Interim Nutrition Services Quality Coordinator

Good Shepherd Health Care•Hermiston, OR

1d•$22 - $33

About The Position

Accepts responsibility for maintaining storeroom and walk-in coolers. Ensures equipment is functioning and used properly. Ensures the department meets sanitation standards through development, use and auditing of cleaning schedules. The Interim Nutrition Services Quality Coordinator assists the Clinical Dietician with inpatient assessment and diet instructions as needed. Participates in training of Nutrition Services Ambassadors and resolution of issues surrounding patient meal service. Participates in department quality improvement activities.

Requirements

High school diploma or equivalent, degree in Food/Nutrition preferred.
Required: State of Oregon Food Handler’s Card.
At least 3 years’ experience working in food service or quality assurance. Additional education may substitute for required experience if applicable.
Must be willing to work occasional weekend or evening shift.

Nice To Haves

ServeSafe Certification preferred.

Responsibilities

Monitor food service operations to ensure compliance with local, state, and federal regulations, including USDA, FDA, and HACCP principles.
Maintain extensive knowledge of food safety practices and sanitation procedures.
Conduct routine audits and inspections to ensure food safety and infection control standards.
Select appropriate foods for both regular and therapeutic diets in accordance with established nutritional criteria.
Provide basic dietary instruction to patients regarding prescribed diets, ensuring clear and accurate communication of dietary guidelines.
Collaborate with clinical dietitians and kitchen staff to support menu planning and dietary compliance.
Develop, implement, and oversee quality assurance programs related to food safety, service standards, and operational efficiency.
Identify areas for improvement and lead initiatives that enhance nutrition service quality and patient satisfaction.
Provide guidance and oversight to cooks, Nutrition Services Ambassadors, and food service workers.
Assist with onboarding and continuing education on nutrition services policies, food safety, and quality standards.
Support staff in maintaining productivity, consistency, and compliance with standard procedures, filling in shifts as needed when staffing is short.
Operate, monitor, and maintain commercial kitchen equipment safely and effectively.
Organize and manage food and supply inventories, ensuring appropriate stock levels and minimizing waste.
Assist in Ordering supplements and food items as needed to cover for supervisors and managers when they are away.
Help maintain ordering guides and inventory lists.
Enter, store, and manage information using both written documentation and electronic systems.
Complete daily administrative tasks, including processing paperwork and maintaining records of compliance, training, and operational performance.
Use computer applications such as Microsoft Excel, Word, nutrition software, point-of-sale (POS) systems, and commercial kitchen software to support operations.
Utilize basic arithmetic (addition, subtraction, multiplication, division, percentages) in inventory control, recipe scaling, and nutrient analysis.
Interpret data and reports related to dietary compliance, customer service, and kitchen operations.
Serve as a liaison between nutrition services, clinical staff, administration, and other departments to ensure seamless service delivery.
Participate in interdisciplinary meetings and support cross-functional projects that affect food service quality.
The employee supports the hospital mission, vision, values, policies, and procedures.
Participates in required education for DNV programs as applicable to position (reference program education curriculum).
Performs other related duties as assigned.