Assistant Dietitian 2 (HTAC/NDT 2) – Mandeville Regional Hospital

Qualification and Experience:

• Bachelor of Science Degree in Dietetics/Nutrition from accredited institution;
• At least three (3) years’ experience as an Assistant Dietitian 1; 
• Certification in Supervisory Management. 
• Registered with the Council for Professions Supplementary to Medicine
• Possess a valid Food Handler’s Permit 

Specific Knowledge, Skills & Competencies:

• Knowledge of the Public Service Regulations, Staff Orders for the Public Service,
• Excellent knowledge of the Science of Human Nutritional Care 
• Excellent knowledge of Clinical Nutrition Services 
• Excellent knowledge of the Nutrition Care Across Life Cycle 
• Excellent knowledge of Food Service System Management 
• Knowledge of Modern Management Practices 
• Knowledge of the Health Behaviour Change Model 
• Knowledge of the Performance Management Appraisal System 
• Excellent use of Information, Communication & Technology 
• Excellent in Integrity & Ethics 
• Excellent Emotional Intelligence skills 
• Ability to Managing Internal & External Relationships 
• Excellent Teamwork & Cooperation skills 
• Must be Customer Focus & Quality Focused 
• Excellent People Management skills 
• Excellent Problem Solving and Decision-making skills 

Key Responsibilities will include:

Technical/Professional/Administrative 

• Maintaining administrative control of the department. 
• Participating in decisions affecting work and staff welfare within the department.
• Providing staff with the necessary assistance and direction that will enable them to perform their tasks efficiently. 
• Liaising with Public Health Department re: food handlers’ permit and general safety and sanitation of the department. 
• Coordinating monthly meeting with technical and non-technical staff.
• Receiving and analysing enquires or comments regarding the Dietetic Services being offered, and discussing these with Dietitian. 
• Recommending Departmental and vacation leave for the Assistant Dietitians in his/ her respective hospital. 
• Directing and coordinating the Food Service Production employees in accordance with established procedures of the Dietetics Department, through and in conjunction with the Dietitian. 
• Monitoring food prepared for quality and quantity. 
• Organizing taste testing of meals prepared prior to service. 
• Analysing data received from plate waste survey/ food acceptance survey or taste testing and discuss with Dietitian/Regional Dietitian. 
• Assisting with the development of standardized recipes. 
• Supervising staff to ensure that the standardized recipes are being used.

Special Conditions Associated with the Job

• Works in the Dietary Department of the hospital 
• Required to work outside of normal working hours 

NB. ONLY SHORTLISTED APPLICANTS WILL BE ACKNOWLEDGED.