Per Diem Nutrition Assistant University Medical Center of Southern Nevada - 3.6 Las Vegas, NV Job Details Per diem $21.74 an hour 2 hours ago Qualifications High school diploma or GED Power tools Hand tools Food Handler Certification Full Job Description Position Summary 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. UMC is home to Nevada's ONLY Level I Trauma Center, Verified Burn Center, and Transplant Center. In 2026, we became the FIRST and ONLY Magnet®-Recognized hospital in the state, reflecting UMC's nursing professionalism, teamwork, and superiority in patient care.

Position Summary:

Performs support duties such as, writing, calculating and tabulating diets. Performs food service and preparatory as required.

Job Requirement Education/Experience:

Equivalent to graduation from high school and one (1) year of customer service or food service related experience.

Licensing/Certification Requirements:

Valid Clark County Health District food handler card. Additional Position Requirements Preference will be given to applicants who document the following: A minimum of one (1) year experience with patients and nursing staff in a high volume healthcare or hospital setting as a Nutrition Assistant within the last five (5) years; Knowledge of modified diets; Must have excellent organizational and time management skills.

Knowledge, Skills, Abilities, and Physical Requirements Knowledge of:

Food and health requirements as governed by federal and state laws and regulations; department and hospital safety practices and procedures; patient rights; infection control policies and procedures; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures.

Skill in:

Computing basic mathematical computations including food measurement conversions; applying food preparation techniques; use of computers and cash registers; maintaining proper sanitation in food handling; using kitchen and cafeteria equipment, e.g., ovens, meat slicers and mixers; communicating effectively 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, use hand and power tools, walk and stand for extended periods of time, vision to read printed materials and VDT screens, and hearing and speech to communicate effectively in oral and written forms. 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.