Nutritional Assistant PRN Premium

FMOLHS•Jackson, MS

2d•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.

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

Review diet orders messages received and process/prepare menus for patients according to diet.
Answer telephones and relay messages for continuous departmental function.
Assist in taking food orders based on patients' diets.
Follow HACCP guidelines as per policies and procedures.
Serve on tray line with accuracy and within diet standards.
Deliver food trays to patients and/or units following established procedures to meet JCAHO guidelines.
Perform all daily cleaning assignments.
At times may assist in other areas of dept including but not limited to MD Lounge, Cafeteria, Catering, and Production.
Demonstrate knowledge of basic principles of therapeutic diets and ability to perform simple math for diet calculations.
Update and prepare menus and diet for each meal timely and accurately and carefully check them against the computerized diet list.
Update menus with changes, allergies, preferences, and other pertinent information.
Demonstrate the ability to tally menu production for the preparation of meals with little or no mistakes (missing items, over production, under production, etc.).
Prepare the tallies accurately, neatly, and legible.
Complete tallies and have diets prepared for tray line by specified deadlines.
Demonstrate time management skill in completing all tasks accurately and on schedule to reflect productivity/efficiency.
Prepare and deliver nourishments/between meal feedings to 100% of those patients as indicated by the dietitians, diabetic diet orders, or patients on Antenatal unit.
Check tray line for adequate serving temperatures, final production accuracy (with regard to food items), tray completeness, appearance, portion control, condiments, etc.
Ensure patient tray accuracy before loading into food cart for delivery.
Prepare and deliver late trays in a timely manner that adheres to HACCP standards for reheating.
Pediatric, PICU, and Antenatal patients on a standard diet are visited/called for menu selections.
Refer patients on diet regimens other than regular, GI Soft, and liquids to the dietitian.
Demonstrate a cost-conscious attitude toward supply use in order to use department resources more efficiently.
Maintain HACCP forms for temperatures, tray delivery, sanitation, etc.
Complete daily report with all necessary information (Temperatures, meal count, employee illness, variances, kitchen lock up and opening, etc.).
Follow call-back policy to ensure that 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 during all conversations.
Assist patients by completing food preferences/tolerances and/or assist with patient education materials for the dietitian or other needs as appropriate.
Use customer service standards and JCAHO guidelines upon delivery of trays to patient rooms to assure correct distribution when needed to assist hostess.
Maintain HIPAA restrictions regarding privacy and ask for 2 patient identifiers to assure correctness of delivery.
Communicate effectively with the Managers of Nutrition Services and Clinical Dietitians regarding any questions or problems in the diet office.
Maintain an inventory on menus, supplements, and supplies assuring that these are always well stocked.
Alert Registered Dietitian or Managers ahead of time that items need to be ordered.
Perform other tasks as directed or required in the department including but not limited to patient, production, dishrroom, catering, and/or MD Lounge.
Consistently demonstrate compliance to infection control policies - demonstrate proper hand washing techniques when appropriate, use Personal Protective Equipment, and follow guidelines for disposal of waste.
Maintain established policies/procedure and quality assurance to assist in the care and maintenance of department facilities and equipment/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 consistently, assure customer expectations are met.
Take responsibility in completion of all departmental duties scheduled during the work day without interference to the quality of work.
Continually strive to learn and help develop new, quality ways to accomplish daily tasks.
Always strive to make good use of time, seek out work which needs to be done, prioritize and coordinate daily tasks, complete assigned duties during scheduled work shift and always use time to departmental advantage to complete job tasks.
Consistently demonstrate the ability to assess a situation, consider alternatives and choose the appropriate course of action.
Always consult with Managers of Nutrition Services in any uncertain or unusual situation regarding policies and procedures.
Able to resolve issues in a timely and appropriate fashion.
Regularly accept additional work during slow periods.
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.
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, other disciplines, and departments.
Promote an environment for an interdisciplinary team approach to achieve the mission/goals of the hospital.
Motivate staff in a positive manner.
Respond to changes in the work schedules as necessary; continually use time to department advantage.
Always report problems with the normal workflow to the Managers of Nutrition Services.
Assist other employees as needed, assume additional responsibilities when other employees are sick, on vacation, or not scheduled to work.
Report to 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.