POSITION
DESCRIPTION
|
POSITION
SUMMARY: Nutrition Care
Assistants provide direct patient meal service, either obtaining meal
selections in person or via the hospitality center ordering system,
delivering meals and retrieving meal trays.
Must be knowledgeable in special diets and allergies. Also maintain cleanliness of nutrition
centers in patient care areas.
Excellent customer service skills and concern for all aspects of
patient safety crucial. |
MINIMUM
QUALIFICATIONS: |
|
EDUCATION,
CERTIFICATION, AND/OR LICENSURE: |
|
1. |
Must
have a valid Food Service Worker Permit (FSWP) from Monongalia County
Health Department (MCHD) prior to starting OR obtain a MCHD
Temporary FSWP no later than the first Wednesday of employment* and a
permanent MCHD FSWP within 1 month of start date (next available
class). Must have a valid MCHD FSWP
throughout employment. *Until a Temporary FSWP is obtained: May not
handle exposed food or any food contact surface, equipment or utensil; May be
trained on tray delivery and complete general department orientation. |
PREFERRED
QUALIFICATIONS: |
|
EDUCATION, CERTIFICATION, AND/OR LICENSURE: |
|
1. |
High School Diploma or Equivalent preferred. |
CORE DUTIES AND RESPONSIBILITIES: The statements
described here are intended to describe the general nature of work being
performed by people assigned to this position. They are not intended to be constructed as
an all-inclusive list of all responsibilities and duties. Other duties may be assigned. |
|
1. |
Answers
phone calls from patients following customer service standards |
2. |
Appropriately
follows diet restrictions, including allergies and fluid restrictions |
3. |
Utilizes EPIC
and VST for necessary patient information and to correctly process menu
requests |
4. |
Processes
between meal nourishment orders and prints for kitchen staff |
5. |
Follows
department procedure for the missed meal reports including alerting nursing. |
6. |
May be asked
to deliver or retrieve meal trays as needed. |
7. |
Visits
patients designated “needs assistance” for menu selections and properly
enters according to diet restrictions. |
8. |
Delivers
meal trays to patients within service guidelines for timeliness. |
9. |
Follows
delivery standards including hand sanitization, infection control
requirements, two patient identifiers, AIDET and key phrases. Alerts nursing if patient is not properly
positioned to begin eating or otherwise appears to need assistance. |
10. |
Checks trays
for missing items and intervenes to correct immediately. Maintains supply of
condiments on cart. |
11. |
Documents
information required for ordered calorie counts |
12. |
Monitors new
patients for knowledge of room service, gives menu and explains as needed. |
13. |
Rapport is
established and maintained with nursing staff as evidenced by positive
feedback and comments regarding communication with NCA. |
14. |
Functions as
a team with Clinical Dietitians.
Respects Dietitian’s prime responsibility for patient nutritional care
and responds appropriately. |
15. |
Communicates
clearly with tray line and production personnel regarding patient special
requests (follow-ups on any unusual requests) to meet patient needs. |
16. |
Meets sanitation, safety and quality control guidelines
set forth by departmental policies, health department regulations and HAACP
(Hazard Analysis Critical Control Points) in maintaining cleanliness of
nutrition centers on the units. |
17. |
Patient trays are collected and
returned to the kitchen within a reasonable timeframe. |
18. |
While waiting for trays,
assists the room service assembly line as needed, wrap silverware or help in
dishroom. |
19. |
Follows procedures for phone
and iPad use. |
20. |
Other duties may be
assigned. May include duties normally
done by a dietetic assistant. |
21. |
Daily
deadlines – must have menus completed by certain times and deliver meals on
time. |
PHYSICAL REQUIREMENTS: The physical
demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions. |
|
1. |
Can push fully loaded tray cart
(approx. 250 lbs) |
2. |
Ability to stand for most of the
working day |
WORKING ENVIRONMENT: The work
environment characteristics described here are representative of those an
employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions. |
|
1. |
This positions requires patient interaction,
some conditions/appearance may be distressing. |
2. |
Enter
isolation precaution patient rooms with proper protective equipment. |
3. |
Kitchen environment often noisy. |
SKILLS AND ABILITIES: |
|
1. |
Ability to understand
written and oral communication. |
Date Reviewed/Revised: July 2022 |