GIRMC Nutrition and Dining Services Technician II

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.
• Affords 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.
• Checks and updates diet orders via computer database.
• Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled.
• Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately.
• Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information.
• Maintains professional growth and development through seminars, workshops, and professional affiliations to keep abreast of latest trends in field of expertise.
• Participates in meetings, committees and department projects as assigned.
• Performs other related projects and duties as assigned.

Required Knowledge, Skills And Abilities

• Knowledge of food service preparation methods and practices.
• Knowledge of food nutrition, specialized diets and dietary recommendations.
• Knowledge of computer hardware equipment and software applications relevant to work functions.
• Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.
• Ability to communicate effectively both verbally and in writing.
• Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
• Ability to interpret food production sheets and computer printout information.
• Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).
• Ability to perform work in a timely and efficient manner within strict timelines.
• Ability to operate a cash register and reconcile cash with documented transactions.
• Ability to maintain confidentiality relevant to sensitive information.
• Ability to prioritize work demands and work with minimal supervision.
• Ability to maintain regular and punctual attendance.

Education And Experience

• Must be 16 years of age or older.