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Required Skills

• Complete setup, stock and sanitation of workstations following standard procedures.
• Accurately assemble patient meals to order.
• Deliver patient meals and nourishments accurately and in a timely manner, according to proper procedures.
• Responds to patient requests for personal/nursing care by alerting the appropriate staff to assist the patient.
• Identifies situations that may indicate a violation or infraction of food service/room service policies and report to management accordingly.
• Adequately inventory nursing units for bulk nourishments and tube feedings.
• Deliver and stock bulk nourishments on nursing units as ordered.
• Rotates food stock based on use by dates following standard procedures.
• Retrieves soiled trays from nursing units in a timely manner.
• Performs sanitation duties according to department procedures, including but not limited to recording of food temperatures and sanitizer test logs.
• Demonstrates use of quality improvement in daily operations.
• Identifies and responds appropriately to patient and customer satisfaction issues.
• Prepares, replenishes and serves a variety of foods.
• Transport food, supplies and equipment as directed.
• Safely operates a variety of food service equipment including but not limited to Panini grill, turbo chef oven, indication cook top, meat slicer, food processor, immersion blender, tomato slicer, garbage disposal, pulper, and dish machine.
• Records appropriate information on various documents per department procedure including but not limited to production sheets, food waste evaluation form, catering inventory sheets, deposit tapes, and cash drawer verification log.
• Perform routine clerical tasks such as answering telephone, using vocera, operating cash register, and money handling.
• Performs other related work as required or requested.

Required Skills

• Complete setup, stock and sanitation of workstations following standard procedures.
• Accurately assemble patient meals to order.
• Deliver patient meals and nourishments accurately and in a timely manner, according to proper procedures.
• Responds to patient requests for personal/nursing care by alerting the appropriate staff to assist 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.
• Identifies situations that may indicate a violation or infraction of food service/room service policies and report to management accordingly.
• Adequately inventory nursing units for bulk nourishments and tube feedings.
• Deliver and stock bulk nourishments on nursing units as ordered.
• Rotates food stock based on use by dates following standard procedures.
• Retrieves soiled trays from nursing units in a timely manner.
• Performs sanitation duties according to department procedures, including but not limited to recording of food temperatures and sanitizer test logs.
• Demonstrates use of quality improvement in daily operations.
• Identifies and responds appropriately to patient and customer satisfaction issues.
• Prepares, replenishes and serves a variety of foods.
• Transport food, supplies and equipment as directed.
• Safely operates a variety of food service equipment including but not limited to Panini grill, turbo chef oven, indication cook top, meat slicer, food processor, immersion blender, tomato slicer, garbage disposal, pulper, and dish machine.
• Records appropriate information on various documents per department procedure including but not limited to production sheets, food waste evaluation form, catering inventory sheets, deposit tapes, and cash drawer verification log.
• Perform routine clerical tasks such as answering telephone, using vocera, operating cash register, and money handling.
• 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

• Assist in the assembly, serving, replenishing, transporting storing of hot and cold food, equipment and supplies (cafeteria or patient services)
• Operate all equipment in assigned areas which may include, not all- meat slicer, food processor, combi oven, turbo oven, garbage disposal, and dish machine, using safety precautions
• Record appropriate information on various documents (food temperature logs, production usage sheets, sanitizer test log, deposit tapes, cash drawer verification log)
• Clean and sanitize utensils, dishes, counter and work surfaces following daily guidelines and established schedules.
• Perform occasional cooking assistance.
• Perform routine clerical tasks such as answering telephone and summarizing meal counts and nourishments
• Put stock deliveries in proper location utilizing FIFO
• Complete cash handling, food service and cleaning procedures in cafeteria
• Promote health and safety in the work environment
• Perform job related duties as scheduled or assigned.

