POSITION DETAILS

Full-time with benefits; 80 hours in the two-week pay period; Variable shifts between 5:30am-7:30pm, holiday and weekend rotations required. No less than $17.50 per hour and will be higher for experience, PM shift differential of $2 more per hour applies after 3pm.

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JOB SUMMARY:

Nutrition Specialists are responsible for the production and service of meals for patients, guests, and employees while adhering to food safety and diet guidelines under the direction of the Nutrition Services Director and the guidance of the Clinical Dietitian.

MAJOR JOB FUNCTION

• Knows and follows hospital and department policies and procedures, including safety standards and fire and disaster plans.
• Cooperates with other Nutrition Services staff to assure efficient use of time and resources.
• Maintains communication and good working relationships interdepartmentally to meet patient's dietary needs and organizational food and beverage needs.
• Oversees cafeteria operation to assure high quality and efficient food service. Prepares and serves food, acts as cashier, and operates cash register.
• Demonstrates understanding and working knowledge of proper preparation techniques for therapeutic and mechanically altered diets for patient meal service.
• Demonstrates understanding and working knowledge of electronic food management software to maintain patient diet information and individualized patient dietary needs.
• Takes patient orders, assembles patient meals, and delivers patient meals while providing excellent customer service and ensuring accuracy.
• Timely preparation of appropriate quantities of aesthetically pleasing and nutritious foods for TMH patients, guests, and employees.
• Produces and portions all food items necessary for patient meals, patient nourishments, cafeteria, and special functions.
• Operates electrical and steam cooking equipment and dishwashers.
• Uses food preparation techniques which conserve nutrients, flavor, and appearance.
• Utilizes measures to control food costs and waste, including following standardized recipes and portion control.
• Follows and maintains basic safety and sanitation principles in the preparation and storage of food.
• Takes measures to assure and maintain quality of stock, including timely appropriate storage of perishables.
• Performs assigned cleaning tasks and major cleaning/equipment sanitation projects.
• Trains new employees.
• Performs other duties as assigned.

ADDITIONAL DUTIES AND RESPONSIBILITIES

• Has the ability to cope with interruptions, varying personalities, fluctuating workflow and the ability to meet critical deadlines.
• Must be customer-service focused in order to deal with various hospital departments, staff and patients.
• Meets Joint Commission and hospital educational standards as required.
• Is present and prepared for work as scheduled and has the ability to adjust work schedule due to department needs.
• Demonstrates creativity and initiative in job.
• Contributes, develops, supports and/or carries out new ideas and methods in cooperation with co-workers and supervisors.
• Is self-motivated.
• Demonstrates support for and ability to work as part of a team on achieving departmental and organizational goals.
• Develops positive working relationships, is receptive to and acts upon input from other team members and departments and is willing and able to compromise as needed.
• Demonstrates organizational skills and effective use of time.
• Communicates effectively.
• Able to express ideas/opinions, uses appropriate congruent communications methods.
• Deal with co-workers and customers openly and honestly.
• Is receptive and attentive to communication/feedback from co-workers and customers.
• Adheres to strict customer confidentiality standards, recognizing that even acknowledgment of privileged information is prohibited.
• Supports and complies with the National Patient Safety Goals and quality improvement initiatives.

EDUCATIONAL REQUIREMENTS

• High School diploma or GED required

QUALIFICATIONS/SKILLS

• Previous customer service is required.
• Computer/keyboard skills required. Must have the ability to operate in a Windows environment.
• Two years' institutional food service experience preferred.
• Ability to organize and prioritize work to meet deadlines.
• Must have the ability to work with frequent interruptions, under stress and with minimal supervision.
• Must have the ability to read, write and communicate well.

JOB REQUIREMENTS

• Position involves almost constant standing, walking and reaching with occasional sitting, bending, stooping and squatting with kneeling seldom.
• Position frequently involves lifting and/or carrying items weighing up to 40 pounds and occasionally 30-50 pounds. Lifts frequently occur from 30-50 inches, occasionally from 50-80 inches and seldom from 30 inches to the floor.
• Handles temperature variations from freezer of -10 to ovens of 500 degrees.