Kaiser Permanente
Job Summary
Performs a variety of tasks to ensure proper set up and delivery of meals and supplies for patient and non‑patient food service. Receives food and supplies and stores in appropriate storage areas. Processes information related to nutritional care of patients. Collects, maintains, and communicates data relative to patients dietary requirements and operational needs of the department.
Essential Responsibilities
Collects patient meal and snack choices according to diet order (MNT) in writing or via handheld electronic device, ensuring age‑specific, allergy, religious, cultural and food preference needs are accommodated and resolving problems with the patient care team, registered dietitian, nutrition clerk or management.
Prints documents using CBORD software on PC. Prepares tray tickets for the tray‑line, assembles meals and snacks accurately, measures portions, delivers and serves to proper patients, may also deliver and store non‑patient meals, catering or other assigned supplies.
Receives and stores product deliveries such as groceries, tube feedings, supplements, office supplies, equipment, paper goods, etc.; organizes new products, discards dented items, labels goods, inspects deliveries, reviews invoices for accuracy and signs where authorized.
Stocks assigned areas with condiments, paper goods, food, beverages, chemicals etc. following defined par levels or procedures.
Organizes and cleans and sanitizes assigned pantry and kitchen surfaces and equipment per protocols; cleans other areas such as office areas, storerooms, walk‑in refrigerators and freezers as assigned.
Records all assigned data—food storage temperatures, dishwasher temperatures, pH levels, meal counts, late trays, etc.—and logs data, ensuring temperatures remain within range and documents equipment malfunctions per procedure.
Prepares orders for food, beverages, paper goods, tube feedings, supplies etc.; collects & maintains statistical and financial records, calendars meetings, prepares correspondence, reports, and email notifications.
Monitors pertinent patient information—admission, discharge, transfer, diet changes—initiating follow‑up such as adding tray tickets or adjusting meals; reviews diet status in CBORD, updates menus, tray tickets, tube feedings, preferences to ensure nutritional adequacy and avoid food‑drug interactions; organizes test meals; files required documents.
Utilizes facility technology and logs on/off PC, uses assigned programs (email, intranet, CBORD, Health Connect, word processing, spreadsheets) to complete tasks, synchronize with Palm Pilots, print, send, save, delete, copy, enter data; answers phones and provides timely customer service.
Prepares commissary orders for food and supplies daily per procedures, ensuring adequate quantity and type of inventory.
Problem‑solves for customers such as patient care team members and clinical dietitians, referring to appropriate person or department when necessary.
Assists in training new employees as required.
Performs other related duties as required.
Experience Basic Qualification: N/A
Education
High school diploma or general education degree (GED).
License, Certification, Registration N/A
Additional Requirements
Ability to read and comprehend simple instructions.
Data entry skills using Word or Excel database systems.
Data entry skills using handheld electronic device desirable.
Ability to draft short correspondence desirable.
Ability to effectively present information in one‑on‑one and small group situations to customers, clients, and other individuals within the organization.
Must be willing to work in a Labor Management Partnership environment.
Also refer to Position Specifications outlined in the appropriate collective bargaining agreement.
Preferred Qualifications
Six months experience in nutritional services department/diet office in an acute care or skilled nursing facility, or one year other food service experience.
Knowledge of therapeutic diets.
#J-18808-Ljbffr
Essential Responsibilities
Collects patient meal and snack choices according to diet order (MNT) in writing or via handheld electronic device, ensuring age‑specific, allergy, religious, cultural and food preference needs are accommodated and resolving problems with the patient care team, registered dietitian, nutrition clerk or management.
Prints documents using CBORD software on PC. Prepares tray tickets for the tray‑line, assembles meals and snacks accurately, measures portions, delivers and serves to proper patients, may also deliver and store non‑patient meals, catering or other assigned supplies.
Receives and stores product deliveries such as groceries, tube feedings, supplements, office supplies, equipment, paper goods, etc.; organizes new products, discards dented items, labels goods, inspects deliveries, reviews invoices for accuracy and signs where authorized.
Stocks assigned areas with condiments, paper goods, food, beverages, chemicals etc. following defined par levels or procedures.
Organizes and cleans and sanitizes assigned pantry and kitchen surfaces and equipment per protocols; cleans other areas such as office areas, storerooms, walk‑in refrigerators and freezers as assigned.
Records all assigned data—food storage temperatures, dishwasher temperatures, pH levels, meal counts, late trays, etc.—and logs data, ensuring temperatures remain within range and documents equipment malfunctions per procedure.
Prepares orders for food, beverages, paper goods, tube feedings, supplies etc.; collects & maintains statistical and financial records, calendars meetings, prepares correspondence, reports, and email notifications.
Monitors pertinent patient information—admission, discharge, transfer, diet changes—initiating follow‑up such as adding tray tickets or adjusting meals; reviews diet status in CBORD, updates menus, tray tickets, tube feedings, preferences to ensure nutritional adequacy and avoid food‑drug interactions; organizes test meals; files required documents.
Utilizes facility technology and logs on/off PC, uses assigned programs (email, intranet, CBORD, Health Connect, word processing, spreadsheets) to complete tasks, synchronize with Palm Pilots, print, send, save, delete, copy, enter data; answers phones and provides timely customer service.
Prepares commissary orders for food and supplies daily per procedures, ensuring adequate quantity and type of inventory.
Problem‑solves for customers such as patient care team members and clinical dietitians, referring to appropriate person or department when necessary.
Assists in training new employees as required.
Performs other related duties as required.
Experience Basic Qualification: N/A
Education
High school diploma or general education degree (GED).
License, Certification, Registration N/A
Additional Requirements
Ability to read and comprehend simple instructions.
Data entry skills using Word or Excel database systems.
Data entry skills using handheld electronic device desirable.
Ability to draft short correspondence desirable.
Ability to effectively present information in one‑on‑one and small group situations to customers, clients, and other individuals within the organization.
Must be willing to work in a Labor Management Partnership environment.
Also refer to Position Specifications outlined in the appropriate collective bargaining agreement.
Preferred Qualifications
Six months experience in nutritional services department/diet office in an acute care or skilled nursing facility, or one year other food service experience.
Knowledge of therapeutic diets.
#J-18808-Ljbffr