Required Skills

• Service Excellence: Memorial is committed to standards of service that are defined by our behavioral standards and our SERVICE Values.   Employees are accountable to support and maintain service standards and behaviors set for all employees and to department specific standards and behaviors relative to service excellence.
• Patient Care: Assesses and evaluates the nutritional status of individual patients in health and disease throughout the life cycle, and develops and recommends a course of nutrition therapy in order to influence the course of treatment.  Based upon a complete nutrition assessment, develops and recommends appropriate medical nutrition therapy including oral, enteral, and parenteral nutrition therapy.   (A complete nutrition assessment would include anthropometic and biochemical data.)  Evaluates the effects of nutritional intervention on the nutritional status of patients/clients in order to provide feedback regarding the appropriateness of various treatments.  Provides consultation for the development and implementation of procedures for the provision of nutrition care to the patient.  May be expected to participate in an on-call rotation for off-hour and weekend nutrition services coverage.
• Nutritional Care Plan: Constructs and coordinates all aspects of the nutrition care plan, including the identification of short and long term goals; delineation of treatment modalities and education plans; communicates and monitors implementation of the nutrition care plan, and documents all aspects of nutrition care to ensure that regulatory agencies’ standards are met and to provide communication to all team members.  Ensures effective care is given at a reasonable cost.  Arrange for follow-up nutrition care subsequent to discharge or transfer.
• Medical Nutrition Therapy – orders protocol. Appropriately utilizes independent decision making and medical nutrition therapy orders protocol to implement or modify nutrition related orders to provide efficient and optimal nutrition care.  Initiates communication with physician and other care providers to coordinate patient care.
• Education: Plans, organizes, implements, and evaluates nutrition education for patients/clients, including the identification of appropriate settings and materials to assure that necessary nutrition education is provided with regard to the needs of the individual.  Communicates pertinent information to other health care professionals and educates the practitioners.  Provides services for community-based projects and programs.  Attend seminars and lectures to keep abreast of current research trends.
• Quality: Assists with data collection and evaluation of quality indicators to monitor quality and appropriateness of patient care.
• Evidence Based Care: Nutrition care plans show application of evidence based medical nutrition therapy.
• Communication: Accepts and documents telephone orders from physicians for diet orders, tube feeding or TPN prescriptions including all additives, adjustments in IV fluids in conjunction with tube feeding or TPN changes, indirect calorimetry, calorie counts, weights, and laboratory tests if they relate to the patient’s nutrition care plan.  Attends patient care rounds and consults with physicians, nursing personnel and other members of the health care team to provide information regarding patients’ nutrition history, to ensure compatibility of the nutrition care plan with other health care plans, to discuss unusual nutritional needs or food preferences of patients, to resolve problems and to implement changes.  Plans and oversees work of and provide technical guidance to ancillary personnel engaged in implementing diets, assisting patients with menu selections and preparing, serving and distributing food to patients.  
• 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.
  • Transplant: The clinical dietitian will serve as part of the Transplant Team by providing nutrition assessment, intervention, education, and discharge planning.  Care will be documented in the patient’s medical record.  Care will be provided to recipients and donors in all phase of transplant including pre-transplant, transplant, and post-transplant.  The dietitian will review and/or develop educational materials for the specific nutritional needs of the transplant candidates, recipients and living donors.   The dietitian will facilitate the nutrition section of the Transplant 101 Class.  The dietitian will attend Transplant Selection Committee meetings as well as Large Quality Assessment Performance Improvement (QUAPI) meetings.  The dietitian is responsible for maintaining regular communication with the patient’s dialysis center, if the patient is on dialysis. 

• 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.

Required Skills

• Complete setup, stock and sanitation of workstations following standard procedures.
• Accurately assemble patient meals to order.
• Deliver patient meals and nourishments accurately and in a timely manner, according to proper procedures.
• Responds to patient requests for personal/nursing care by alerting the appropriate staff to assist 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.
• Identifies situations that may indicate a violation or infraction of food service/room service policies and report to management accordingly.
• Adequately inventory nursing units for bulk nourishments and tube feedings.
• Deliver and stock bulk nourishments on nursing units as ordered.
• Rotates food stock based on use by dates following standard procedures.
• Retrieves soiled trays from nursing units in a timely manner.
• Performs sanitation duties according to department procedures, including but not limited to recording of food temperatures and sanitizer test logs.
• Demonstrates use of quality improvement in daily operations.
• Identifies and responds appropriately to patient and customer satisfaction issues.
• Prepares, replenishes and serves a variety of foods.
• Transport food, supplies and equipment as directed.
• Safely operates a variety of food service equipment including but not limited to Panini grill, turbo chef oven, indication cook top, meat slicer, food processor, immersion blender, tomato slicer, garbage disposal, pulper, and dish machine.
• Records appropriate information on various documents per department procedure including but not limited to production sheets, food waste evaluation form, catering inventory sheets, deposit tapes, and cash drawer verification log.
• Perform routine clerical tasks such as answering telephone, using vocera, operating cash register, and money handling.
• 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

• 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

• Prepares menu items per department procedure (follows standardized recipes and portion control) cafeteria, and special functions.

