Diet Technician at Veritas Skilled Nursing Management

Denver, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Feb, 26

Salary

25.0

Posted On

23 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Nutrition Screening, Menu Planning, Patient Care, Food Safety, Sanitation, Training, Communication, Teamwork, Quality Assurance, Regulatory Compliance, Data Collection, Meal Preparation, Customer Service, Confidentiality, Problem Solving, Time Management

Industry

Hospitals and Health Care

Description

Job Details Job Location: Center at Lowry - DENVER, CO Salary Range: $22.00 - $25.00 Hourly Job Shift: Day Diet Technician Diet Technician The Center at Lowry is a skilled nursing facility that serves patients needing physical rehabilitation and/or complex nursing care. Our highly qualified, caring staff provides care in a beautiful, hotel like atmosphere to help our patients achieve strength and functionality. Skilled-nursing care, family involvement, psychological care and discharge planning complement a well-rounded, individualized program and encourages each patient’s transition to their highest functional level. With state of the art equipment and unparalleled comfort and amenities, our physician-driven care plan is designed to maximize the quality of our care. Job Summary: The primary purpose of the Diet Technician is to help plan, organize, develop and direct the overall operation of the Food Services Department in accordance with current federal, state, and local standards, guidelines, and regulations that governing our facility, and as may be directed by the Executive Director, to assure that quality nutritional services are being provided on a daily basis and that the food services department is maintained in a clean, safe, and sanitary manner. Essential Job Functions Duties and Responsibilities • Assists Registered Dietitian with patient data collection, nutrition screening, and modified menu planning • Assists patients in completing menu selections • Follow guidelines as outlined within the Company Diet Manual and the Clinical Nutrition Policies & Procedures Manual • Complies with all regulatory standards to include federal, state, and accrediting agencies, while adhering to facility confidentiality, HIPPA regulations, and patient rights policies • Train and mentor patient services staff and interns as applicable • Participates in patient satisfaction programs, departmental meetings, and facility wide Quality Assurance/Performance Improvement programs • Ensure that all dietary procedures are followed in accordance with established policies. Others as deemed necessary and appropriate, or as may be directed. • Serve meals that are palatable and appetizing in appearance. • Assist in preparing/serving meals as necessary and on a timely basis. • Serve food in accordance with established portion control procedures. • Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures. • Set up meal trays, food carts, dining room, etc., as instructed. • Distribute and collect menus as necessary. • Obtain food supplies for next meal. • Assist in checking diet trays before distribution. • Deliver food carts, trays, etc., to designated areas. • Serve food in dining room as instructed. • Prepare and deliver snacks, etc., as instructed. Personnel Functions • Work with the facility's dietitian as necessary and implement recommend changes as required. • Develop and maintain a good working rapport with inter-department personnel, as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents. • Create and maintain an atmosphere of warmth, personal interest, and positive emphasis, as well as a calm environment throughout the department Resident Rights • Maintain confidentiality of all pertinent resident care information • Knock before entering a resident's room • Report complaints to the Director of Food Services. Safety and Sanitation • Prepare food, etc., in accordance with sanitary regulations as well as without established policies and procedures. • Follow safety regulations and precautions at all times. • Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks. • Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained. • Report all hazardous conditions/equipment to your supervisor immediately. • Report all accidents/incidents to your supervisor on the shift in which they occur. • Assist in maintaining food storage areas in a clean and properly arranged manner at all times. • Dispose of food and waste in accordance with established policies. • Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids. • Report missing/illegible labels or MSDSs to your supervisors. Staff Development • Participate in and assist departmental studies and projects as assigned or that may become necessary. • Attend and participate in workshops, seminars, in-service programs, etc., as directed. Working Conditions • Works in office areas as well as throughout the facility’s food service areas (i.e., dining rooms, resident rooms, activity rooms, etc.). • Moves intermittently during working hours. • Is subject to frequent interruptions. • Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances. • Is subject to hostile and emotionally upset residents, family members, etc. • Communicates with the medical staff, nursing staff, and other department supervisors. • Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary. • Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). • Attends and participates in continuing educational programs. • Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, • tobacco smoke, and other air contaminants. • Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses. • Maintains a liaison with other department directors to adequately plan for food services/activities. • May be subject to the handling of and exposure to hazardous chemicals. Physical and Sensory Requirements (With or Without the Aid of Mechanical Devices) • Must be able to move intermittently throughout the work day. • Must be able to speak and write the English language in an understandable manner. • Must be able to cope with the mental emotional and stress of the position. • Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met. • Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies. • Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination. • Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and, at times, hostile people within the facility. • Must be able to lift up to 25 pounds. Frequent carrying of dietary supplies. Requires frequent pushing and pulling of carts. May be necessary to assist in the evacuation of residents during emergency situations Qualifications Qualifications: • Credentialed as a Nutrition and Dietetics Technician, registered by the Commission on Dietetic Registration (CDR), preferred • Bachelor’s degree in Nutrition or related Science, preferred • One (1) year experience, preferred • Possess the necessary skills to effectively utilize Microsoft office applications, electronic medical record & diet office systems, and nutrient analysis programming

Responsibilities

The Diet Technician assists the Registered Dietitian in planning and organizing the Food Services Department, ensuring quality nutritional services are provided daily. They also participate in patient satisfaction programs and maintain a clean and safe food service environment.