Address
Form of workCOMPETITIVE SALARY & BENEFITS PACKAGE
As an academic medical center with a rich history of providing life-saving treatment in Southern Nevada, UMC serves as the anchor hospital of the Las Vegas Medical District, offering Nevada's highest level of care to promote successful medical outcomes for patients.
We are home to Nevada's ONLY Level I Trauma Center, Designated Pediatric Trauma Center, Burn Care Center, and Transplant Center. We are a Pathway Designated facility by ANCC, and we are on our journey to Magnet status.
Equivalent to two (2) years of formal coursework in nutrition and/or two (2) years of hospital nutrition experience.
Licensing/Certification:
Valid Clark County Health District card.PREFERENCE WILL BE GIVEN TO APPLICANTS WHO DOCUMENT THE FOLLOWING:
1) Completion of at least two (2) years of formal coursework in nutrition and/or two (2) years of hospital nutrition experience;
2) At least 1 year of previous lead or supervisory experience in overseeing modified diets and patient services team members in a hospital or senior living environment;
3) Expertise in effective communication, customer service and conflict resolution skills;
4) May be required to pass a nutrition aptitude assessment.Knowledge of:
Nutritional and dietary theories and principles; safety and health regulations governing patient care; medical terminology; department and hospital safety practices and procedures; patient rights; infection control policies and practices; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures; age specific nutritional requirements.
Skill in:
Applying customer service techniques; performing basic mathematical computations and conversions; checking for discrepancies in diets and meals received; preparing and mixing nourishment and formulas; calculating quantitative and nutritional intakes; attention to detail and accuracy; using computers and related software applications; using basic office equipment such as phones, copiers and adding machines; communicating with a wide variety of people from diverse socio-economic and ethnic backgrounds; establishing and maintaining effective working relationships with all personnel contacted in the course of duties; efficient, effective and safe use of equipment.
Physical Requirements and Working Conditions:
Mobility to work in a typical culinary setting and use standard equipment, stamina to stand and/or walk for extended periods of time, vision to read printed materials and VDT screens, ability to work in environmentally harsh areas, and hearing and speech to communicate effectively in-person and over the telephone. Strength and agility to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this classification.
