State Certificate OR CDR - required. Primary Source Verification - required. AHA BLS - required. Master's degree - preferred Additional Requirements Adhere to company guidelines regarding COVID compliance. Malpractice Insurance - All clinical workers are required to have active individual Medical Malpractice. A copy must be provided prior to start of assignment. All clinical workers licensed by the state of NY are required to provide. Shift Time: 09:00 AM - 5:00 PM; Rotating weekends is a requirement, and workers must report as scheduled including holidays. Pay Rate $46.00 per hour We are an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status or other characteristics protected by law.
