Pros: flexible schedule, good insurance, and benefits
Cons: distance from home, small hospital with limited staff support, limited budget due to poor hospital income, limited salary increases
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.