Clinical Dietician- PRN

Stuart Community Hospital; Stuart (VA); On-site; USD 61,000 - 65,000; Full time

Job summary

The Stuart Community Hospital in Stuart, VA is seeking a PRN Clinical Dietitian to provide individualized nutrition therapy and manage food service operations. You will evaluate patient needs, plan menus, educate patients and families, and ensure compliance with safety and infection control standards.

Responsibilities include diet consultations, recipe standardization, cost control, tray assembly, and collaboration with the care team to optimize nutrition outcomes for all ages.

Qualifications

• Excellent communication and interpersonal skills for patient/family education.
• Ability to follow physician orders and hospital policies.
• Strong time management and organizational abilities for food service and documentation.

Responsibilities

• Provide direct diet care to patients based on physician-ordered diet.
• Develop, approve, and utilize standardized recipes in food production.
• Inspect all food items to ensure high quality and safety.
• Assist in patient and staff tray-line service as needed.
• Control waste and monitor meal production and costs.
• Coordinate with care teams and communicate with patients/families.

Skills

Communication skills

Ability to follow instructions

Multitasking

Critical thinking

Time management

Education

Bachelor of Science in Foods and Nutrition

Registered Dietitian licensure Virginia

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Clinical Dietician- PRN

PRN Clinical Stuart, VA, US

Salary Range: $44.00 To $47.00 Hourly

Position General Summary:

The Clinical Dietitian is responsible for all aspects of Food and Nutrition Services Department. The Clinical Dietitian responsible for formulating and implementing optimal nutrition therapy and evaluating outcomes for neonates, infants, children, adolescents, adults, and geriatrics. Clinical Dietitians also perform a variety of routine tasks and operations to prepare and/or assist in cooking, patient tray assembly, ware-washing and sanitation in the dietary department. The Clinical Dietitian is responsible for calculating food costs, measuring meal production, calculation meal equivalents, determining menu item prices, menu planning, estimating staffing needs, calculating FTEs, emergency planning, food safety, food storage guidelines, and controlling costs in foodservice. The Clinical Dietitian will follow standard practices and procedures and comply with regulatory requirements. The Clinical Dietitian coordinates Performance Improvement and Quality Control Activities for Food Service and Nutrition Care components. They also serve as a liaison between Food and Nutrition Services department and other departments within the hospital, medical staff, and administration. The Clinical Dietitian also provides patient/family education as appropriate.

This position is an Essential position at the facility to ensure efficient operations and patient care. Employees hired into an Essential position are expected to report to work for their scheduled shifts regardless of the environmental weather and road conditions that may exist.

Position Duties and Responsibilities:

• Provides direct and individualized diet care to patients based on the specific physician-ordered diet.
• Creates, approves, and utilizes standardized recipes in food production.
• Inspects all food items to be assured that only high-quality products are being delivered.
• Utilizes reusable foods in a timely manner.
• Assists in serving on patient and staff tray-line as needed.
• Works to eliminate waste of food throughout department.
• Exhibits competence in use of equipment in work areas.
• Distributes and retrieves meal trays to and from patients’ rooms as appropriate.
• Displays professionalism while completing multiple tasks in a timely manner.
• Maintains proper supplies and equipment to prepare meals for patients.
• Ensures that all food items are within their expiration dates.
• Serves as the communication liaison between family and members of the procedure team by being sensitive to their needs for courtesy, dignity, privacy, and ensuring a friendly environment at all times.
• Assures that equipment and work surfaces are cleaned and sanitized according to policy.
• Visits with patients who have concerns about their diet or have certain food preferences.
• Performs dietary consultations with patients as ordered by providers.
• Ensures compliance with Infection Control regulations
• Adheres to professionally accepted nutrition standards

Facility General Responsibilities:

• Attend facility new hire orientation as scheduled by HR
• Complete Department Orientation Initial Competency within 7 days of hire date
• Complete Department Initial Skills Competency within 90 days of hire date
• Follow facility and OSHA safety rules and procedures
• Respect cultural and religious practices of patients from all backgrounds
• Follow HIPAA regulations at all times
• Be punctual and dependent for assigned shifts
• Dress within the dress code requirements of the facility
• Identifies all patients using at least two identifiers verbally (name and DOB), and by checking ID bracelet
• Follows Hospital Wide and Department Specific policies and procedures
• Must interact with physicians, guest, staff, and patients pleasantly, cooperatively, and effectively

Knowledge, Skills, and Abilities:

• Must be able to comprehend and follow verbal or written instructions.
• Knowledgeable in use of institutional/commercial kitchen equipment, food preparation, and service.
• Ability to handle multiple tasks at one time.
• Critical thinking and problem-solving abilities.
• Good communication skills with ability to communicate appropriately with all age groups.
• Ability to perform under stress and cope with difficult situations.
• Good time management and organization skills to complete food service and documentation each shift.

Position Requirements: Education, Work Experience, Licensure, Certifications.

• Minimum of Bachelor of Science in Foods and Nutrition from an accredited college or university
• Must be a Registered Dietitian with valid licensure in the State of Virginia

Working Conditions:

General working hours for this position include weekdays only, but occasionally nights, weekends, and holidays may be required. Food and Nutrition staff spend a considerable amount of time walking, bending, stretching, and standing; therefore, they must be able to follow proper body mechanics to guard against injury. Food and Nutrition staff must be able to work accurately around frequent interruptions. Food and Nutrition staff may also face hazards from exposure to chemicals and infectious diseases, requiring the need to wear appropriate PPE. In addition, Food and Nutrition staff serve patients that may be confused, irrational, agitated, and/or uncooperative.

Statement of Non-Inclusivity:

This job description has been designed to indicate the general nature and level of work being performed by the employee within this classification. It is not designed to contain or be interpreted as a comprehensive list of all duties, skills, responsibilities, and qualifications which may be required of or given to any employee assigned to the position. The skills, duties, requirements, and responsibilities outlined in this job description may be changed or added to when deemed appropriate and necessary by the company or the person who is designated to be managerially responsible for this position. Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind. Employment with the company is an at-will relationship.