Communicate diet orders for each meal to department Data Center. Implement diet orders, check to be sure there is a tray for each patient with the correct diet order. Obtain trays from tray line for new admissions or patients whose diets have consistently advanced in diet orders.

Prepare and serve trays; prepare and serve coffee/tea; add ice cream/yogurt from galley freezer, garnish tray and remove all wrappings from tray and assist patients in opening milk, juice, and condiments. Collect dirty trays.

Give patients menu selection sheet, sheet with daily specials and explain how patient is to select food. Assist patients unable to complete selection sheet independently. Employ Excellent Encounter skills of customer service.

Clean galley after each meal served, complete special cleaning designated days.

May inventory and order nourishments and supplements to be passed to patients between meals or put on their trays the following day. Discard outdated nourishments or supplements.

May inventory and order supplies for the nursing nourishment area. Pick supplies up in the department Service Center, put the supplies away, and rotate all perishable items.

Maintains strong and effective working relationship with co-workers.

Maintain strong rapport with staff on the unit.

Communicate to clinical dietitian any information related to the patient’s ability or willingness to eat.

May orient or train new employees within the department.

Demonstrates the knowledge and skills necessary to provide care appropriate to the age of the patient served in the department. Demonstrates knowledge of the principles of growth and development over the life span, possesses the ability to assess data reflective of the patients’ status and interpret the appropriate information needed to identify each patient’s requirements relative to his/her age specific needs. Provides care needed as described in department policies and procedures.

Must be able to read, write, and speak English. Basic Computer and math skills. Food service needs/diet modification/religious food practices for sick patients. Job routine— procedures for completing different tasks.

Must be capable of implementing exemplary customer service skills as outlined in the Excellent Encounter training.

Food service experience desirable.

On the job training consisting of 1 week.

Effective interpersonal and communications skills. Ability to provide compassionate care to patients. Attention to detail. Must be able to lift 25-30 lbs. and must be able to stand for extended period (most of shift). Motor coordination. Ability to organize work, work efficiently and quickly, meet deadlines. Ability to understand and follow procedures. Ability to use judgment and solve problems independently. Basic computer profiency.