Per Diem Dietitian Technician

Position Summary

As an academic medical center with a rich history of providing life-saving treatment in Southern Nevada, UMC serves as the anchor hospital of the Las Vegas Medical District, offering Nevada's highest level of care to promote successful medical outcomes for patients.

We are home to Nevada's ONLY Level I Trauma Center, Designated Pediatric Trauma Center, Burn Care Center, and Transplant Center. We are a Pathway Designated facility by ANCC, and we are on our journey to Magnet status.

PER DIEM OPENING

Position Summary:

Ensures quality, safety and accuracy of patient's diet prescriptions and supplemental nourishments by actively monitoring and training the Nutrition Assistants and patient service staff while maintaining high customer service standards. Ensure meals are consistent with patients' diets by monitoring tray set up and delivery, collect/correcting menus from patients, enters census information. Acts as a coach and is actively involved in the training of the Nutrition Assistants and functions in a lead role.

Job Requirement

Education/Experience:

Equivalent to two (2) years of formal coursework in nutrition and/or two (2) years of hospital nutrition experience.

Licensing/Certification:

Valid Clark County Health District card.

Additional and/or Preferred Position Requirements

PREFERENCE WILL BE GIVEN TO APPLICANTS WHO DOCUMENT THE FOLLOWING:

1. Completion of at least two (2) years of formal coursework in nutrition and/or two (2) years of hospital nutrition experience;

2. At least 1 year of previous lead or supervisory experience in overseeing modified diets and patient services team members in a hospital or senior living environment;

3. Expertise in effective communication, customer service and conflict resolution skills;

4. May be required to pass a nutrition aptitude assessment.

Knowledge, Skills, Abilities, and Physical Requirements

Knowledge of:

Nutritional and dietary theories and principles; safety and health regulations governing patient care; medical terminology; department and hospital safety practices and procedures; patient rights; infection control policies and practices; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures; age specific nutritional requirements.

Skill in:

Applying customer service techniques; performing basic mathematical computations and conversions; checking for discrepancies in diets and meals received; preparing and mixing nourishment and formulas; calculating quantitative and nutritional intakes; attention to detail and accuracy; using computers and related software applications; using basic office equipment such as phones, copiers and adding machines; communicating with a wide variety of people from diverse socio-economic and ethnic backgrounds; establishing and maintaining effective working relationships with all personnel contacted in the course of duties; efficient, effective and safe use of equipment.

Physical Requirements and Working Conditions:

Mobility to work in a typical culinary setting and use standard equipment, stamina to stand and/or walk for extended periods of time, vision to read printed materials and VDT screens, ability to work in environmentally harsh areas, and hearing and speech to communicate effectively in-person and over the telephone. Strength and agility to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this classification.