About NYC Health + Hospitals Since 1875, South Brooklyn Health has established its reputation for clinical excellence and culturally competent care. It has designations as a Certified Percutaneous Coronary Intervention (PCI) Center, an Advanced Primary Stroke Center, an accredited Baby-Friendly Hospital, a U. S.
News & World Report high performing hospital. The hospital's staff is as diverse as the patients they serve. Interpreter services can be provided at any time of the day or night in over 130 languages.
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. Grant Funded This position is grant funded.
Work Shifts Hours per Week: 35
9:00 A. M – 5:00 P. M
Rotating Days, including alternating weekends 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 direction with the widest latitude for the exercise of independent initiative and judgment, participates in and/or organizes, plans and directs the operational activities of the Food and Nutrition department or other assigned area in a health care setting or institution.
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.
At a more difficult and responsible level, also performs the duties of Assignment Level II: 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. At a more difficult and responsible level, also performs the duties of Assignment Level III: 1. Organizes, plans, and directs functions of the nutrition service.
Plans dietitians’ schedules ensuring adequate coverage. Ensures their full compliance with prescribed clinical standards. 2. 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. 3. Plans and conducts staff meetings, to discuss issues pertinent to the clinical program. 4.
Assists the Director in the review, planning, and updating of menus for the general population, as well as for therapeutic and religious diets. 5. Plans and/or supervises staff orientation, in-service educational programs, and client or family education. May develop and coordinate ongoing quality assurance program. 6.
Reviews and modifies menu plans submitted by subordinate dietary staff. 7. Supervises the selection and inventory control of foods, supplies and equipment. 8. Conducts staff conferences and participates in the implementation of new and/or revised policies, procedures and regulations that are consistent with nutrition practices established by the health care setting, State Health Code and/or other regulatory agencies. 9.
Participates in the evaluation of the nutrition service and preparation of audit by regulatory agencies. 10. Directs the issuance of food and supplies to various client units. 11. Evaluates and approves performance evaluations of subordinate staff. 12.
In the absence of the director, assumes full responsibility. In addition to performing the duties of Assignment Levels I - III at a more difficult and responsible level, as described above, performs the following: 1. Participates in the formulation of internal regulations and procedural guidelines for the operation of nutrition service. 2.
Assists in the preparation and submission of annual personnel service budget, including budget for new equipment. 3. Conducts research and investigates studies regarding new developments in dietetics and the use of modified or special diets in the treatment of diseases. 4. Develops, implements, coordinates and evaluates ongoing quality assurance measures and ensures proper follow-up. 5.
Ensures that the nutrition guidelines are prepared, revised and updated.
- 1. Current certification as a Dietitian
- Nutritionist issued by the New York State Education Department (NYSED); and 2. Two (2) years of full-time nutrition experience as a Dietitian or a Dietitian
- Nutritionist, one (1) year of which must have been post-certification experience. 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. Department Preferences Holds the International Board Certified Lactation Consultant (IBCLC) Certification Preferred 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.