NUTRITION ASSISTANT I - NUTRITION SERVICES:
Hoag Memorial Hospital Presbyterian

41985-en_US
Hoag Memorial Hospital Presbyterian
Newport Beach California
Healthcare
Description

Per Diem, 1st shift opening:

 

The Nutrition Assistant (NA) is responsible for delivering nutrition service to patients. This involves obtaining meal selections utilizing a computerized tablet in the electronic diet office system; obtaining and documenting food preferences (likes, dislikes, allergies, and cultural or special dietary needs); utilizing safe food handling practices; prepares foods to meet the dietary needs of the patient; actively participates on trayline for accurate tray set-up; deliver and retrieve trays according to established patient safety guidelines. The NA works under the direction of the Nutrition Assistant Lead and the Patient Care Operations Supervisor. Works in collaboration and direction of the clinical nutrition staff (clinical dietitian, dietitian technician registered). Contributes to positive customer relations especially with regard to customer service by assuring high quality service and that sanitation standards are met.

 

For all positions:

• Adheres to departmental and hospital practices and policies. Maintains informed communication by utilizing all forms of technology Hoag offers including email, the Hoag intranet, posted communication, etc.

• Uses only equipment in which competency has been achieved.

• Maintains safe, sanitary conditions in storage areas according to established policy and procedure. Consistently adheres to Health Department, Title 22, and JCAHO standards, e.g. labeling/dating all foods, stores raw meat/poultry on bottom shelf and never over cooked product, or food/product stored on floor.

• Is consistently attentive to customers and gives prompt, courteous service. Keeps supervisor and/or Lead informed when problems may interfere with work being completed or customer issues. Responds appropriately to inquiries and complaints from customers.

• Accommodates changes in workload within the department. During light workload situations, seeks out additional tasks/duties for the staff to complete. Demonstrates flexibility in accepting schedule and work assignments. • Applies Lock Out/Tag Out system to equipment. Reports to lead/supervisor/manager in a timely manner “near misses”, potential dangerous situation, and actual errors. • Communicates needs/concerns, etc. to the Lead, supervisor and/or manager.

• Performs other duties as assigned.

 

Nutrition Assistant (NA):

• Patient Food Service: Accurately check trays for missing items, food items matching diet ordered, fluid restrictions, and portion sizes. Follows established trayline guidelines, no loud talking or non-work related talking. Promptly delivers trays to patient’s bedside. Consistently delivers nourishments at appropriate nourishment times. Checks with patients for acceptance of nourishments, relaying messages to DTR/RD. Provides and explains patient menu to facilitate patient food selections. Obtains patient menu selections in person based on the patient’s diet order recording fluid restrictions appropriately and obtaining likes, dislikes, and allergies.

• Trayline: Able to read patient tray tickets and place appropriate items on the trays in the designated location while maintaining the correct speed. Practices sanitary food handling techniques, including but not limited to: use of gloves or clean tongs for handling raw foods; good personal hygiene and hand washing; properly covering, labeling, dating and storing previously prepared foods; wearing a hairnet at all times in the food service area. Accurately sets-up, cleans, and restocks trayline workstation.

• Bulk Nourishment/Floor Stock: Inventories floor stock and maintains proper PAR levels without overordering/stocking. Ensures food and supply items are properly stored, labeled, and dated. Records nourishment refrigerator and freezer temperatures, daily on log and acts appropriately if temperatures are out of line. Rotates stock (FIFO) in refrigerators.

• Customer Satisfaction: Is available to nursing staff as a team member to respond to patients’ concerns and needs immediately and appropriately. Communicates to the customer if there will be any delay in service or find a coworker to assist. When the request is clinically oriented, refers to the DTR or RD. Resolves patient requests and complaints by offering appropriate alternatives when appropriate. Keeps Supervisor, DTR, or RD informed of problems or concerns as they arise to maintain a high level of patient visibility. Tailors communication style for the pediatric, adolescent, and geriatric patient by facing the person, making eye contact, giving instructions one at a time, and verifies consistently.

 

Education, Training and Experience

Required: High school graduate or equivalent.

Preferred: Previous food service and/or hospital experience. College students with RD, DTR majors or related fields desired. Computer skills preferred. Knowledge of therapeutic diets preferred.

 

Skills or Other Qualifications

Required: Ability to read, write, speak, and follow oral and written directions in English. Ability to work well with others and perform a variety of assigned tasks under supervision. Capable of learning operation of equipment and simple food preparation tasks. Willing to perform repetitive tasks. Good computer skills required.

Preferred: Demonstrates effective communication, interpersonal skills, organizational ability, knowledge of proper body mechanics, safety measures and infection control, ability to follow instruction, knowledge of section specific computer software and test information and instrumentation may be required.

 

License and Certifications

Required: N/A

Preferred: N/A

Basic Qualifications
Requirement