dietetic assistant

Yale New Haven Health

<div>Overview: To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. 
 
The Dietetic technician 1 assists the dietitian in the nutritional management and care of patients throughout the life cycle. The dietetic technician's focus is to assure that meal selections are provided based on medical needs and individual patient preferences. Diet Technicians work on -site in call centers, directly with patients at the bedside or as remote call center nutrition professionals. 
 
EEO/AA/Disability/Veteran Responsibilities:
<ul><li><div>1. Demonstrates effective organizational skills in taking meal selections in an efficient manner by adhering to script and menu items.</div></li><li><ul><li><div>
1.1 Follows script and demonstrates appropriate customer service skills as evidenced by QI audits with &gt;90% accuracy.</div></li></ul></li><li><div>
2. Obtains meal selections patient quickly and accurately while meeting standard for average call length/number of patients visited.</div></li><li><ul><li><div>
2.1 Processes meal selections in an efficient and accurate manner, achieving standard for average patient selection call length or patients visited per meal period, demonstrating ability to prioritize patient demands, and excellent customer service skills</div></li></ul></li><li><div>
3. Demonstrates effective organizational and communication skills in properly adhering to responsibilities per task summary.</div></li><li><ul><li><div>
3.1 Properly adheres to task summary guidelines on timeframes and achieves standards in readiness to take patient meal calls/obtain meal selections.</div></li></ul></li><li><div>
4. Demonstrates effective menu corrections to ensure patients receive meals which incorporate personal preferences, dietary restrictions, and tray space guidelines. Provides patients with basic information on therapeutic restrictions when taking meal selections.</div></li><li><ul><li><div>
4.1 Accurately corrects patient menu selections via computerized diet system, taking into account therapeutic restrictions, space limitations, menu glossary guidelines, age-specific needs, and patient preferences with &gt;90% accuracy on QI monitors.</div></li></ul></li><li><div>
5. Continuing Education and professional development</div></li><li><ul><li><div>
5.1 Participates in all inservice training programs to remain current in professional knowledge and clinical skills Completes all scheduled inservices obtaining &gt;90% on evaluations</div></li></ul></li></ul>
Qualifications:

EDUCATION 
High School diploma or equivalent. Some college coursework in healthcare, science, food service, nutrition, dietetics, or culinary arts program preferred. 
EXPERIENCE 
Experience in hospital or healthcare setting preferred but not required. 
LICENSURE 
None required. Nutrition and Dietetics Technician, Registered (NDTR/DTR) by Commission on Dietetic Registration preferred. 
SPECIAL SKILLS 
Excellent interpersonal (both oral and written) communication skills required. Excellent customer service skills and telephone manner required. Must be able to learn and apply basic medical nutrition therapy and food service operations to ensure patients receive safe and appropriate food and nutrition services, demonstrated after orientation &amp; training period via standard competency quiz. Ability to use computers for computerized diet order entry and menu systems required. 
PHYSICAL DEMAND 
Position requires walking to geographically diverse patient units and ability to sit and stand for periods of time. Position requires use of a computer and telephone/headset for periods of time.</div>

Bedside Patient Meal Ordering Ambassador - Part time/Day/Evenings

Stanford Health Care

<div>1.0 FTE Full time Rotating - 08 Hour R2654403 Onsite 108340001 Dietary Facilities &amp; Hospitality NEWARK, 7600 Gateway Blvd, California
If you're ready to be part of our legacy of hope and innovation, we encourage you to take the first step and explore our current job openings. Your best is waiting to be discovered. 

Rotating - 08 Hour (United States of America)
Step into a role where every interaction shapes the experience of patients and visitors. As the Food Services Call Center Supervisor, you&rsquo;ll be the steady hand guiding a fastmoving team that keeps service seamless, responsive, and compassionate.
 
 
This onsite role at Newark&rsquo;s 7600 Gateway campus leads a team of 15&ndash;20 Call Center Dietetic Assistant staff, ensuring smooth operations. You&rsquo;ll oversee performance metrics, staff monitoring, timecard accuracy, and productivity&mdash;while modeling exceptional customer service and C-ICARE principles. Ideal candidates bring supervisory experience in food services, call center operations, or hospital environments, with strong problem-solving skills and professionalism.
 
