Sign up with

Already have an account? Log in here

Need some help?
Talk to us at +91 7670800001

Dietitian - Acute Care at Blue United Sourcing

Tucson, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Apr, 26

Salary

60.0

Posted On

30 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Nutrition Care, Food Service Evaluations, Menu Development, Collaboration, Documentation, Patient Management

Industry

Staffing and Recruiting

Description

Dietitian - Acute Care | Peridot, AZ We are seeking an experienced Dietitian for a 13-week contract assignment starting 2/16/2026. This role supports primarily outpatient services with some inpatient coverage and plays a key role in nutrition planning and food service operations. Details: Schedule: 4x10s Contract Length: 13 weeks Start Date: 2/16/26 Pay: $55- $60, depending on experience Responsibilities: Provide nutrition care for outpatient patients with some inpatient coverage Manage a caseload of 9–12 patients per day minimum Conduct food service evaluations and support menu development Collaborate with physicians, nurses, and interdisciplinary care teams Document nutrition assessments and care plans in the medical record Requirements: Active Dietitian license/credential Minimum 3 years of experience Tribal healthcare experience required CDCES preferred Acute care and outpatient experience preferred Why this is a great opportunity: This position offers competitive pay, meaningful work serving a tribal community, and a balanced outpatient-focused role with the stability of a 13-week contract. Job ID: 156 Benefits Interested in other roles nationwide? Submit your resume by joining the Blue United Talent Network, and be notified when new opportunities become available. Feel free to share this link with your friends and colleagues as well: Blue United Sourcing is proud to be a Veteran-Owned Small Business. Learn more: http://www.blueunitedsourcing.com/

Responsibilities

The Dietitian will provide nutrition care for outpatient patients and manage a caseload of 9–12 patients per day. They will also conduct food service evaluations and support menu development while collaborating with healthcare teams.