7 jobs found in Shiloh, IL

Overview The Clinical Dietitian is responsible for the nutrition screening, assessment, monitoring, evaluation, and education of MMCI patients through an integrated approach to nutrition care. Qualifications Educational Requirements Education Level Field of Study Bachelor's Degree Dietetics Or Bachelor's Degree Related Field Licensure/Certification Requirements Licenses/Certifications Licensed Dietitian Nutritionist - Illinois Department of Financial and Professional Regulation (IDFPR) And Registered Dietitian (RD) - Commission on Dietetic Registration (CDR) Experience Requirement Work Experience Length of Experience Healthcare 1+ years Specialized Knowledge and Skills Requirements Required English Skills Basic reading skills Basic writing skills Basic oral skills Communication Skills Ability to respond appropriately to customer/co-worker Interaction with a wide variety of people Maintain confidential information...

JOB REQUIREMENTS Education High School education or equivalent. Experience Previous experience helpful. Must have knowledge of foods, food storage, sanitation and safety standards. Must be able to read, write, and follow simple written and oral instructions. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Occasional sitting, standing, bending and twisting. Frequent walking, lifting 50 lbs or more, carrying 50 lbs or more and pushing up to 300 lbs. Must be able to see with corrective eye wear. Must be able to hear clearly with assistance. Must be able to use all kitchen equipment. Operate dishwasher. Required to handle knives and hot, heavy pans. JOB SUMMARY Prepares hot, nourishing meals following the menu provided by Dietary Director/Registered Dietitian. Special functions as recommended by the Dietary...

JOB REQUIREMENTS Education High School education or equivalent. Experience Previous experience helpful. Must have knowledge of foods, food storage, sanitation and safety standards. Must be able to read, write, and follow simple written and oral instructions. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Occasional sitting, standing, bending and twisting. Frequent walking, lifting 50 lbs or more, carrying 50 lbs or more and pushing up to 300 lbs. Must be able to see with corrective eye wear. Must be able to hear clearly with assistance. Must be able to use all kitchen equipment. Operate dishwasher. Required to handle knives and hot, heavy pans. JOB SUMMARY Prepares hot, nourishing meals following the menu provided by Dietary Director/Registered Dietitian. Special functions as recommended by the Dietary...

JOB REQUIREMENTS Education Must have the ability to read, write, take verbal instruction and perform basic arithmetic. Experience One-year experience in a customer service/food service position. One year cooking experience similar to SBMC preferred. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Normal hospital environment. Occasional exposure to heat, steam and cold. Normal/corrected eyesight. Hearing within normal range. Distinguish tastes and smells, distinguish temperature by touch. Uses food preparation equipment. Lifting and carrying up to 50lbs. Pushing/pulling up to 100lbs. Frequent standing and walking. JOB SUMMARY The cook performs a variety of food production duties based on production lists, recipes, menus, procedures and schedules.

JOB REQUIREMENTS Education Must have the ability to read, write, take verbal instruction and perform basic arithmetic. Experience One year experience in a customer/food service position.  One year food service experience similar to St. Bernards Village preferred. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Normal health care facility environment.  Occasional exposure to heat, steam, and cold.  Normal/corrected eyesight.  Hearing within normal range.  Distinguish tastes and smells, and temperature by touch.  Uses food preparation equipment.  Lifting and carrying up to 50 lbs.  Pushing/pulling up to 60 lbs.  Frequent standing and walking.  Exposure to wet surfaces in the daily cleaning of the department.  Exposure to chemicals in cleaning.  Noise level is moderate except in time of equipment use. JOB SUMMARY...

JOB REQUIREMENTS Education Has a Bachelors degree or advanced degree from an accredited institution with a major in foods, nutrition, or dietetics. Has completed an internship program approved by the American Dietetic Association or meet the necessary experience requirement to become a registered dietitian. Registry eligible passing registration exam in the first 9 months of employment. Experience Varied experience as a clinical dietitian in a hospital preferred. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Normal hospital environment. Close eye work, hearing within normal range, and taste distinguishing. Uses office equipment, frequent walking, lifts, carries, pushes and pulls up to 10 lbs. 80% of work is in patient contact area. soft tones. Distinguish temperatures by touch and proximity. Lifting up to 100 lbs....

JOB REQUIREMENTS Education Must have the ability to read, write, take verbal instruction and perform basic arithmetic. Experience One-year experience in a customer service/food service position. One year cooking experience similar to SBMC preferred. Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information. Normal hospital environment. Occasional exposure to heat, steam and cold. Normal/corrected eyesight. Hearing within normal range. Distinguish tastes and smells, distinguish temperature by touch. Uses food preparation equipment. Lifting and carrying up to 50lbs. Pushing/pulling up to 100lbs. Frequent standing and walking. JOB SUMMARY The cook performs a variety of food production duties based on production lists, recipes, menus, procedures and schedules.