JOB DESCRIPTION:

• Teams with unit personnel to assure the delivery of meals to patients in a timely fashion in accordance with defined service standards.
• Assures that the tray and all components are accurate and attractively presented.
• Assures patients receive the food items they desire, including special requested items within the parameters of the patients diet order.
• May open packages and arrange items on the tray for patients.
• Communicates to nursing when there are patients that require special assistance with feeding.
• Assures that all trays are retrieved at the end of the meal and returned to the kitchen or loaded onto the transport cart for delivery to the kitchen.
• Enters food preferences into the card file section of the diet software system.
• Performs appropriate updates and back up procedures when the software or interfaces are down.
• Provides written reports from each meal period to the team leader or manager and immediately brings their attention to any concerns with food quality, the menu or other aspects of the meal service.
• Delivers between meal nourishments to the patients.
• Actively participates in Unit Practice Councils and other meetings as needed to find solutions and resolve issues with the patient dining services process.
• Monitors the level of patient satisfaction and other patient food issues.
• Serves as the liaison between dining services and the nursing unit regarding patient dining services.
• Persons in this position maintain a high level of contact with the patient and family and are expected to exemplify Service.
• Uses a portable technology device to verbalize or review menu choices and assist patients with the selection of menu items that meet the requirements of his/her diet order including allergies/ intolerances/ cultural/ethnic and religious needs.
• Keeps clinical dietitians for the unit apprised of patients with special requirements so that adjustments may be made to provide alternative meal options.
• Provides patient with information regarding the menu ordering process, diet specifications, and distribution of meals.
• Receives calls and communication directly from the patient and nursing regarding special requests or changes in a patients diets.
• Communicates regularly throughout the day with nursing personnel regarding anticipated changes in patient status such as admissions, transfers, discharges and changes in status from NPO to eating and vice versa.
• Observes patient intake at each meal and keeps the clinical dietitian for the unit apprised of any patients with limited intake.
• May inventory floor stock.
• Monitors use of enteral food supplies.
• Help to ensure that supplies needed to support the provision of food and nutrition services for patients are maintained on the unit.
• Monitors use and reports changes in needs to the appropriate persons immediately to assure that all required products are available.
• Performs other related duties as required.
  MINIMUM QUALIFICATIONS:
• High school diploma or equivalent preferred.
• Must be able to read, write, and follow instructions.
• At least two years of college preferred.
• Previous hospitality experience preferred.
• Experience in a high volume operation preferred.
• Fast food experience does not qualify.
• Demonstrated skills in customer service, critical thinking, problem solving and written and verbal communication.
• Ability to make sound judgments while quickly processing information.
• Proficient computer and web-based software skills including the ability to adapt to regular changes in software programs and processes.
• Ability to lift up to 50 lbs.
• Ability to walk and stand for extended periods.
• Ability push and/or pull carts weighing up to 250 pounds.
  PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.
  ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

Dining Services Asscoiate, Salary: $15.25- $21.35/hour, The grade and salary of the position are based on specific criteria met within the qualifications of relevant experience, skills, performance and internal equity. This position is eligible for shift differentials.