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.
EEO/AA/Disability/Veteran Summary :
The lead dietetic technician assists the dietitian in the nutritional management and care of patients throughout the life cycle with additional responsibility of troubleshooting Call Center and menu system technical difficulties. The lead dietetic technician's focus is to continue to assure optimal nourishment based on medical and age specific needs, and patient's personal preferences through the translation of the science of nutrition and the study of food into clinical applications.
1. Demonstrates effective organizational skills to ensure the smooth functioning of dietary service by adhering to established standards of obtaining patient selections and following script. 1.1. Follows script and demonstrates appropriate customer service skills as evidenced by phone script audits with >90% accuracy 2. Demonstrates effective organizational skills to ensure the smooth functioning of dietary service by adhering to established standards of processing patient selections efficiently. 2.1. Processes meal selections in an efficient and accurate manner, achieving standard for average patient selection call length per meal period, demonstrating ability to prioritize patient demands, and excellent customer service skills. 3. Demonstrates effective organizational and communication skills in properly adhering to time constraints with phone use, and minimizing time spent in not ready mode. 3.1. Properly adheres to time constraints with phone use and achieves standards in regards to time spent in not ready mode 3.2. Adheres to assigned task summary and prioritizes processing patient calls when the queue increases and during peak service times. 4. Demonstrates effective technical skills to ensure that patients receive meals which incorporate personal preferences, dietary restrictions and tray space guidelines. Provides patients with basic information on therapeutic diet restrictions when takes meal selections. 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 > 90% accuracy. 4.2. Provides patients with information concerning therapeutic diets and instructs patients on menu selections which conform to the diet order, as necessary based on RD, nursing staff and Press Ganey feedback. 4.3. Maintains computerized diet system with required demographic, patient preference, and room service status information with 90% accuracy as per QI monitors. 4.4. Reviews current diet order list for each designated service and updates diet orders and allergies in computerized diet system at assigned times, with >90% accuracy as per QI monitors. 5. Participates in all inservice training programs to remain current in professional knowledge and clinical skills. Assists in establishing, communicating, and implementing policies and procedures. Maintains registration as applicable through the Commission on Dietetic Registration. Files and updates professional portfolio to maintain registration if applicable. 5.1. Completes all scheduled inservices obtaining >90% on evaluations 5.2. Attends all department and DTR meetings scheduled during regular work hours. Reads and implements directives from meeting minutes, mailings, memos and postings. Assists in establishing, communicating, and implementing policies and procedures. 6. Supports management with problem solving of call center issues including those involving menu systems, computer and phone function, and general office concerns. 6.1. Troubleshoots menu systems, will act as team lead (calling vendor) for nutrition software issues that requires vendor maintenance. 6.2. Completes basic menu edits on the computer as directed by the CNC. 6.3. Monitors tray tracking for late/ missing trays that have not been scanned out of kitchen during shift. Conducts inquiry if patient has received tray, and if not will follow up with Patient Food Service (PFS) managers. 6.4. Investigates product information for allergens and nutritional information 6.5. Calls Service Response (SRC) for maintenance concerns. 6.6. Completes the Daily Operating Report as directed by the CNC 6.7. Acts as runner/point person to PFS management or trayline for resolution of active tray issues, such as cancellation of a tray, addition of tray items, rush orders, etc
AS degree from an accredited dietetic technician program or BS in food and nutrition (may be in process), or equivalent combination of education and experience.
A minimum of four (4) years experience as a dietetic technician required. Experience in an acute care facility preferred.
Excellent interpersonal (both oral and written) communication skills required. Excellent customer service skills and telephone manner required. Must be able to interact well with all members of the health care team. Must possess a working knowledge of medical nutrition therapy and food service operations to ensure patients receive safe and appropriate food and nutrition services. Ability to perform basic menu system edits and ability to use computers for computerized diet order entry. Must be able to use common computer software systems such as word processing, spreadsheets, order-entry programs and electronic medical records. Experience with nutrient analysis programs and the internet preferred.
Under the direction of a registered dietitian, is responsible for providing quality food and nutrition services by ensuring patients receive appropriate foods and supplements according to individual preferences, age-appropriate needs and physician?s orders. Under the supervision of the CNC completes operating reports, menu programming, and will initiate contact with the help desk and/or nutrition software support services for menu system and phone issues. Monitors meal delivery and facilitates meal and tray ticket issues with PFS management and the trayline staff. Practices within established standards and participates in performance/quality improvement processes within the hospital and department as assigned. Must demonstrate success factors pertinent to the hospital?s goals, including customer service orientation, professionalism, resource management, results orientation, teamwork and cooperation.
Must react well under pressure and deadlines as well as possess the ability to handle multiple priorities. Must demonstrate ability to communicate and work collaboratively as a member of the food and nutrition team. Must act as a liaison between food service and patient care staff. Must prioritize work so that patient expectations are met. Must follow the principles, practices and expectations of providing excellent customer service. Position requires walking and ability to sit or stand for periods of time. Position requires use of a computer and telephone for periods of time.