A.M. Nutrition Rep

Performs a variety of patient care and clinical duties. Maintain a correct record in the

kardex of all patients. Orders, delivers and retrieves patient meal trays. Inventories and fills floor supply stocks for patient and non-patient units. Orders, prepares and delivers nourishments to patients. Assembles and delivers delayed trays and patient requests after each meal. Acts as a representative of Food & Nutrition Services to appropriately answer patient questions and communicates patient concerns to the supervisors/Dietitians.


• JOB RELATIONSHIPS:

A. REPORTS TO: Food Service Supervisor

B. SUPERVISES: None

C. INTERRELATIONSHIPS WITH: Works closely with all Food & Nutrition Services employees, the Food Services Supervisors, and Nursing and Care Associates.


• HOURS OF WORK: 6:30 am - 3:00 pm, 7:30 am - 4:00 pm
• DRESS CODE: Black slacks, comfortable black or white shoes, white button-down blouse/shirt with

collar, hair restraint in production area only, no nail polish. Apron will be 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 directions. Must be a high school graduate or equivalent. Mathematical skills required to complete clerical tasks.

B. EXPERIENCE: Preferred previous experience in Health Care Food Service, working with

therapeutic diets is required. Additional training provided on the job.

C. JOB KNOWLEDGE (Specific): Must be familiar with computerized diet processing system. Good interpersonal skills, independent decision making and ability to calmly perform several tasks at the same time are essential. Equipment safety and sanitation standards obtained during department training.

AMNutrit ion Rep. 6162AMNR


• BUDGET: N/A
• CLIENTELE DIRECTLY AFFECTED BY JOB: Patients, ancillary services staff, Food

& Nutrition Services Staff, patient families, nursing and Dietitians.
• PHYSICAL DEMANDS OF THE JOB: Position requires 90% standing and walking,

10% sitting. 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 the knee level. Raising objects from a lower to higher position or moving and balancing objects horizontally from position-to-position. Position requires moderate use of the upper extremities and back muscles. Requires moderate effort on a 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 climb step stools. Must be able to see and hear.


• PHYSICAL ENVIRONMENT OF THE JOB: Works in a well lighted area, temperatures

varying - comfortable atmosphere. Works with food service cleaning products.
• EQUIPMENT OR MACHINES USED ON THE JOB: Copy machine, calculator and

office equipment. Microwave oven, blender, and other food service equipment, personal telephones and hospital computer system.


• MENTAL DEMANDS OF THE JOB:

A. JUDGEMENT AND INITIATIVE: Must be able to estimate work 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 the

patient's diet and food preferences, 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 Food & Nutrition Services to all patients, staff and visitors.

PRIORITY: A % OF TIME: 12% DISCRETION: A TASKS:

1. Visit all patients for food preferences. 2. Communicate to Dietitian or Supervisor, patients not able to consume

appropriate intake.

AMNutrit ion Rep. 6162AMNR

3. Use standardized meal patterns when Dietitian or Supervisor not available. 4. Offer beverage service to visitors. 5. Work 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: Maintains accurate records PRIORITY: A % OF TIME: 65% DISCRETION: A

TASKS:

1. Process any orders for new diets, room changes or discharges and record

pertinent information in patient karde
• Clarify with Nursing, Supervisor and Dietitian any questionable diet orders before processing.

2. In accordance with established policies and procedures, the Nutrition Representative obtains food preferences and evaluates the amount of food consumed, including those in the following age groups: infancy, childhood, adolescents, adult and geriatric..

3. Communicate to patients variety of foods available from the menu. 4. Maintain patient production counts, communicate with production, as

needed. 5. Inform management of any changes or concerns, as needed. 6. Record the number of patient trays served per meal. 7. Inventories, assembles and delivers floor supplies for units according to floor

supply sheets. 8. Complete Floor Supply Sheets accurately. 9. Set up cold food items for noon and evening meals.

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

C. RESPONSIBILITY: Tray assembly, delivery and retrieval

PRIORITY: A % OF TIME: 12% DISCRETION: A

TASKS: 1. Assemble patient trays, making sure diets are correct. 2. Courteously deliver patient meal trays. 3. Communicate to Food Service production staff, items needed for delayed

trays and special requests. 4. Retrieve trays from patient rooms and places in food cart.

AMNutrit ion Rep. 6162AMNR

5. Return soiled dish cart to Food Services and sanitize 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: Offers nourishments and supplements

PRIORITY: A % OF TIME: 6% DISCRETION: A

TASKS:

1. Offers, prepares and delivers patient nourishments and supplements for morning and afternoon snacks. 2. Writes evening patient nourishment and supplement labels.

AUTHORITIES: To accurately provide patient nourishments and supplements.

E. 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. 2. Washes hands frequently according to sanitary guidelines. 3. Completes cleaning duties, as assigned or requested.

AUTHORITIES: To keep a clean and sanitary work environment.

F. RESPONSIBILITY: Attend mandatory department and facility inservices and

meetings.

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

TASKS:

1. Attend all mandatory inservices on Infection Control, Safety, Chemical Awareness and Employee Right To Know.

2. Attend other training sessions as needed and as scheduled. 3. Attend Mandatory Education annually.

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

G. RESPONSIBILITY: Continuous Quality Improvement

AMNutrit ion Rep. 6162AMNR

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.

H. RESPONSIBILITY: Service Excellence

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

I. 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
• 3/94, 8/95, 4/97, 3/99, 7/99, 5/02, 8/02, 9/03, 4/08, 1/11, 7/11, 4/12