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PM Nutrition Representative (assist with supper dining)

Employer
CentraCare Health
Location
Willmar, Minnesota
Salary
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Industry
Professional Services
Role
Food Service
Job Type
Long-Term
Hours
Part Time

Job Details

Sets up food items, works on trayline and checks patient trays before they leave the kitchen. Delivers and retrieves patient tray. Prepares and delivers nourishments to unit kitchens. Assembles and delivers delayed trays and patient requests. Acts as a representative of Food & Nutrition Services to appropriately answer patient questions and communicates patient concerns to the Supervisor/Dietitian. Is responsible for cleaning and sanitizing dishes for patients and cafeteria and cleaning the dishroom at the end of the shift. Will be hired for a specific position and will be expected to cross- train for other positions.


JOB RELATIONSHIPS:

A. REPORTS TO: Food Service Supervisor

B. SUPERVISES: None

C. INTERRELATIONSHIPS WITH: Works closely with all Food & Nutrition Services employees, Nursing Staff, patients and Supervisor.


HOURS OF WORK: 4:00pm - 7:30pm - PM NR AHC1 5:00pm - 7:30pm - PM NR AHC2, PM NR WCC, PM NR RII


DRESS CODE: Black slacks, comfortable closed toe shoes, solid color button-down blouse/shirt with collar, hair restraint in production areas only, no nail polish. Apron is provided by the department but must be maintained by the employee.


ESSENTIAL REQUIREMENTS OF WORK (Minimum qualifications necessary to function at full productivity).

A. EDUCATION AND TRAINING: Must have the ability to read, speak and write English and follow oral and written instructions. Mathematical skills required to complete clerical tasks.

B. EXPERIENCE: None required.

C. JOB KNOWLEDGE (Specific): Must be able to learn and use the different types of diets - knowing the kinds of condiments each can have. Equipment safety and sanitation standards obtained during department training. Good interpersonal skills, independent decision making and ability to calmly perform several tasks at the same time are essential.


BUDGET: N/A


CLIENTELE DIRECTLY AFFECTED BY JOB: Patients, patient families, nursing, food service and other facility staff.


PHYSICAL DEMANDS OF THE JOB: Position requires 20% standing and 80% walking. Position requires repeated bending, stooping and lifting. Position requires repeated lifting and constant repetitive use of fingers, hands and wrists. Trays will weigh up to 10 pounds (includes food items) and may have to be lifted in a range over shoulder height to below knee level. Raising objects from a lower to a higher position or moving and balancing objects horizontally from position to position. Position requires the moderate use of the upper extremities and back muscles. Requires moderate effort on a

P.M. Nutrition Rep. 6160.NR

consistent basis as in lifting, pulling or pushing unwieldy loads (heavy, bulky, awkward, more than 40 pounds). Complete range of motion is required. Position requires effective verbal communication. Must be able to see and hear. Must be able to climb step stool.


PHYSICAL ENVIRONMENT OF THE JOB: Works in a well lighted area. Works with Food Service cleaning products. Temperatures vary, but works in a comfortable atmosphere.


EQUIPMENT OR MACHINES USED ON THE JOB: Carts, copy machine, blender, dish machine, microwave, pocket phones and other food service minor equipment.


MENTAL DEMANDS OF THE JOB:

A. JUDGEMENT AND INITIATIVE: Must be able to estimate and plan work according to patient load and time allowances. Must have common sense and initiative. Must be able to work under pressure.

B. INDEPENDENT ACTION: Must be able to make independent decisions on patient food preferences and requests, conferring with the Dietitian or Supervisor as appropriate.

C. EFFECT OF ERROR: To ensure patients receive appropriate food for appropriate diet.

D. CONTACT WITH OTHERS: Same as



PRINCIPAL JOB RESPONSIBILITIES, TASKS, AND AUTHORITIES:

A. RESPONSIBILITY: Acts as a representative for the Food Service Department to all patients, staff and visitors.

PRIORITY: A % OF TIME: 20% DISCRETION: A

TASKS:

1. Visits all patients receiving tray service. 2. Works with nursing staff to assure patients receive appropriate food items and tray.

AUTHORITIES: To make decisions in the best interest of patients, staff and visitors.

B. RESPONSIBILITY: Maintain accurate records.

PRIORITY: A % OF TIME: 10% DISCRETION: A

TASKS: 1. Records intake and percent of food eaten on appropriate form inside patient's room. 2. Records temperatures of dishmachine. 3. Records cold food temperatures prior to start of evening meal service

AUTHORITIES: To plan work schedule to complete and accurately record nutrition-related items.

