Position Title: Registered Dietitian, Clinical

Department: Dietary

Reports To: COO/CEO

FLSA Status: Non-Exempt

Job Summary:

This position coordinates and integrates nutritional aspects of patient care. The Registered Dietitian is responsible for nutrition screening, assessment, and recommendations to the physician and medical staff; monitoring ongoing nutrition care of patient, providing nutrition counseling including diabetes education to inpatients.

Education, Training and Licenses Required:

Active registered member of Commission on Dietetic Registration, which requires graduation from accredited college plus approved training. Completes at least 75 hours continuing education each 5 years to maintain registration with CDR.

Experience Required:

Two years’ experience as a clinical dietitian in an accredited hospital is desirable. Teaching experience, i.e. diabetes education is desirable.

Skills, Abilities, and Knowledge:

All aspects of clinical nutrition care of patients. Ability to counsel and/or teach. Ability to evaluate quality, safety, and appropriateness of dietary department. Excellent assessment, communication and teaching skills. Ability to organize time and function independently in self-directed manner.

Working Conditions (Noise, Environmental, Demands, Shift, Setting, Human Interface, etc.):

Day Shift. General hospital environment including patient's room.

Safety Requirements:

Employees are responsible for all aspects of the hospital safety and health program including compliance with safety rules and regulations, remedying unsafe working conditions, and for continuously practicing safety while performing duties. Sonoma West Medical Center policy prohibits employees with patient contact or those who prepare products for patient use from wearing artificial nails.

Physical Requirements: While performing the duties of this job, the position is frequently required to do the following:

• Stoop, kneel, crouch, reach, and stand for sustained period of time.
• Walk, push, pull, lift, carry objects from a lower to higher position or horizontally from position to position or otherwise move objects.
• Feel sizes, shapes, temperatures, and textures by touching with skin, particularly that of the fingertips.
• Express or exchange ideas orally and potentially loudly, accurately, or quickly.
• Perceive the nature of sound with no less than a 40 db loss @ 1000 Hz and 2000 Hz with or without correction.
• Exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently.
• Minimum standard of visual acuity with or without correction.
• While worker may possibly be subjected to temperature changes, the worker is generally not substantially exposed to adverse environmental conditions as the work is predominantly inside.

Equipment Knowledge Required:

Standard kitchen equipment. Competency with the electronic documentation system must be obtained within 30 days of hire with full proficiency by 90 days of hire.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to hospital areas and general office environment. The work environment is a clean, well-lit, well-ventilated, and temperature controlled environment. The noise level in the work environment is usually moderate. The hours of duty are lengthy and irregular.