KRMC Nutrition Services Lead

Job description

Primary responsibilities are to positively affect patient satisfaction by obtaining menu choices and delivering desirable, nutritious foods in a timely manner to all age groups and categories.
• *Commits to the KRMC mission, vision, values and goals and consistently demonstrates our core values.
• *Monitors staff productivity; includes flex up/down. Assists manager with adjusting staffing according to daily workload.
• *Completes patient rounding for customer service audits.
• Assists supervisor and manager with staff training and provides input regarding employee performance.
• Assists supervisor with routine auditing of quality and safety standards.
• Assists in updating policies/procedure and other documentation used in Nutrition Services.
• *Assists team with presenting menu options to patients according to their diet needs and assists with preparation of patient meal trays.
• Copies and compiles menus for distribution to patients.
• *Double checks tray with menu selections before delivering to patient to ensure tray is accurate. Takes corrective actions on incorrect trays before delivering.
• *Performs department cleaning, when needed, including washing dishes, disposing of trash, and allocating equipment to the appropriate places.
• Assists with unloading freight and stocking supplies to proper area. Rotates food supplies when needed.
• Maintains a high level of service orientation.
• *Collects and documents data related to patient care. Data will include but is not limited to fluid and food intakes of patients, calorie counts, and records of refrigerators/freezer temperatures of patient refrigerators.
• Follows safety/sanitation practices for patient refrigerators and food/dish storage areas by throwing out all mislabeled or non-labeled food items.
• Performs value added activities that result in positive customer satisfaction.
• Consults with dietitian/manager routinely regarding nutritional care of patients by communicating preferences and/or problems such as patient not eating, disliking food, or stating they need a more restrictive diet than ordered (i.e., dentures not fitting).
• *Follows safety/sanitation practices for patient use equipment, storage areas and utility room carts to include delivery and pick up of carts.
• *Follows Hazard Analysis and Critical Control Point (HACCP) plan.
• Responds to requests in a timely and courteous manner.
• Answers phone with proper etiquette, relaying messages to proper person.
• Follows all) ACHC, state, and federal regulations.
• Maintains professional growth and development through seminars, workshops, and professional affiliations to keep abreast of latest trends in field of expertise.

EDUCATION AND EXPERIENCE:
High School diploma or equivalency required. Minimum of two (2) years’ experience in a healthcare or nutrition environment preferred.
OTHER CREDENTIALS / CERTIFICATIONS:
Serve safe certification preferred.