SENIOR DIETITIAN

71111 (Competitive)


DISTINGUISHING FEATURES OF THE CLASS


The work involves responsibility for directing and coordinating the provision of clinical nutrition services in a hospital/long term care facility. The employee in this class supervises, provides for training, schedules and evaluates the performance of clinical staff in the dietary department to insure high nutritional standards, provision of service, quality and presentation, all within the policies and guidelines of the facility as well as any federal or state regulations. Supervision is exercised over a small number of clinical dietitians, diet technicians and clerical staff assigned to the program. Considerable leeway is allowed the incumbent within areas of nutrition and diet and for the continuous improvement of the dietary program. Does related work as required.


TYPICAL WORK_ACTIVITIES


Directs, coordinates and supervises staff assigned to the dietary department of a hospital/nursing home, including professional clinical dietitians, diet technicians and clerical employees; trains, schedules and evaluates all staff in the program.

Creates and implements the policies and procedures of clinical nutrition in compliance with federal and New York State regulations and meeting the needs of all patients/residents.

Assures quality for nutritional assessments, accurate diet orders, and medical nutrition therapy for all patients/residents, especially those with pressure sores, weight loss and/or tube feeding.

Interacts with interdisciplinary teams to develop initiatives in the best interest of the patient/resident.

Works closely with nursing administration staff to ensure that the nutritional needs of the patient/resident are met and the data necessary for clinical staff to evaluate patients is provided.

Performs nutritional assessments, nutritional consultations and evaluations.

Monitors residents identified to be at nutritional risk, including those on tube feeding, pressure sores, significant weight loss and those with poor meal and fluid consumption.

Attends patient care planning meetings.

Charts and adapts care plans on high risk residents.

Works closely with the food service director and production supervisor to ensure food quality and presentation.


FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS


Thorough knowledge of the principles and practices of dietetics and diet therapy.

Thorough knowledge of the nutrition and dietetics of patients/residents in a hospital/long term care facility.

Thorough knowledge of special dietary requirements for diabetic, cardiac and other medical conditions, which are effected by diet.

Thorough knowledge of federal and New York State regulations applicable to nutrition and diet in a hospital/nursing home setting.

Good knowledge of food preparation and food service management methods and techniques.

Good knowledge of feeding products.

Ability to communicate effectively.

Ability to supervise and train food service staff in the therapeutic diet preparation and service.

Ability to maintain accurate records and prepare reports.

Physical condition commensurate with the demands of the position.

MINIMUM QUALIFICATIONS


PROMOTION


Two (2) years of permanent competitive class status in the title of Dietitian.


OPEN COMPETITIVE


Graduation from a regionally accredited college or university or one accredited by the New York State Board of Regents to grant degrees with a Baccalaureate degree with major studies in food and nutrition and two (2) years of work experience, or its part time equivalent, in professional dietitian work in a hospital, nursing home, or other health care institutional setting.


SPECIAL NECESSARY REQUIREMENT


Registration by the American Dietetic Association.


3/08 – Revised