HI- **URGENT***DIETICIAN NEEDED $100 HR - First Connect

Job Description:

HI- \*\*URGENT\*\*\*DIETITIAN NEEDED *** HR KAUAI HIThis position will be 40 hours per weekstarts ASAP 13 Weeks

_**Must be registered by the Commission on Dietetic Registration from the American Dietetic Association**_This position is located in the Dietary Services Department of Samuel Mahelona Memorial Hospital (SMMH). It is one (1) of several facilities within Hawaii Health Systems Corporation. This position is a regional position serving KVMH and SMMH and therefore needs to travel between facilities as needed.The Dietary Services Department provides healthy and attractive meals to meet the therapeutic needs of patients as well as employees of the Kauai Region facilities. The Regional Dietitian consults with attending physicians concerning the dietary needs of the patients/residents; instructs patients/residents with special diet issues; and monitors progress of patients/residents.The Dietitian V is also involved in providing clinical dietetic services, which includes both clinical and patient counseling/education services; and performs other duties as assignedThe Dietitian V is primarily responsible for providing optimal nutritional care to residents/patients. This position is responsible for the medical nutrition therapy of residents/patients; nutritional assessment; nutritional care plans; inpatient/outpatient/Long-Term Care diet counseling; consults regarding advance nutrition support; as well as in other areas related to the Dietary Department.a. Performs nutritional assessments and nutritional screens, which are appropriate and timely per established policies and procedures.b. Develops nutrition care plans and monitors residents/patients response to care plan developed.c. Performs the full range of professional dietetic activities. d. Collaborates with physician and nursing to deliver quality nutrition care.e. Discusses the dietary needs and eating habits with the residents/patient as well as giving pertinent information to doctors and nurses.f. Visits residents/patients with special dietary needs. g. Formulates diets for individual residents/patients with modified diets. h. Changes diets as a result of changes in prescription, resident/patients reaction and food preferences.i. Investigates resident/patients complaints on food served, providing feedback to Dietary Department, and devises means of getting patients to increase food intake.j. Keeps thorough and updated information on resident/patients profile sheets.k. Reviews medical record and documents in nutritional assessment form for individual resident/patient with modified diet to include summary of dietary history and/or nutrition assessment when it is known to have a bearing on the patients condition or treatment.l. Communicates effectively with physicians and other health care staff with necessary information on resident/patient nutrition.m. Investigates major complaints, expressions of dissatisfaction, incidents and accidents, and formulates solutions to current problems that are also designed to minimize future occurrences.Counseling and Educationa. Provides diet counseling and education to individual residents/patients and their families in the requirements of the diets prescribed by the physician, adapting the prescriptions to the patients economic, religious, racial, social and educational backgrounds, their food habits, occupations, physical conditions and age specifies.b. Provides inpatient discharge diet instructions.c. Explains the necessity for diets and encourage residents/patients and their families to adhere to diets.d. Provides residents/patients with guidelines on description of the diet and nutrition education materials such as exchange lists and booklets. e. Provides instructions on pertinent food and drug interactions.f. Is knowledgeable of commercial diet foods, food additives, and food costs.g. Provides in-service education concerning diets and nutrition to staff and community groups.Other DutiesKeeps abreast of developments in the field of nutrition and diet therapy.Provides technical guidance and consultation to physicians, staff and other personnel in the medical facility and/or in other health care agencies.Acts as patient/resident advocate with regards to nutrition and quality of food product.Maintains a line of positive communication, promote teamwork, and supports the management team by promoting professional collaboration at all levels.Uses the principles of growth and development to assess each resident/patients age-specific needs and provides age specific treatment and care.Maintains the strictest confidentiality of all facility and facility-related employee and/or resident/patient information.Performs other duties as assigned.Attends inter-disciplinary meetings as neededIMPORTANT\*\*\***III. EDUCATION, EXPERIENCE, CERTIFICATION, LICENSURE**A. Education: Bachelors degree from an accredited four (4) year college or university with a course of study approved by the American Dietetic Association, including the successful completion of a dietetic internship, or other equivalent clinical component approved by the Association.B. Experience: Specialized: Two (2) years of professional dietetic or nutrition experience that provided the employee with a full professional understanding of the theories of dietetic therapy and their application in the maintenance, improvement and/or recovery of good health. At least one (1) year of experience must have been comparable to the next lower level in this series. Supervisory Experience: (4) timing and scheduling work; and (5) training and developing employees.C. Certification: Must be registered by the Commission on Dietetic Registration from the American Dietetic AssociationIV. DESIRED SKILLS Knowledge of dietetic principles and practices; principles of human nutrition, food preparation, purchasing, storage and supply; meal planning; kitchen management, including health and safety requirements; methods and techniques of instructing and motivating patients of varying backgrounds; the quality, grades and costs of foods; principles and practices of training employees; principles and practices of supervision and the planning and organizing of food service operations. Ability to plan therapeutic diets in accordance with medical requirements; estimate food requirements for large groups; direct the preparation of regular and special diet foods; arrange work schedules and supervise the work of others; maintain effective working relationships with others; maintain records and prepare operational reports; develop and standardize recipes and convert them to quantity requirements; maintain food and cost control; instruct patients in the requirements of diets; interpret, evaluate, reconcile and apply available guide material; develop instructional and informational material; keep abreast of new trends in the fields of nutrition and diet therapy.V. WORKING CONDITIONS/PHYSICIAL REQUIREMENTS Employee must be physically able to perform, efficiently and effectively the essential duties of the position which typically require the ability to read without strain printed material the size of typewritten characters, glasses permitted, and the ability to hear the conversational voice, with or without a hearing aid, or the ability to compensate satisfactorily. May be exposed to infections and contagious diseases. Frequent standing/walking. May need to lift or push heavy objects, boxes and equipment with assistance. This position is a regional position serving KVMH and SMMH, therefore needs to travel between facilities as needed.

Position Urgency:
Quick Start

Shifts:
Must be flexible

State License Details:
Must Be Currently Active

Minimum Years of Experience:
2

Specialty Type:
THIS FACILITY HAS 12 HOURS OF NON-BILLABLE ORIENTATION
****AGENCIES MUST USE THE HHSC TIMECARDS LOCATED IN THE FACILITY PROFILE AS THIS HOSPITAL GOES BY AN 80 HR IN A 2 WEEK PERIOD TO DETERMINE ACTUAL HOURS/OT ETC. ****

The orientation days. The first day of training would consist of HR orientation, (fingerprinting, reviewing policies and procedures, ID badge, etc.), safety orientation, risk & quality management orientation, in-services/education (Code of conducts, etc.), and I.T. orientation. The second day will be focused on electronic medical record (EMR) training.

The training on day one begins at 730 am with HR (or designee) then safety orientation follows so on and so forth.

Sub Specialty:
Dietician

General Certifications:, N/A

Nursing Certifications:

Contract Length in Weeks:
13