Registered Dietitian III

NYC Health + Hospitals; New York (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

NYC Health + Hospitals is seeking a qualified Dietitian for Lincoln Medical and Mental Health Center in New York City. The role involves overseeing dietary operations, making nutritional assessments, and providing counseling to clients about their dietary needs.

The ideal candidate should possess a Baccalaureate degree in Dietetics and be a Registered Dietitian, ensuring compliance with clinical standards and leading the dietary team effectively.

This position offers an opportunity to work in a dynamic healthcare environment, contributing to patient-centered care and nutrition education.

Qualifications

• Baccalaureate degree from an accredited college or university.
• Registration or eligibility for registration as a Registered Dietitian.
• Experience in food service management preferred.

Responsibilities

• Organize and direct dietary service operations.
• Monitor clients for food/drug interactions.
• Counsel clients on dietary needs.

Skills

Nutritional assessment

Food service management

Supervision

Counseling

Education

Baccalaureate degree in Dietetics or Foods and Nutrition

Registration by the Commission on Dietetic Registration

Job description

About Lincoln Medical and Mental Health Center

Lincoln Medical and Mental Health Center is one of New York City’s premier acute care hospitals. Located in Downtown Bronx, Lincoln is a teaching hospital renowned for its Centers of Excellence, and a recognized industry leader in the implementation of state‑of‑the‑art medical technology and best practices. Our team of highly trained and caring medical professionals is dedicated to providing the highest quality health care that is safe, compassionate, culturally competent and patient‑centered.

Comprehensive services are offered in three major primary care areas: Medicine, Pediatrics, and Women’s Health in addition to more than eighty (80) specialty services. At Lincoln, the safety and comfort of our patients is our number one priority.

Our Mission

At NYC Health + Hospitals, our mission is to deliver high quality 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.

Shift Times

9:00 A.M – 5:00 P.M

35 hours Weekly rotating Saturdays

Purpose of Position

This class of positions encompasses work of varying degrees of difficulty and responsibility in the operation of a Dietary Department. All personnel perform related work. Under administrative direction, organizes, plans and directs the operation of the dietary service for an agency.

Typical Tasks

At a more difficult and responsible level, performs the duties of Assignment Level I:

• Make nutritional assessments; interview clients and/or their families to obtain history of food habits and preferences; explain diet to clients and/or their families and monitor reaction to diet.
• Interpret laboratory, physical, and social data in medical records.
• Monitor clients for and evaluate food/drug interactions; consult physicians about appropriate menu modifications; assist with preparation of nutritional analysis of general and therapeutic cycle menus.
• Direct service of client diets; generally interact with food service managers in the preparation of food, as indicated by master menu, standard recipes and census requirements.
• Inspect kitchen areas to ensure that proper standards are maintained in the preparation, cooking and serving of food, and check the quality, quantity, appearance, temperature and palatability of food; instruct and supervise staff working in kitchens, cafeterias, and dining rooms to ensure maintenance of premises and equipment in good sanitary condition.
• Participate in testing new recipes and report results for possible inclusion in department recipe manual.
• Counsel clients and/or their families in the preparation of special therapeutic or modified diets at home.
• Maintain records and write reports.
• Prepare nutritional assessments, nutritional care and discharge plans, and record nutritional data in medical records; document follow‑up plan of care in medical records.
• Supervise the receipt, storage and distribution of food and other supplies.
• Participate in nutritional training of field placement students.
• Participate in rounds with patient health care team.
• Direct service of patient diets; instruct and supervise 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.
• Maintain liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs.

At a more difficult and responsible level, also performs the duties of Assignment Level II:

• Direct and supervise work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a dietetic department; responsible for personnel work schedules and performance ratings.
• Participate in menu planning; evaluate and adjust master menus to assure nutritional adequacy of therapeutic diets; consult with medical staff concerning food service and nutritional needs of clients.
• Inspect 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.
• Inspect or supervise the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications.
• Prepare or assist with the preparation of estimates of food requirements and monthly requisitions, and may monitor expenditures.
• Develop educational and training program for professional and auxiliary staff.
• Maintain records and write reports.
• Provide nutritional counseling for outpatients.
• Supervise and participate in the planning for patient’s nutritional care and education both in the hospital and the out‑patient department.
• Develop and direct the dietetic teaching program, in accordance with the New York State requirements; plan and conduct 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, performs the following responsibilities:

• Organize, plan, and direct functions of the dietary service; plan dietitians’ schedules ensuring adequate coverage; ensure full compliance with prescribed clinical standards.
• Plan staff orientation and in‑service educational programs; develop and coordinate ongoing quality assurance program; implement performance indicators and pursue corrective remedies, to ensure strict adherence to established standards.
• Ensure that the agency diet manual is prepared, revised and updated.
• Plan and conduct staff meetings to discuss issues pertinent to the agency’s clinical program.
• Assist the Director in the review, planning, and updating of menus for the general population, as well as for therapeutic and religious diets.
• In the absence of the director, assume full responsibility.
• Plan and/or supervise staff orientation, in‑service educational programs, and client or family education; may develop and coordinate ongoing quality assurance program.
• Review and modify menu plans submitted by subordinate dietary staff.
• Supervise the selection and inventory control of foods, supplies and equipment.
• Conduct staff conferences and participate 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.
• Participate in the evaluation of the dietary service and preparation of audit by regulatory agencies.
• Direct the issuance of food and supplies to various dietary units.
• Evaluate and approve performance evaluations of subordinate staff.
• Maintain records and write reports.

Qualification Requirements

For appointment to Assignment Level I

• Baccalaureate degree from an accredited college or university, with a major in Dietetics or Foods and Nutrition in a program approved by the American Dietetic Association (ADA); or,
• Registration or eligibility for registration by the Commission on Dietetic Registration (CDR) as a Registered Dietitian or New York State Certification as a Dietitian‑Nutritionist.

For appointment to Assignment Level II

• Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian‑Nutritionist.

For appointment to Assignment Levels III and IV

• Registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian‑Nutritionist.

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 I‑IV assigned to a Post‑Acute Care (Long‑Term Care) facility, are required to have New York State Certification, issued by the New York State Education Department (NYSED), as a Dietitian‑Nutritionist at the time of hire.
• Dietitians, Levels I‑IV hired prior to November 28, 2016, assigned to a Post‑Acute Care (Long‑Term Care) facility are required to obtain New York State Certification, issued by the NYSED, as a Dietitian‑Nutritionist on or before November 28, 2021.