DIETITIAN – Campbell County Health – Gillette, WY

JOB SUMMARY

PRIMARY JOB DUTIES

• Provides relief for the Clinical Nutrition Supervisor: Assesses the patient’s/ clients’s nutritional status and educational needs, develops and implements an age appropriate nutrition care plan, and evaluates the patient’s/ client’s response to provide quality nutrition care according to professional standards of practice.

• Documents patient’s/ client’s nutritional care in the medical record according to department policies and procedures.

• Provides nutrition education programs for staff and the public, both at the consumer and professional levels.

• Develops and maintains professional rapport with inter and intra departmental personnel and medical staff to ensure quality patient/ client care and actively participates on committees as designated.

• Actively participates in Focus on CCMH for the department and organization. Actively prepares for and participates in all regulatory inspections/surveys.

• Actively participates in Strategic Planning and implementation of the plan.

• Follows hospital and departmental policies and procedures.

• Complies with hospitals corporate compliance program including, but not limited to, the Code of Conduct, laws and regulations, and hospital policies and procedures and promotion of patient rights including confidentiality.

• Must be free from governmental sanctions involving health care and/or financial practices.

• Performs other duties as assigned.

JOB SPECIFICATIONS

• Education: Bachelor of Science Degree with major in Dietetics or Nutrition with a Dietetic Internship, Traineeship, or Advanced Degree

• Licensure: Registered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics and registered by the Wyoming Dietetics Licensing Board.

• Experience: Preferred Minimum of three years’ experience in clinical nutrition.

• Essential Technical/Motor Skills: Computer skills to document in electronic medical chart and complete mandatory education.

• Interpersonal Skills: Strong interpersonal skills in order to plan and present educational programs, counsel patients, and work effectively with members of the patient care team.

• Essential Physical Requirements: Ability to move throughout the hospital. Light lifting.

• Essential Mental Abilities: High degree of judgment, planning and initiative to supervise and coordinate clinical nutrition activities. Excellent interpersonal, supervisory and management skills. Excellent knowledge of nutrition as it relates to normal or special conditions.

• Essential Sensory Requirements: Sufficient vision, hearing and speech to perform duties. Ability to communicate effectively with patients, physicians, and co-workers.

• Exposure to Hazards: OSHA CATEGORY III. TASKS THAT INVOLVE NO EXPOSURE TO BLOOD, BODY FLUIDS, OR TISSUES, AND CATEGORY I TASKS ARE NOT A CONDITION OF EMPLOYMENT. The normal work routine involves no exposure to blood, body fluids, or tissues (although situations can be imagined or hypothesized under which anyone, anywhere might encounter potential exposure to body fluids). Persons who perform these duties are not called upon as part of their employment to perform or assist in emergency medical care of first aid or to be potentially exposed in some other way. Tasks that involve handling of implements or utensils, use of public or shared bathroom facilities or telephones, and personal contacts such as handshaking are Category III Tasks.

• Employees working in healthcare facilities have the potential to be exposed to hazardous materials including: Hazardous Chemicals/Drugs, Waste Anesthetic Gases, Radiation, Latex, Biological Hazards, Respiratory Hazards and Ergonomic Hazards. See Hazardous Materials in the Workplace Policy.

• Certifications required: See Cardiopulmonary Resuscitation Certification Policy and Certifications/Education Requirements Policy.