Responsibilities & Standards
- Essential Duties and Responsibilities
Responds to others in a flexible, helpful manner especially in times of increased activity, staff shortages or shifting priorities;
Utilizing computer, print diet list, making appropriate diet changes;
Update menus prior to each meal service according to Nutrition Services procedure;
Always follows hospital and department procedures for use of and never abuses benefit time;
Punctual and ready to work at designated time at start of shift and return from breaks;
Consistently uses own initiative to keep work area and equipment clean and neat;
Always cooperates with manager and adjusts schedule to attend mandatory in-service programs;
Consistently demonstrates a "make it happen” attitude after directions have been given and carries out work assignments promptly;
Consistently maintains a clean, well groomed appearance and follows department policy for uniforms.
2.0 Communication/ Customer Service
Always displays a courteous, helpful attitude;
When interacting with patient, or department "customer", always introduces self in a pleasant, professional manner;
Provides accurate information in a concise, timely, informative manner;
Places particular emphasis on patient confidentiality;
Always uses discretion in discussing patient/hospital or department matters;
Refrains from gossip;
Always handles telephone requests with courtesy and accuracy;
Apologizes for delays and says please and thank you;
Uses phone only for appropriate business related calls;
Always projects a pleasant helpful and respectful manner with patients, co-workers and visitors;
Displays an unhurried caring manner.
3.0 Quality and Quantity of Work
Obtains meal selections on assigned floors;
Accurately serves food and beverages to patients in accordance with the patient’s diet prescription;
Serves appropriate additional beverages, condiments, and food items to patients in accordance with the patient’s diet prescription;
Accurately records all special requests by patients: i.e. hot and cold foods, thickened liquids, etc.
Verbally communicates patient concerns with the clinical dietitian i.e. education needs, inadequate meal consumption, etc.
4.0 Sanitation and Safety
Properly sanitizes hands upon entering and exiting every patient’s room;
Reports all on-the-job injuries to supervisor immediately;
Reports all hazardous conditions/equipment to supervisor immediately;
Practices a "Clean as You Go" philosophy while at work;
Follows sanitation and safety policies as they pertain to position.
Uses time efficiently and effectively
Performs other related tasks as assigned by supervisor.
Surveys patient satisfaction as a Performance Improvement measure per departmental policy
Willingly participates in department performance improvement and quality control activities
Education: High School Diploma or Equivalent