Nutrition Partner

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Job Summary

Perform a variety of tasks to ensure proper setup and delivery of meals and supplies for patient and non-patient food service. Receive food and supplies and store in appropriate storage areas. Process information related to nutritional care of patients. Collect, maintain, and communicate data relative to patients dietary requirements and operational needs of the department.

Essential Responsibilities

• Collect patient meal and snack choices according to diet order (MNT) in writing or via handheld electronic device, assuring the patients age specific, food allergy, religious, cultural and food preference needs are accommodated. Offer patients alternative food and beverage selections and resolve problems and concerns utilizing the patient care team, registered dietitian, nutrition clerk or management.
• Print documents using CBORD software on PC. Prepare tray tickets for tray-line and collect food and supplies for service. Assemble patient meals (tray line) and snacks accurately according to diet order, tray ticket, snack label or other protocol. Measure food portions into individual servings. Assign deliver meals and snacks, store properly and / or heat and serve trays to proper patient. May also deliver and store non-patient meals, catering or other assigned food and supplies.
• Receive and store product deliveries such as groceries, tube feedings, supplements, office supplies, equipment, paper goods, etc. Organize new products in proper location behind older products (First In, First Out), discard dented products, extra cardboard or garbage, label any goods or products as assigned. Inspect delivery and review invoice for accuracy and proper condition of goods and sign invoice if authorized to do so.
• Stock assigned areas with products such as condiments, paper goods, food, beverages, chemicals according to defined par levels or procedures. Stocking may include floor nourishments, tray line supplies, printer paper supplies, chemical dispensers, etc.
• Organize and clean and sanitize assigned pantry and kitchen surfaces and equipment according to defined procedures as frequently as assigned. Cleaning of equipment includes coffee brewers, microwaves, blenders, beverage dispensers, toasters, refrigerators, freezers, work surfaces, drawers, cupboards, walls, etc. Cleaning of other areas may include office areas, storerooms, walk in refrigerators and walk in freezers.
• Record all assigned data such as food storage temperatures, dishwasher temperatures, pH levels, meal counts, late trays, etc. and log data in proper area. Assume temperatures or other data are within assigned range and follow up with action and documentation when out of range. Document equipment malfunctions according to facility procedure.
• Prepare orders for food, beverages, paper goods, tube feedings, supplies, etc. and place order according to facility procedure. Collect and maintain statistical data and / or financial records, calendars meetings, prepare correspondence, reports and email notifications as assigned.
• Monitor pertinent patient information such as admission, discharge, transfer, diet order changes. Initiate all follow up based on the data such as adding a tray ticket, changing a room on a meal, adding a fluid restriction, etc. Review diet related status of patients nutritional care via CBORD software system and update menus, tray tickets, nourishments, tube feeding, preferences, according to facility protocol to assure nutritional adequacy, age specific, cultural, religious needs are met, and avoid potential food-drug interactions. Organize test meals for compliance with current prescribed diet order as assigned. File required documents such as delivery logs, orders, patient census, diet order census, etc.
• Utilize facility technology to complete assigned tasks. Log on and off personal computer and utilize assigned program such as email, intranet, CBORD, Health Connect, word processing and / or spreadsheets, etc. Complete assigned tasks such as generating data, hot synching Palm Pilots, printing, sending, saving, deleting, copying, entering data in PC or handheld device; initiate and / or answer pages as needed. Answer telephone and respond to customers in timely manner. Enter food preferences, menu selections and nutritional notes into CBORD as needed. Be able to implement downtime procedures of computer system.
• Prepare commissary order for food and supplies on a daily basis according to established procedures assuring adequate quantity and type of inventory needed.
• Problem solve for customers such as patient care team members, clinical dietitians, etc. Refer customer to appropriate person, department, or provide follow up.
• Assist in training new employees as necessary.
• Perform other related duties as required.

Grade

110

Education

Additional Requirements

Preferred Qualifications

Experience

Seniority level

Employment type

Job function

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