Diet Technician 1

Job Summary: The Dietetic Technician 1 (DT1) may be assigned to work in the call center/diet office, responding to calls and orders from unit staff and patients regarding menu selections and between meal orders for those on general or specialized diets, evaluating appropriateness of food items requested and determining if okay to provide based on diet order restrictions and food allergies. The DT1 will visit patients at the bedside to review the diet order, obtain food preferences and assist patient in making appropriate menu selections based on diet order restrictions. The DT1 assures all food items provided are in compliance to diet order restrictions, food allergies and meets patient satisfaction. The DT1 completes nutrient intake analysis reports assuring documentation is completed in LLEAP. The Dietetic Technician 1 (DT1) may assist with reviewing the initial nutrition screen to identify patients at risk for malnutrition, and communicates concerns to the RD for follow up. Participates in training dietetic students and staff. Attends clinical nutrition meetings, in-services, and area-specific meetings. Performs other duties as assigned.

Education and Experience: Associate's Degree in Nutrition and Dietetics, Food/Nutrition Science or related field preferred or currently/previously enrolled in a nutrition program with completion of core medical nutrition therapy food science classes. Minimum of one year experience preferred.

Knowledge and Skills: Knowledge of nutritional food values, meal planning and therapeutic menu processes. Able to operate calculator, computer, typewriter, copy machines, and telephone. Able to read; write legibly; speak in English (and Spanish preferred) with professional quality; use computer and software programs necessary to the position; troubleshoot and calibrate patient care equipment. Able to relate and communicate positively, effectively, and professionally with others; be assertive and consistent in following and/or enforcing policies; work calmly and respond courteously when under pressure; lead, supervise, teach, and collaborate; accept direction. Able to communicate effectively in English in person, in writing, and on the telephone; think critically; work independently with minimal supervision; perform basic math functions; manage multiple assignments effectively; work well under pressure; problem solve; organize and prioritize workload; recall information with accuracy; pay close attention to detail. Able to distinguish colors and smells as necessary for patient care; hear sufficiently for general conversation in person and on the telephone; identify and distinguish various sounds associated with the work place/patient care; see adequately to read computer screens, medical records, and written documents necessary to position; discern temperature variances through touch.

Licensures and Certifications: Certified Dietary Manager, Dietary Services Supervisor certification preferred. Food Handlers Certification required.