<ul><li>Lead and develop a high performing service team
</li><li>Monitor throughput, productivity, and operational quality
</li><li>Ensure accuracy in scheduling and timecard management
</li><li>Apply CICARE to elevate caller experience
</li><li>Work weekends and requires open/flexible availability.
</li></ul> 
The Facilities Services division enhances health through leadership, collaboration, and innovation. Our team offers essential non-clinical support 24/7, ensuring safe operations and planning for future needs. We represent the intersection of planning, construction, general services, and facilities operations. Learn more about Facilities Services at: Facilities Services | Stanford Health Care.
 
 
The Hospitality Services business unit enhances patient, staff, and visitor experience through exceptional service. This team includes food services, environmental services, facility management, and patient transport &amp; equipment management, all focused on creating a safe and welcoming environment that promotes healing and well-being.
 
 
Food Services is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced sustainable food to support healing and wellness. Our &ldquo;Food as Medicine&rdquo; philosophy brings awareness to the critical link between eating healthy and living well.
 
 
If you are interested in joining Stanford Health Care, please read the job description below and apply online.
This is a Stanford Health Care job. 
 
A Brief Overview 
Under the direction of Food Service Managers, the Food Services Supervisor provides direct supervision of specific work groups and has accountability for front-line staff of the Food Service team. The Food Service Supervisor ensures adherence to high quality standards and sanitation procedures, and models exemplary behaviors for the members of the staff. 
 
Locations 
Stanford Health Care 
 
What you will do<ul><li>
Food Handling/Sanitation Compliance: Ensures high standards of quality and sanitation by utilizing established tools and quality monitors. Ensures compliance with laws, regulations and standards regarding food service activities and sanitation and safety standards. Ensures compliance with departmental sanitation procedures, initiating corrective action for sanitation discrepancies. Monitors the safe storage and handling of food items. Maintains safety standards that conform with Federal and State regulations.</li><li>
Food Service Operations: Participates with management in planning and preparing menus; checks daily menus for possible changes to recipes; makes recipe changes and informs staff; informs staff of new recipe adjustments makes sure all menu items are ready for distribution at prearranged times; updates and evaluates recipes; ensures that the staff serves food at proper temperatures; observes food to be sure it is visually appealing and served in adequate portions; plans and directs the preparation of new food items or new service activities for increased customer satisfaction; obtains feedback from customers concerning the quality of the food served and the service provided; maintains the general operation and efficiency of the commercial kitchen equipment; accommodates special diet needs of customers who have specific religious or medical; recommends to management improved methods of food preparation, service, and personnel practices. Notifies management of any food shortages, menu changes, equipment breakdowns; takes corrective action as needed to determine appropriate utilization, storage or disposal of food items. Prepare and maintain unit for daily operations including merchandising, setting up cash drawers, point of sales terminals, reconciling cash, pricing items, monitor and re-stock supplies.</li><li>
Personnel Management: Supervises and participates in a variety of activities of a food service unit to include food preparation, distribution, service, and record maintenance in an acute care setting. Maintain and submit accurate information for payroll reporting (timecards, tardiness, and absenteeism). Maintain accurate reports of daily and monthly financial and production records. Plans, assigns, and reviews work of assigned staff; adjusts work assignments and schedules to maintain adequate staffing levels and respond to fluctuating workloads; evaluates employee performance and prepares performance appraisals; assesses training needs of staff and arranges for or provides appropriate instruction; provides initial orientation to new employees; reviews applicant's credentials, participates in the interview process, and hires or effectively recommends hiring of staff; resolves personnel problems, complaints, and formal grievances at the first level; disciplines and rewards employees; counsels employees in work-related activities, personal growth, and career development.</li><li>
Demonstrates proper operation and maintenance of kitchen equipment, cash handling methods, food handling and storage, workplace safety, infection prevention, and sanitary procedures.</li><li>
Budget and Inventory: Typical tasks: determines food items to order based upon the food on hand; some employees in this class may obtain cost quotes or bids from vendors or food suppliers.</li><li>
Initiates requisition purchase orders for produce, baked goods, meat, dairy products, cooking and serving equipment and supplies from procurement.</li><li>
Ensures procedures are followed by the staff for receiving, storing, and issuing food and supplies; inventories food supplies needed before each order by counting food items, recording totals, and reporting findings to superior; recommends purchases of commercial kitchen equipment to superior.</li><li>
Contributes to cost containment by managing time and supplies so that commitment to cost containment through management of labor, supplies, and waste reduction efforts are completed as scheduled and resources are not wasted. Evaluates the needs of the unit in terms of staff, supplies, and equipment; provides information to management concerning long-range planning, goal setting, and policy and procedure development; contributes new ideas and creative ways of preparing and distributing foods; assists staff by performing some of the food service activities such as preparing, serving, and distributing food. Models exemplary behaviors for the members of the staff.</li></ul> 
Education Qualifications<ul><li>
High School Diploma or GED equivalent.</li></ul> 
Experience Qualifications<ul><li>
Five (5) years of progressively responsible and directly related work experience.</li></ul> 
Required Knowledge, Skills and Abilities<ul><li>
Ability to communicate effectively, both orally and in writing.</li><li>
Ability to establish and maintain effective relationships with widely diverse groups, including individuals at all levels both within and outside the organization and gain their cooperation.</li><li>
Ability to plan, organize, prioritize, work independently and meet deadlines Knowledge of commercial kitchen equipment, food service policies and procedures Knowledge of food values and nutrition.</li><li>
Knowledge of health, safety, and sanitation regulations and procedures as they pertain to operations of a volume dining or food service facility.</li><li>
Knowledge of menu planning.</li><li>
Knowledge of methods, materials, and equipment used in a volume dining or food service facility Knowledge of principles and practices of volume food management.</li><li>
Excellent customer service skills.</li><li>
Physical requirements as needed to perform the job functions</li></ul> 
Licenses and Certifications<ul><li>
None .</li></ul> 
These principles apply to ALL employees: 
 
