The following information is designed to outline the functions and position requirements of this job. It does not identify all tasks that may be expected, nor address the performance standards that must be maintained. Essential functions may change based on organizational need.

General Position Summary:

Responsible for assisting the dietitians in the provision of food services.

Essential Functions / Major Responsibilities:

• Uses A.I.D.E.T. (Acknowledge, Introduce, Duration, Explanation, Thank you.) In every patient/guest encounter.

• Retrieves updated diet information.

• Prepares patient menus from Computrition.

• Monitors tray line and checks patient trays for accuracy.

• Interviews patients for food preferences.

• Assists cooks with food preparation.

• Assists dietitians with patient interviews, complaints, and follow-up.

• Runs reports.

• Displays proper etiquette and mannerisms that reflect the SHINE Behavior Standards.

• Promotes the Patient Safety Standards as a core value of the organization.

Secondary Functions:

• Covers call-offs as needed.

• Restocks clean dishes.

• Calculates number of meals served each day.

• Orders office supplies.

• Participates in departmental and association wide informational meetings and in services, including staff meetings, association wide forums, and seminars.

• Reviews department and hospital wide policies and procedures annually.

• All other duties as assigned.

Additional / Seasonal Responsibilities:

• Assists with the preparation of food for special functions, including Hospital Week,Employee Picnic, Holiday Meal, large meetings and all major holidays.

Job Scope:

This job involves:

• Regular and recurring work situations.

• A moderate level of complexity.

• Typical operation from established and well-known procedures.

• Performance of duties under independently-minimal supervision.

Supervisory Responsibility:

• None.

Interpersonal Contacts:

Contacts:

• Are normally made with others both inside and outside the hospital.

• Are made with own department, staff, and supervisor, as well as other staff and visitors.

• Contain some discussion about confidential/sensitive matters.

• Are normally face-to-face.

• Include contact with staff, patients, and physicians.

Specific Job Skills:

This position requires knowledge of all kitchen equipment, basic computer programs, and the Hospital Information Systems.

This position requires excellent communication, critical thinking, problem solving, and interpersonal skills.

Must also be able to empathize with patients and provide dietary assistance for their individual situation.

Must be able to read, write, speak, and understand English.

Competencies:

90 Days

• Retrieves updated diet information.

• Prepares patient menus from Computrition.

• Monitors tray line and checks patient trays for accuracy

• Assists cooks with food preparation

• Displays proper etiquette and mannerisms that reflect the SHINE Behavior Standards.

• Promotes the Patient Safety Standards as a core value of the organization.

• Restocks clean dishes.

120 Days

• Interviews patients for food preferences

• Covers call-offs as needed.

• Assists dietitians with patient interviews, complaints, and follow-up.

• Orders office supplies.

180 Days

• Participates in departmental and association wide informational meetings and in services, including staff meetings, association wide forums, and seminars.

• Reviews department and hospital wide policies and procedures annually.

• All other duties as assigned.

• Assists with the preparation of food for special functions, including Hospital Week, Employee Picnic, Holiday Meal, large meetings and all major holidays.

Education and/or Experience:

• High School Diploma or equivalent (required).

• One year quantity cooking experience (preferred).

Physical Demands & Job Conditions:

Medium

Exert up to 50 lbs. of force occasionally, and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects. The worker is subject to contact with chemicals, heavy lifting, constant standing, and encounters with upset/disturbed individuals.

Physical motions include finger dexterity, standing, walking, stooping, talking, reaching, feeling, bending, kneeling, grasping, listening/hearing, handling, lifting up to 50 pounds, and repetitive motions of the hands, wrists, and feet.

This is considered a safety-sensitive position.

OSHA Exposure Category:

OSHA Exposure Category 3

Involves no regular exposure to blood, body fluids, or tissues, and tasks that involve exposure to blood, body fluids, or tissues and are not a condition of employment.

Education

• High School or better