Working at DJWH has been challenging
Registered Dietitian/Food Service Director (Current Employee) – Clinton, IL – July 20, 2013
A typical day involves managing a staff of 10 in the dietary department and overseeing patient meals and inpatient/outpatient nutrition assessments and consults. It involves the day to day review of food quality, production, and food service sanitation. I have also been working on a low sodium cook book funded by a grant from IDPH. It has been a process in which I have been trying to improve the sodium in our hospital patient menus as well as our cafeteria menus. Of course there are challenges along the way in a small hospital. Being able to work with a great group of people has been my most enjoyable part of the job. My hardest part being budgeting in a hospital that struggles to stay open.
flexible schedule, good insurance, and benefits
distance from home, small hospital with limited staff support, limited budget due to poor hospital income, limited salary increases