Job Description Summary
Supervises the provision of nutritional services for patients in assigned work area, communicating concerns to manager and/or dietitian. Works collaboratively with colleagues in clinical service unit teams and across the health system. Assists patient's with menu selection using principles of good nutrition/ limitations of diet order while promoting positive patient outcomes and enhanced patient satisfaction. Responsible for utilizing automated diet office system to prepare menus for tray service. Oversees production of meal service on tray line and is responsible for overseeing quality of items served. Acts as a resource to Nutrition Guest Representatives and conducts Service & Safety monitors overseeing compliance to departmental guidelines and standards of care. Contributes to department goal for excellence in all patient interactions. Works well with peers and maintains composure during stressful situations.
Job Description
Essential Functions
1. Visits patients, of all ages daily, as assigned, for menu selections. All visits are conducted in a manner that contributes to positive patient outcomes and enhances patient satisfaction.
a. Utilizes all resources available (current diet, missing menu, unit manager, etc.) to ensure every effort is made to visit all patients for their meal selections.
a. Manages all EPIC/CBORD functions for processing meals, running reports, verifying diet orders, allergies, printing of tray tickets and tally sheets
a. Tray line will be checked accurately, as noted by patient satisfaction surveys & as observed by tray line supervisor/manager
a. Menus reflect knowledge of therapeutic diet guidelines
a. Tray tickets are accurate and message notes are properly highlighted
6. Technology and Learning: Embraces technological solutions to work processes that enhance departmental practices, communication, and continuous learning.
a. Effectively utilizes systems: Outlook, Epic, CBORD, My Time, Health Stream, etc.
· Manages own time card
· Monitors emails for communications
a. Observes Nutrition Guest Reps; completes compliance monitor a minimum of once weekly - 90% of the time.
a. Participates in all performance improvement initiatives and champions new ideas
a. Hands are properly washed and/or sanitized – Before & After protocols are followed. Hair nets and gloves are worn when serving or working with food in kitchen
a. Participates in continued learning and possess a willingness and ability to learn and utilize new technology and procedures that continue to develop in their role and throughout the organization.
11. Performs all other duties per operational needs.
Non-Essential Functions
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