Work With Us

Required Skills

1. Embodies the Memorial Health System Performance Excellence Standards of Safety, Quality, Integrity and Stewardship that support our mission, vision and values:

• SAFETY: Prevent Harm – I will put safety first in everything I do.  I will speak up, without fear, on matters of patient and colleague safety.  I will take action to create an environment of zero harm.

• QUALITY: Improve Outcomes –  I will continually advance my knowledge and skills.  I will seek out continuous improvement opportunities.  I will deliver evidence-based care that leads to excellence in outcomes.

• INTEGRITY: Show respect and Compassion  – I will respect others and show compassion.  I will behave honesty and ethically.  I will be accountable for my attitude, actions and health.

• STEWARDSHIP: Reduce Waste – I will use resources wisely and maintain financial stability.  I will work together to coordinate care and services across the health system.  I will promote healthier communities.

1. Responsible for Patient Satisfaction results and initiatives within area of responsibility.

1. Responsible for planning and coordinating day to day operations/scheduling of clinical dietitians and clinical dietetic technicians. Coordinates daily activities of clinical dietitians for efficient operation of the area.  Approves paid time off for direct reports. 

1. Coordinates efforts with Food and Nutrition management team, director and staff to meet department and patient goals.

1. Responsible for the maintenance and updating of nutrition-related patient menu software.

1. Continuously assesses and improves the performance of care and services provided.

1. Participates in applied research and utilizes research findings and current knowledge in nutrition care to ensure that the most current information available is used in the treatment of patients.

1. Monitors data collection to ensure quality and appropriateness of patient care.

1. Under the direction of the department director, develops and implements policies and procedures that guide and support the provision of services.

1. Responsible for meeting, documenting and demonstrating compliance with all pertinent governmental and accreditation requirements and guidelines.

1. Develops long and short-range department plans and programs consistent with departmental and organizational policies.

1. Participates in the preparation of the annual budget for areas of responsibility and manages expenditures.

1. Responsible for interviewing, selection and retention of the clinical dietitians and clinical diet technicians. Coordinates staff orientation to the team and provides training and education as needed. Evaluates staff performance and takes action as necessary.  Coordinates the validation of competencies of staff. 

1. Provides a maximum of 50% of time providing direct patient care, including nutrition assessment, care plan development, education, and feeding tube placement.

1. Verify time cards of direct reporting staff.

1. Builds and maintains relationships with nutrition product vendors.

1. Participates on hospital-wide committees as needed.

1. Oversees all clinical nutrition internship activities.

1. Specialty Areas: Clinical dietitians may be required to cover clinical specialty areas, which require he/she meets additional competencies and training to provide nutrition care to these disease specific patients.  Additional job duties are defined below according to specialty type.

Cardiac Rehab: The clinical dietitian will provide a monthly group nutrition class on heart healthy nutrition as well as diabetes to the out-patient cardiac rehab. The classes will be documented in each patient’s medical record. The clinical dietitian will review and/or develop educational materials for the specific nutritional needs of the cardiac patient.

Heart Failure Clinic: The clinical dietitian will function as part of the Heart Failure Clinic team by providing nutrition assessment, intervention, and education as indicated.  Care will be documented in the patient’s medical record.  The dietitian will review and/or develop educational materials for the specific nutritional needs of the heart failure patient, will develop a lunch menu plus recipe(s) handout for the monthly Heart Failure Support Group, and will attend meetings regarding Heart Failure Clinic as indicated.

Lung Volume Reduction Surgery (LVRS): The clinical dietitian will complete the LVRS CBL regarding the care of a LVRS patient biannually.  The dietitian will provide nutrition evaluation to include assessment, intervention, and education, with care documented in the patient’s medical record.  Pre-surgical care will be documented in the medical record using the LVRS pre-admission note.  In-patient care will be documented in the medical recording using the nutrition assessment form, education record and LVRS daily rounding note.  Patients may also be seen post discharge as an outpatient in pulmonary rehab, if indicated.  The dietitian will attend LVRS Team Selection meetings as well as daily rounding with the multidisciplinary team (weekdays only).

