Clinical Dietitian

Mercyhealth Wisconsin and Illinois•Harvard, IL

10d•$54,653 - $87,445

About The Position

The Clinical Dietitian screens and assesses patients for nutritional risk, gathers nutrition histories, reviews medical records and anthropometric information, and prepares nutrition assessments with appropriate diet prescriptions. The role develops nutrition care goals and plans based on assessed needs and available resources, documents care, evaluates outcomes, provides follow-up, and coordinates with physicians and other healthcare professionals. The dietitian participates in interdisciplinary rounds and clinical meetings, contributes to policy and procedure development, maintains records and productivity data, and provides nutrition education to patients, community members, students, and healthcare professionals. In addition to clinical duties, the position coordinates food service activities for Care Center residents. Responsibilities include monitoring meal quality and service, food safety and sanitation, compliance with prescribed diets and regulatory requirements, conducting sanitation audits, reviewing foodservice logs, and delivering staff training. The dietitian collaborates with foodservice leadership on performance improvement, policies and procedures, menus and recipes, staffing matters, resident diet documentation, and departmental productivity and efficiency.

Requirements

Bachelor’s degree from a four-year college or university in Dietetics, Food Service, Food and Nutrition, or a related field.
Completion of an accredited or approved supervised practice program.
Registration with the Commission on Dietetic Registration.
State certification or licensure required to meet state-specific laws for practice as a dietitian.

Nice To Haves

Master’s degree.
Specialty certification.

Responsibilities

Screen and assess patients for nutritional risk using protocols, including nutrition history, medical record review, and anthropometrics.
Prepare nutrition assessments and recommend appropriate diet prescriptions; develop, document, evaluate, and follow up on nutrition care plans.
Consult with physicians and other healthcare professionals regarding patients’ nutritional needs and diet restrictions.
Organize daily work, communicate with clinical nutrition staff, participate in clinical meetings, and contribute to discussions of policies and procedures.
Participate in interdisciplinary care rounds and discuss nutrition-related concerns with medical, nursing, and ancillary staff.
Maintain accurate records, assist with statistical analysis, develop program materials such as business plans as needed, and complete monthly clinical productivity data.
Provide nutrition education and develop educational materials, programs, and displays for patients, the community, students, and healthcare professionals.
Maintain continuing education units as required and complete mandatory in-service and requested online education.
Participate in food tasting panels, test trays, and meal rounds to monitor food quality, temperatures, handling, sanitation, and meal presentation; share findings and recommend improvements.
Oversee meal service for Care Center residents and promote resident dignity and choice, a homelike environment, food safety, appropriate presentation, and suitable nutrition interventions.
Conduct foodservice sanitation audits, implement immediate corrective action when needed, and report audit results to relevant leaders and staff.
Review foodservice logs for compliance with regulations, including cooking, cooling, reheating, dish-machine sanitation, refrigerator and freezer temperatures, and resident snack offerings.
Organize and deliver foodservice staff in-service training on food safety, sanitation, therapeutic diets, portion sizes, and related regulatory and departmental practices.
Work with the Team Leader on performance improvement indicators and quarterly data collection and reporting.
Serve as a liaison between the Foodservice department and the Care Center.
Work with the Team Leader to review and update the Foodservice Department policy and procedure manual.
Monitor foodservice staff practices related to sanitation, hand hygiene, food handling, cross-contamination, and potentially hazardous foods.
Attend foodservice staff huddles to communicate and reinforce practices, concerns, and changes.
Work with the Team Leader on new or updated menu programs, spreadsheets, and recipes.
Assist the Team Leader and Foodservice management in monitoring compliance with local, state, and federal regulations.
Assist the Team Leader with human resource matters involving current staff and selection of new staff, in conjunction with Human Resources.
Update resident diet sheets, meal diet tickets, therapeutic diet tickets, and foodservice productivity sheets as needed.
Review recipes for HACCP protocols and safe handling of potentially hazardous foods.
Assess foodservice procedures to identify improvements in productivity, efficiency, and food safety.
Collaborate with the Clinical Dietitian regarding dietary interventions for Care Center residents.