About the Role
<strong>Job Requirements </strong><br><p><span style="color: rgb(56, 60, 56);">This position is designated as </span><strong style="color: rgb(56, 60, 56);">PRN (as needed)</strong><span style="color: rgb(56, 60, 56);">. PRN employees are expected to have </span><strong style="color: rgb(56, 60, 56);">open availability</strong><span style="color: rgb(56, 60, 56);"> and be flexible in their scheduling. This includes the ability to work </span><strong style="color: rgb(56, 60, 56);">both AM shifts (6:30 AM – 3:00 PM) and PM shifts (</strong> 10:30 AM<strong style="color: rgb(56, 60, 56);">– 7:30 PM), </strong><span style="color: rgb(56, 60, 56);">as well as </span><strong style="color: rgb(56, 60, 56);">weekends and holidays</strong><span style="color: rgb(56, 60, 56);"> as required to support departmental needs.</span></p><p><span class="ql-cursor"></span>Functions as the primary point of contact for nutrition services on the patient unit. Utilizes problem-solving and communications skills as well as knowledge of diet therapies to perform duties in an accurate and timely manner.</p><p><strong>Principal Duties:</strong></p><ol><li>Distributing, assisting, collecting and correcting of patient menu selections.</li><li>Deliver patient trays to floors per unit using Meal Delivery Carts.</li><li>Assemble Meal Trays according to Patient Selections and Diet Guidelines.</li><li>Passing of meal trays and nourishments using two Patient identifiers and collecting of meal trays from all patients, including isolation patients</li><li>Fill patient requests and retrieve missing/needed items for delivery to patient's in timely manner.</li><li>Assist in passing water to patients.</li><li>Record intake for patient's on I &O's and/or caloric counts.</li><li>Maintain the unit kitchens.</li></ol><ul><li class="ql-indent-1">Clean kitchen and refrigerators</li><li class="ql-indent-1">Record refrigerator temperatures each day and adjust thermostats as necessary.</li><li class="ql-indent-1">Rotating and replenishing bulk nourishments.</li></ul><ol><li>Maintain updated diet lists, and status on all patients.</li></ol><ul><li class="ql-indent-1">Who, why, when status of eating</li><li class="ql-indent-1">Admissions, transfers, discharges</li><li class="ql-indent-1">Know where trays and nourishments are</li><li class="ql-indent-1">Decrease number of extra trays</li><li class="ql-indent-1">Process upcoming requisitions</li></ul><ol><li>Deliver TF to nursing unit as ordered.</li><li>Record tray count on meal conversion sheets.</li><li>Ensure safe food handling.</li></ol><br/><br><br><strong>Work Experience </strong><br><p><strong>Qualifications</strong></p><br/><p><strong>Licensure/Certification/Registration</strong></p><ul><li>Required: NA.</li><li>Preferred:</li><li>Other:</li></ul><p><strong>Education/Knowledge</strong></p><ul><li>Attained Level: Entry level</li><li>Preferred: Completion of Sanitation and Food Handlers course</li><li>Completed Course Work/Program:</li></ul><p><strong>Applicable Experience</strong></p><ul><li>Experience (years): Required: 1 - 3 years Preferred: 3 - 5 years</li><li>Experience (describe required & preferred): One year of food preparation experience preferably in a large scale institutional dietary setting.</li></ul><br/><br><br>