This position is fulltime, working 40 hours per week, four 10 hour days from 7:30a-6p.  Weeks rotate between Sunday, Monday, Wednesday and Thursday then Tuesday, Wednesday, Friday and Saturday.

The Dietary Technician is an integral part of the nutrition care team and will act in a pivotal role as a liaison between Kennedy Krieger Institute and the Food Service team at Johns Hopkins Hospital. Under the guidance of the Clinical Nutritionist, the incumbent will institute basic nutrition plans, including individualized menu plans and monitors intake and acceptance of meals, snacks and supplements; calculate nutrient intake; counsel patients and families on specific diets; and assist with tracking expenses and helping control the cost of food service.

1. Ensure that all patients requiring meal trays have an age/skill appropriate daily menu that is nutritionally complete and is entered into the CBORD Diet Order System based on diet order from Epic. Ensure all menu selections are entered correctly into CBORD and patient tray delivery accurately reflects those selections. Adhere to Johns Hopkins Food Service deadlines for meal orders.
2. Monitor and order bulk and individual snack supplies through the Cater Trax online ordering system. Monitor and receive formula requests and supplies. Maintain paperwork for both Johns Hopkins Food Service team and the Nutrition Department’s files.
3. Assist Nutritionists with patient assessments through the collection of available data from the electronic medical record including diet order, weight, height, laboratory results, and dietary intake.
4. Educate and provide information to patients and their families to assist them in making decisions concerning nutrition and diet choices.
5. Participate in performance improvement data collection and evaluation.
6. Assure that ‘par’ stock is maintained on the nursing units.
7. Attend Johns Hopkins in-service opportunities to maintain updated knowledge of the Johns Hopkins food service tray line/snack/supplies and menu services that must be accessed by Kennedy Krieger Institute personnel.
8. Liaise with the Johns Hopkins Food Service team and Kennedy Krieger Institute staff for daily matters.
9. Supervises affiliating students as assigned, including the delegation of assignments and workload.

Must possess and maintain status as Dietetic Technician—Registered (DT-R) from the Accreditation Council for Education in Nutrition and Dietetics (ACEND). A Bachelor’s degree in Dietetics from an ASCEND-accredited program at a U.S. regionally accredited college or university may be substituted for this requirement.

Associate’s degree, or equivalent college credits, from a U.S. regionally accredited college or university required.

General experience/exposure to clinical food service management and nutritional care required.