SHC Commitment to Providing an Exceptional Patient &amp; Family Experience 
 
Stanford Health Care sets a high standard for delivering value and an exceptional experience for our patients and families. Candidates for employment and existing employees must adopt and execute C-I-CARE standards for all of patients, families and towards each other. C-I-CARE is the foundation of Stanford&rsquo;s patient-experience and represents a framework for patient-centered interactions. Simply put, we do what it takes to enable and empower patients and families to focus on health, healing and recovery. 
 
You will do this by executing against our three experience pillars, from the patient and family&rsquo;s perspective:<ul><li>
Know Me: Anticipate my needs and status to deliver effective care</li><li>
Show Me the Way: Guide and prompt my actions to arrive at better outcomes and better health</li><li>
Coordinate for Me: Own the complexity of my care through coordination</li></ul>
#LI-MH2
Equal Opportunity Employer Stanford Health Care (SHC) strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, SHC does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity and/or expression, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements.
Base Pay Scale: Generally starting at $37.82 - $49.15 per hour
The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty and training. This pay scale is not a promise of a particular wage.</div>

Supervisor, Food Services Call Center (Patient Dining)

Trinity Health

Employment Type: 
Full time
 
Shift: 
Day Shift
 
Description: 
Department: Clinical Nutrition
 Location: Trinity Health
 Position Purpose
 This position completes nutrition assessments and provides medical nutrition therapy using the nutrition care process in a timely manner, according to Food and Nutrition Services department and hospital policies and regulatory standards. Delivers individualized nutrition care to patients in either the inpatient, senior living, outpatient, clinic and/or contract services while performing within the Scope of Practice per Academy of Nutrition and Dietetics. Serves as a member of the interdisciplinary care team. Provides nutrition education for the patients, family, medical, and non-medical staff, and community.
 
Status available: contingent
 
REQUIRED EDUCATION, EXPERIENCE ANDCERTIFICATION/LICENSURE
 
Education
 
Bachelor's degree (B.S.) from four-year college or university. Master’s Degree as required by the Commission on Dietetic Registration (effective Jan. 1, 2024) or bachelor’s degree grandfathered prior to this update.
 Licensure / Certification
 
<ul>
<li>Minimum: Dietetic Registration Eligible. Must be able to pass RD examination within one year of date of hire.</li>
<li>Preferred: Proof of Commission on Dietetic Registration.</li>
</ul>
Experience
 
<ul>
<li>One-year full-time professional dietetics experience preferred</li>
</ul>
Required Skills and Abilities
 
