GIRMC Nutrition and Dining Services Technician III

GENERAL SUMMARY:

Performs a variety of ordering, inventory control, catering services, serving duties, food production tasks and retail operations.

PRINCIPAL JOB FUNCTIONS:

1. *Commits to the mission, vision, beliefs and consistently demonstrates our core values.

2. Uses NDS software to coordinate menu selections for patients and to complete menu system process.

3. *Prepares and assembles a variety of hot and cold food or beverage items relevant to area of assignment; may operate cash systems if assigned to coffee bar locations.

4. *Prepares hot foods according to menu plans in quantities specified; may prepare and serve grill menu items to order.

5. *Assesses quality of ingredients or products prior to use; accurately assembles ingredients in accordance with established recipes and procedures for items required.

6. *Practices appropriate preparation techniques, per State Health Department requirements, to ensure safe handling and storage of foods to prevent possible food borne illness and/or cross contamination of cooked and uncooked foods.

7. *Receives, stores and distributes food, supplies and equipment in a timely manner; checks all orders for appropriateness; signs off on invoicing.

8. *Rotates stock in accordance with department procedures; assists in conducting physical inventory to support purchasing activities.

9. *Prepares and measure/weighs special food/formulas/nourishments for patients on therapeutic diets; calculates and prepares tube feedings; delivers nourishments and tube feedings to nursing units at designated times.

10. *Monitors patient tube feedings per physician orders.

11. *Acts as primary liaison between Nursing and Nutrition and Dining Services in receiving phone/computer orders and expediting subsequent food service requirements; follows through on all data entry requirements.

12. *Serves as a lead worker/facilitator overseeing and checking patient tray assembly for designated meals as assigned.

13. Introduces new patients to department services by providing information on meal service and menu selectins. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription

14. Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.

15. *Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.

16. Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation.

17. Sets up, serves, facilitates and cleans up catered functions and events.

18. Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed.

19. Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.

20. *Serves retail customers in an efficient, courteous manner.

21. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned.

22. Ensures stocked levels of dining service related supplies in service areas.

23. *Supports trayline operations as directed.

24. Checks and updates diet orders via computer database.

25. Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled.

26. Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately.

27. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information.

28. *Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.

29. Maintains professional growth and development through seminars, workshops, and professional affiliations to keep abreast of latest trends in field of expertise.

30. Participates in meetings, committees and department projects as assigned.

31. Performs other related projects and duties as assigned.

(Essential Job functions are marked with an asterisk “*”. Refer to the Job Description Guide for the definition of essential and non-essential job functions.) Attach Addendum for positions with slightly different roles or work-specific differences as needed.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

1. Knowledge of therapeutic diets, formulas and nourishments used in a hospital environment.

2. Knowledge of clinical food service products and inventory management.

3. Knowledge of food service preparation methods and practices.

4. Knowledge of food nutrition, specialized diets and dietary recommendations.

5. Knowledge of computer hardware equipment and software applications relevant to work functions.

6. Ability to operate cash register and make appropriate change.

7. Ability to serve customers in an efficient, courteous manner in retail, physician and catering operations.

8. Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.

9. Ability to communicate effectively both verbally and in writing.

10. Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.

11. Ability to interpret food production sheets and computer printout information.

12. Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).

13. Ability to perform work in a timely and efficient manner within strict timelines.

14. Ability to operate a cash register and reconcile cash with documented transactions.

15. Ability to communicate effectively both verbally and in writing.

16. Ability to problem solve and engage independent critical thinking skills.

17. Ability to maintain confidentiality relevant to sensitive information.

18. Ability to prioritize work demands and work with minimal supervision.

19. Ability to maintain regular and punctual attendance.

EDUCATION AND EXPERIENCE:

High School diploma or equivalency required. Must be 18 years of age to legally operate required food production equipment.

OTHER CREDENTIALS / CERTIFICATIONS:

None

PHYSICAL REQUIREMENTS:

(Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.)

(DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects.

Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.