Calling Recent College Graduates! 

Reedsburg Area Medical Center is hiring a full-time (40 hours/week) clinical Registered Dietitian!

As a full-time employee, the Registered Dietitian is eligible for our benefits package, which includes health, dental, and vision insurance; 401K plan; paid time off; access to the fitness facility and group fitness classes; opportunity for exam reimbursement, professional memberships, and opportunities to attend conferences; and more. Weekends and holidays are not required. Join our amazing Nutrition & Culinary Services team at one of Modern Healthcare’s Best Places to Work!

Position Summary:

The Registered Dietitian will work across the RAMC campus (this includes both the medical center and senior life center) to provide medical nutrition therapy to patients with various disease states and conditions. This includes utilizing the Nutrition Care Process to conduct nutrition screening and assessments, develop and implement nutrition care plans, provide patient education, and collaborate with the multidisciplinary team(s). The patient populations served may include, but are not limited to inpatient (25 total beds including ICU, Med/Surg, & Birth Center), cardiac & pulmonary rehab, general outpatient, skilled nursing & rehab, and group classes. The Registered Dietitian will also work with other members of the Nutrition & Culinary Services leadership team in the planning and implementation of therapeutic and IDDSI textured diets across the organization. The Registered Dietitian performs other duties as assigned by the Lead Dietitian.

Job Relationships:

• Reports to the Lead Dietitian.
• Collaborates frequently with members of Nutrition & Culinary Services leadership and the interdisciplinary team (hospitalist, nursing, therapists, pharmacists, SLPs).

Education and Training:

Required:

• Bachelor’s degree in Dietetics, Nutrition, or related field.
• Credentialed Registered Dietitian or exam-eligible with the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics (within 3 months of hire).
• Current State of Wisconsin dietitian license.
• Excellent interpersonal, teamwork, time management, communication, and self-direction skills.

Preferred:

• Master’s degree in Dietetics, Nutrition, or related field.
• At least 1 year of clinical dietetics experience.
• Proficiency in EPIC and ECS charting systems.
• Familiarity with IDDSI textures/modification.

Physical Requirements:

Physical Demands:

• Continuously stand and walk to perform various tasks.
• Occasionally climb up stairs.
• Frequently lift or carry up to 10 pounds.
• Occasionally lift or carry 11 – 50 pounds.
• Occasionally push or pull up to 50 pounds.
• Frequently taste/smell to assess quality of food items.
• Occasionally kneel, squat/crouch/twist/reach overhead and in front of body to get supplies off upper shelves and to clean equipment and/or retrieve products from lower shelves.
• Occasionally handle objects, feeling, using fine motor skills, sustaining grip/pinch, controls/knobs/levers/switches to perform tasks and for operation of computer, telephone and other equipment.

Sight:

• Frequently able to use spatial perception and distinguish colors and occasionally able to use peripheral far and near vision and depth perception while preparing food, reading recipes, using the computer, cash register, and other equipment while cleaning and waiting on customers.

Cognition/Communication:

• Frequently communicate effectively with other staff and customers using ordinary conversation, telephone skills, and occasional comprehensive speech and simple writing skills.
• Occasionally requires simple math skills when changing recipes and during handling money.
• Frequently requires more complex math skills when calculating nutrition support (i.e. EN/TPN), estimating calorie/protein needs, etc.

Environmental Conditions:

• Continuously work indoors.
• Frequently work in a patient environment to provide care and occasionally to deliver/serve food, clean resident dining rooms, or provide menus.
• Occasionally exposed to sudden temperature changes and extreme temperatures of 90 degrees or higher and 32 degrees or lower.
• Occasionally exposed to glare on surface areas, dust, fumes and odors.

Potential Hazards:

• Occasional exposure to moving mechanical parts.
• Occasional exposure to waste handling (general trash), toxic/caustic chemical hazards, hazardous waste, potential physical harm and electric shock.
• OSHA Blood Borne/TB Classification Class II: Occupational exposure to blood and Other Potentially Infectious Materials (OPIMs) is not reasonably expected to occur in routine performance duties.

Psychological, Situational, Functional Factors:

• Continuously requires flexibility, rotation of shifts/split shifts, frequently changing tasks.
• Occasionally requires overtime.
• Continuously requires use of good decision/judgment/interpretive skills.
• Frequently required to use influential (selling type) skills, plan, direct, control, monitor activities (supervisory skills), use good problem solving/analyzing/decision making/interpretive skills, be creative, and be able to manage conflict and difficult situations.