Functions as the primary point of contact for nutrition services on the patient unit. Utilizes problem-solving and communications skills as well as knowledge of diet therapies to perform duties in an accurate and timely manner.

Principal Duties:

1. Distributing, assisting, collecting and correcting of patient menu selections.
2. Deliver patient trays to floors per unit using Meal Delivery Carts.
3. Assemble Meal Trays according to Patient Selections and Diet Guidelines.
4. Passing of meal trays and nourishments using two Patient identifiers and collecting of meal trays from all patients, including isolation patients
5. Fill patient requests and retrieve missing/needed items for delivery to patient's in timely manner.
6. Assist in passing water to patients.
7. Record intake for patient's on I &O's and/or caloric counts.
8. Maintain the unit kitchens.
   • Clean kitchen and refrigerators
   • Record refrigerator temperatures each day and adjust thermostats as necessary.
   • Rotating and replenishing bulk nourishments.
9. Maintain updated diet lists, and status on all patients.
   • Who, why, when status of eating
   • Admissions, transfers, discharges
   • Know where trays and nourishments are
   • Decrease number of extra trays
   • Process upcoming requisitions
10. Deliver TF to nursing unit as ordered.
11. Record tray count on meal conversion sheets.
12. Ensure safe food handling.

At UM Capital Region Health, we’re about to changeUP everything with the opening of our new hospital in Spring 2021!
Located in Largo in the heart of Prince George’s County, our new state-of-the-art regional medical center (UM Capital Region Medical Center) will provide improved access to primary and ambulatory care services, and serve as a tertiary care center for critically ill patients. In addition, our new space will allow us to expand our offerings as a community partner to help improve the health status of Prince George’s County residents.

Licensure/Certification/Registration

• Required: NA.
• Preferred:
• Other:

Education/Knowledge

• Attained Level: Entry level
• Preferred: Completion of Sanitation and Food Handlers course
• Completed Course Work/Program:

Applicable Experience

• Experience (years): Required: 1 - 3 years Preferred: 3 - 5 years
• Experience (describe required & preferred): One year of food preparation experience preferably in a large scale institutional dietary setting.

All your information will be kept confidential according to EEO guidelines.