Job Description

Close Date
Jun. 13 2025
Location
Victoria General Hospital - Victoria, BC V8Z 6R5 CA (Primary)
Work Area (FBA Only)
Multi-Site
No
Travel Requirement
No travel required
Shift Start Time/End Time
0800 - 1600
Days Off
Weekend/Stats
Vacancy Type
Regular FT
Salary Range (Hourly Rate)
$40.75 - $50.87
Paid FTE
1.00
Worked BI-WEEKLY HOURS
75.00
Planned Start Date
Jul. 2 2025
Approximate End Date (For Temporary Assignments ONLY)
Pending Return of Incumbent
CRC required? (employee will be working with or have access to children or vulnerable adults and requires a Criminal Record Check)
Required for Professional Registration

In accordance with the Vision, Purpose, and Values, and strategic direction of the Vancouver Island Health Authority (Island Health) patient and staff safety is a priority and a responsibility shared by everyone; as such, the requirement to continuously improve quality and safety is inherent in all aspects of this position.
Reports to Coordinator, Nutrition Services; plans, implements, and evaluates medical nutritional therapy for hospital-based and/or facility-based patients according to guidelines established by Nutrition Services. Instructs and counsels patients and families regarding appropriate nutritional requirements, nutritional regimes, and food planning and preparation.
QUALIFICATIONS:
Education, Training And Experience
Bachelor's degree from a recognized university with a major in dietetics/nutrition or equivalent. Completion of an accredited dietetic internship program. Current licensure in a practicing category with the College of Health and Care Professionals of BC as a Dietitian. Eligible for membership with the Dietitians of Canada (DC). Experience as a practicing Dietitian preferred. Evidence of ongoing professional development.
Skills And Abilities

• Ability to establish and maintain effective work relationships with patients and their families, members of the medical team, departmental employees and representatives of community agencies.
• Ability to coordinate activities and liaison with medical and nursing staff, patients and the food service department and/or support agencies.
• Ability to organize workload, set priorities and work with minimal supervision.