Dietitian Aide

Under direct and indirect supervision, receives patient menu selections. Generates, processes and inputs patient menus and reports into computerized diet office system in a timely manner. Assists with room service operations for patient and guest meals. Performs general office duties.

Kula Only: Prepares cold foods for all areas of dining services including patient, cafeteria, and catering. Modifies food and fluids for dysphagia diets. Assures high quality of foods produced and served. Assures compliance with food safety and sanitation procedures. Cleans and sanitizes dishware, equipment and work area. Maintains food service area toensure a clean and orderly manner.

• Obtains menu choices from patients and guests via phone order or patient visitation. Ensures patients menu selections are in compliance with prescribed diet order, nutritional adequacy, age, cultural background and religious practice. Offers patients appropriate alternate food and beverage choices. Resolves patient requests/complaints or relays to appropriate staff (e.g. dietitian, nursing staff). (both MMMC and Kula)


• Ensures meal orders have been transmitted to correct location for meal preparation. Prints and processes patient food service reports, including meal census and food tally report. Records all assigned data such as patient meal census and floor stock requests on paper logs or electronic spreadsheet. (both MMMC and Kula)


• Answers and directs telephone calls and/or faxes as appropriate. Consistently logs in and out of the Automated Call Distribution System. Assists members, staff and visitors who enter Food and Nutrition Services office. (both MMMC and Kula)


• May assist with room service delivery as needed. Assists with assembling patient trays, loading carts and delivering meals to patients. Checks accuracy of meal tray against printed tray ticket menu. Assists with preparing late and early trays. Keeps menu cards organized for tray line service. (both MMMC and Kula)


• Processes patient menu selections utilizing computerized diet office system. Updates, monitors, and follows-up on all pertinent information such as new patient admissions, discharges, transfers, diet order changes, food allergies, food preferences and food requests. Communicates pertinent information to Dietitian.


• Writes and modifies menus as needed according to patient diet prescription using established resources/guidelines. Clarifies unclear or missing diet orders with nursing staff.


• Performs general office duties. Maintains department files and records and supplies. Photocopies forms as needed.


• Orients new employees to position. (both MMMC and Kula)


• Monitors and adheres to standards and procedures for department security, safety and sanitation. Substitutes appropriate foods on tray line as necessary. Reports necessary equipment repair to maintenance or appropriate staff. (both MMMC and Kula)


• Serves as a dietary resource for nursing and other staff. Resolves problems with patient trays. May provide general information on diet utilizing approved materials and resources. (both MMMC and Kula)


• Prepares cold foods for patient menu, cafeteria salad bar, and catered events. Follows recipes. Washes, chops, dices fruits and vegetables using knife safety skills. Modifies food and fluids for dysphagia diets as needed. Monitor temperatures. Plan and utilize leftovers appropriately to minimize waste. (Kula only)


• Assists with receiving deliveries and stocking food items. Maintains inventory of food supplies and rotates stock in an orderly manner, completing all necessary documentation of labeling and dating food items. (Kula only)


• Maintains cleanliness and sanitation of food processing equipment and workstation. Completes daily cleaning schedules and assist with dishwashing as needed. (Kula only)

Qualifications:

• Minimum six (6) months nutrition-related experience or food service experience

• High school diploma or GED.

• Basic Life Support within 6 months of hire OR CPR/AED for Professional Rescuers within 6 months of hire

• Demonstrated knowledge of and skill in adaptability, customer service, interpersonal relations, oral and written communication, problem solving, quality management, teamwork, basic computer and telephone use, environmental sensitivity and awareness which create a positive customer experience (NOISE).

• Knowledge of hospital food service operations.
• Experience in a call center.