GIRMC Nutrition and Dining Services Technician II

Job description

GENERAL SUMMARY:
Performs a variety of food production, serving duties, meal delivery to patients and/or care areas, interacts with patients and helps diet/meal selections, performs retail/sales duties, and assembles food items for cafeteria and patient meal service.
PRINCIPAL JOB FUNCTIONS:
• Commits to the mission, vision, beliefs and consistently demonstrates our core values.
• Uses NDS software to coordinate menu selections for patients and to complete menu system process.
• Introduces new patients to department services by providing information on meal service and menu selections. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription
• Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.
• Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.
• Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation.
• Sets up, serves, facilitates and cleans up catered functions and events.
• Serves customers in an efficient, courteous manner in retail, physician and catering operations.
• Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed.
• Empties garbage and cleans/sanitizes garbage receptacles.
• Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.
• Serves retail customers in an efficient, courteous manner.
• Assists in and accurately prepares food for cafeteria and/or catering activities as assigned.
• Ensures stocked levels of dining service-related supplies in service areas are maintained.
• Supports trayline operations as directed.

EDUCATION AND EXPERIENCE:
Must be 16 years of age or older.
PHYSICAL REQUIREMENTS:
(DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.