Nutrition Assistant - Part Time - Day
- Handles all patient / customer interactions in a courteous and professional manner, using standardized script where required.
- Receives patient meal requests by phone call to the diet office, call backs from the diet office
- or visitation at the patient bedside. Processes meal orders via computer in allotted time frame.
- Orders non-select meals for patients who cannot select a meal and for whom no order has been placed, as appropriate.
- Communicates with patient taking menu selections in accordance with diet, food allergies, and food preferences. Ability to verbalize diet-appropriate foods for all house diets; input menus one-on-one with patient &/or family member using Health touch with accuracy.
- Keeps accurate dietary records for patients in the computer as necessary.
- Records unit pantry refrigerator temperature on a daily basis. Monitors pantries for general cleanliness and refers all issues to Supervisor/Managers.
- Ensures all menu choices made by patients are therapeutically accurate, through suggestions of alternatives when necessary for patient satisfaction.
- Processes orders for guest trays in a courteous and timely manner
- Communicates special requests, important information to appropriate staff in a timely and courteous manner
- Prints reports timely.
- Processes requests for 10 am, 3 pm, and HS nourishments.
- Identifies the needs of the patient population served and modifies and delivers care that is specific to those needs (i.e., age, culture, language, hearing and/or visually impaired, etc.).
- This process includes communicating with the patient, parent, and/or primary caregiver(s) at their level (developmental/age, educational, literacy, etc.).
- Other duties and/or projects as assigned.
- Adheres to HMH Organizational competencies and standards of behavior.
- High School diploma, general equivalency diploma (GED), and/or GED equivalent programs.
- Knowledge of basic principles of nutrition and modified diets.
- Proficient in computer skills.
- Bachelor's or Associate's degree in foods and nutrition.
- Bilingual, especially Spanish or Korean language.
- Minimum of 1 or more years of similar hospital or acute care experience.
- Labor Market Data: Compensation is benchmarked against market data to ensure competitiveness.
- Experience: Years of relevant work experience.
- Education and Certifications: Level of education attained, including specialized certifications, credentials, completed apprenticeship programs or advanced training.
- Skills: Demonstrated proficiency in relevant skills and competencies.
- Geographic Location: Cost of living and market rates for the specific location.
- Internal Equity: Compensation is determined in a manner consistent with compensation ranges for similar roles within the organization.
- Budget and Grant Funding: Departmental budgets and any grant funding associated with the job position may impact the pay that can be offered.
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