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Nutrition Assistant I - Irvine Dietary - Kitchen

Department:  Support Services
Status:  Part Time
Shift:  2nd

The Nutrition Assistant displays and practices a work-style that reflects the mission, vision and values of the department and hospital. Projects an image of professionalism in communication, appearance and conduct. Participates in the continuous quality improvement (CQI) process by completing appropriate forms and preventative maintenance logs. Position may require travel between various Hoag locations and its affiliates.

 

The Nutrition Assistant (NA) is responsible for delivering nutrition service to patients. This involves obtaining meal selections utilizing a computerized tablet in the electronic diet office system; obtaining and documenting food preferences (likes, dislikes, allergies, and cultural or special dietary needs); utilizing safe food handling practices; prepares foods to meet the dietary needs of the patient; actively participates on trayline for accurate tray set-up; deliver and retrieve trays according to established patient safety guidelines. The NA works under the direction of the Nutrition Assistant Lead and the Patient Care Operations Supervisor. Works in collaboration and direction of the clinical nutrition staff (clinical dietitian, dietitian technician registered). Contributes to positive customer relations especially with regard to customer service by assuring high quality service and that sanitation standards are met.

 

Nutrition Assistant:

  • Patient Food Service: Accurately check trays for missing items, food items matching diet ordered, fluid restrictions, and portion sizes. Follows established trayline guidelines, no loud talking or non-work related talking. Promptly delivers trays to patient’s bedside. Consistently delivers nourishments at appropriate nourishment times. Checks with patients for acceptance of nourishments, relaying messages to DTR/RD. Provides and explains patient menu to facilitate patient food selections. Obtains patient menu selections in person based on the patient’s diet order recording fluid restrictions appropriately and obtaining likes, dislikes, and allergies.
  • Trayline: Able to read patient tray tickets and place appropriate items on the trays in the designated location while maintaining the correct speed. Practices sanitary food handling techniques, including but not limited to: use of gloves or clean tongs for handling raw foods; good personal hygiene and hand washing; properly covering, labeling, dating and storing previously prepared foods; wearing a hairnet at all times in the food service area. Accurately sets-up, cleans, and restocks trayline workstation.
  • Bulk Nourishment/Floor Stock: Inventories floor stock and maintains proper PAR levels without overordering/stocking. Ensures food and supply items are properly stored, labeled, and dated. Records nourishment Page 2 of 4 \\Hhnas02\shr-g-cbe\Job Description\Food and Nutrition Services - 8330\2018_Nutrition_ Asst_ Nurtition Asst Lead.doc refrigerator and freezer temperatures, daily on log and acts appropriately if temperatures are out of line. Rotates stock (FIFO) in refrigerators
  • Customer Satisfaction: Is available to nursing staff as a team member to respond to patients’ concerns and needs immediately and appropriately. Communicates to the customer if there will be any delay in service or find a coworker to assist. When the request is clinically oriented, refers to the DTR or RD. Resolves patient requests and complaints by offering appropriate alternatives when appropriate. Keeps Supervisor, DTR, or RD informed of problems or concerns as they arise to maintain a high level of patient visibility. Tailors communication style for the pediatric, adolescent, and geriatric patient by facing the person, making eye contact, giving instructions one at a time, and verifies consistently.

 

Education, Training and Experience

Required:

  • High school graduate or equivalent.

 

Preferred:

  • Previous food service, customer service and/or hospital experience.
  • College students with RD, DTR majors or related fields desired.
  • Computer skills preferred.
  • Knowledge of therapeutic diets preferred.

 

Skills or Other Qualifications

Required:

  • Ability to read, write, speak, and follow oral and written directions in English.
  • Ability to work well with others and perform a variety of assigned tasks under supervision.
  • Capable of learning operation of equipment and food preparation tasks.
  • Willing to perform repetitive tasks.
  • Good to excellent computer skills required.
  • Demonstrates effective communication, interpersonal skills.

 

Preferred:

  • Organizational ability, knowledge of proper body mechanics, safety measures and infection control, knowledge of section specific computer software and test information and instrumentation may be required.
  • Previous exposure to the hospital environment.

 

License and Certifications

Required:

  • N/A

 

Preferred:

  • N/A


Nearest Major Market: Irvine California
Nearest Secondary Market: Los Angeles

Job Segment: Geriatric, Nutrition, Patient Care, Instrumentation, Supply, Healthcare, Engineering, Operations

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