Major Responsibilities:

Maintains electronic card file for each patient in CBORD ensuring that patients more recent diet orders are active.    1)Receive communication via printer from Care Connection from hospital staff regarding the patient’s diet order, menu and/or meal service times, take the appropriate action, indicates action in patient’s card file in CBORD, and/or routes the information to the appropriate location and/or person.    2)Receive telephone messages from department and hospital staff regarding the patient’s diet order, menu and/or meal service times, take the appropriate action, indicates action in patient’s card file in CBORD, and/or routes the information to the appropriate location and/or person.    3)Ensure the patients receive the most recent diet order, with guidance from Registered Dietitians and Diet Technicians, by calculating and/or modifying patient menus, following standards or individualized meal patterns and regulating fluid in accordance with fluid values established by Nutrition Services. If the patient is not available, CBORD will generate a “House Diet”.    4)Appraise the Registered Dietitian of questions relating to the diet, nutrition and diet therapy from the patient, family and/or members of the health care team.    5)Print tickets for each unit according to schedule.    6)Process tickets for early and courtesy trays.    7)Print labels for baby bottles, nourishment, and enteral feedings.    8)Communicate patient needs with patient, patients families, nursing, and food service staff.    9)Obtain phone orders from patients if host/hostess was unable to obtain menu selections.    10)Reviews the allergy report 3 times per day in order and updates the card file.Prepares the food production tallies.    1)Enter patient food selections into CBORD in order to generate food production tallies for both hot and cold food production areas in accordance with departmental guidelines.    2)Prepare separate tally for Psych salads, desserts and other cold specials so that they can be forwarded to cold production for placement on disposable dishes.Delivers excellent customer service experiences in a consistent manner.    1)Contributes to the hospital's philosophy, mission statement, and values in all interactions.    2)Follows established uniform policy.    3)Maintains a professional image.    4)Ability to notify appropriate supervisor or department head of any issues and/or actions not complaint with these standards.    5)Responds quickly to all requests and interactions.    6)Ability to identify ways to meet the nutritional needs of a culturally diverse patient population through use of culturally diverse educational material and offering variety of menu choices.    7)Uses WEST in all interactions. Welcome and say hello. Engage with eye contact and a friendly question. Service with a smile and helpful suggestion. Thank you and show we care.Maintains sanitation and safety standards.    1)Ability to participate in department’s competency assessment program by identifying areas of practice to be assessed, developing competencies, assessing skills/knowledge base and working with Manager to develop plans to correct identified deficiencies.    2)Ability to maintain a neat, clean and well-organized work area by utilizing downtime to complete routine cleaning tasks.    3)Ability to maintain professional appearance by adhering to area dress code, wearing hairnet, name tag and ID badge at all times, while on duty.    4)Ability to adhere to guidelines regarding menu processing for isolation trays by flagging menus as appropriate.Demonstrates good time management skills.    1)Completes all assigned tasks within the designated time alloted to the task.    2)Adheres to the department attendance/clock-in and clock-out policies.    3)Adheres to lunch and break schedules.    4)Productive and efficient use of non-break times.Participates in self development by attending mandatory inservices and education programs appropriate to the goals and needs of the department.    1)Attends inservice program on equipment use and operation.    2)Attends all mandatory inservice programs.    3)Completes all required CBTs and training by due date.    4)Assists with training of other associates.    5)Attends, gives feedback, and participates in patient services and department meetings.

Education/Experience Required:

• High school education. • One year of food service experience (preferably healthcare). • Basic knowledge of modified diets.

Knowledge, Skills & Abilities Required:

• Ability to communicate with patients and staff. • Ability to respond to the needs of a diverse patient population and workforce. • Ability to operate computers.• Not Applicable

Physicial Requirements and Working Conditions:

• Ability to do light lifting. • Ability to work weekends, holidays, flexible days, hours and shifts. • Ability to arrive at work as scheduled. • Ability to sit, stand or walk for extended periods of time. • Ability to use numbers section of computer quickly and accurately.If position has direct patient care or direct patient contact the following lifting requirement supersedes any previous lifting requirement effective 06/01/2015. Ability to lift up to 35 pounds without assistance. For patient lifts of over 35 pounds, or when patient is unable to assist with the lift, patient handling equipment is expected to be used, with at least one other associate, when available. Unique patient lifting/movement situations will be assessed on a case-by-case basis.

This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.