Nutritional Assistant PRN Premium

FMOLHS•Jackson, MS

8d•Onsite

About The Position

The Nutritional Assistant assists the Nutrition Department by processing diet orders, menus, checking tray line for accuracy, and assisting with tray assembly and delivery. They rely on established guidelines and diet knowledge to accomplish tasks and work under minimal supervision. This role involves reviewing diet orders, processing menus, answering telephones, assisting with food orders based on patient diets, following HACCP guidelines, serving on the tray line, delivering food trays, performing cleaning assignments, and potentially assisting in other department areas like the MD Lounge, Cafeteria, Catering, and Production. Other duties may be assigned by the Nutritional Services Manager and/or Director.

Requirements

3 years' experience
High school or equivalent
Diet Knowledge
Customer Service Skills
Reading and Writing
Computer Skills (E-Mail, Word Processing, Spreadsheets, and Diet Office Systems)
Knowledge of Basic Customer Service Skills by dealing tactfully and courteously with employees, physicians, patients and visitors.
Good Verbal Communication with the ability to understand and follow oral and/or written English instructions.
Must be able to read, understand, and communicate in English information related to menus, use of chemicals, etc.
Must possess good communications skills.
Good clerical skills with attention to detail in computerized data entry of patient information, diets, room numbers and food orders.
Basic nutrition knowledge to aid patients when ordering meals to achieve physician orders.
Must be able to perform mathematical calculations
Must possess above average organizational skills.
Flexible in being able to adjust and train to changing needs.
Able to use judgement to determine appropriate action when confronted with unique situations and problems.
Able to work with and prioritize multiple projects.
Ability to complete assignments within prescribed time limits.
Ability to maintain effective working relationships with fellow employees.
Some exposure to toxic/caustic chemicals, latex, hospital approved environmental cleaning products, moving mechanical parts, potential electrical shock, high pitched noises, needles and/ or other sharp objects, and communicable diseases.
Need to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.
Very frequent repetitive motions.
Ability to stand /walking for long periods of time (5 hours or greater) frequently.
Ability to sit for long periods of time (5 hours are greater at times) frequently.
Ability to stoop, squat, and/or kneel sometimes.
Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including supplements and pans and trays of food sometimes.
Ability to reach, twist trunk and neck sometimes.
Require use of personal protective equipment during tasks/activities including but no limited to, back support belts, gloves, masks, and safety glasses.

Responsibilities

Demonstrate knowledge of basic principles of therapeutic diets and ability to perform simple math for diet calculations.
Update and prepare menus and diets for each meal timely and accurately, checking them against the computerized diet list.
Update menus with changes, allergies, preferences, and other pertinent information.
Demonstrate the ability to tally menu production for meal preparation with minimal errors.
Prepare tallies accurately, neatly, and legibly, ensuring diets are prepared for the tray line by specified deadlines.
Demonstrate time management skills to complete tasks accurately and on schedule.
Prepare and deliver nourishments/between meal feedings to patients as indicated.
Check the tray line for adequate serving temperatures, production accuracy, tray completeness, appearance, and condiments.
Ensure patient tray accuracy before loading into food carts for delivery.
Prepare and deliver late trays in a timely manner adhering to HACCP standards for reheating.
Visit/call pediatric, PICU, and Antenatal patients on standard diets for menu selections.
Refer patients on diets other than regular, GI Soft, and liquids to the dietitian.
Demonstrate a cost-conscious attitude toward supply use to utilize department resources efficiently.
Maintain HACCP forms for temperatures, tray delivery, and sanitation.
Complete daily reports with necessary information, including temperatures, meal counts, employee illness, variances, and kitchen operations.
Follow call-back policy to ensure all patients have the opportunity to order and eat a meal in a timely fashion.
Record and process phone and computer messages accurately and timely.
Follow through with computer/telephone messages.
Communicate clearly, politely, and professionally on the phone.
Assist patients with food preferences/tolerances and/or patient education materials for the dietitian.
Use customer service standards and JCAHO guidelines upon delivery of trays to patient rooms.
Maintain HIPAA restrictions regarding privacy and ask for 2 patient identifiers to assure correct distribution.
Communicate effectively with Managers of Nutrition Services and Clinical Dietitians regarding any questions or problems in the diet office.
Maintain an inventory of menus, supplements, and supplies, ensuring they are well-stocked.
Alert the Registered Dietitian or Managers ahead of time when items need to be ordered.
Perform other tasks as directed or required in the department, including patient care, production, dishroom, catering, and MD Lounge.
Consistently demonstrate compliance with infection control policies, including proper hand washing, use of Personal Protective Equipment, and waste disposal guidelines.
Maintain established policies/procedures and quality assurance for department facilities, equipment, and supplies.
Ensure security of the department through key control.
Demonstrate a complete understanding of all policies and procedures concerning the responsibilities of the Nutritional Assistant.
Demonstrate attention to detail and accuracy, ensuring customer expectations are met.
Take responsibility for completing all departmental duties scheduled during the workday without compromising work quality.
Continually strive to learn and help develop new, quality ways to accomplish daily tasks.
Make good use of time, seek out work, prioritize and coordinate daily tasks, and complete assigned duties during the scheduled work shift.
Demonstrate the ability to assess a situation, consider alternatives, and choose the appropriate course of action.
Consult with Managers of Nutrition Services in any uncertain or unusual situation regarding policies and procedures.
Resolve issues in a timely and appropriate fashion.
Regularly accept additional work during slow periods.
Be open to new tasks assigned by Managers of Nutrition Services.
Demonstrate willingness to help with work that needs to be done, including tasks outside of regular daily job duties.
Be willing to stay late to complete assigned tasks.
Seek guidance about questionable or uncertain situations.
Support and encourage a harmonious working relationship within the department and with other disciplines and departments.
Promote an environment for an interdisciplinary team approach.
Motivate staff in a positive manner.
Respond to changes in work schedules as necessary.
Report problems with the normal workflow to the Managers of Nutrition Services.
Assist other employees as needed and assume additional responsibilities when other employees are sick, on vacation, or not scheduled to work.
Report to the department on time and prepared to begin assigned duties.
Provide proper notification and advance notice for absence or tardiness and take corrective action to prevent recurrences.
Consistently perform 12 organizational Service Standards focused on Values, Service and Quality.
Run daily operator reports accurately for each shift.
Maintain daily Carbohydrate and Sodium limitations when diet requires restrictions.