Food and Nutrition Representative, Food and Nutritional Services - 40Hrs, Days/Eve and Rotating Weekends

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POSITION SUMMARY: Under general supervision the Patient Hospitality Service Representative is responsible to transport, operate and maintain the Retherm (thermal trays) cart and its companion cart, provide individualized meal service to every patient, assemble patient meal trays following diet orders ensuring diet accuracy. Consult with nursing staff to maintain accurate patient information. Collect patient meal trays. Follow established sanitation procedures for cleaning the Retherm Cart, companion cart, serving utensils, trays, dishes and miscellaneous items used on the cart. Maintain and deliver nourishment supplies as ordered to patient floor units. Follow established guidelines for food items in patient units. Record food, refrigerator and freezer temperatures daily to ensure food safety. Position: Food and Nutrition Representative (AFSCME) Department: Food and Nutritional Services Schedule: Full Time, 40 hours, Day/Eve and Rotating Weekends ESSENTIAL RESPONSIBILITIES / DUTIES: This position involves working independently. The individual must possess pride of ownership for the cart and the service that he/she provides to the patients, ensuring patient meal satisfaction is met. He/she must be self-motivated and self-directed and work well alone or in a group setting. He/she must be able and willing to perform multiple task assignments. He/she will occasionally be requested to mentor and train new employees. Duties include: This position involves working independently. The individual must possess pride of ownership for the cart and the service that he/she provides to the patients, ensuring patient meal satisfaction is met. He/she must be self-motivated and self-directed and work well alone or in a group setting. He/she must be able and willing to perform multiple task assignments. He/she will occasionally be requested to mentor and train new employees. Duties include: Assemble meal service cart and its companion cart with all food items and condiments to match menu and diet orders. Adhere to safe food handling practices while maintaining food's proper temperatures. Program and operate cart to refrigerate, heat and hold temperatures of food. Notify supervisor of malfunctioning of equipment upon observance. Transport meal cart and its companion cart without assistance to designated patient unit within scheduled time. Avoid unnecessary damage to cart, it's equipment, the building's walls, elevators and doorways. Consult with nursing staff about any changes to patients that may affect meal service. Obtain all necessary information in writing by a nurse or physician. Refer complaints or problems to Patient Services Manager or Dietary Supervisor. Prepare cart food items for service. Match correct measure serving utensils to appropriate menu items. Record hot and cold food temperatures at the start and the end of meal service for every meal. Greet patients and communicate menu choices appropriate to their specific diet orders. Demonstrate knowledge of food being served, such as recipes and food identification. Refer to dietician when medical questions arise in patient's diets. Seek out an interpreter to aid in patient's menu selection process. Assemble meal trays according to patient's choices and diet order. Arrange food neatly and attractively on each plate and tray. Deliver meal trays. Ensure patients are satisfied with menu choices and service before exiting the room. Collect meal trays; discard food waste and disposable dinnerware and plasticware. Clean and sanitize carts, trays, china, flatware, serving utensils and beverage urns. Reset cart completely for the next meal service. Conduct at least one Patient Satisfaction Survey per scheduled shift. Visit patients to discuss dietary issues such as quality of meal service, diet preferences and comments. Record answers and forward completed surveys to Patient Services Manager. Provide clerical support services. Answer telephone in courteous manner, identifying self and department at all times. Record and keep accurate patient data in the Diet Office and Dispatch logs. Ensure delivery of food items to patients within thirty minutes of initial request. Is adept at typing and possesses computer skills and knowledge. Enter, update and maintain accurate patient diet information using Computrition software. Deliver nourishments and floor stock to patient units. Maintain established par levels. Rotate stock and follow policy regarding expired food items. Record patient unit's refrigerator and freezer temperatures daily. Maintain a clean and orderly area where supplies are stored on each unit. Prepare special infant and adult formulas, shakes and tube feedings using a commercial blender. Follow written recipes and instructions as directed. Maintain equipment, tools and the formula room are kept clean and sterile. Assist with the orientation of new staff members by demonstrating basic duties of the job and provide on the job training as needed. Observe all of BMC'

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