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Reviews menus for conformity to physician ordered diet. Maintains updated diet records and implements accurate diet changes utilizing the medical record and electronic menu system. May visit or call patients to obtain menu selections. Communicates patients' nutritional concerns with the diet technician and/or registered dietitian. Performs clerical work related to Diet Office functions.

Essential Job Functions and Responsibilities:

Processes menus.

• Obtains “room service” choices from OB patients, usually via phone, but sometimes in person.
• Prepares menus for delivery utilizing appropriate editing stamps and name labels.
• Performs menu tally before each meal, comparing menus to kardex/diet orders to ensure accuracy. Records specials for cooks/food service aides and performs other required documentation on appropriate forms.
• Tallies special diets, regular diets, tube feedings, hyperal patients, NPO patients each morning.
• Answers phone and processes orders/messages completely and accurately as directed. Maintains phone log, late tray log, kardexes, and other documentation as directed.
• Processes diet and supplement orders/requests as directed.
• Researches and clarifies diet order discrepancies.

Communicates with staff members.

• Confers with dietetic technician and/or registered dietitian regarding diet order discrepancies and any information obtained on patients' food preferences and/or tolerances that do not comply with diet order.
• Communicates with patient care unit any questions on diet orders.
• Communicates any change in menu/diet to patient directly or through Dietetic Technician.
• Conveys messages to others in a timely manner and with complete information.

Performs other tasks as required.

• Works on tray line as line leader to assemble trays and assure accuracy of patient trays. Requests needed items from cook or appropriate Food & Nutrition department employee. Insures that patient receives correct meal selection and proper portion sizes. Ensures temperatures are taken and recorded on Temperature Log.
• Maintains clean and orderly office environment.
• Inventories menus once per month and prepares order.
• Inventories supplements once per week, compares inventory to current usage, and prepares order.
• May assist in other Food & Nutrition areas according to department needs.

Demonstrates dependability.

• Follows directions without repeated instruction.
• Completes assigned tasks correctly and within time frame.
• Follows safety and sanitation rules at all times.
• Is on duty and ready to work on time.
• Agrees to work when asked during staffing shortage.
• Follows the standards for acceptable attendance.
• Takes breaks only when own work and team’s work is complete.

Demonstrates initiative.

• Initiates tasks without being told (knows and follows routine without reminders).
• Identifies potential problems and solves them effectively.
• Recognizes when someone needs help and assists without being asked.
• Recommends improvements to own job and department’s work in general.

Educational / Minimum Requirements:

High School Diploma or GED.

State/Federal Mandated Licensure or Certification Requirements:

None

Bristol Hospital Mandated Educational Requirements:

General orientation at time of hire. Fire/Safety/Infection Control annually. Other programs as mandated by Hospital.

Special Requirements:

Good verbal communication skills in person and on the telephone.

Physical Requirements:

Including but not limited to: walking, standing for up to two hours at one time, sitting, climbing stairs, looking at computer monitor, lifting up to 10 lbs. Ability to verbalize so the average person can comprehend. Visual and hearing acuity corrected to normal.

Work Environment:

Works with patients selecting menu choices and in the kitchen, primarily on tray line.

Cognitive Requirements:

Ability to read, write and follow verbal and written instructions accurately.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.