Nutrition and Dining Services Technician II

About the Role

The Nutrition and Dining Services Technician II performs a variety of food production, serving duties, meal delivery to patients and/or care areas, interacts with patients to help with diet and meal selections, performs retail and sales duties, and assembles food items for cafeteria and patient meal service.

Responsibilities

• Uses NDS software to coordinate menu selections for patients and complete the menu system process.
• Introduces new patients to department services by providing information on meal service and menu selections. Assists patients in making menu selections according to diet prescription, special cultural, religious, or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within diet prescription guidelines.
• 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 and supplies service lines with food, utensils, and related service supplies; sets up and supplies vending operations and Physicians Lounge with required food and supplies as per diagrams/procedures.
• Accurately and efficiently operates cash register on serving line; 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, and utensil washing and cleaning using manual or automated methods as directed. Empties garbage and cleans/sanitizes garbage receptacles. Cleans assigned work areas and equipment as per directions/schedule.
• 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.
• 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 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.
• Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors.
• Orients new staff members in specified areas of responsibility and/or by position; provides training in the use of equipment and procedural details within the assigned work area.
• Performs other related duties as assigned.

Requirements

• Food Handler’s permit required.
• Must be 16 years of age or older.

Qualifications

• 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, 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 operate a cash register and reconcile cash with documented transactions.

Physical Requirements

Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display, and deliver food products/items.