UnityPoint Health Nutrition Aide III - Muscatine in Muscatine, Iowa

Nutrition Aide III, .8 (32 hrs. per week), varied hrs. 6 a.m.-7 p.m., fulltime benefit eligible. Must have a minimum of 1 year as a Nutrition Aide in food service. Previous experience in institutional food service with modified diets desirable. Receives and processes patient orders from hospital computer. Organizes and distributes work tasks related to patient trayline and delivery. Is flexible and able to work all nutrition aide positions. Is willing department and hospital policies. Maintains direct line with clinical dietitians, works closely with production staff in ordering patient food.

RESPONSIBILITIES/TASKS:

I. TECHNICAL/ADMINISTRATIVE/CLINICAL:

A. Performs assignments accurately.

  1. Displays and uses knowledge of dietary restrictions and limitations as prescribed in diet manual.

  2. Runs dietary reports on computer; contacts nursing units prior to meal times to obtain missing diet orders.

  3. Relays special information concerning patient food preferences, specific MD orders, special nourishment requests, new special diets, and order for diet instructions to registered dietitians.

  4. Receives processes, and records on logs as appropriate, phone and computer messages concerning patient food services and makes appropriate additions or changes to patient menus. Maintains current information in cardexes as appropriate.

  5. Maintains records of number of meals served, total and by type of diet, including late trays, OP trays.

  6. Requisitions supplies for work area; maintains adequate supply;

  7. Reports computer breakdown to CIS and equipment breakdown to maintenance via computer, and/or telephone.

  8. Organizes, prepares, and delivers nourishment and tube feedings for patients, according to standard procedure. Writes nourishment orders.

  9. Reads color-coded menus to place appropriate condiments, hot and cold foods and beverages on patient trays, according to menu marking and diet restrictions.

  10. Cleans and sanitizes work areas - tables, cabinets, carts, steam tables - in patient food service area.

  11. Provides selective menus to patients, noting likes and dislikes, allergies, nutritional problems.

  12. Tallies special requests and add-ons and orders from appropriate production area.

B. Manages time effectively.

  1. Organizes work to be ready for prompt start of patient trayline; maintains pre-established trayline pace.

  2. Assembles and delivers early and late trays promptly to meet patient needs. (delegates delivery as needed)

C. Communication

  1. Demonstrates positive communication skills when dealing with nursing regarding patient needs.

  2. Communicates promptly with Director, Lead, dietitians, and Chief Clinical Dietitian regarding patient food service problems.

  3. Answers phone and follows through on all phone messages, including new diet orders, discharges, transfers, and changes.

    D. Decision Making
  4. Decides appropriate menu selection for patients; makes decision when to refer menu/problems to registered dietitian.

  5. Interprets diet orders, contacts nursing and/or registered dietitian regarding variances.

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 . Occasional exposure to unpleasant patient or unit elements . May be 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/or patient areas . Exposed to varying degrees of kitchen elements . Occasionally subjected to irregular hours . Requires judgment/action which could result in serious consequences . Regularly pressure due to multiple calls and inquiries . May be exposed to environmental temperature changes: hot to cold, etc. . Works in a smoke-free environment . Frequent exposure to video display terminal

PHYSICAL DEMANDS:

. Moderate physical effort (lift/carry up to 25 lbs) . Mostly sedentary work . Occasional prolonged standing/walking . Occasionally lifts supplies/equipment . Manual dexterity and mobility . Occasional reaching, stooping, bending, kneeling, crouching . Requires near acuity: ability to see clearly at 20 inches or less

Demonstration of UPH Values and Standards of Behaviors

Consistently demonstrates UnityPoint Health’s values in the performance of job duties and responsibilities

Foster Unity:

· Leverage the skills and abilities of each person to enable great teams.

· Collaborate across departments, facilities, business units and regions.

· Seek to understand and are open to diverse thoughts and perspectives.

Own The Moment:

· Connect with each person treating them with courtesy, compassion, empathy and respect

· Enthusiastically engage in our work.

· Accountable for our individual actions and our team performance.

· Responsible for solving problems regardless of the origin.

Champion Excellence:

· Commit to the best outcomes and highest quality.

· Have a relentless focus on exceeding expectations.

· Believe in sharing our results, learning from our mistakes and celebrating our successes.

Seize Opportunities:

· Embrace and promote innovation and transformation.

· Create partnerships that improve care delivery in our communities.

· Have the courage to challenge the status quo.

MINIMUM QUALIFICATIONS

EDUCATION, TRAINING & EXPERIENCE: Previous experience in institutional food service with modified diets desirable. Minimum one year experience as Nutrition Aide in food service.

KNOWLEDGE, ABILITIES & SKILLS: Ability to read and write. Must speak and understand English. Able to comprehend and follow written and oral directions. Adaptable to work that involves performance of short-cycle repetitive duties under specific instruction. Must be able to use blender, steam tables, portion scales, scoops, carts, and computer. Able to understand diet manual and hospital computer system. Understands and uses sanitary procedures for tube feeding preparation and distribution.

LICENSES, REGISTRATIONS AND CERTIFICATIONS: None; Illinois Food Service Sanitation Certification desirable.

Requisition ID: 2018-54126

Street: 1518 Mulberry Ave

Name: 6110 UnityPoint Health Muscatine Trinity

Name: Nutritional Services

FLSA Status: Non-Exempt

Scheduled Hours/Shift: 6:00 am - 7:00 pm

External Company URL: http://www.unitypoint.org