Outpatient Dialysis: The clinical dietitian must be licensed as a Licensed Dietitian Nutritionist by the State of Illinois for one year or supervised by a Licensed Dietitian Nutritionist with licensure for 1 year.  The dietitian will provide nutrition assessment, intervention, and education monthly for all acute dialysis unit patients receiving outpatient dialysis.  The dietitian will review monthly labs with the patient and calculate kt/v as part of the monthly nutrition assessment.  The dietitian will document care in the patient’s medical record.   The dietitian is also responsible for maintaining regular communication with the nursing home dietitian, if the patient resides in a nursing home.  The dietitian will participate in Interdisciplinary Team Meetings (IDT) and Unit Based Council (UBC) Quality Assessment Performance Improvement (QUAPI) meetings as appropriate.

Radiation Oncology: The clinical dietitian will see newly diagnosed head and neck cancer patients as notified by the Oncology Nurse Navigator and provide nutrition assessment and/or education.  The dietitian will document care in the patient’s medical record.

Rehab: The clinical dietitian will facilitate group nutrition classes to patients and families on the rehab unit as well as attend rounds as indicated/appropriate.  Care will be documented as indicated on the rehab rounding form.

1. Performs other related work as required or requested.

The intent of this job description is to provide a representative summary of the major duties and responsibilities performed by incumbents of this job.  Incumbents may be requested to perform tasks other than those specifically presented in this description.

Required Skills

Essential Functions and Job Duties

RDs will prioritize their daily workload to ensure the daily workload in completed in a timely manner. This position is also responsible for providing services to outside contracts as negotiated with the Decatur Memorial Hospital Food and Nutrition Services Department. The Clinical Dietitian will be part of the rotating weekend and holiday schedules. Exact daily times may vary based on patient case load, needs of the RD contract, meetings, intern mentoring, and other tasks that may arise.  In this role, the clinical dietitian will direct, teach, and mentor dietetic interns from various universities/colleges.  He/She will practice in accordance with the organization and department missions and values.

• Utilize the Nutrition Care Process as recommended by the Academy of Nutrition and Dietetics and in accordance with Decatur Memorial Hospitals “Nutrition Screening, Assessment, and Reassessment of Patients” policy
• Provide nutrition counseling and/or education to patients and/or caregivers based on assessment of individual learning needs
• Work in partnership with the interdisciplinary team and participate in patient care rounds as able
• Provide supervised learning experience for dietetic interns and students when appropriate
• Communicate and collaborate with the Food and Nutrition Services staff to provide the patient with the best care possible
• Participate in Quality Improvement and Cost Control projects related to patient care and nutrition service
• Develop and provide education to the hospital and the community to promote a culture that values nutrition services
• Support the continuum of care by making referrals to appropriate outpatient services when applicable
• Participate in departmental, organization, or community teams and committees when appropriate
• Maintain high level of competency and professional development related to nutrition trends, research, policy, certifications, and standards of practice
• Appropriately utilize independent decision making and the “Medical Nutrition Therapy Order Implementation” policy to implement or modify nutrition-related orders to provide efficient and optimal nutrition care, including tube feeding and total parenteral nutrition if physician consults RD to manage. Initiates communication with physician and other care providers to coordinate patient care.

• Integrate nutrition care with other treatment modalities. Interpret biochemical and clinical data, identifies and monitors patients at nutritional risk; provides a variety of nutritional therapy interventions to resolve nutritional crisis and to ensure health maintenance. Independently, manages nutrition care for patients utilizing medical staff approved orders protocol.

• Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values:
• SAFETY: Prevent Harm – I put safety first in everything I do.  I take action to ensure the safety of others.
• COURTESY: Serve Others – I treat others with dignity and respect.  I project a professional image and positive attitude.
• QUALITY: Improve Outcomes – I continually advance my knowledge, skills and performance.  I work with others to achieve superior results.
• EFFICIENCY: Reduce Waste – I use time and resources wisely.  I prevent defects and delays.
• Perform other duties as assigned to elevate the role of the dietitian.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Demonstrate proficiency in clinical skills for patients in various age categories including infancy, adolescents, adults, and geriatrics.
• Demonstrate excellent interpersonal skills, customer service, and verbal/written communications skills.
• Demonstrate understanding of the principles of Relationship Based Care

General Skill Requirements

In addition to the Essential Functions and Qualifications listed above, to perform the job successfully an individual must also possess the following General Skill Requirements.

• Adaptability – Adapts to changes in the work environment; Manages competing demands; Accepts criticism and feedback; Changes approach or method to best fit the situation; ability to work with frustrating situations; work under pressure and on an irregular schedule such as unscheduled overtime, unanticipated changes in work pace; Works with numerous distractions.
• Attendance and Punctuality – Schedules time off in advance; Begins working on time; Keeps absences within guidelines; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Communications – Expresses ideas and thoughts verbally; Expresses ideas and thoughts in written form; Exhibits good listening and comprehension; Keeps others adequately informed; Selects and uses appropriate communication methods.
• Concentration – Maintains attention to detail over extended period of time; continually aware of variations in changing situations.
• Cooperation – Establishes and maintains effective relations; Exhibits tact and consideration; Displays positive outlook and pleasant manner; Offers assistance and support to co-workers; Works cooperatively in group situations; Works actively to resolve conflicts.
• Job Knowledge – Competent in required job skills and knowledge; Exhibits ability to learn and apply new skills; Keeps abreast of current developments; Requires minimal supervision; Displays understanding of how job relates to others; Uses resources effectively.
• Judgment – Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions; ability to work with and maintain confidential information.
• Organization- Maintain organizational skills in order to efficiently perform daily tasks and complete daily workload.
• Problem solving – Identifies problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Resolves problems in early stages; Works well in group problem solving situations.
• Quality – Demonstrates accuracy and thoroughness; Displays commitment to excellence; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity – Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly; Achieves established goals.
• Supervision – ability to perform work independently or with minimal supervision; ability to assign and/or review work; train and/or evaluate other employees.

Environmental Factors

This position is performed within an environment of minimal exposure to irritating, unpleasant, or hazardous elements or conditions.

Physical Demands

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of the job the employee is required to sit and move through an office environment.
• The employee will be required to work in an environment of infectious disease.

• The employee will demonstrate the ability to attend to visual details.
• The employee will be able to function in an environment with alarm bells, telephones, and other sounds

Mental Demands

• Ability to work under stress and to adapt changing conditions.
• Analyze information or data.
• Plan sequence of operations or actions.
• Make decisions of moderate to substantial effects, with a variety of alternatives and moderate to substantial consequences.
• Use logic to define problems, collect information, establish facts, draw valid conclusions, interpret information, deal with abstract variables.
• Comprehend written basic instructions, safety rules, and office memoranda at a high school graduate level.
• Ability to compose written communication using standard business English at a high school graduate level.
• Ability to comprehend verbal sentences and instructions at a high school graduate level.
• Ability to converse in Standard English at a high school graduate level.

Note

Reasonable accommodations may be made to assist an otherwise qualified individual in the performance of the job.  In order to meet the needs of the Company employees may be assigned other duties, in addition to or in lieu of those described above.

Required Skills

Essential Functions and Job Duties

RDs will prioritize their daily workload to ensure the daily workload in completed in a timely manner. This position is also responsible for providing services to outside contracts as negotiated with the Decatur Memorial Hospital Food and Nutrition Services Department. The Clinical Dietitian will be part of the rotating weekend and holiday schedules. Exact daily times may vary based on patient case load, needs of the RD contract, meetings, intern mentoring, and other tasks that may arise.  In this role, the clinical dietitian will direct, teach, and mentor dietetic interns from various universities/colleges.  He/She will practice in accordance with the organization and department missions and values.

