Nutritional Services Associate

Reports to the Manager. Prepares patient meals according to specifications and delivers patient meals in a timely manner. Sets up and serves food in the hospital cafeteria and runs the cash register as assigned.
MISSION, VALUES and SERVICE GOALS

• MISSION: We deliver outstanding care, inspire health, and connect with heart.
• VALUES: Trust. Respect. Integrity. Compassion.
• SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

• Maintains cleanliness of all equipment as assigned.
• Completes assigned daily cleaning schedule.
• Temperatures taken daily on food items and equipment; manager informed of any corrective action.
• Food and physical in-services completed each month.
• Sanitizer buckets are maintained and utilized. Each shift responsible for replacing.
• Manager is informed of any equipment malfunction.
• Keeps work areas clean and clutter free; maintain the "clean as you go" philosophy.
• Reports any customer/patient food related concerns or issues to management.
• Demonstrates the knowledge of codes and is aware of MSDS manuals and is aware of all department and hospital policies and procedures.
• Knowledge and proper use of personal protective equipment (PPE).
• Follows all personal hygiene practices.

• Maintains neat and clean professional appearance; full uniform, name badge, hair covering, and correct shoes are in place.
• Be courteous: greet, smile, and say thank you - greet every customer/patient with a friendly smile - always using please and thank you in conversations.
• Follow the CARES behaviors which include the standards for Compassion, Accountability, Respect, Enthusiasm, and Service.
• Consistently performs job tasks independently.
• Takes responsibility for completing quality work accurately, efficiently, and on-time.
• Takes independent action to complete work tasks and proactively completes work responsibilities.
• Identifies issues and concerns while suggesting ways to improve processes.
• Works productively and effectively when faced with stressful work situations and time pressures and has the ability and willingness to change style or approach in response to differing circumstances or to work in ambiguous situations.
• Attends work regularly prepared to begin job assignments on time.
• Able to identify areas that need assistance and help out as needed including when your job is done.
• Stays informed through communication methods on changes, updates and new procedures.

• Adhere to Standards for all food preparation presentation of trays to patients in an attractive and appetizing manner.
• Adhere to correct portion sizes for all diets.
• Ensure items are checked for accuracy and presentation.
• Deliver patient trays in a timely manner.
• Utilize scripted dialogue when delivering trays to include introduction, patient identification, and business cards.
• Ensure all areas are restocked according to job description/standards.
• Retrieves carts efficiently in a timely manner and follows the protocol of twice per unit.
• Consistently follows the dish room procedures for set-up and breakdown.
• Consistently follows the job flow process.
• Consistently completes and signs off on cleaning list.

• Serves customers proper serving sizes according to recipes.
• Maintains proper appearance of food and steam table according to established procedures; changes pans as needed and stirs food often to ensure temperature standards are met.
• Ensures signs and registers have correct daily menu information prior to service.
• Restocks food with proper qualities and portions.
• Maintains stock of all areas - cups, napkins, silverware, coolers, etc according to procedures.
• Sets up service line with food and utensils efficiently, correctly and according to procedures.
• Follows cash handling procedures accurately and consistently.
• Is knowledgeable of digital dining register system.
• Contribute to the overall effectiveness of the department
• Completes other job-related duties and projects as assigned.

• Attends and participates in department meetings and is accountable for all information shared.
• Completes mandatory education, annual competencies and department specific education within established timeframes.
• Completes annual employee health requirements within established timeframes.
• Maintains license/certification, registration in good standing throughout fiscal year.
• Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
• Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
• Adheres to regulatory agency requirements, survey process and compliance.
• Complies with established organization and department policies.
• Available to work overtime in addition to working additional or other shifts and schedules when required.

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

• The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. Previous experience in food service in a health care environment preferred but not required.

• Knowledge of the different diets in order to prepare trays properly.
• Ability to read, write and perform basic arithmetic calculations and to understand basic instructions.
• Ability to safely operate machinery, tools, and equipment such as the dish machine, garbage disposal, steam tables, microwave oven, toaster, blender and/or other small appliances.
• Ability to work quickly without sacrificing accuracy or customer service.
• Must be able to read and understand menus (in English).
• Good communication skills.

• Works in a hospital and patient care environment.

• Frequent lifting (up to 25 pounds), bending, stooping, pushing, and pulling.
• Work may require an awkward or straining position to be assumed for a short period of time.
• Able to stand and/or walk entire shift.
• Must be able to walk up to 1/2 mile at one time without a break.
• Must be able to push carts weighing 300 pounds.