IVH-C DIETITIAN
About The Position
Under the general supervision of the supervisor, interprets nutritional guidelines, standard and special dietary requirements, and plans and prepares modified diets and menus as a clinical dietitian with authority to direct nonprofessional 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.
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 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
- Two (2) years of experience maintaining food service records and prepare related reports.
- Working knowledge teaching basic food and nutrition principles.
- Working knowledge of health and sanitary requirements applicable to large-scale food service.
- One (1) year of experience planning modified diets and menus.
- Working knowledge of large-scale food service procedures and practices.
- Working knowledge of dietetics and food services management, including nutritional values, costs and accounting
Responsibilities
- Interprets nutritional guidelines, standard and special dietary requirements, and plans and prepares modified diets and menus as a clinical dietitian with authority to direct nonprofessional 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.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Number of Employees
251-500 employees
