Job Summary

The Dietitian will participate as an integral member of the health care team by liaising with the Medical and Food Services team to coordinate all phases of the patient’s nutritional care including nutrition assessment, care planning, meal planning, monitoring, educating and counseling of hospitalized patients and outpatients.

Main duties and responsibilities include but are not limited to:

• Rounding on patients
• Provides nutritional counselling to inpatients and outpatients and their family members.
• Conducts follow-up visits to facilitate understanding of meal plan and to ensure compliance.
• Liaises with the medical team to carry out the prescribed nutritional needs of the patients.
• Checks meal trays to ensure accuracy of meals in relation to diet prescriptions and portion control.
• Orients new employees to the department, this includes instruction in basic sanitation in food handling and personal sanitation.
• Perform other related duties as required.

EDUCATION, KNOWLEDGE AND EXPERIENCE REQUIRED FOR THE JOB:

The suitable candidate must be the holder of the following:

• B.Sc. in Dietetics and Nutrition
• Minimum two (2) years experience in the applicable field
• Registered with the Council for Professions Supplementary to Medicine.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

The successful candidate should possess the knowledge, skills and abilities as stated below:

• Keen sense of observation
• Excellent interpersonal skills
• Ability to cope under extreme pressure
• Excellent communication skills (written and verbal)
• Ability to stand for long periods of time
• Detail-orientated
• Strong organizational, creative thinking and analytical skills are essential

PHYSICAL REQUIREMENTS REQUIRED:

• Duties are typically performed in patient care areas (units) and the cafeteria and kitchen. Work is typically performed by rounding walking or standing. Physical stamina is required to tolerate standing, stooping, reaching, grasping, kneeling, walking, bending and lifting objects. The ability to withstand temperature variances common to food service facilities is required. Vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for preparing and analyzing written or computer data, determining the accuracy and thoroughness of work and observing the general surroundings and activities.

APPLICATION INFORMATION