Nutrition Assistant jobs at Union Health - 179 jobs

It's fun to work in a company where people truly BELIEVE in what they're doing! Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work! Be it through providing healing, eradicating loneliness, contributing to efficiencies, streamlining processes, being dependable, sparking creativity or something else, the demonstration of HOW you do your job is just as important as WHAT you do in your job. Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcare or those embracing the next chapter of their lives. Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, financial stewardship, leadership and care. Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work! Be it through providing healing, eradicating loneliness, contributing to efficiencies, streamlining processes, being dependable, sparking creativity or something else, the demonstration of HOW you do your job is just as important as WHAT you do in your job. Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcare or those embracing the next chapter of their lives. Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care. The Dietetic Technician, under the direction of the Registered Dietitian, ensures that quality nutritional services are provided to residents on a daily basis to meet their prescribed Plan of Care in accordance with company standards and federal, state, and local standards, guidelines, and regulations. Essential Activities and Tasks Care Management and Service Delivery - 45% Listens and responds to the needs of residents and staff members. Reviews the dietary requirement of each resident admitted to the facility and assists the attending physician in planning for the residents prescribed Plan of Care. Develops a Plan of Care that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem need identified. Assures that the resident's individual needs are met by following special diet orders and serving food in accordance with established portion control procedures. Visits the residents periodically to evaluate the quality of meals served, likes and dislikes, etc. Reviews Plan of Care and menus to assure they are in compliance with the physician's orders. Administration and Reporting - 30% Ensures that Plan of Care and progress notes pertaining to nutritional history, assessments, and significant changes in diet are informative and descriptive of the services provided and the residents' response to the services. Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations. Quality, Compliance, and Risk Management - 15% Observes the preparation and serving of food at meal times to ensure meals are compliant with the residents' Plan of Care. Coordinates and ensures the quality of nutritional care with the Director of Culinary and Nutritional Services and Director of Nursing. Ensures that established quality assurance, infection control, and universal precaution practices are maintained when performing dietary procedures. Assists with identifying, evaluating, and classifying routine and job related functions to ensure the culinary services tasks involving potential exposure to blood/body fluids are properly identified and recorded. Reviews, develops, and implements a plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections and provides to Director of Culinary and Nutritional Services. Maintains the confidentiality of all resident care information. Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department. Attends all-employee and departmental meetings and in-service training as scheduled or as directed. Operations Management - 10% Works independently with minimal direction conducting resident nutritional counseling to recommend and make decisions on their diet and nutritional needs based on thorough planning and analysis. Distributes dietary requirements to food production staff through diet cards and tallies. Coaches and educates staff members on individual residents' nutritional needs. Inspects food storage areas for upkeep and supply control and make recommendations as appropriate. Assists in maintaining dietary and nutritional policies and procedures. Serves on various committees and attends meetings of the community providing written and/or oral reports of services and activities regarding the department. All other duties as assigned. Qualifications Education Associate degree of Applied Science in Dietetic Technology from a school accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) required. Dietetic Technician, Registered (DTR) designation from the Academy of Nutrition and Dietetics (AND) required. ServSafe certification required or willing to obtain within a reasonable timeframe. Experience Two years experience as a dietetic technician in a hospital, long-term care facility, or other related health care environment preferred. Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet. Proficiency with diet management software. Other Requirements Must be able to read, write, speak, and understand the English language. Working Conditions and Special Requirements Sitting- Up to 8 hours/day Standing- Up to 6 hours/day Walking- Up to 4 hours/day Lifting, transferring, pushing or pulling residents/patients or equipment/supplies- Up to 50 pounds Driving- Up to 3 hours/day Work weekends, evenings, and holidays- Occasional Subject to falls, burns, odors, and cuts- Work day Subject to sudden temperature changes when entering/leaving refrigerator/freezer- Work day Subject to residents/patients with various disease processes- Occasional May be exposed to infectious waste, disease, conditions, etc. including exposure to the AIDS and Hepatitis B viruses- Work day Risk Category for Exposure to Bloodborne Diseases- II