GIRMC Nutrition and Dining Services Technician III

About the Role

Performs a variety of ordering, inventory control, catering services, serving duties, food production tasks, and retail operations in a hospital environment.

Responsibilities

• Uses NDS software to coordinate menu selections for patients and complete menu system processes.
• Prepares and assembles a variety of hot and cold food or beverage items; may operate cash systems if assigned to coffee bar locations.
• Prepares hot foods according to menu plans in specified quantities; may prepare and serve grill menu items to order.
• Assesses quality of ingredients or products prior to use; accurately assembles ingredients in accordance with established recipes and procedures.
• Practices appropriate preparation techniques per State Health Department requirements to ensure safe handling and storage of foods.
• Receives, stores, and distributes food, supplies, and equipment in a timely manner; checks all orders for appropriateness and signs off on invoicing.
• Rotates stock in accordance with department procedures; assists in conducting physical inventory to support purchasing activities.
• Prepares and measures/weighs special food/formulas/nourishments for patients on therapeutic diets; calculates and prepares tube feedings; delivers nourishments and tube feedings to nursing units at designated times.
• Monitors patient tube feedings per physician orders.
• Acts as primary liaison between Nursing and Nutrition and Dining Services for receiving phone/computer orders and expediting food service requirements; follows through on all data entry requirements.
• Serves as a lead worker/facilitator overseeing and checking patient tray assembly for designated meals; introduces new patients to department services and assists in menu selections according to diet prescriptions and preferences.
• Offers alternative menu choices to ensure optimal food preferences are met within diet prescription guidelines.
• Collaborates with Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality.
• Sets up service lines, vending operations, and Physicians Lounge with required food, utensils, and supplies; operates cash register on serving line and performs cash/receipt reconciliation.
• Sets up, serves, facilitates, and cleans up catered functions and events.
• Performs dish/pan/utensil washing and cleaning using manual or automated methods; cleans assigned work areas and storage floors.
• Serves retail customers efficiently and courteously; prepares food for cafeteria and/or catering activities as assigned.
• Ensures stocked levels of dining service-related supplies in service areas.
• Supports trayline operations; checks and updates diet orders via computer database; delivers trays, supplies, and nourishments to patients as scheduled.
• Safely operates equipment used within the assigned work area and reports malfunctions immediately.
• Understands chemical use related to the work area and is aware of SDS usage and precautions.
• Orients new staff members and provides training in equipment use and procedural details.
• Maintains professional growth and development through seminars, workshops, and professional affiliations.
• Participates in meetings, committees, and department projects as assigned.
• Performs other related projects and duties as assigned.

Requirements

• Knowledge of therapeutic diets, formulas, and nourishments used in a hospital environment.
• Knowledge of clinical food service products and inventory management.
• Knowledge of food service preparation methods and practices.
• Knowledge of food nutrition, specialized diets, and dietary recommendations.
• Knowledge of computer hardware and software applications relevant to work functions.
• Ability to operate a cash register and make appropriate change.
• Ability to serve customers efficiently and courteously in retail, physician, and catering operations.
• 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, volunteers, 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 (e.g., 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 problem-solve and engage independent critical thinking skills.
• 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.

Qualifications

High School diploma or equivalency preferred. Must be 18 years of age to legally operate required food production equipment.