NUTRITION ASSISTANT

Description

Purpose for the Position

Supports the departmental mission of providing pleasant mealtime experiences to residents by providing physician-ordered nutritional services. These services assure individual resident preferences in diet selection and prompt, accurate handling of nutritionally balanced menus.

Essential Responsibilities

*Note: While these are considered essential responsibilities of the position, alternatives or accommodations may be considered if the situation requires.

 According to specific procedures serve meals to residents in a professional, efficient manner; instructs residents on meal ordering system; assists residents in placing meal orders, if necessary; assesses the resident’s capabilities to utilize the meal order system.

•  Serves meals to residents in a professional and efficient manner.
•  Instructs residents on meal ordering system following an established script.
• Assists residents and/or family members in placing meal orders, if necessary.
• Assesses resident’s ability to utilize the meal order system and follow up with appropriate staff member if unable to participate.
•  Delivers between meal nourishments directly to residents.
•  Mediates resident concerns regarding meal service.
•  Orders pantry supplies on nursing units.
• Communicates with members of other departments effectively and concisely.
• Acts as a liaison between Nutrition and Dietetics Department, the resident and nursing unit. Alerts nursing of residents in need of help with eating and feeding. Alerts diabetic residents to turn on call light when their tray or meal is delivered if at bedside.
• Is capable of reviewing computer diet related information.
• Uses common sense to care for the sick or handicapped with regard to resident's age and diagnosis.
• Portions food items in proper containers utilizing proper portion sizes.
• Creates a culture of service.
• Anticipates resident/team member needs and services them.
•  Takes ownership of a problem and ensures a positive outcome.
• Serves as a quality assurance control point for every aspect of the operation.
•  Assumes the role of a resident advocate.
•  Demonstrates strong written and verbal skills.
•  Performs other duties as requested.
• Communicates effectively with Dietitians.
•  Records Calorie Counts.

Supplemental Responsibilities

The functions of this position are not limited to what has been listed; tasks may be performed as assigned. 

• Maintains a neat, clean working environment; performs regular and daily cleaning responsibilities including refrigerators, drains, microwaves, tray assembly station, and wipes up occasional spills.
• Maintains proper sanitation as specified in departmental policies.
• Proper use and rotation of stock provided in work areas.
• Assists on tray assembly line as needed and checks tray line when assigned.
• Informs supervisor of problems that arise in the work area and makes suggestions for improvement
• Train additional staff as needed.
•  Participate in menu writing sessions.
•  Attend and participate in facility and departmental inservice and meetings.

Guest Relations

• Exhibits excellent guest relations to residents, visitors, physicians, and associates; shows courtesy, compassion and respect.
• Must be customer oriented and exemplify the best of customer relations skills. The ability to consistently and constantly exceed customer’s expectations.
• “A customer defines good customer service as to how well he/she perceives that an organization has delighted her, by exceeding to meet his/her needs.”
• Must be able to anticipate customer needs before voiced by customers including residents, nursing staff and N&D staff. Must have a “smile” in her/his voice.

Environmental Conditions

The environmental conditions that will affect this position, as they relate to the essential functions, are that the associate will work inside and be protected from weather conditions but not necessarily temperature changes, work in a well-lighted area.

• Exposure to extreme heat, humidity, steam and cold temperatures.
• Subject to occasional water, hot water, hot liquids, and spills.
• Subject to cuts, burns, and wet floors.

All positions within the facility are classified in compliance with the Occupational Safety and Health Administration (OSHA) with regard to risk of exposure to Bloodborne Pathogens. Classifications I, II, or III have been assigned to the position as it applies to each work location or unit. Classifications will be reviewed at least annually.  

The job classification exposure criteria as it applies to this position is Category III Exposure.

Classification II:

For associates/volunteers in these jobs/positions, the required tasks/procedures performed normally do not involve exposure to blood, body fluids, tissues, or to other potentially infectious materials but may require performing unplanned Category I tasks. In these jobs/positions, the normal work routine involves no exposure to blood, body fluids, tissues, or other infectious materials. However, exposure or potential exposure may be required as a condition of employment/volunteer service.

Must observe infection control procedures including hand washing and isolation procedures.

Disclaimer

The job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time.

EEOC Statement

CHS provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Requirements

 Skills and Abilities

• Think logically to make decisions.
• Continually makes decisions based upon experience.
• Must be able to work quickly and efficiently.
• Must be able to read at twelfth grade reading level.
• Read, comprehend and follow both verbal and written instructions and computer-generated data.
• Handle a wide variety of complicated tasks simultaneously in an organized fashion.
• Mathematical computation required: addition, subtraction, multiplication, division, 
• percentages and fractions.
• Has an excellent knowledgeable of all diets and can calculate calories, protein, carbohydrates and fluids. 

Physical Requirements

• The physical demands of this position, as they relate to the essential responsibilities, are:
• Retrieve food items from storerooms, freezers and coolers, from shelves at or above shoulder height and at floor level.
• Retrieve cooking/mixing utensils from storage areas above shoulder height, at shoulder height, and at floor level.
• Lift up to 50# unassisted and over 50# assisted.
• Must be able to reach, grasp, twist upper body, circular motions of wrists and shoulders, finger/manual dexterity, fine motor skills, grip, type on a keyboard, push a fully loaded cart weighing 200# unassisted.
• Must be able to stand on tile/concrete floor for long periods of time 
• Must be able to maneuver adequately in close quarters.
• Must be able to bend at waist and at knee level.
• Must be able to climb up and down stairs.
• Must be able to push/pull a cart weighing 400l# unassisted.

 Vocational and Educational Preparation

To do this job, you must have the following amount of total education and/or experience:

• High School Diploma is required. On-the-job training is provided.
• Advance degree in hospitality, nutrition or equivalent is preferred.
• Three years of experience in hospitality or healthcare is preferred.