NYC Health + Hospitals
Job Summary
Join to apply for the
Dietitian Level II
role at
NYC Health + Hospitals . 5 days ago – be among the first 25 applicants.
Salary Base pay range: $65,952.00/yr - $65,952.00/yr
Duties & Responsibilities
Makes 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.
Interprets laboratory, physical, and social data in medical records.
Monitors clients for and evaluates food/drug interactions. Consults physicians about appropriate menu modifications. Assists with preparation of nutritional analysis of general and therapeutic cycle menus.
Prepares client nutritional care plans.
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.
Inspects kitchen areas to ensure proper standards are maintained in the preparation, cooking and serving of food, and checks quality, quantity, appearance, temperature and palatability of food. Instructs and supervises staff working in kitchens, cafeterias, and dining rooms.
Participates in testing new recipes and reports results for possible inclusion in department recipe manual.
Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home.
Maintains records and writes reports.
Supervises the receipt, storage and distribution of food and other supplies.
Participates in nutritional training of field placement students.
Participates in rounds with patient health care team.
Directs service of patient 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.
Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs.
Directs and supervises work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a dietetic department. Is responsible for personnel work schedules and performance ratings.
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.
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.
Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications.
Prepares or assists with the preparation of estimates of food requirements and monthly requisitions, and may monitor expenditures.
Develops educational and training program for professional and auxiliary staff.
Maintains records and writes reports.
Provides nutritional counseling for outpatients.
Supervises and participates in the planning for patient’s nutritional care and education both in the hospital and the out-patient department.
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.
Minimum Qualifications
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.
Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist (for Assignment Level II).
Registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist (for Assignment Levels III and IV).
Post‑Acute Care (Long‑Term Care) Specialty Requirement All newly‑hired Dietitians, Levels I–IV assigned to a Post‑Acute Care facility require New York State Certification, issued by NYSED, at the time of hire.
How To Apply Apply online by clicking the “Apply for Job” button.
#J-18808-Ljbffr
Dietitian Level II
role at
NYC Health + Hospitals . 5 days ago – be among the first 25 applicants.
Salary Base pay range: $65,952.00/yr - $65,952.00/yr
Duties & Responsibilities
Makes 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.
Interprets laboratory, physical, and social data in medical records.
Monitors clients for and evaluates food/drug interactions. Consults physicians about appropriate menu modifications. Assists with preparation of nutritional analysis of general and therapeutic cycle menus.
Prepares client nutritional care plans.
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.
Inspects kitchen areas to ensure proper standards are maintained in the preparation, cooking and serving of food, and checks quality, quantity, appearance, temperature and palatability of food. Instructs and supervises staff working in kitchens, cafeterias, and dining rooms.
Participates in testing new recipes and reports results for possible inclusion in department recipe manual.
Counsels clients and/or their families in the preparation of special therapeutic or modified diets at home.
Maintains records and writes reports.
Supervises the receipt, storage and distribution of food and other supplies.
Participates in nutritional training of field placement students.
Participates in rounds with patient health care team.
Directs service of patient 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.
Maintains liaison with community organizations relating to nutrition education and/or information; may participate in nutritional community health fairs.
Directs and supervises work of dietitians, dietetic technicians, food service supervisors, cooks and helpers in a unit of a dietetic department. Is responsible for personnel work schedules and performance ratings.
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.
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.
Inspects or supervises the inspection of all foods, supplies, and equipment upon receipt for compliance with specifications.
Prepares or assists with the preparation of estimates of food requirements and monthly requisitions, and may monitor expenditures.
Develops educational and training program for professional and auxiliary staff.
Maintains records and writes reports.
Provides nutritional counseling for outpatients.
Supervises and participates in the planning for patient’s nutritional care and education both in the hospital and the out-patient department.
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.
Minimum Qualifications
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.
Registration or eligibility for registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist (for Assignment Level II).
Registration by the CDR as a Registered Dietitian or New York State Certification as a Dietitian-Nutritionist (for Assignment Levels III and IV).
Post‑Acute Care (Long‑Term Care) Specialty Requirement All newly‑hired Dietitians, Levels I–IV assigned to a Post‑Acute Care facility require New York State Certification, issued by NYSED, at the time of hire.
How To Apply Apply online by clicking the “Apply for Job” button.
#J-18808-Ljbffr