National Association of Latino Healthcare Executives
Nutrition Partner
National Association of Latino Healthcare Executives, Redwood City, California, United States
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.
Responsibilities
Collect 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. Offer alternative selections and resolve concerns with the patient care team, registered dietitian, nutrition clerk or management.
Print documents using CBORD software on PC, prepare tray tickets for the tray‑line, and assemble patient meals and snacks accurately according to the diet order, tray ticket, or other protocol. Measure portions into individual servings and deliver, store, heat, and serve trays to the appropriate patient. Also deliver and store non‑patient meals, catering or other assigned food and supplies.
Receive and store product deliveries such as groceries, tube feedings, supplements, office supplies, equipment, paper goods, etc.; organize new products in proper location behind older products (First In, First Out), discard damaged products or packaging, label goods, and inspect deliveries and invoices for accuracy.
Stock assigned areas with products (condiments, paper goods, food, beverages, chemicals) according to defined par levels or procedures, including floor nourishments, tray‑line supplies, printer paper, chemical dispensers, etc.
Organize, clean, and sanitize assigned pantry and kitchen surfaces and equipment per procedures; include coffee brewers, microwaves, blenders, beverage dispensers, toasters, refrigerators, freezers, work surfaces, drawers, cupboards, and walls.
Record data such as food storage temperatures, dishwasher temperatures, pH levels, meal counts, late trays, and log data in the proper area. Ensure temperatures or other data are within assigned ranges and follow up with action and documentation when out of range. Document equipment malfunctions per facility procedure.
Prepare orders for food, beverages, paper goods, tube feedings, supplies, etc., and place orders according to facility procedure. Maintain statistical and financial records, calendar meetings, correspondence, reports, and emails as assigned.
Monitor patient information (admission, discharge, transfer, diet order changes) and initiate follow‑up actions such as adding a tray ticket or adjusting a room meal. Review patients’ diet‑related nutritional status via CBORD software and update menus, tray tickets, nourishments, tube feeds, preferences; ensure compliance with prescribed diet and avoid food‑drug interactions.
Utilize facility technology (email, intranet, CBORD, Health Connect, word processing, spreadsheets) to complete tasks; log on/off PCs and handheld devices, generate data, sync Palm Pilots, print, send, save, copy, enter data, and respond to phone calls and customers promptly.
Prepare commissary orders for food and supplies daily per established procedures, ensuring adequate quantity and type of inventory.
Problem‑solve for customers such as patient care team members and clinical dietitians; refer customers to appropriate person, department, or provide follow‑up.
Assist in training new employees as necessary.
Perform other related duties as required.
Seniority Level Entry level
Employment Type Full‑time
Job Function Health Care Provider
Industry Hospitals and Health Care
Grade 110
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Responsibilities
Collect 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. Offer alternative selections and resolve concerns with the patient care team, registered dietitian, nutrition clerk or management.
Print documents using CBORD software on PC, prepare tray tickets for the tray‑line, and assemble patient meals and snacks accurately according to the diet order, tray ticket, or other protocol. Measure portions into individual servings and deliver, store, heat, and serve trays to the appropriate patient. Also deliver and store non‑patient meals, catering or other assigned food and supplies.
Receive and store product deliveries such as groceries, tube feedings, supplements, office supplies, equipment, paper goods, etc.; organize new products in proper location behind older products (First In, First Out), discard damaged products or packaging, label goods, and inspect deliveries and invoices for accuracy.
Stock assigned areas with products (condiments, paper goods, food, beverages, chemicals) according to defined par levels or procedures, including floor nourishments, tray‑line supplies, printer paper, chemical dispensers, etc.
Organize, clean, and sanitize assigned pantry and kitchen surfaces and equipment per procedures; include coffee brewers, microwaves, blenders, beverage dispensers, toasters, refrigerators, freezers, work surfaces, drawers, cupboards, and walls.
Record data such as food storage temperatures, dishwasher temperatures, pH levels, meal counts, late trays, and log data in the proper area. Ensure temperatures or other data are within assigned ranges and follow up with action and documentation when out of range. Document equipment malfunctions per facility procedure.
Prepare orders for food, beverages, paper goods, tube feedings, supplies, etc., and place orders according to facility procedure. Maintain statistical and financial records, calendar meetings, correspondence, reports, and emails as assigned.
Monitor patient information (admission, discharge, transfer, diet order changes) and initiate follow‑up actions such as adding a tray ticket or adjusting a room meal. Review patients’ diet‑related nutritional status via CBORD software and update menus, tray tickets, nourishments, tube feeds, preferences; ensure compliance with prescribed diet and avoid food‑drug interactions.
Utilize facility technology (email, intranet, CBORD, Health Connect, word processing, spreadsheets) to complete tasks; log on/off PCs and handheld devices, generate data, sync Palm Pilots, print, send, save, copy, enter data, and respond to phone calls and customers promptly.
Prepare commissary orders for food and supplies daily per established procedures, ensuring adequate quantity and type of inventory.
Problem‑solve for customers such as patient care team members and clinical dietitians; refer customers to appropriate person, department, or provide follow‑up.
Assist in training new employees as necessary.
Perform other related duties as required.
Seniority Level Entry level
Employment Type Full‑time
Job Function Health Care Provider
Industry Hospitals and Health Care
Grade 110
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