Travel Technician - $35 to $48 per hour in Porterville, CA at 3B Healthcare Inc.

Shift: Days, 7:30a - 5:00p

PATIENT POPULATION:
The patient population served can be all patients, including geriatric, adult, adolescent, pediatric, and newborn. This also includes services which affect facility staff, physicians, visitors, vendors and the general public.


POSITION SUMMARY:
Under the direction of the Food and Nutrition Service (FNS) Director and the Clinical Nutrition Manager, the Registered Clinical Dietitian performs nutrition screening/assessment, diet counseling for both inpatients and outpatients, patient visitation, diet consults, documentation in patient medical record and department records, and performance improvement and monitoring.

Must be able to work normal/scheduled working hours to include Holidays, call-backs, weeknights, weekends, and on-call. Agrees to participate, as directed, in emergencies and community disasters during scheduled and unscheduled hours. As a designated disaster service worker you are required to assist in times of need pursuant to the California Emergency Services Act.
(Gov’t. Code §§ 3100, 3102)

Needs to recognize that they have an affirmative duty and responsibility for reporting perceived misconduct, including actual or potential violations of laws, regulations, policies, procedures, or this organization’s standards/code of conduct.

The employee shall work well under pressure, meet multiple and sometimes competing deadlines; and the incumbent shall at all times demonstrate cooperative behavior with colleagues and supervisors.

EDUCATION/TRAINING/EXPERIENCE:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Experience as a dietitian preferred. Must be knowledgeable in current diet therapy practices. Should be familiar with food service systems operations. Supervisory experience desirable. Membership to Academy of Nutrition and Dietetics is encouraged. Bachelor’s degree in Nutrition or Dietetics is required.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence if required.

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages if required.

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

To perform this job successfully, an individual should have basic computer skills.



Responsibilities and Essential Functions:
*Indicates Essential Function

1 * Performs nutrition screening on assigned patients in accordance with established standards. Is responsible for the assessment, treatment or care appropriate to the ages of the patients served. Demonstrates the ability to obtain and interpret information in terms of the patient’s needs. Possesses knowledge of growth and development needed for all patients.
2 * Provides the patient and/or his/her family with educational materials when appropriate or per physicians order. Diet instructions are appropriate to the patient’s assessed needs, abilities, age and readiness.
3 * Ensures patient diet orders, tube feeding, and/or parental nutrition orders are appropriate. Completes nutrition care plans accuratel and makes reccomendatins as needed.
4 * Participates in Performance Improvement activities. Identifies opportunities for improvement, and proposes policy/procedure additions/changes to appropriate group, including Dietitians, department, Nursing, etc.
5 * Has adequate computer skills: Medi-tech- capable of printing daily census, diet changes, food/drug interactions. DSN list, physician/nursing communication, Lotus Notes, CBORD.
6 * Monitors changes in patient nutritional status and follows up as needed per policy. Attends health care team meetings/rounds regularly to discuss patient care needs.
7 Manages time effectively to meet patient and department workload. Functions based on priorities to meet patient needs first in a consistent and timely manner. Seeks additional assignments from manager during slow work periods.
8 * Supports the activities of other departments in promoting good nutrition practices, i.e. Community Education classes, Marketing promotions, health fairs, etc.
9 Mentors dietetic intern training experiences, evaluates student performance.
10 * Demonstrates understanding of department policies and procedures, through compliance.
11 * Applies NCP (Nutrition Care Process) of individuals when charting in EHR: 1) conducts nutrition assessments, 2) diagnoses nutrition problems, 3) develops nutrition related recommendations and objectives, 4) establishes, implements and provides ongoing management and revision of interventions.
12 * Assists with nutrition and culinary expertise in the design, development and production of food products and menus, including selecting ingredients, methods of preparation, and nutrient analysis of recipes.
13 * Assists with maintaining the Diet Manual and customizes the Manual as necessary, to meet the regulatory guidelines.
14 * Promotes effective working relations with the Medical Staff, Nursing, Pharmacy, Education Department and Nutrition to provide a coordinated approach to patient/resident care and Community Out-Reach Programs.