Food Service Assistant

Responsibilities

• Demonstrates the ability to ensure the quality and accuracy of department operations by providing a selective menu service to patients.
• Communicates effectively when assisting patients and/or family with menu selections.
• Communicates between Nursing, Guest Service Representatives, and tray line in order to clarify orders and provide prompt service.
• Communicates special patient needs to Clinical Dietitians.
• Using a hand‑held computer, downloads and uploads patient information and obtains menu selections for all assigned patients and units.
• Ensures quality and accuracy of department operations by processing diet, tube‑feeding, supplement, nourishment orders, and patient allergy information.
• Follows physicians’ diet orders for all patients.
• Updates and maintains accurate patient card files in the CBORD Computer System and Kardex.
• Adheres to specific standards for diets when entering selections into handheld and main CBORD computers, and when modifying or checking patients’ meal selections and tray‑tickets.
• Updates and maintains tube‑feeding, supplement, nourishment orders, and patient allergy information.
• Updates patient preferences in the CBORD Computer System.
• Participates in self‑development by attending mandatory in‑services and meetings appropriate to departmental goals and needs.
• Attends in‑service programs on equipment use and operation.
• Attends all mandatory in‑service programs and meetings.

Guest Relations

• Maintains professional image and follows department uniform policy.
• Responds positively to all requests.
• Displays commitment to the hospital’s philosophy, mission statement, and values in all interactions.

Miscellaneous

• Can perform all Diet Office positions accurately.
• Performs other duties as assigned.

Education and Experience

• Completion of high school education or G.E.D.
• 4–12 months food and/or nutrition experience.

Knowledge, Skills & Abilities

• Excellent communication skills.
• Proficient knowledge of computer operations.

Physical Requirements and Working Conditions

• Frequent lifting, bending, stooping, walking or standing.
• May require awkward or strained positions when lifting or handling heavy objects.
• Use of kitchen equipment such as heavy patient carts, steam tables, and coffee urns.
• Indoor environment with some noise, fumes, or other distractions.
• Outdoor environment with exposure to various weather conditions.
• OSHA Risk Category II.
• Normal routine involves no exposure to blood, body fluid, or tissue, though exposure or potential exposure may occur.
• Ability to lift up to 35 pounds without assistance.
• For lifts over 35 pounds or when a patient cannot assist, patient‑handling equipment must be used with at least one other associate.
• Unique patient lifting/movement situations are assessed on a case‑by‑case basis.