Licensed Dietician Clinical - PRN
About The Position
The Licensed Dietician Clinical assesses patients’ nutritional needs and develops personalized care plans in collaboration with the healthcare team to support health and recovery. The role provides nutrition education, monitors patient progress, and helps ensure meals and food services meet quality, safety, and dietary standards. The position is PRN, on day shifts, at Javon Bea Hospital in Rockford, Illinois. The dietician screens and assesses patients for nutritional risk, prepares nutrition assessments and diet recommendations, establishes care goals, documents and follows up, and coordinates care with other healthcare providers. The role also contributes to interdisciplinary rounds, clinical meetings, recordkeeping, program and policy development, meal-quality checks, patient satisfaction efforts, and continuing education. When assigned to the skilled nursing facility partner, the position also coordinates and monitors food-service operations. Duties include overseeing meal service, auditing sanitation and food-safety practices, reviewing required logs, training food-service staff, supporting performance improvement, updating menus and diet materials, and coordinating with the Foodservice Coordinator and Care Center Administrator. Applicants must meet the stated education and supervised-practice requirements and be registered or eligible for registration with the Commission on Dietetic Registration. State dietitian certification or licensure and, for skilled nursing facility assignments, a sanitation license are required within the stated timeframes.
Requirements
- Bachelor’s degree from a four-year college or university if registered as a Dietitian before January 2024, or a master’s degree in Dietetics, Food Service, Food and Nutrition, or a related field.
- Completion of an accredited or approved supervised practice program.
- Registered with the Commission on Dietetic Registration, or eligible to obtain registration within one year of hire.
- State certification or licensure to practice as a Dietitian, or licensure within one year of hire.
- For skilled nursing facility dietitian assignments, a sanitation license within six months of hire.
Responsibilities
- Screen and assess patients for nutritional risk factors, including reviewing nutrition history, medical records, and anthropometric information.
- Prepare nutrition assessments and recommend appropriate diet prescriptions; establish nutrition care goals, document care, follow up, and coordinate plans with other healthcare providers.
- Evaluate nutritional care and consult physicians and other healthcare professionals about patients’ nutrition needs and diet restrictions.
- Organize daily work, communicate with clinical nutrition staff, identify priority duties, and participate in clinical meetings and interdisciplinary care rounds.
- Discuss nutrition-related problems with medical, nursing, and ancillary staff to improve assigned patients’ nutritional status.
- Maintain accurate records, assist with statistical analysis, and contribute to development of programs, business plans, policies, and procedures.
- Participate in food-tasting panels, test trays, and meal rounds; inspect meals for dietary compliance, palatability, and appearance.
- Provide nutrition education to patients, the community, students, and healthcare professionals, and develop related educational materials and programs.
- Maintain required continuing education units, attend mandatory in-services, and complete requested online education.
- For skilled nursing facility assignments, monitor meal service and resident dignity, choices, food presentation, safety, and appropriate nutrition and dietary interventions.
- Complete food-service sanitation audits, take corrective action, and share audit results with relevant food-service and care-center staff.
- Review food-service logs for compliance with local, state, and federal requirements, including cooking, cooling, reheating, sanitation, refrigeration, freezer temperatures, and resident snacks.
- Organize and deliver food-service staff training on hygiene, food handling, sanitation, therapeutic diets, portion sizes, and related regulatory requirements.
- Work with the Foodservice Coordinator on performance-improvement indicators and quarterly data collection and reporting.
- Serve as liaison between the Foodservice Department and the Care Center; participate in food-service staff huddles.
- Help review and update food-service policies and procedures, menus, recipes, diet sheets, meal tickets, and productivity sheets.
- Monitor food-service staff sanitation and food-handling practices, review recipes for HACCP protocols, and assess procedures for safety, productivity, and efficiency.
Benefits
- Competitive pay and benefits, including retirement, time off, on-demand pay, and access to the Employee Assistance Program (EAP).
