Nutrition Assistant

Generous benefits and competitive pay!

SUMMARY:

QUALIFICATIONS:

1. Must have a high school diploma or equivalent.
2. Food service healthcare experience is a plus.
3. Must have basic sanitation and HACCP knowledge.
4. Must be able to work a varied schedule and extended hours when necessary.
5. Must have an interest in geriatric population care.
6. Must have the ability to schedule duties each workday to achieve the timely preparation of trays for delivery to patients.
7. Must have good communication skills, both verbally and written.
8. Must be able to read and understand patient menus, therapeutic spreadsheets and cleaning schedules.
9. Must be able to work in a team–centered environment.
10. Must be able to follow direction from supervisor or manager.
11. Must have general nutrition knowledge.
12. Must be able to function under times of high stress.
13. Must be able to make decisions for quality care.
14. Must maintain a consistent attendance and punctuality record.
15. Must be able to operate a variety of food service equipment.
16. Must be able to perform a variety of food service job positions.
17. Must be customer–focused at all times.

PHYSICAL DEMANDS:

1. Able to the own feet, standing or walking, the majority of the day.
2. Able to lift 50–60 pounds.
3. Able to repetitively bend, stoop, squat, and twist.
4. Able to carry out fine motor skills and manual dexterity.
5. Mental acuity to meet job qualifications.
6. Good vision and hearing in order to respond to auditory and visual requests from patients and staff.
7. Able to operate all food service equipment and sanitation equipment.
8. Must be able to withstand heat, cold and changes of temperature and work in a noisy area with high/low humidity at times.
9. Able to function under high stress conditions.
10. Have an understanding of the hazards typical to an institutional setting (hot water, electrical equipment, sharp objects, and wet and greasy floors).
11. Able to work extended hours as necessary to maintain department.
12. No medical conditions such as: brittle diabetes, uncontrolled seizures, etc. which would endanger self and/or staff or patients.

RESPONSIBILITIES:

1. Organizes work day to meet timelines of trayline and to achieve punctual meal service daily according to published schedules.
2. Monitors work schedule to finish tray line on time (not early or late).
3. Strives to decrease waste and leftovers by serving the correct quantities of food on patients’ trays. Notifies manager or supervisor of discrepancies include quantities daily.
4. Ensure proper amount of dishes, glasses, silverware, and supplies are available for trayline.
5. Set up trays according to visual standards set by department manager.
6. Calls the trayline, serves hot/cold food on trayline, serves beverages on trayline, or checks trayline.
7. Deliver tray carts to nursing units.
8. Prepares beverages and stocks cooler for service.
9. Wraps silver.
10. Takes pride in work and personal appearance to maintain a professional and well–groomed appearance.
11. Adheres to dress code of facility/department, including hairnet and gloves as necessary.
12. Properly uses, cleans, and sanitizes work area during and after each shift. Adheres to sanitation standards.
13. A helps to maintain sanitary kitchen standards according to state/federal guidelines and HACCP regulations.
14. Reports equipment problems to manager or supervisor when necessary.
15. Monitors and, if necessary, corrects temperatures according to HACCP guidelines.
16. Records temperatures of foods (hot and cold) daily.
17. Properly labels and dates leftover food supplies.
18. Notifies management of needed supplies.
19. Works with patients and families to meet needs.
20. Attends all staff meetings and inservices as scheduled and mandated by the facility and department.
21. Communicate with manager(s) about issues and problems.
22. Store supplies as necessary.
23. Maintain safe work practices.
24. Discard any chipped or broken dishes.
25. Scrape, pre-rinse, wash, rinse, and sanitize pots and pans.
26. Scrape, wash, stack, or catch dishes.
27. Operate and clean dish machine.
28. Operate garbage disposal and chemical dispensing systems.
29. Empty garbage cans or trash cans. Asks for help when too heavy.
30. Wash wall, trayline, equipment, and tables as assigned.
31. Washed windows as assigned.
32. Sweep and mop kitchen floors.
33. Utilize cleaning chemicals correctly.
34. Clean coolers and freezers as assigned.
35. Keep hand sinks cleaned and filled with soap and paper towels.
36. Assist in all areas of kitchen.
37. Monitors dining room to ensure cleanliness throughout the day.
38. Performs duties as assigned by supervisor or manager.
39. Assuring Resident Safety