• Utilize the Nutrition Care Process as recommended by the Academy of Nutrition and Dietetics and in accordance with Decatur Memorial Hospitals “Nutrition Screening, Assessment, and Reassessment of Patients” policy
• Provide nutrition counseling and/or education to patients and/or caregivers based on assessment of individual learning needs
• Work in partnership with the interdisciplinary team and participate in patient care rounds as able
• Provide supervised learning experience for dietetic interns and students when appropriate
• Communicate and collaborate with the Food and Nutrition Services staff to provide the patient with the best care possible
• Participate in Quality Improvement and Cost Control projects related to patient care and nutrition service
• Develop and provide education to the hospital and the community to promote a culture that values nutrition services
• Support the continuum of care by making referrals to appropriate outpatient services when applicable
• Participate in departmental, organization, or community teams and committees when appropriate
• Maintain high level of competency and professional development related to nutrition trends, research, policy, certifications, and standards of practice
• Appropriately utilize independent decision making and the “Medical Nutrition Therapy Order Implementation” policy to implement or modify nutrition-related orders to provide efficient and optimal nutrition care, including tube feeding and total parenteral nutrition if physician consults RD to manage. Initiates communication with physician and other care providers to coordinate patient care.

• Integrate nutrition care with other treatment modalities. Interpret biochemical and clinical data, identifies and monitors patients at nutritional risk; provides a variety of nutritional therapy interventions to resolve nutritional crisis and to ensure health maintenance. Independently, manages nutrition care for patients utilizing medical staff approved orders protocol.

• Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values:
• SAFETY: Prevent Harm – I put safety first in everything I do.  I take action to ensure the safety of others.
• COURTESY: Serve Others – I treat others with dignity and respect.  I project a professional image and positive attitude.
• QUALITY: Improve Outcomes – I continually advance my knowledge, skills and performance.  I work with others to achieve superior results.
• EFFICIENCY: Reduce Waste – I use time and resources wisely.  I prevent defects and delays.
• Perform other duties as assigned to elevate the role of the dietitian.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Demonstrate proficiency in clinical skills for patients in various age categories including infancy, adolescents, adults, and geriatrics.
• Demonstrate excellent interpersonal skills, customer service, and verbal/written communications skills.
• Demonstrate understanding of the principles of Relationship Based Care

General Skill Requirements

In addition to the Essential Functions and Qualifications listed above, to perform the job successfully an individual must also possess the following General Skill Requirements.

• Adaptability – Adapts to changes in the work environment; Manages competing demands; Accepts criticism and feedback; Changes approach or method to best fit the situation; ability to work with frustrating situations; work under pressure and on an irregular schedule such as unscheduled overtime, unanticipated changes in work pace; Works with numerous distractions.
• Attendance and Punctuality – Schedules time off in advance; Begins working on time; Keeps absences within guidelines; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
• Communications – Expresses ideas and thoughts verbally; Expresses ideas and thoughts in written form; Exhibits good listening and comprehension; Keeps others adequately informed; Selects and uses appropriate communication methods.
• Concentration – Maintains attention to detail over extended period of time; continually aware of variations in changing situations.
• Cooperation – Establishes and maintains effective relations; Exhibits tact and consideration; Displays positive outlook and pleasant manner; Offers assistance and support to co-workers; Works cooperatively in group situations; Works actively to resolve conflicts.
• Job Knowledge – Competent in required job skills and knowledge; Exhibits ability to learn and apply new skills; Keeps abreast of current developments; Requires minimal supervision; Displays understanding of how job relates to others; Uses resources effectively.
• Judgment – Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions; ability to work with and maintain confidential information.
• Organization- Maintain organizational skills in order to efficiently perform daily tasks and complete daily workload.
• Problem solving – Identifies problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Resolves problems in early stages; Works well in group problem solving situations.
• Quality – Demonstrates accuracy and thoroughness; Displays commitment to excellence; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity – Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly; Achieves established goals.
• Supervision – ability to perform work independently or with minimal supervision; ability to assign and/or review work; train and/or evaluate other employees.

Environmental Factors

This position is performed within an environment of minimal exposure to irritating, unpleasant, or hazardous elements or conditions.