<ul>
<li>Demonstrates knowledge of diverse patient populations, various acuity levels, in a high-volume setting.</li>
<li>Ability to deal with stressful situations.</li>
<li>Displays strong communication skills and ability to interact in a positive manner with physicians, patients, families, and other hospital staff.</li>
<li>Ability to work effectively with a diverse, collaborative, and team-oriented culture.</li>
<li>Ability to organize workflow and finish tasks in a timely manner with accuracy and consistency.</li>
<li>Ability to maintain confidentiality.</li>
<li>Must be able to read, speak, and write English with understanding.</li>
<li>Ability to understand and use basic keyboarding skills, office-related applications, electronic health records including remote access and menu software systems.</li>
<li>A personal presence is characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health.</li>
</ul>
What you will do: 
<ul>
<li>Meet hospital, department, and regulatory standards for providing nutrition screening, assessments, and reassessments for assigned units according to established standards and policies.</li>
<li>Perform a nutrition-focused physical exam on patients and makes a nutrition diagnosis along with a treatment plan.</li>
<li>Use evidence-based practice and clinical judgment to individualize medical nutrition therapy, inclusive of oral, enteral, parenteral interventions based on clinical competency.</li>
<li>Document using standardized language from Nutrition Care Process Terminology manual, communicates initiation and progress of care plans.</li>
<li>Identify and provide age-specific nutrition care to meet the cultural needs of the patients and their families.</li>
<li>Provide education/or counseling to patients, family and/or group setting as per assessed need, request, or consult.</li>
<li>Provide nutrition and other related education to Food Service Staff, medical, nursing, dietetic interns and/or allied health as requested by RHM or as assigned by the Clinical Nutrition Leader.</li>
<li>Advise FANS department/colleague on patient nutritional care, food allergies, modified diets based on the Nutrition Care Manual.</li>
<li>Participate in the promotion of health or provision of nutrition education/information for the community/retail space, in collaboration with FANS leadership or as assigned by the Clinical Nutrition Leader.</li>
<li>Complete all required/assigned reports in an accurate and timely manner.</li>
<li>Actively participates in department specific and/or hospital wide teams and committees as appropriate such as patient satisfaction, interdisciplinary rounds and quality improvement as appropriate.</li>
<li>Keep current on nutrition research and incorporate into daily practice.</li>
</ul>
Total Rewards and Benefits: 
<ul>
<li>Competitive compensation,DAILYPAY</li>
<li>Benefits effective Day One! No waiting periods.</li>
<li>Full benefits package including Medical, Dental, Vision, PTO, Life Insurance, Short and Long-term Disability</li>
<li>Retirement savings plan with employer match and contributions</li>
<li>Opportunity for growth and advancement throughout SJMHS and Trinity Health</li>
<li>Tuition Reimbursement</li>
</ul>
Our Commitment
 
Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.

Nutrition Support Dietitian - Credentialed

Bedside Patient Meal Ordering Ambassador - Part time/Days

Bedside Patient Meal Ordering Ambassador - Part time/Days - (Saint Raphael Campus)

Bedside Patient Meal Ordering Ambassador - Part time/Evenings

Geisinger

<div><h3 class="jobSectionHeader">Job Summary</h3>
Utilizing department software, the Diet Assistant transcribes patient diet orders in a manner that facilitates accurate delivery of nourishment from tray line to patient. In tandem with clinical nutrition staff, ensures that patients&rsquo; specialized dietary needs are met. 
<h3 class="jobSectionHeader">
Job Duties</h3><ul><li>
Enters nourishment specifications, allergies, food dislikes and other specialized information in the progress notes of each patient's diet history maintenance file.</li><li>
Checks the accuracy of the Substitution list, generated by the Information system, and makes decisions regarding the accuracy thereof.</li><li>
Calculates fluid restrictions and other specialized meal patterns according to procedure and specialized meal plans.</li><li>
Processes patient tray tickets, before each meal, to ensure all tray tickets are correct according to the patient's diet prescription and that all patients receive a tray, as ordered.</li><li>
Receives information via EPIC, fax, ADT, phone and diet list regarding new admissions, transfers, expirations and diet changes.</li><li>
Updates patient's menu and tray ticket, as needed.</li><li>
Prints tray tickets, tally reports, nourishment labels and other required reports on the diet office printers.</li><li>
Accepts credit card payments and tracks meals for reporting.</li><li>
Initiates downtime and emergency procedures when required and helps to direct staff at the site to ensure patients are fed when resources may be limited.</li><li>
Occasional travel to campus for training purposes is required.</li><li>
Participation in training and onboarding.</li></ul> 
Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job.<h3 class="jobSectionHeader"> 
Position Details</h3>
Occasional travel to campus for training purposes is required.<h3 class="jobSectionHeader"> 
Education</h3>
High School Diploma or Equivalent (GED)- (Required) 
<h3 class="jobSectionHeader">
Experience</h3>
Minimum of 1 year-Related work experience (Preferred) 
<h3 class="jobSectionHeader">
Certification(s) and License(s)</h3> 
OUR PURPOSE &amp; VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.</div>

Diet Assistant

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