Bryan Health
Nutrition and Dining Services Technician II
Bryan Health, Lincoln, Nebraska, United States, 68511
GENERAL SUMMARY:
The Nutrition and Dining Services Technician II performs various food production, serving duties, meal delivery to patients and/or care areas, interacts with patients to assist with diet and meal selections, and handles retail/sales duties. They also assemble food items for cafeteria and patient meal service.
PRINCIPAL JOB FUNCTIONS: Commits to the mission, vision, beliefs, and demonstrates core values. Uses NDS software to coordinate menu selections for patients and completes menu system processes. Introduces new patients to department services, provides information on meal service and menu selections, and assists with diet-specific or cultural requests. Collaborates with the Clinical Dietitian and Dietetic Technician regarding nutrition concerns, maintaining confidentiality. Sets up and supplies service lines, vending operations, and Physician's Lounge with necessary food, utensils, and supplies. Operates cash register accurately, handles cash transactions, and performs reconciliation. Sets up, serves, and cleans up catered functions and events. Serves customers courteously in retail, physician, and catering operations. Performs dish, pan, and utensil washing and cleaning. Empties garbage and sanitizes receptacles. Cleans work areas and equipment as scheduled, including storage areas. Serves retail customers efficiently and courteously. Prepares food for cafeteria and catering activities as assigned. Maintains stocked levels of dining supplies. Supports trayline operations as directed. Checks and updates diet orders via computer system. Delivers trays, supplies, and nourishments to patients as scheduled. Operates equipment safely and reports malfunctions immediately. Understands chemical safety, SDS usage, and precautions. Cleans assigned areas and floors consistently and appropriately. Provides orientation and training to new staff members as specified. Performs other related duties as assigned.
(Essential functions are marked with an asterisk '*'.)
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of food preparation methods and practices. Understanding of nutrition, diets, and dietary recommendations. Familiarity with relevant computer hardware and software. Ability to perform clerical and accounting tasks, including data entry and cash reconciliation. Effective verbal and written communication skills. Ability to establish effective working relationships with staff, medical personnel, and diverse patients. Ability to interpret food production sheets and computer printouts. Ability to operate kitchen and hospital equipment safely. Ability to work efficiently within strict timelines. Proficiency in operating a cash register and reconciling transactions.
EDUCATION AND EXPERIENCE: Food Handler's permit required. Must be 16 years or older.
OTHER CREDENTIALS / CERTIFICATIONS: None
PHYSICAL REQUIREMENTS: Characterized as medium work, requiring exertion of 20-50 pounds occasionally, 10-25 pounds frequently, and up to 10 pounds constantly. Requires walking or standing for significant periods and manual dexterity for food assembly, preparation, packaging, and delivery.
#J-18808-Ljbffr
PRINCIPAL JOB FUNCTIONS: Commits to the mission, vision, beliefs, and demonstrates core values. Uses NDS software to coordinate menu selections for patients and completes menu system processes. Introduces new patients to department services, provides information on meal service and menu selections, and assists with diet-specific or cultural requests. Collaborates with the Clinical Dietitian and Dietetic Technician regarding nutrition concerns, maintaining confidentiality. Sets up and supplies service lines, vending operations, and Physician's Lounge with necessary food, utensils, and supplies. Operates cash register accurately, handles cash transactions, and performs reconciliation. Sets up, serves, and cleans up catered functions and events. Serves customers courteously in retail, physician, and catering operations. Performs dish, pan, and utensil washing and cleaning. Empties garbage and sanitizes receptacles. Cleans work areas and equipment as scheduled, including storage areas. Serves retail customers efficiently and courteously. Prepares food for cafeteria and catering activities as assigned. Maintains stocked levels of dining supplies. Supports trayline operations as directed. Checks and updates diet orders via computer system. Delivers trays, supplies, and nourishments to patients as scheduled. Operates equipment safely and reports malfunctions immediately. Understands chemical safety, SDS usage, and precautions. Cleans assigned areas and floors consistently and appropriately. Provides orientation and training to new staff members as specified. Performs other related duties as assigned.
(Essential functions are marked with an asterisk '*'.)
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of food preparation methods and practices. Understanding of nutrition, diets, and dietary recommendations. Familiarity with relevant computer hardware and software. Ability to perform clerical and accounting tasks, including data entry and cash reconciliation. Effective verbal and written communication skills. Ability to establish effective working relationships with staff, medical personnel, and diverse patients. Ability to interpret food production sheets and computer printouts. Ability to operate kitchen and hospital equipment safely. Ability to work efficiently within strict timelines. Proficiency in operating a cash register and reconciling transactions.
EDUCATION AND EXPERIENCE: Food Handler's permit required. Must be 16 years or older.
OTHER CREDENTIALS / CERTIFICATIONS: None
PHYSICAL REQUIREMENTS: Characterized as medium work, requiring exertion of 20-50 pounds occasionally, 10-25 pounds frequently, and up to 10 pounds constantly. Requires walking or standing for significant periods and manual dexterity for food assembly, preparation, packaging, and delivery.
#J-18808-Ljbffr