Physical Demands

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of the job the employee is required to sit and move through an office environment.
• The employee will be required to work in an environment of infectious disease.

• The employee will demonstrate the ability to attend to visual details.
• The employee will be able to function in an environment with alarm bells, telephones, and other sounds

Mental Demands

• Ability to work under stress and to adapt changing conditions.
• Analyze information or data.
• Plan sequence of operations or actions.
• Make decisions of moderate to substantial effects, with a variety of alternatives and moderate to substantial consequences.
• Use logic to define problems, collect information, establish facts, draw valid conclusions, interpret information, deal with abstract variables.
• Comprehend written basic instructions, safety rules, and office memoranda at a high school graduate level.
• Ability to compose written communication using standard business English at a high school graduate level.
• Ability to comprehend verbal sentences and instructions at a high school graduate level.
• Ability to converse in Standard English at a high school graduate level.

Note

Reasonable accommodations may be made to assist an otherwise qualified individual in the performance of the job.  In order to meet the needs of the Company employees may be assigned other duties, in addition to or in lieu of those described above.

Required Skills

• Assesses patients’ nutritional status according to established standards.

• Obtains necessary information from the medical record to determine patient’s nutritional status

• Develops and documents nutritional care plans for patients of any age including neonate, child, adolescent, geriatric and terminally ill patients

• Develops and documents nutritional care plans based on the cultural orientation of the patient.

• Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values:

• • • SAFETY: Prevent Harm – I put safety first in everything I do.  I take action to ensure the safety of others.

• • • COURTESY: Serve Others – I treat others with dignity and respect.  I project a professional image and positive attitude.

• • • QUALITY: Improve Outcomes – I continually advance my knowledge, skills and performance.  I work with others to achieve superior results.

• • • EFFICIENCY: Reduce Waste – I use time and resources wisely.  I prevent defects and delays.

• Evaluates the results of nutritional intervention on the patient’s nutritional status to determine the need to revise the nutritional plan of care.

• Improves patient’s nutritional status by consulting with physician on appropriate nutritional interventions.

• Assists in developing and implementing patient nutrition care programs and ensures consistency of programs.

• Interacts professionally with patient/family. Provides nutritional teaching and counseling to patient/family in making desired changes in eating habits.

• Provide nutritional assessment and follow-up for nutritional support patients

• Screen inpatients not identified at risk when hospitalized for more than 7 days

• Collect performance improvement data.

• Provide training for diet office staff.

• Serve as preceptor for dietetics students

• Performs other related work as required or requested.

The intent of this job description is to provide a representative summary of the major duties and responsibilities performed by incumbents of this job.  Incumbents may be requested to perform tasks other than those specifically presented in this description

Required Skills

1. Performs and documents nutritional rescreen to identify patients at nutritional risk or with nutritional needs.

1. Monitors and documents patients with diet orders of NPO/clear liquids that have been continued for 4 days.

1. Collects, tabulates and documents patients’ calorie count data.

1. Monitors and documents patients’ acceptance to nutritional supplements/snacks and provides alternate choices if indicated.

1. Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values:

• SAFETY: Prevent Harm – I put safety first in everything I do.  I take action to ensure the safety of others.

• COURTESY: Serve Others – I treat others with dignity and respect.  I project a professional image and positive attitude.

• QUALITY: Improve Outcomes – I continually advance my knowledge, skills and performance.  I work with others to achieve superior results.

• EFFICIENCY: Reduce Waste – I use time and resources wisely.  I prevent defects and delays.

1. Performs clerical work related to the nutritional care of patients accurately, completely and in a timely manner.

1. Demonstrates professionalism at all times.

1. Maintains effective interpersonal relationships with patients, fellow employees, and management and healthcare team members.

1. Attends and actively participates in departmental and area meetings and in-services as scheduled.

1. Performs other related work as required or requested.

The intent of this job description is to provide a representative summary of the major duties and responsibilities performed by incumbents of this job.  Incumbents may be requested to perform tasks other than those specifically presented in this description.