Employment Opportunities

Dietitian (813)


  • Category Other
  • Department Nutritional Counseling
  • Schedule Part-time / 64 hours biweekly (0.8 FTE)
  • Shift Days

Job Description


Under direct supervision of the Director of Education, the Clinical Dietitian directs and provides nutritional care to patients; assures that nutritional adequacy of menus and individual diets for in-house patients/residents are being met; coordinates clinical dietetic activities; interviews, evaluates, and counsels individuals on normal and modified diets; serves as a source of nutrition information for the dietary department and the community; directs and supervises clinical personnel concerned with planning, preparing, and serving special diets to patients; and assures compliance with standards of practice and regulatory requirements. The Dietitian assists with program development and implementation for program participants, assists in planning and/or review of policies and procedures in the Diabetes Program area, provides nutritional planning and educational for program participants and assures compliance with standards of practice and regulatory requirements. The qualifications/position requirements identified below list the skill level, ability, and knowledge required to successfully perform the essential duties of the position.


Education / Experience: Four years of college with a Bachelor’s Degree of Science in nutrition, dietetics, or related field; Academy of Nutrition and Dietetics (Previously American Dietetic Association) Registration required; 1 to 2 years' clinical nutrition experience preferred

Licensure / Certfication: Illinois Licensed Registered Dietitian (L.D.N.) required; CDE within 5 years; Insulin Pump Trainer within 2 years

Other Knowledge / Skills: Analysis of multiple complex factors pertinent to the health status of the patient in developing, implementing, and maintaining an appropriate nutrition care plan; Communicates complex concepts to patients/families; Pace of work is frequently rapid, dependent upon patient census and acuity, with frequent interruptions; Ability to work independently; Frequent contact with members of the health care team (i.e.: physicians, nurses, social workers, etc.); Contact with patients and their families to communicate information relative to nutritional care; Contact with various members of Food Service Department staff to exchange information; Contact with various community organizations for programs/in-services; Handles communication with patients, visitors, and other staff members courteously and professionally