C. RESPONSIBILITY: Tray assembly, delivery and retrieval, including patients in the following age groups: children, adolescent, adult and geriatric.

PRIORITY: A % OF TIME: 45% DISCRETION: A

P.M. Nutrition Rep. 6160.NR

TASKS:

1. Checks each patient tray for accuracy/completeness before it leaves the kitchen. 2. Places silverware, condiment and cold food items in the correct place on the tray at the evening meal. 3. Gives and receives information regarding trays 4. Communicates and clarifies with Dietitian and Supervisor any special patient food requests 5. Sets up additional food items for evening meal service. Prepare additional items for trayline. 6. Portion all foods appropriately. 7. Courteously delivers patient meal trays. 8. Retrieves trays from patient rooms and places in food cart. 9. Communicates to PM Cook items needed for delayed trays and assembles tray to deliver to patient. 10. Returns soiled dish cart to the Dish Room and sanitizes food cart using appropriate cleaning solutions.

AUTHORITIES: To see that all trays are accurate and orderly plus delivered and retrieved in a timely manner.

D. RESPONSIBILITY: Set up and deliver nourishments for 8:00 pm and other food preparation

PRIORITY: A % OF TIME: 5% DISCRETION: A

TASKS:

1. Sets up nourishments, label with nourishment sticker and place on top of appropriate food cart. 2. Delivers to appropriate nursing unit floor kitchen.

AUTHORITIES: To accurately provide patient nourishments.

E. RESPONSIBILITY: Dishroom/Assembly works in Dishroom with assistance from other Nutrition Representatives.

PRIORITY: A % OF TIME: 15% DISCRETION: A

TASKS: 1. Works in the dishroom to clean patient and cafeteria dishes 2. Stores the clean dishes in the designated areas. 3. Replaces all clean silverware to trayline and cafeteria. 4. Drains and cleans the dishmachine 5. Sweeps and mops dishroom floor. 6. Removes trash to trash bin and relines trash cans

AUTHORITIES: To monitor cleanliness of serviceware and store dishes in appropriate locations.

F. RESPONSIBILITY: To maintain a clean work station

PRIORITY: A % OF TIME: 5% DISCRETION: A

TASKS:

1. Maintains all equipment in a clean and sanitized condition using the proper cleaning solutions. 2. Completes cleaning duties, as assigned or requested. 3. Washes hands frequently according to sanitary guidelines.

AUTHORITIES: To keep a clean and sanitary work environment.

P.M. Nutrition Rep. 6160.NR

G. RESPONSIBILITY: Attend mandatory department and facility inservices and meetings.

PRIORITY: A % OF TIME: as scheduled DISCRETION: B

TASKS:

1. Attends all mandatory inservices 2. Attends other training sessions as needed and as scheduled. 3. Completes Mandatory Education annually.

AUTHORITIES: Sets schedule to be able to attend inservices and meetings.

H. RESPONSIBILITY: Continuous Quality Improvement

Tasks:

1. Demonstrates understanding of the CQI philosophy. 2. Participates in CQI training activities or CQI teams if appropriate. 3. Demonstrates sensitivity to customers and their needs. 4. Interacts appropriately with internal customers, i.e. coworkers within department, staff across

departments. 5 Interacts appropriately with external customers, i.e. patients, families, medical staff, vendors. 6. Role models positive behaviors.

I RESPONSIBILITY :Service Excellence

Tasks: Demonstrates an ongoing commitment to the Service Excellence philosophy by adhering to behaviors outlined in Rice's "Standards of Excellence"

J. RESPONSIBILITY: Safety - Maintain and promote a safe environment for all patients, visitors and staff.

TASKS:

1. Consistently follow all policies, practices and work rules. 2. Do not use shortcuts or "work-arounds" that may reduce safety or increase risk. 3. Stay alert, act responsibly and use common sense to reduce risks. 4. Report "actual events" and "good catches" as soon as possible. 5. Create a safe environment by eliminating hazards and identifying and reporting unsafe systems.

6. Complete all mandatory safety education, attend safety sessions, review and understand the Safety Program (available on RiceNet). Seek answers to questions you have about the Safety Program.

Re
• 8/94, 8/95, 7/96, 4/97, 3/99, 7/99, 5/02, 9/03, 7/04, 4/08, 1/09, 7/09, 1/11, 7/11, 1/12, 11/13, 9/14, 7/15

Company

Carris Health has 16 convenient locations in West Central and Southwest Minnesota where you can access the specialized care you need, from surgery and rehabilitation to basic wellness check-ups. Whatever you need, we've got you covered.

Company info
Website
Location
301 Becker Ave. SW.
Willmar
MN
56201
United States

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