Nutrition Services Aide .8 FTE 2nd shift

Waverly Health Center•Waverly, IA

8d•Onsite

About The Position

PRIMARY FUNCTIONS Responsible for providing assistance in food production, patient food tray preparation and service, staff meal service, dishwashing, and department housekeeping. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Food Preparation- primarily patient service Follows recipes for preparation and portion control. Follows established guidelines for quality, appearance, and temperature of food served. Assists with food preparation for optimum nutrient preservation, minimization of waste and efficient time management. Labels, dates and rotates food per department guidelines. Informs manager or assistant of equipment, food, supply, or training needs. 2. Patient Service Uses computer system appropriately to access patient diet information. Utilizes the patient Diet Report to identify patient diet and/or specific nutrition interventions suggested by the Nutrition Therapist. Verifies accuracy and completeness of diet order with next shift; clarifies discrepancies with Nutrition Therapist or nursing. Adheres to diet prescription when filling menu order, when needed clarifies diet order with Nutrition Therapist or nursing. Assists with preparation of patient food trays and patient room service calls. Delivers trays to patient area/patient rooms, as appropriate. Follows department policies and procedures for patient identification; uses two patient identifiers every time serves food to patient. 3. Café Service Assists in serving meals to staff and guests; responds when help is needed (buzzer). Cleans dining room service areas. Replenishes food and supply items as necessary during meal service. 4. Verification and Recording of Temperatures Checks and records temperature of equipment (dish machine, refrigerators, freezers, etc.) as designated on recording forms; alerts manager or assistant and Plant Services if temperatures are out of range. Checks and complies with all food temperature guidelines; alerts manager or assistant if temperatures are not in range. 5. Sanitation Applies strict principles of sanitation, and infection control in the performance of duties. Complies with current sanitation guidelines for handling food and cleaning equipment. Checks equipment prior to use for cleanliness and proper functioning. Always cleans equipment after use. Adheres to assigned cleaning schedules. 6. Safety Always asks for help if any question about using equipment safely. Complies with strict safety regulations in the use of all equipment. Reports malfunctioning or defective equipment to assistant, manager and Plant Services immediately. 7. Deliveries and Stocking and Rotation Checks in deliveries and puts stock away as needed. Stocks café items, and products for other patient care areas per par levels.

Requirements

Must possess high school diploma or equivalent.
Understanding of basic food preparation techniques is required.
Willingness to complete training/coursework in sanitation is required.
Ability to learn and navigate computer systems including the online training modules, the employee timesheet and the performance appraisal system. Job specific systems are also required.
Must be able to read, speak, and write fluent English.

Nice To Haves

Previous experience in healthcare or food service is preferred.

Responsibilities

Food Preparation- primarily patient service Follows recipes for preparation and portion control.
Follows established guidelines for quality, appearance, and temperature of food served.
Assists with food preparation for optimum nutrient preservation, minimization of waste and efficient time management.
Labels, dates and rotates food per department guidelines.
Informs manager or assistant of equipment, food, supply, or training needs.
Patient Service Uses computer system appropriately to access patient diet information.
Utilizes the patient Diet Report to identify patient diet and/or specific nutrition interventions suggested by the Nutrition Therapist.
Verifies accuracy and completeness of diet order with next shift; clarifies discrepancies with Nutrition Therapist or nursing.
Adheres to diet prescription when filling menu order, when needed clarifies diet order with Nutrition Therapist or nursing.
Assists with preparation of patient food trays and patient room service calls.
Delivers trays to patient area/patient rooms, as appropriate.
Follows department policies and procedures for patient identification; uses two patient identifiers every time serves food to patient.
Assists in serving meals to staff and guests; responds when help is needed (buzzer).
Cleans dining room service areas.
Replenishes food and supply items as necessary during meal service.
Checks and records temperature of equipment (dish machine, refrigerators, freezers, etc.) as designated on recording forms; alerts manager or assistant and Plant Services if temperatures are out of range.
Checks and complies with all food temperature guidelines; alerts manager or assistant if temperatures are not in range.
Applies strict principles of sanitation, and infection control in the performance of duties.
Complies with current sanitation guidelines for handling food and cleaning equipment.
Checks equipment prior to use for cleanliness and proper functioning.
Always cleans equipment after use.
Adheres to assigned cleaning schedules.
Always asks for help if any question about using equipment safely.
Complies with strict safety regulations in the use of all equipment.
Reports malfunctioning or defective equipment to assistant, manager and Plant Services immediately.
Checks in deliveries and puts stock away as needed.
Stocks café items, and products for other patient care areas per par levels.