National Association of Latino Healthcare Executives
Nutrition Partner
National Association of Latino Healthcare Executives, San Francisco, California, United States, 94199
Nutrition Partner
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National Association of Latino Healthcare Executives
Location: San Francisco, CA
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, food‑allergy, religious, cultural, and food preference needs are accommodated. Offer alternative selections and resolve problems and concerns utilizing the patient care team, registered dietitian, nutrition clerk, or management.
Print documents using CBORD software on PC. Prepare tray tickets for tray‑line and collect food and supplies for service. Assemble patient meals and snacks accurately according to diet order, tray ticket, snack label or other protocol. Measure food portions into individual servings.
Deliver meals and snacks, store properly and/or heat and serve trays to appropriate patients. May 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 dented products, extra cardboard or garbage, label any goods or products as assigned. Inspect delivery and review invoice for accuracy and proper condition of goods and sign invoice if authorized.
Stock assigned areas with products such as condiments, paper goods, food, beverages, chemicals according to defined par levels or procedures. Stocking may include floor nourishments, tray line supplies, printer paper supplies, chemical dispensers, etc.
Organize and clean and sanitize assigned pantry and kitchen surfaces and equipment according to defined procedures as frequently as assigned. Clean equipment includes coffee brewers, microwaves, blenders, beverage dispensers, toasters, refrigerators, freezers, work surfaces, drawers, cupboards, walls, etc. Clean other areas may include office areas, storerooms, walk‑in refrigerators and walk‑in freezers.
Record all assigned data such as food storage temperatures, dishwasher temperatures, pH levels, meal counts, late trays, etc., and log data in proper area. Ensure temperatures or other data are within assigned range and follow up with action and documentation when out of range. Document equipment malfunctions according to facility procedure.
Prepare orders for food, beverages, paper goods, tube feedings, supplies, etc., and place order according to facility procedure. Collect and maintain statistical data and/or financial records, calendar meetings, prepare correspondence, reports, and email notifications as assigned.
Monitor pertinent patient information such as admission, discharge, transfer, diet order changes. Initiate all follow‑up based on the data such as adding a tray ticket, changing a room on a meal, adding a fluid restriction, etc. Review diet‑related status of patients’ nutritional care via CBORD software system and update menus, tray tickets, nourishments, tube feeding, preferences, according to facility protocol to assure nutritional adequacy, age‑specific, cultural, religious needs are met, and avoid potential food‑drug interactions. Organize test meals for compliance with current prescribed diet order as assigned. File required documents such as delivery logs, orders, patient census, diet‑order census, etc.
Utilize facility technology to complete assigned tasks. Log on and off personal computer and utilize assigned programs such as email, intranet, CBORD, Health Connect, word processing and/or spreadsheets, etc. Complete assigned tasks such as generating data, hot‑synching Palm Pilots, printing, sending, saving, deleting, copying, entering data in PC or handheld device; initiate and/or answer pages as needed. Answer telephone and respond to customers in timely manner. Enter food preferences, menu selections, and nutritional notes into CBORD as needed. Be able to implement downtime procedures of computer system.
Prepare commissary order for food and supplies on a daily basis according to established procedures ensuring adequate quantity and type of inventory needed.
Problem‑solve for customers such as patient care team members, clinical dietitians, etc. Refer customer to appropriate person, department, or provide follow‑up.
Assist in training new employees as necessary.
Perform other related duties as required.
Employment Details
Seniority level:
Entry level
Employment type:
Full‑time
Job function:
Health Care Provider
Industries:
Hospitals and Health Care
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at
National Association of Latino Healthcare Executives
Location: San Francisco, CA
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, food‑allergy, religious, cultural, and food preference needs are accommodated. Offer alternative selections and resolve problems and concerns utilizing the patient care team, registered dietitian, nutrition clerk, or management.
Print documents using CBORD software on PC. Prepare tray tickets for tray‑line and collect food and supplies for service. Assemble patient meals and snacks accurately according to diet order, tray ticket, snack label or other protocol. Measure food portions into individual servings.
Deliver meals and snacks, store properly and/or heat and serve trays to appropriate patients. May 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 dented products, extra cardboard or garbage, label any goods or products as assigned. Inspect delivery and review invoice for accuracy and proper condition of goods and sign invoice if authorized.
Stock assigned areas with products such as condiments, paper goods, food, beverages, chemicals according to defined par levels or procedures. Stocking may include floor nourishments, tray line supplies, printer paper supplies, chemical dispensers, etc.
Organize and clean and sanitize assigned pantry and kitchen surfaces and equipment according to defined procedures as frequently as assigned. Clean equipment includes coffee brewers, microwaves, blenders, beverage dispensers, toasters, refrigerators, freezers, work surfaces, drawers, cupboards, walls, etc. Clean other areas may include office areas, storerooms, walk‑in refrigerators and walk‑in freezers.
Record all assigned data such as food storage temperatures, dishwasher temperatures, pH levels, meal counts, late trays, etc., and log data in proper area. Ensure temperatures or other data are within assigned range and follow up with action and documentation when out of range. Document equipment malfunctions according to facility procedure.
Prepare orders for food, beverages, paper goods, tube feedings, supplies, etc., and place order according to facility procedure. Collect and maintain statistical data and/or financial records, calendar meetings, prepare correspondence, reports, and email notifications as assigned.
Monitor pertinent patient information such as admission, discharge, transfer, diet order changes. Initiate all follow‑up based on the data such as adding a tray ticket, changing a room on a meal, adding a fluid restriction, etc. Review diet‑related status of patients’ nutritional care via CBORD software system and update menus, tray tickets, nourishments, tube feeding, preferences, according to facility protocol to assure nutritional adequacy, age‑specific, cultural, religious needs are met, and avoid potential food‑drug interactions. Organize test meals for compliance with current prescribed diet order as assigned. File required documents such as delivery logs, orders, patient census, diet‑order census, etc.
Utilize facility technology to complete assigned tasks. Log on and off personal computer and utilize assigned programs such as email, intranet, CBORD, Health Connect, word processing and/or spreadsheets, etc. Complete assigned tasks such as generating data, hot‑synching Palm Pilots, printing, sending, saving, deleting, copying, entering data in PC or handheld device; initiate and/or answer pages as needed. Answer telephone and respond to customers in timely manner. Enter food preferences, menu selections, and nutritional notes into CBORD as needed. Be able to implement downtime procedures of computer system.
Prepare commissary order for food and supplies on a daily basis according to established procedures ensuring adequate quantity and type of inventory needed.
Problem‑solve for customers such as patient care team members, clinical dietitians, etc. Refer customer to appropriate person, department, or provide follow‑up.
Assist in training new employees as necessary.
Perform other related duties as required.
Employment Details
Seniority level:
Entry level
Employment type:
Full‑time
Job function:
Health Care Provider
Industries:
Hospitals and Health Care
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