Senior Nutrition Assistant

Job description

Job Description: I. Position Summary: As an integral part of the clinical nutrition and culinary team, the Nutrition Assistant role is to be the liaison between the patient and the kitchen, to assist the patients in their menu selections and thereafter process them to ensure that the patients receive their appropriate diet and requested items. To provide household kitchens with all needed supplies. II. Position Responsibilities: Customize Patient household snack requirements. Assist RSU patients with menu selections and enter into the computer. Assist RSU and Pantry as needed. Provide guidance to RSU Pantry and tray checks. During meal service, prepare the pod by plating meals, placing them on trays, and placing meal trays on trucks. Check trays for accuracy to ensure the meal matches meal ticket. Deliver food truck to the units, and clean up the station after meal service. Conduct meal rounds and test trays monthly. Conduct Environment of Care Rounds weekly. Attend Monthly Food Committee Meeting. Train Patient Care Associates with culinary requirements. Monitor and communicate patient dietary requirements. Ensure all staff and operations are following established guide lines in the areas of personal hygiene, safety, uniforms, sanitation, equipment upkeep, and customer service and food presentation as required by the Department of Public Health. Ensure through pre-meal meetings that all staff is well versed on the daily menu, and portion size. Provide menus, modified menu, and provide copies to patients as requested. Collect and distribute fridge/freezer temperature logs and juice logs, and meal temperature logs. Prepare and print stickers for puree diets, kosher, and special diets. Deliver special diets and deli items. Respond to households, patients and Dietitians requests throughout the day. Stock households with special tube feeding supplements as needed. Maintain cleanliness of households. Manage household inventory and requisition process with purchasing team to assure efficient cost containment. Manage inventory cost by tracking daily requisition costs in prepared excel sheets and through the Food Service Computer Program. Promote effective interpersonal and interdisciplinary relationships, maintain professional conduct at all times. Identify and resolve interpersonal conflicts constructively. Demonstrate a positive, supportive attitude towards all. Display patience and tact when dealing with all healthcare personnel. Present department in a positive manner when dealing with visitors, residents and staff. Communicate effectively in both written and verbal form. Contribute to the efficient and productive operation of the department. Complete assignments with minimal assistance and total follow up. Exercise initiative, seeking additional tasks and projects from supervisor. Accept assignments readily. Recognize problems independently and work toward improving systems and procedures. Communicate with supervisor as to any problems relating to missing or defective equipment. Attends regular meetings as assigned. Performs additional related duties as required or as directed. III. Core Competencies: Demonstrate strong customer service skills with patients, family and staff. Desire to exceed patient and guest expectations 100% of the time. Understand Therapeutic and Consistency diets as prescribed the medical providers. High attention to detail to ensure menus/diet orders are appropriately completed and accurately entered into computer system, and ensure tray accuracy. Able to understand cost controls and inventories. Able to manage multiple tasks on a daily basis. Ability to motivate and train staff. IV Qualifications: · High School diploma or equivalent required. · Bachelor’s Degree or some College Nutrition courses preferred. · Food Service experience in a hospital setting, contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control is preferred. · Prior experience as a nutrition assistant or knowledge of therapeutic diets preferred. · Knowledge of kosher food and the workings of a kosher kitchen is a plus. · ServSafe® Certification obtained within six months of hire. · Proficiency in the use of general and discipline-specific computer software and systems including MS Office. · Effective verbal, electronic, and written communication skills using the English language required. V Physical Requirements (ADA Requirements) Must be able to lift, pull, and pushing 25 (twenty five) pounds. Read computer screen for extended period of time. Standing for extended periods of time. · May be exposed to heat, cold, moisture, odors and other food service area elements. Remote Type: On-site Salary Range: $17.16 - $25.74