Nutrition Aide II

Nutrition Aide II

UnityPoint Health Trinity

Rock Island Campus

FTE: 1.0 Full Time (40 hours per week)Benefit Eligible

6:30 AM to 3:00 PM and every other weekend

GENERAL DESCRIPTION:

Assembles and delivers patient trays, nourishments, and tube feedings to nursing units; performs a variety of duties in preparation for tray times. Makes cold items for tray line, using recipes. Work with other team members to assemble and deliver patient trays on tray line and between meals. Assists in washing dishes, pans, equipment, and carts. Performs janitorial functions when needed.

MINIMUM QUALIFICATIONS:

EDUCATION, TRAINING EXPERIENCE:

On-the-job training. Previous experience in institutional food service with modified diets desirable.

KNOWLEDGE, ABILITIES SKILLS:

Ability to understand oral and written instructions. Must speak, read, and understand English to work tray line. Adaptable to work that

involves performance of short-cycle repetitive duties under specific instructions. Must be able to use blender, steam tables, portion scales, scoops, carts, hospital computer system, and understand diet manual. Understands directions for preparation and delivery of tube feedings.

JOB DUTIES:

Displays knowledge of dietary restrictions and limitations as prescribed in diet manual. Assembles prepared foods for all trays regular and modified. Dots and dates all items according to procedure. Reads color-coded menus to place appropriate condiments, hot and cold foods and beverages on patient trays, according to menu marking and diet restrictions. Works as part of team with other tray workers on assembly line in kitchen.

Organizes, prepares, and delivers nourishment and tube feedings for patients, according to standard procedure and diet requirements.

Assembles and delivers late trays to patients in accordance to late tray instruction book and/or menu. Gathers together cold foods for patient tray line, nourishment, and tube feeding preparation.

Requisitions supplies for work area; maintains adequate supply; restocks stations on serving line after each meal. Returns food and supplies to appropriate work place after tray line. Harvests left over foods after checking with cooks and leads.

Cleans and sanitizes work areas tables, cabinets, carts, steam tables in patient food service area; washes and sanitizes utensils after each meal

Delivers and retrieves patient food carts from nursing units

Works stations in dish room at cart clean-up time. Separates trash from reusable items. Separates china, glassware, silverware into proper racks. Loads dish machine per procedure. Checks dishes at clean end for cleanliness.

Assists in all areas of department as needed cafeteria, salads, pots/pans, dish room, and general department cleaning

Maintains chemical and temperature of dish machine. Records temperature on temperature tag dish machine at end of meal service, using microsprayer.

Help mat tray and unwrap silverware.

Communicates promptly with Leads, dietitians, and Director regarding food service problems/customer complaints

Demonstrates positive communication skills when dealing with nursing regarding patient needs

Organizes work to be ready for prompt start of patient tray line; maintains pre-established tray line pace

Assembles and delivers early and late trays promptly to meet patient needs

Makes decisions in regards to customers which satisfy the customer, yet are within hospital philosophy

Makes the decision to pull a food items from service when it is no longer appealing, or when temperature is not within safe food temperature standards.

WORKING CONDITIONS:

. Potential exposure to the risk of bloodborne pathogens Category II

. May be exposed to infections and contagious diseases

. Subject to electrical and radiant energy hazards

. Exposed to hazards from electrical/mechanical/power equipment

. Exposed to housekeeping/cleaning agents/chemicals

. May be occasionally exposed to patient elements

. Exposed to unpleasant elements (accidents, injuries and illness)

. Exposed to hot or noisy equipment

. Exposed to hot and humid work environment

. Exposed to hazards of steam and heat

. Exposed to heat, wetness, odors in kitchen and cafeteria

. Exposed to varying degrees of kitchen elements

. May be exposed to environmental temperature changes: hot to cold, etc.

. Occasionally subjected to irregular hours

. Requires judgement/action which could result in serious consequences

. Occasional pressure due to multiple calls and inquiries

. Works in a smoke-free environment

. Occasional exposure to video display terminal

PHYSICAL DEMANDS:

. Heavy physical effort (lift/carry up to 50 lbs)

. Prolonged, extensive, or considerable standing/walking

. Lifts supplies/equipment

. Pushes/pulls or moves/lifts heavy equipment/supplies

. Manual dexterity and mobility

. Considerable reaching, stooping, bending, kneeling, crouching

. Requires far acuity: ability to see clearly at 20 feet or more

. Requires near acuity: ability to see clearly at 20 inches or less

EOE M/F/V/D