Sodexo Inc. Dietetic Technician @ CMH Kansas Overland Park in Overland Park, Kansas
The Dietetic Technician is responsible for day-to-day menu management. They instruct patients, hospital and food service personnel in basic principles of nutrition and modifications of normal diet. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
Assists dietitians in obtaining information from clients and patients regarding their medical histories, food preferences and special dietary needs.
Provides nutritional education to groups and individuals, including those requiring special diets to help them recover from disease or illness.
Calculates and analyzes food consumption, changes in clients weight, and health and wellness indicators.
Designs individual nutrition plans and monitors the results.
Creates and updates patient records.
Attends all allergy and foodborne illness in-service training.
Complies with all Sodexo HACCP policies and procedures.
Reports all accidents and injuries in a timely manner.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.
May perform other duties and responsibilities as assigned.
High School diploma, GED, or equivalent experience.
0 to 1 year work experience.
Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
Ability to use a computer.
Basic food-handling skills.
May require a valid driver s license
Must be registry eligible for dietetic technician.
Willingness to be open to learning and growing.
Maturity of judgment and behavior.
Maintains high standards for work areas and appearance.
Maintains a positive attitude.
Ability to work a flexible schedule helpful.
Must comply with any dress code requirements.
Must be able to work nights, weekends and some holidays.
Attends work and shows up for scheduled shift on time with satisfactory regularity.
Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.
/Working Conditions (may add additional conditions specific to defined work location):/
Generally in an indoor setting; however, may supervise outside activities and events.
Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
The noise level in the work environment is usually moderate to loud.
*Site Specific Information:
Pay Range 15.13-24.21
A. Purpose*: State why this job exists in terms of the products, services, or outcomes resulting from the incumbent's activities. Give a broad overview, not an itemized list of responsibilities.
The Formula Technician is responsible performing routine storage, preparation, recipe compilation and delivery of all internal (non-ready-to-feed) formulas to include concentrated liquids supplements, and powdered formulas to all inpatient units, dialysis, and emergency department following the guidelines set forth from “Infant Feedings: Guidelines for Preparation of Human Milk and Formula in Health Care Facilities by the Academy of Nutrition and Dietetics.
B. Essential Functions: Briefly state the major activities of this job for which the incumbent will be held accountable. The incumbent should expect these items to be included on the annual performance evaluation. Include how the work is completed, the percent of time spent on the activity, who/what determines methods of completing the work, how/when work is reviewed, and types/ages of patients cared for. Prioritize essential functions from highest to lowest. (Note: Omit duties requiring less than 5% of the incumbent's time; limit the total percentage of time in sections B and C to 100%).
Overview of Essential Functions
Receiving orders and maintaining records of current orders; communicating with medical personnel to clarify unclear orders
Preparing infant feedings using aseptic techniques and all policies and procedures developed for the operation of the infant feeding preparation room
Labeling prepared feedings per facility policy
Delivering prepared feedings to designated areas
Ordering and maintaining adequate supplies to meet patient needs
Checking and disposing of all outdated product per facility policy, rotating supply inventory
Operating all equipment needed to prepare feedings for infants
Maintaining sanitation in the preparation area
Communicating with the registered dietitian regarding individualized or nonstandard recipes or orders
Securing the infant feeding preparation room
Breakdown of Priorities of Essential Functions*
1. Describe Essential Function: Inputs all recipes for “Special non-ready-to-feed formulas, Prescribed Foods, and Additives to Breast Milk* (*all units except ICN) to all Inpatient Units, Dialysis, and Emergency Department.
How is it Completed: Through printing and reviewing the Formula Census under the Explorer Menu in the Pediatric Electronic Health Record (PHRED) against the orders in the Formula Book to ensuring there is a recipe calculation for all ordered formulas. After this; the days formula recipe and individual container labels are printed using the Explorer Menu in the Pediatric Electronic Health Record (PHRED).
Percent of Time: 35%
How/When is Work Reviewed: Special Formulas Recipe Compilations are checked by the Registered Dietitian (RD) daily in PHRED after completion by the Formula Technician and during annual evaluation.
*Types of Patients Cared For (Check all that apply): * NA [ X ]Neonate [ X]Pediatric [ X ]Adolescent [ X]Adult
2. Describe Essential Function: Prepares all “Special Formulas, Prescribed Foods, and Additives to Breast Milk* (Formulas) for all Inpatient Units, Dialysis, and Emergency Department (*Breast Milk additives are not prepared for the Intensive Care Nursery (ICN).
How is it Completed: Dressed properly in Disposable gown, gloves, hair net, and mask: All materials are gathered including proper formulas, additives and prescribed foods per orders. Using a gram scale or standard measurement; formula is properly weighed out; either by taring the scale or using a straight edge. For small measurements and liquids, syringes or disposable baby bottles are used (both with labeled measurements).
Percent of Time: 40%
How is Work Assigned to Incumbent: Team assigned per schedule.
Who/What Determines Methods: Patient Services Manager and Food and Nutrition Committee
How/When is Work Reviewed: Patient Services Manager monitors on an ongoing basis throughout the year. Competencies are checked yearly at annual performance appraisal. Work is reviewed formally by the annual performance appraisal with input from appropriate users.
*Types of Patients Cared For (Check all that apply): * NA [ X ]Neonate [ X ]Pediatric [X]Adolescent [ X ]Adult
3. Describe Essential Function: Ensures all product is on hand in the Formula Room at the beginning of mixing time and the units that are stocked by the Formula Room (4 Sutherland, 5 Sutherland, and 6 Hall).
