About NYC Health + Hospitals NYC Health + Hospitals/Community Care reaches outside the walls of our hospitals and brings health care to patients where they live. With more than 600 dedicated employees, Community Care provides services including home care, community care coordination, and community-based care management to individuals managing chronic health conditions residing in Brooklyn, Manhattan, Queens and The Bronx.
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 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 administrative direction, organizes, plans and directs the operation of the 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. 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. In addition to performing the duties of Assignment Levels I and II at a more difficult and responsible level, as described above, performs the following: 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.
- 1. One (1) year of full-time nutrition experience as a Dietitian or a Dietitian
- Nutritionist; and a. Registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian; or b. 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. Department Preferences The Registered Dietitian will provide nutrition care through assessment, nutrition diagnosis, intervention, monitoring and evaluation of patients admitted to the New York City Health + Hospitals Certified Home Health Agency ('Agency'). S(H)e will be responsible for assuring that nutrition care is provided and documented in accordance with the Agency's policies and procedures as well as regulatory guidelines. AREAS OF
1. Conducts assessments of patients' nutritional needs. Interviews patients and/or their families/caregivers to obtain history of food habits, preferences and treatment goals.
Interprets laboratory, physical, and social data in medical records to inform nutritional assessments. 2. Prepares nutritional assessments, nutritional care and discharge plans, and documents nutritional data and follow-up plan of care in the medical record. Ensures that nutritional assessment and care plan are specific to patients' diagnosi(e)s and in accordance with provider orders. 3.
Ensures that the plan of care addresses all problems identified during the evaluation or demonstrates rationale for not doing so. Regularly reviews dietary needs with patients. Counsels patients and/or their families in the preparation of special therapeutic or modified diets at home. 4.
Monitors patients for and evaluates food/drug interactions. Assesses the effectiveness and appropriateness of nutrition and food therapies. Assists with preparation of nutritional analysis of general and therapeutic cycle menus. 5.
Observes, documents and reports the patient’s responses to treatment, any change in the patient’s condition, or revisions of the patient's plan of care to the physician, and/or Assistant Director of Nursing or Director of Nursing. 6. Assists with the coordination of the plan of care and maintains continuity of patient care through interdisciplinary coordination with the other healthcare professionals by participating in patient care conferences as needed. 7.
Develops, prepares and maintains individualized patient care documentation with accuracy, timeliness and in accordance with the Agency's policies and procedures, and regulatory requirements. 8. Fulfills the obligation of requested and/or accepted case assignments. Completes other assignments as requested and assigned.
Participates in interdisciplinary case conferences and case load reviews to ensure optimal clinical outcomes for assigned patients. 9. Escalates patient care concerns in a timely manner to Assistant Director of Nursing or Director of Nursing to prevent patient decline and potential re-hospitalization. 10. Participates in Quality Assurance and Performance Improvement/(QAPI) program.
Conducts field evaluations of registered dietitians in accordance with regulatory requirements. 11. Working conditions include: (a) Daily home visits that require walking, driving or use of public transportation between visits; (b) May be required to climb stairs to make home visits and communicate with the office regularly before and at the end of the day and possibly between patient visits; (c) Travel between/to other boroughs as needed; and (d) Required to carry an agency issued laptop, clinical bag and cell phone KNOWLEDGEABLE IN : All aspects of a qualified Registered Dietician skill set.
Knowledge of computers. Some knowledge of Home Care regulations preferable but not mandatory. 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 opport