About NYC Health + Hospitals NYC Health + Hospitals/Bellevue is America’s oldest public hospital, established in 1736. Affiliated with the NYU School of Medicine, the 844-bed hospital is a major referral center for highly complex cases, with its 6,000 employees including highly skilled, interdisciplinary clinical staff. It sees more than 110,000 emergency room visits and 700,000 outpatient visits annually.
Bellevue is an academic medical institution of international renown. We have served as an incubator for major innovations in public health, medical science, and medical education. Bellevue is a Level I Trauma Center delivering around-the-clock care in adult, pediatric, psychiatric and pediatric psychiatric emergencies as well as in the nationally-designated categories of cardiology, neurology, toxicology, and neonatology.
In addition to providing comprehensive inpatient and outpatient state-of-the-art care Bellevue is a city-wide medical specialty referral source. Bellevue’s clinical centers of excellence include: Emergency Medicine and Trauma Care; Cardiovascular Services; Designated Regional Perinatal Center and Neonatal Intensive Care Unit (ICU); Comprehensive Children’s Psychiatric Emergency Program; and Cancer Services. At NYC Health + Hospitals, our mission is to deliver high quality care health services, without exception.
Every employee takes a person-centered approach that exemplifies the ICARE values (Integrity, Compassion, Accountability, Respect, and Excellence) through empathic communication and partnerships between all persons. Work Shifts 9:00 A. M – 5:00 P.
M. Weekend and holiday rotation required. 35 hours per week. Duties & Responsibilities Purpose of Position : This class of positions encompasses work of varying degrees of difficulty and responsibility in the operation of a Food and Nutrition Department or other assigned area.
All personnel perform related work. Under general supervision, plans and directs the operation of a major division of a nutrition service. Examples of Typical Tasks : At a more difficult and responsible level, performs the duties of Assignment Level I: 1.
Performs 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. 2.
Interprets laboratory, physical, and social data in medical records. 3. Monitors clients for and evaluates food/drug interactions. Consults physicians about appropriate therapeutic diet modifications.
Assists with preparation of nutritional analysis of general and therapeutic cycle menus. 4. Prepares client nutritional care plans. 5. 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 review client menus. 6. Participates in testing new recipes and reports results for possible inclusion in department recipe manual.
Conducts meal rounds with clients and/or their families to collect feedback on recipes. 7. Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home. 8. Maintains records and writes reports. 9.
Prepares nutritional assessments, nutritional care and discharge plans, and records nutritional data in medical records; documents follow-up plan of care in medical records. 10. Supervises the receipt, storage and distribution of food and other supplies. 11. Participates in nutritional training of field placement students. 12.
Participates in rounds with client’s health care team. 13. Directs service of client 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.
May supervise diet office staff. 14. Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs. 15. Effectively applies ICARE values: Integrity, Compassion, Accountability, Respect, and Excellence. 16.
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. In addition to performing the duties of Assignment Level I at a more difficult and responsible level, as described above, performs the following: 1.
Directs and supervises work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a Food and Nutrition department; is responsible for personnel work schedules and performance ratings. 2. Participates in menu 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. 3. 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. 4. Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications. 5.
Prepares or assists with the preparation of estimates of food requirements and monthly requisitions, and may monitor expenditures. 6. Develops educational and training program for professional and auxiliary staff. 7. Provides nutritional counseling for outpatients. 8.
Supervises and participates in the planning for patient’s nutritional care and education both in the health care setting and the outpatient department. 9. Participates in departmental and/or interdisciplinary performance improvement and quality assurance projects. 10. 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.
- 1. Registration or eligibility for registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian, however must obtain registration as a Registered Dietitian within six (6) months of entering into this title Level; or 2. Current certification as a Dietitian
- Nutritionist issued by the New York State Education Department (NYSED). 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 II-IV assigned to a Post
- Acute Care (Long
- Term Care) facility, are required to have certification, issued by the New York State Education Department (NYSED), as a “Dietitian
- Nutritionist” at the time of hire. Dietitians, Levels II-IV hired prior to November 28, 2016, assigned to a Post
- Acute Care (Long
- Term Care) facility are required to obtain certification, issued by the NYSED, as a “Dietitian
- Nutritionist” on or before November 28, 2021. Benefits NYC Health and Hospitals offers a competitive benefits package that includes: Comprehensive Health Benefits for employees hired to work 20+ hrs. per week Retirement 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 How To Apply If you wish to apply for this position, please apply online by clicking the "Apply for Job" button.