How is it Completed: By utilizing the Infor System to order products housed in distribution. Obtaining products in Food Service Formula Stock room.
Percent of Time: 15%
How is Work Assigned to Incumbent: Team Assigned per schedule and Patient Services Manager.
Who/What Determines Methods: Self, Patient Services Manager, Food Service Department and Supply Chain Services.
How/When is Work Reviewed: Ongoing review and guidance by Patient Services Manager and Food Services Purchasing Agent. Work is reviewed formally by the annual performance appraisal.
Types of Patients Cared For (Check all that apply): * [ *]NA [ X ]Neonate [ X ]Pediatric [ X ]Adolescent [ X ]Adult
4. Describe Essential Function: Delivery of Formulas, formulas will be delivered to each Inpatient Unit s refrigerators closest to the patients rooms.
How is it Completed: A Formula Receiving Sheet will be printed. Formulas will be placed in an insulated cart and delivered to each unit at designated times. Upon delivery, a nurse or nurse representative will sign-off on the formula receiving sheet by the formulas for that particular unit.
Percent of Time: 8%
How is Work Assigned to Incumbent: Team assigned by schedule.
Who/What Determines Methods: Self and Chief Information Officer
How/When is Work Reviewed: Ongoing review and guidance by Chief Information Officer. Work is reviewed formally by the annual performance appraisal with input from appropriate users.
*Types of Patients Cared For (Check all that apply): * NA [X]Neonate [X]Pediatric [X]Adolescent [X]Adult
C. Other Important Functions: List other functions of this job that would optimize the incumbent's productivity, but would not be considered "essential" job functions as defined above.
- Describe Job Function: Use of printer, label maker and copy machine.
How is it Completed: By knowing where paper/labels are stored to fill various machines. Able to re-fill machines with paper/labels.
Percent of Time 2%
How is Work Assigned to Incumbent: Self-assigned
Who/What Determines Methods:
How/When is Work Reviewed:
Types of Patients Cared For (Check all that apply): * [ ]*NA [ X ]Neonate [ X ]Pediatric
[ X]Adolescent [ X ]Adult
D. Credentials/Licensure: (e.g. prof., state, city)
Credential Required Preferred
Certified Dietary Manager [ ] [X]
Servsafe Certified, within 90 days or hire or Certified Dietary Manager or
Kansas City, MO Health Department Food Safety for Managers Class
Completion or Professional Registration by the Academy
of Nutrition and Dietetics [x] 
[ X] A competencies checklist is attached for this job
[X] Skillful use of computerized information systems and professional software
- What are the MINIMUM educational and experience requirements needed to perform the essential function? Check one item in each column.
Education Related Work Experience
[ ]No Specific Requirements [ x ]No Experience Necessary/On-The-Job Train
[ X]High School Diploma or Equal with courses
in Chemistry and Basic Algebra
[ ]1-2 Years Experience
[ ]Associates Degree [ ]3-4 Years Experience
[ ]Bachelors Degree [ ]5-6 Years Experience
[ ]Masters Degree [ ]7 or More Years Experience
Please describe experience other than prior experience in the same job that would qualify as related work experience. Internship Experience with Dietetic Preceptor or work study with lab experience.
Would prior work experience in the same job be accepted in lieu of a diploma/degree? Yes, with consideration on type of experience
Briefly describe why these educational/experience. Competency in lab work, understanding weight/measures and preparation procedure for clinical application
G. Physical Requirements:
Describe the physical requirements needed to complete the essential functions of this job. Indicate the type of requirement and the amount of time engaged in the activity each day.
Ability to respond to visual, auditory, and tactile stimuli
Standing up to 6-8 hours per shift
Ability to independently lift and move objects up to 25 lbs.
Ability to reach above head and bend below waist
H. Complexity and Decision Making:
- Check one item which best describes this job's typical level of complexity and decision-making responsibility. Weight your answer toward those decisions for which the incumbent exercises the most direct impact.
[ ]Makes decisions regarding own work that usually have limited direct impact
on unit operations/patient care.
[ ]Utilizes available data to make basic decisions regarding own work; may have
some direct impact on unit or department operations and/or patient care.
[ X]Utilizes available data for decisions requiring analytical ability;
decisions have direct impact on unit or department operations and/or patient
[ ]Creates, researches, and analyzes data not readily available for decisions
having direct impact on department operations and/or patient care has
indirect impact on other areas.
[ ]Creates, researches, and analyzes data not readily available for complex
decisions having direct impact on department operations and/or patient care
and may have direct impact on hospital operations.
[ ]Makes decisions of significant scope requiring advanced analytical judgment;
decisions typically impact several departments or the entire hospital.
- Which job classifications are directly supervised by this position:
Job Code Title # of Incumbents
- To whom does this position report: Patient Services Manager
I. Behavioral Competencies:
Compassion: Be approachable and always be courteous by greeting, smiling, and saying thank you
Accountability: Be timely and prepared for work. Complete assigned tasks efficiently and effectively.
Respect: Protect patients rights to privacy and dignity by creating and maintaining a secure and trusting environment. Take good care of entrusted resources.
Enthusiasm: Demonstrate willingness to provide service that is beyond assigned tasks.
Service: Commit to deliver outcomes that exceed expectations.
Note: This job description includes most of the duties and responsibilities for which an employee will be held accountable. However, as the job evolves/changes, an employee should expect to complete other duties as assigned that are not listed here.
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