• Prepares food to order for patient meals according to set procedures.

• Prepares and maintains par levels of foods to be served for patient meals.

• Prepares baked goods for cafeteria and other areas as needed.

• Maintains food quality standards including appearance, taste, temperature, and freshness.

• Assists in storing unused food and supplies; dispose of unusable leftovers appropriately.

• Monitors and record daily food temperatures.

• Assists with accurate production forecast by filling out daily production sheets with accurate account of prepared food, and actual usages.

• Transports food, supplies and equipment as dictated by department and IDPH policy.

• Operates/cleans all food service equipment in assigned areas, slicer, mixer, steamer, combi oven, grill, steam kettle, dish machine, and hot holding cabinet, according to safety standards.

• Assists in special functions/catering as determined necessary.

• Assists with training, orientation of new employees as necessary.

• Promotes health and safety in the work environment.

• Actively Participates in Competency Assessment Process.

• Upon request, may assist in staff scheduling.

• Performs other job related duties as assigned or requested.

Required Skills

1. Develops and delivers patient nutrition education lectures on a routine basis.

1. Participates regularly with the multidisciplinary Bariatric Committee and Medical Weight Loss Committee which meet regularly to review program activities and resolve operational problems or concerns.

1. Provides clinical and outcomes data through program’s electronic database.

1. Utilizes facility electronic health record system for efficient production of evaluation reports and progress notes.

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. Participates in ongoing educational events for health care professionals and the public related to bariatric surgery, medical weight loss, diabetes and wellness.

1. Develops and coordinates all aspects of the nutrition care plan for patients in the Weight Loss and Wellness Center, which may also include bariatric surgery patients.

1. Documents all aspects of nutrition care to ensure that regulatory agencies’ standards are met and to provide communication to all team members.

1. Arranges for follow-up nutrition care subsequent to discharge or transfer.

1. Nutrition plans show application of evidence-based medical nutrition therapy.

1. Monitors monthly lab results for post-operative bariatric patients as well as medical weight loss patients. Communicates results in a timely manner to patients and referring physician(s) and provides consultation to physicians as to plan of care.

1. Participates in support group activities for patients of the center.

1. Participates and leads cooking classes, grocery store tours and other community events related to Memorial Weight Loss and Wellness Center and Memorial Bariatric Services.

1. Contributes written nutrition education materials for program newsletters.

1. Participates in department quality improvement initiatives.

1. Collaborates with department and satellite location dietitian staff and director to ensure nutrition clinical pathways and protocols are standardized and compliant with current evidence based guidelines.

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

• Identifies with, shares in, and displays a commitment to the mission, philosophy, and objectives of the organization.  Demonstrates knowledge of the mission, gives consideration to the principles of the mission (core values:  Compassion, Ability, Respect, Excellence, and Service).
• Participates in and supports performance improvement and risk management activities.
• Requisitions, prepares, season, cooks and serves food.
  • Prepares or supervises washing, peeling, trimming, slicing, dicing, baking, broiling, steaming, seasoning and garnishing of food items.
  • Follows standardized recipes; prepares and cooks proper amounts needed with the proper ingredients.
  • Tests food by smelling, tasting and taking temperatures.
  • Displays and serves the food in an attractive and appetizing manner.
• Uses proper sanitation and safety procedures for utensils and equipment.
  • Ensures sanitation principles are followed.
  • Maintains work area and equipment in a clean, neat and orderly manner.
• Cooks food at optimum time for serving; anticipates quantity needed.  Labels food.
  • Reviews production worksheets to determine amounts of food to remove from storage and amounts of food to prepare.
  • Cooks for large special events.
  • Displays and serves food in attractive and appetizing manner.
  • Frequently questions mistakes on the work sheets and cooks more or less food accordingly.
• Controls waste.
  • Cleans vegetables and meats to minimize amount thrown away.
  • Labels and dates leftover foods; stores in shallow covered pans; rotates the food.
  • Reviews production worksheets; orders adequate but not excessive supplies.
  • Creatively uses leftovers to reduce waste.
• Assists other employees as needed.
  • Assists in training new employees.
  • Instructs room service and cafeteria employees with food usage.
• Promotes good customer relations.
  • Shares information about ingredients when asked.
  • Greets customers with a smile; lists menu items for undecided customers.
• Works well with deadlines; maintains composure in difficult and demanding situations and attempts solutions 
• Performs other duties as assigned.