4 jobs found

Job Title:   Temporary Dietetic Technician - RUHS Food and Nutrition Services (P)   Job ID:   14982   Location: Moreno Valley     Regular/Temporary:   Temporary   Salary Min:   Salary Max:   $27.78   $16.73 OVERVIEW   Riverside University Health System (RUHS) Food and Nutrition Services is looking for a Temporary Dietetic Technician to join their group of professionals. Under direction, performs a variety of duties involved in assisting Dietitians in diet instruction, nutritional screening, and supervising food service employees in preparation and service of food; and performs other related duties as required. Under the supervision of the Supervising Dietitian in the Food and Nutritional Services Department of RUHS, the Dietetic Technicians act as liaison between nutrition services and the food production system, thereby relieving the Dietitians of the routine activities involved in providing nutritional care. Incumbents in this class have direct patient contact when giving discharge diet instructions and interviewing for background information related to nutrition. They also oversee the delivery of food trays to patients and monitor the patients' satisfaction. They may be assigned to administrative food service functions such as supervision of food preparation, food service (tray line or café) and catering. Riverside University Health System (RUHS) is an integrated health system delivering exceptional care to residents of Riverside County, through a network of skilled healthcare professionals. The RUHS-Medical Center is a Level II Trauma Center and provides high quality adult and pediatric acute care, emergency and trauma medical care, and specialized health services that include the Stroke Center and chronic disease management.     RECRUITING GUIDELINES   Experience: Experience in a food or nutritional environment. Knowledge of: Nutrition as a basis for health; therapeutic nutrition; body physiology; basic principles, methods and techniques of diet planning, food preparation and presentation; difference in age-specific nutritional care of patients; techniques of interviewing, counseling and teaching; basic supervisory skills. Ability to: Assess through interview, chart and lab value analysis the nutritional status of a patient; plan menus that meet the nutritional needs of patients within a hospital setting and following discharge; to assist the Dietitians in a variety of ways in implementing the nutrition care plan; instruct patients and their families at their level of understanding and age; motivate food service workers to achieve established quality and quantity standards.     SUPPLEMENTAL INFORMATION   Job Competencies Work Performance Measures Patients are accurately screened within designated timeframe and charting is placed in patient chart immediately. Nutritional Services patient rounds are updated daily with pertinent lab values, food preferences, diagnosis, physician's diet order, and relevant demographic information. Marked menus are readable, understandable and reflect the patients' needs and preferences within specified diet restrictions. Patient rounds are made daily. Communications between Dietetic Technicians and food service personnel is such that food service personnel understand and meet the patients' needs. Information regarding patients is kept confidential. Knowledge of basic needs and problems of disadvantaged groups: cultural and ethnic perceptions toward community service programs; the causes and treatment of medical and/or public health problems and the problems facing the educationally, and economically disadvantaged. Ability to communicate effectively orally and in writing. Establish and maintain good relations with a wide range of social and ethnic groups as well as professional staff and community members.     OTHER REQUIREMENTS   License/Certificate: Applicants must be in possession of a valid Certificate of Registration as a Dietitian Technician as issued by the Commission on Dietetic Registration of the American Dietetic Association, following the completion of a 2-year Dietetic Technician degree program at an accredited college and a Food Service Handler's Permit as issued by the County of Riverside Department of Environmental Health.     VETERAN PREFERENCE REQUEST   If you are a veteran, a spouse of a 100% disabled veteran, or a surviving spouse of a veteran who died of service-connected causes, submit a copy of your (or your spouse's) Member-4 Form DD-214 (or NGB-22) indicating dates of service, and a copy of your spouse's letter of disability (if applicable) to the Human Resources Department at recruiting@rivco.org. For privacy reasons, it is recommended that you remove your social security information from the document(s). A Human Resources Representative will review the materials and determine if you qualify for veterans' preference. All documentation referenced above should be submitted to recruiting@rivco.org before this job posting expires. Please remember that you will need to resubmit your Member-4 Form DD-214 (or NGB-22), and a copy of your letter of disability (if applicable) for some public safety positions even if you have submitted one in the past to the County of Riverside.     BENEFITS   For the first 1,000 hours of work in a fiscal year, the employee is enrolled in and contributes to the County Temporary/Part-Time Employees' Retirement Plan, which is a 401(a) defined benefit pension plan.  The County also contributes to the 401(a) on behalf of the employee.  During this time, neither the employee nor the County pays into Social Security, and the employee is not enrolled in CalPERS.  After 1,000 hours of work in any fiscal year, the employee and County stop contributing to the 401(a) and begin to pay into Social Security.  The employee is also enrolled in CalPERS and begins to make contributions.     WHO MAY APPLY   This recruitment is open to all applicants. Applicants who are current County of Riverside employees and/or current employees of the Department/Agency may be considered before other applicants depending on the volume of applications received. Qualified applicants may be considered for future vacancies throughout the County.     APPLICATION PERIOD   This posting may close at any time. Applications received prior to the closing date will be considered based on the information submitted.  Changes or alterations cannot be accepted.  No late applications will be permitted. Applications must be submitted through Job Gateway at http://www.rc-hr.com/Careers/JobGateway.aspx Include relevant work experience details on resume and/or application. Applicants who fail to provide information demonstrating they possess the position requirements may not be considered further in the application process. A description of job duties directly copied from the job classification or job posting will not be considered. Upload a copy of any license(s), degrees, and/or related employment documents to your Job Gateway account. BASED ON THE NUMBER OF APPLICATIONS RECEIVED, THIS POSTING MAY CLOSE WITHOUT NOTICE.           Jason Bailey    

The Supervising Correctional Cook, DOC, as a first level supervisor plans, organizes, supervises, and assists with the preparation, cooking, and serving of food to inmates and employees; supervises the maintenance of food service equipment, supplies, and work areas; directs, trains, supervises and evaluates the work of inmates and employees and takes or recommends appropriate action; may have responsibility for one of the central kitchens in a multi-facility; maintains order and supervises the conduct of inmates; protects and maintains the safety of persons and property; maintains security of working areas and work materials.   Bruce Riley

The Correctional Supervising Cook, CF, under direction, either (1) in a small State correctional culinary program, plans, organizes, supervises, and assists with the preparation, cooking, and serving of food to residents and employees; or (2) in a medium-sized State correctional culinary program, has charge of a shift, supervises and assists with the preparation, cooking, and serving of food to residents and employees; or (3) in a large correctional culinary program, supervises a large crew in the preparation, cooking, and serving of food to residents and employees; supervises the maintenance of culinary equipment, supplies, and work areas; instructs culinary workers; maintains order and supervises the conduct of inmates; protects and maintains the safety of persons and property; may instruct, lead, or supervise inmates.   SALARY Range A: $3,603 - $4,432 Incumbents who do not meet the criteria for payment in Range C. Range C: $3,944 - $4,858 Applies to incumbents located in the Youth Conservation Camps. Range S: $3,713 - $4,568 Applies to incumbents in positions designated supervisory. Range U: $4,064 - $5,006 Applies to incumbents in positions designated supervisory.   Bruce Riley