JOB PURPOSE OR MISSION: Liaison between nursing units and the Nutritional Care Department regarding patient menus, Clinical Nutrition Service, diet changes and general nutritional care service. Develops menu tallies for food production, NPO patients, supplements, nourishments and nutritional care floor supplies; complete daily meal log. Performs dutiesfor the age population served, as defined in the department’s scope of service.JOB FUNCTIONS

ESSENTIAL JOB FUNCTIONS include, but are not limited to:

 1. Functions as liaison between nursing units and Nutritional Care.

PERFORMANCE STANDARDS:

• Receives food orders, by phone, computer or other means.
• Completes daily meal log accurately and within established timeframes.
• Works closely with nursing units to ensure patient orders are received and processed effectively.
• Utilizes knowledge of patient needs to determine when follow-up is needed from nursing to clarify or complete orders.

2. Performs Hostess duties as needed.

PERFORMANCE STANDARDS:

• Completes patient menu selection assignment within designated time frame.
• Compiles menu information for use by kitchen personnel in food preparation.
• Notifies Clinical Nutritionist of any patient concerns.

3. Sets up tray line and prepares patient trays in accordance with established schedule and procedures.PERFORMANCE STANDARDS:

• Sets up tray line according to established procedures and ensure proper temperatures of food under refrigeration and in steam tables.
• Places appropriate food on trays according to menu and medical nutrition requirements 100% of the time.
• Serves food in accordance with established portion control procedures.
• Consistently checks completed trays for appearance and arrangement.

 4. Maintains working area according to established infection control/safety policies.

PERFORMANCE STANDARDS:

• Maintains a safe and sanitary work area at all times.
• Utilizes kitchen equipment appropriately and safely.
• Follows proper procedures and uses aseptic techniques for isolation patients.
• Observes sanitation procedures before handling utensils and food items.

5. Receives, records and balances cash or charge payments from customers.

PERFORMANCE STANDARDS:

• Greets each customer in a pleasant and respectfully manner and displays courtesy at all times.
• Calculates total cost of items and accepts payment in cash, meal ticket, charge card or other allowable method with 100% accuracy.
• Compares totals on cash register with amounts of currency in register to verify balances at end of each shift.
• Follows all departmental and organizational policies and procedures regarding handling of funds.

6. Performs all other duties as assigned.