Nutrition Menu Representative (FT- 0.9 FTE, Day Shift)

Position Summary:

The Nutrition Menu Representative functions as a patient ambassador assisting patients in selecting correct menu items based on their diet order and participating in patient tray assembly to ensure accuracy. In addition to ensuring diet compliance, the Nutrition Menu Representative acts as the liaison between the patient, nursing, and Nutrition Services team. This position also serves as a clinical representative gathering and monitoring patient dietary information and proving documentation to clinical dietitians, speech pathology, nursing, and other disciplines as needed. This position also assists with patient tray pass, dishwashing, cleaning, and other team duties as needed. The Nutrition Menu Representative is primarily responsible for enhancing patient experience through strong customer service skills.

Minimum Qualifications:

Required

• High School Diploma or Equivalent

Preferred

• One (1) year prior work experience in a similar hospital food service role
• Knowledge of or prior work experience with therapeutic diets

Essential Job Functions:

In addition to the essential functions of the job listed below, employees must have on-time completion of all required education as assigned per DNV requirements, Bozeman Health policy, and other registry requirements.

Development:

• Participates in team meetings and process improvement activities.
• Meets all competency assessment performance criteria within two (2) months of hire.

Food Preparation and Patient Experience:

• Visits patients to discuss their food preferences and completes daily menus in compliance with diet order.
• Prepares and serves drinks and foods according to patient specifications including therapeutic diet orders, patient safety modifications, and proper patient identification.
• Records patients 'Intakes' including nutrient-specific intakes accurately per established procedures.
• Communicates patient food request, changes, and production volume to clinical disciplines, production staff, and Nutrition Services team as appropriate.
• Organizes and completes daily diet office duties including but not limited to preparing meal tickets, verifying menus and diet modifications comply with diet order, and answering phones.
• Maintains and produces patient production volume projections and records department statistics

Stock Management:

• Fills and delivers floor stock to all areas as assigned.
• Participates in stocking and organizing food and supply within the department.

Sanitation and Hygiene:

• Maintains, cleans, and sanitizes work stations.
• Adheres to food safety and sanitation guidelines and regulations to ensure quality food service.

Collaboration and Team Work:

• Participates in and supports a positive team work environment.
• Works closely with other staff to coordinate food preparation and ensure timely delivery of orders.
• Support the Nutrition Services team by training to perform additional duties that may include but are not limited to dishwashing, cleaning, stocking supplies, organizing storage and work areas, assisting with salad preparation, or operating the cash register and receiving payments from cafeteria customers. At any time during a work shift, the employee may be assigned to perform other duties in order to meet patient, customer, and department needs.

Knowledge, Skills and Abilities

• Demonstrates sound judgment, patience, and maintains a professional demeanor at all times
• Exercises tact, discretion, sensitivity, and maintains confidentiality
• Performs essential job functions successfully in a busy and stressful environment
• Learns current and new computer applications and office equipment utilized at Bozeman Health
• Strong interpersonal, verbal, and written communication skills
• Analyzes, organizes, and prioritizes work while meeting multiple deadlines

Schedule Requirements

• This role requires regular and sustained attendance.
• The position may necessitate working beyond a standard 40-hour workweek, including weekends and after-hours shifts.
• On-call work may be required to respond promptly to organizational, patient, or employee needs.

Physical Requirements
Lifting (Rarely - 30 pounds): Exerting force occasionally and/or using a negligible amount of force to lift, carry, push, pull, or otherwise move objects or people.
Sit (Occasionally): Maintaining a sitting posture for extended periods may include adjusting body position to prevent discomfort or strain.
Stand (Continuously): Maintaining a standing posture for extended periods may include adjusting body position to prevent discomfort or strain.
Walk (Continuously): Walking and moving around within the work area requires good balance and coordination.
Climb (Rarely): Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like using feet and legs; may also use hands and arms.
Twist/Bend/Stoop/Kneel (Continuously): Twisting, bending, stooping, and kneeling require flexibility and a wide range of motion in the spine and joints.
Reach Above Shoulder Level (Repeatedly): Lifting, carrying, pushing, or pulling objects as necessary above the shoulder, requiring strength and stability.
Push/Pull (Continuously): Using the upper extremities to press or exert force against something with steady force to thrust forward, downward, or outward.
Fine-Finger Movements (Continuously): Picking, pinching, typing, or otherwise working primarily with fingers rather than using the whole hand as in handling.
Vision (Occasionally): Close visual acuity to prepare and analyze data and figures and to read computer screens, printed materials, and handwritten materials.
Cognitive Skills (Continuously): Learn new tasks, remember processes, maintain focus, complete tasks independently, and make timely decisions in the context of a workflow.
Exposures (Rarely): Bloodborne pathogens, such as blood, bodily fluids, or tissues. Radiation in settings where medical imaging procedures are performed. Various chemicals and medications are used in healthcare settings. Job tasks may involve handling cleaning products, disinfectants, and other substances. Infectious diseases due to contact with patients in areas that may have contagious illnesses.
*Frequency Key: Continuously (100% - 67% of the time), Repeatedly (66% - 33% of the time), Occasionally (32% - 4% of the time), Rarely (3% - 1% of the time), Never (0%).

The above statements are intended to describe the general nature and level of work being performed by people assigned to the job classification. They are not to be construed as a contract of any type nor an exhaustive list of all job duties performed by individuals so classified.

77312300 Nutrition Services (BHDH)