Lead Dietetic Tech

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Associate's degree from an accredited Dietetic Technician Program.

2. Registered Dietician or Registered Nutrition and Dietetic Technician (NDTR) with the Academy of Nutrition and Dietetics.

EXPERIENCE:

1. Six (6) months of diet tech experience, if not a registered dietician.

PREFERREDQUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Bachelor of Science in Nutrition from an accredited Didactic Program in Dietetics.

2. Membership to the Academy of Nutrition and Dietetics.

3. Registered Dietitian with the Commission on Dietetic Registration

EXPERIENCE:

1. Two years of experience as a Nutrition and Dietetics Technician Registered.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Performs all job responsibilities as outlined in Diet Technician and Registered Diet Technician job description.

2. Assists in scheduling and training other employees in infant feeding preparation, Timeless software system and proper handling techniques, as needed.

3. Participates in performance improvement initiatives as requested.

4. Works with leadership team to solve workflow problems hindering workflow in a timely manner.

5. Acts as a leader among existing team by answering staff questions and setting up needed workflows.

6. Takes the lead on projects ensuring that tasks are completed correctly and on time.

7. Provides feedback on employee performance.

8. Delegates work assignments to employees.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Work requires frequently lifting and carrying objects weighing up to 10 pounds and occasionally lifting and carrying objects weighing 11 to 20 pounds.

2. Work requires regularly stooping, bending, sitting, and standing.

3. Work requires frequently reaching and grasping objects below, at, and above shoulder level.

4. Work requires regularly pushing and/or pulling nonmotorized equipment (e.g., stretcher, food cart, mop, etc.) weighing 21 to over 50 pounds.

5. Work requires regularly grasping and fine manipulation with hands.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Majority of work is performed in the nutrition department/infant feeding preparation room and most of the work is completed standing. Frequent classroom and meeting room work. Majority of work is performed under deadline pressure, which is often stressful.

2. Potential Exposure to Blood Borne Pathogens. Job requires performance of tasks that involve potential for exposure to blood, body fluids, or tissues (specifically breast milk).

SKILLS AND ABILITIES:

1. Work requires the analytical skills to resolve problems that require the use of basic scientific, mathematical, or technical principles.

2. Work requires the ability to exchange information on factual matters, and respond to simple written or verbal instructions, explain hospital policies, and/or relay messages to appropriate personnel. This type of interaction requires courtesy and tact when dealing with patients, visitors and/or hospital employees. More sensitive situations may be referred to others as appropriate.

3. Requires excellent time management skills.

4. Must be able to read and write in the medical records.

5. Must have excellent communication skills with the ability to teach nurses, family members, dietitians, interns, and food service workers.

6. Requires the use of multiple computer skills including Timeless, EPIC electronic medical record, e-mail, Microsoft Word and Excel. Telephone skills, hospital paging system skills required.

7. Must have the ability to create and interpret schedules for staff.

8. Work requires regularly proofreading and checking documents for accuracy.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Associate's degree from an accredited Dietetic Technician Program.

2. Registered Dietician or Registered Nutrition and Dietetic Technician (NDTR) with the Academy of Nutrition and Dietetics.

EXPERIENCE:

1. Six (6) months of diet tech experience, if not a registered dietician.

PREFERREDQUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Bachelor of Science in Nutrition from an accredited Didactic Program in Dietetics.

2. Membership to the Academy of Nutrition and Dietetics.

3. Registered Dietitian with the Commission on Dietetic Registration

EXPERIENCE:

1. Two years of experience as a Nutrition and Dietetics Technician Registered.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Performs all job responsibilities as outlined in Diet Technician and Registered Diet Technician job description.

2. Assists in scheduling and training other employees in infant feeding preparation, Timeless software system and proper handling techniques, as needed.

3. Participates in performance improvement initiatives as requested.

4. Works with leadership team to solve workflow problems hindering workflow in a timely manner.

5. Acts as a leader among existing team by answering staff questions and setting up needed workflows.

6. Takes the lead on projects ensuring that tasks are completed correctly and on time.

7. Provides feedback on employee performance.

8. Delegates work assignments to employees.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Work requires frequently lifting and carrying objects weighing up to 10 pounds and occasionally lifting and carrying objects weighing 11 to 20 pounds.

2. Work requires regularly stooping, bending, sitting, and standing.

3. Work requires frequently reaching and grasping objects below, at, and above shoulder level.

4. Work requires regularly pushing and/or pulling nonmotorized equipment (e.g., stretcher, food cart, mop, etc.) weighing 21 to over 50 pounds.

5. Work requires regularly grasping and fine manipulation with hands.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Majority of work is performed in the nutrition department/infant feeding preparation room and most of the work is completed standing. Frequent classroom and meeting room work. Majority of work is performed under deadline pressure, which is often stressful.

2. Potential Exposure to Blood Borne Pathogens. Job requires performance of tasks that involve potential for exposure to blood, body fluids, or tissues (specifically breast milk).

SKILLS AND ABILITIES:

1. Work requires the analytical skills to resolve problems that require the use of basic scientific, mathematical, or technical principles.

2. Work requires the ability to exchange information on factual matters, and respond to simple written or verbal instructions, explain hospital policies, and/or relay messages to appropriate personnel. This type of interaction requires courtesy and tact when dealing with patients, visitors and/or hospital employees. More sensitive situations may be referred to others as appropriate.

3. Requires excellent time management skills.

4. Must be able to read and write in the medical records.

5. Must have excellent communication skills with the ability to teach nurses, family members, dietitians, interns, and food service workers.

6. Requires the use of multiple computer skills including Timeless, EPIC electronic medical record, e-mail, Microsoft Word and Excel. Telephone skills, hospital paging system skills required.

7. Must have the ability to create and interpret schedules for staff.

8. Work requires regularly proofreading and checking documents for accuracy.

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

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