IVH-C DIETITIAN

State of Illinois • Chicago, IL

33d • $5,328 - $7,480 • Onsite

About The Position

This role serves the dietary needs for a comprehensive food service program. The position interprets nutritional guidelines and plans and prepares diets/menus while supporting quality nutrition services and compliance with applicable standards. We encourage all interested applicants to apply!

Requirements

• Requires knowledge, skill and mental development equivalent to completion of four (4) years of college with courses in dietetics.
• Requires licensure as a dietitian nutritionist by the Department of Financial and Professional Regulation as set forth in the Dietitian Nutritionist Practice Act [225 ILCS 30].
• Requires ability to pass a background check.
• Requires ability to pass a drug screen and pre-employment physical.
• Requires ability to meet all agency vaccine/health-related policies and guidance.
• Requires ability to acquire and maintain Cardiopulmonary Resuscitation (CPR) certificate.
• Requires the ability to utilize office equipment, including personal computers.
• Requires ability to attend seminars, conferences, and trainings to stay current on methods, tools, ideologies, or other industry related topics relevant to the job duties.
• Requires ability to travel in the performance of duties, with overnight stays as appropriate. Requires appropriate, valid driver’s license.
• This position is considered sedentary work as defined by the U.S. Department of Labor (20 CFR 404.1567(a)). Sedentary work involves lifting no more than 10 pounds at a time and requires occasional lifting, carrying, walking, and standing.
• Overtime is a condition of employment, and you may be required/mandated to work overtime including scheduled, unscheduled, or last-minute overtime. This requires the ability to work evenings and weekends.

Nice To Haves

• Prefers at least two (2) years of experience maintaining food service records and prepare related reports.
• Prefers working knowledge teaching basic food and nutrition principles.
• Prefers working knowledge of health and sanitary requirements applicable to large-scale food service.
• Prefers at least one (1) year of experience planning modified diets and menus.
• Prefers working knowledge of large-scale food service procedures and practices.
• Prefers working knowledge of dietetics and food services management, including nutritional values, costs and accounting.

Responsibilities

• Under general supervision, interprets nutritional guidelines, standard and special dietary requirements, and plans and prepares modified diets and menus as a clinical dietitian with authority to direct non-professional staff in provision of nutritional care.
• Reviews diet prescriptions, plans modified diets, menus and selects menus.
• Serves as a member of the interdisciplinary team in the program planning process for residents.
• Provides guidance to staff in processing diet prescriptions, enteral feeding tables and nutritional assessments.
• Evaluates food service program on a periodic basis.
• Performs other duties as assigned or required which are reasonably within the scope of the duties enumerated above.

Benefits

• Flexible work schedules in many program areas (where applicable)
• Health, life, vision, and dental insurance.
• 12 weeks paid maternity/paternity leave.
• Pension Plan
• Deferred Compensation, and other pre-tax benefit programs.
• Employees earn twelve (12) paid sick days annually.
• Ten to twenty-five (10-25) paid vacation days based on years of service.
• Employees earn three (3) paid personal days pro-rated based on start date.
• Thirteen-Fourteen (13-14) paid state holidays annually.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level