Diet Clerk (full time) Baton Rouge Rehab Hospital

OR MISSION: Liaison between nursing units and the Nutritional Care Department regarding patient menus, Clinical Nutrition Service, diet changes and general nutritional care service.

Develops menu tallies for food production, NPO patients, supplements, nourishments and nutritional care floor supplies; complete daily meal log.

Performs duties for the age population served, as defined in the department’s scope of service.

Employee demonstrates commitment to exceptional care in the day-to-day performance of their job.

Demonstrates courtesy and caring to each other, patients and their families, physicians, and the community.

Maintains professional demeanor at all times.

Takes initiative in identifying customer needs before the customer asks.

Participates in teamwork willingly and with enthusiasm.

Demonstrates respect for the dignity and privacy needs of customers through personal action and attention to the environment of care.

Keeps customers informed, answers customer questions and anticipates information needs of customers.

Employee demonstrates commitment to the Code of Conduct, Conflict of Interest Guidelines.

Practices diligence in fulfilling the regulatory and legal requirements of the position and department.

Maintains accurate and reliable patient/organizational records.

Maintains professional relationships; communicates honestly and completely; behaves in a fair and nondiscriminatory manner in all professional contacts.

• Employee demonstrates initiative in achieving work goals and meeting personal objectives.

Uses accepted procedures and practices to complete assignments.

Uses creative and proactive solutions to achieve objectives even when workload and demands are high.

Adheres to high moral principles of honesty, loyalty, sincerity, and fairness.

Upholds the ethical standards of the organization.

• Employee actively participates in Performance Improvement activities and incorporates quality improvement standards in his/her job performance.

Optimizes talents, skills, and abilities in achieving excellence in meeting and exceeding customer expectations.

Initiates or redesigns to continuously improve work processes.

Contributes ideas and suggestions to improve approaches to work processes.

Willingly participates in organization and/or department quality initiatives.

• Employee demonstrates effective cost management practices.

Effectively manages time and resources

Makes conscious effort to effectively utilize the resources of the organization — material, human, and financial.

Consistently looks for and uses resource saving processes.

• Employee actively participates in and demonstrates effective patient and employee safety practices.

Employee effectively communicates, demonstrates, coordinates and emphasizes patient and employee safety.

Employee proactively reports errors, potential errors, injuries or potential injuries.

Employee demonstrates departmental specific patient and employee safety standards at all times.

Employee demonstrates the use of proper safety techniques, equipment and devices and follows safety policies, procedures and plans.

ESSENTIAL JOB FUNCTIONS include, but are not limited to:

Functions as liaison between nursing units and Nutritional Care.

Receives food orders, by phone, computer or other means.

Completes daily meal log accurately and within established timeframes.

Works closely with nursing units to ensure patient orders are received and processed effectively.

Utilizes knowledge of patient needs to determine when follow-up is needed from nursing to clarify or complete orders.

Performs Hostess duties as needed.

Completes patient menu selection assignment within designated time frame.

Compiles menu information for use by kitchen personnel in food preparation.

Notifies Clinical Nutritionist of any patient concerns.

Sets up tray line and prepares patient trays in accordance with established schedule.

Sets up tray line according to established procedures, and ensure proper temperatures of food under refrigeration and in steam tables.

Places appropriate food on trays according to menu and medical nutrition requirements 100% of the time.

Serves food in accordance with established portion control procedures.

Consistently checks completed trays for appearance and arrangement.

Maintains working area according to established infection control/safety policies.

Maintains a safe and sanitary work area at all times.

Utilizes kitchen equipment appropriately and safely.

Follows proper procedures and uses aseptic techniques for isolation patients.

Observes sanitation procedures before handling utensils and food items.

Receives, records and balances cash or charge payments from customers.

Greets each customer in a pleasant and respectfully manner and displays courtesy at all times.

Calculates total cost of items and accepts payment in cash, meal ticket, charge card or other allowable method with 100% accuracy.

Compares totals on cash register with amounts of currency in register to verify balances at end of each shift.

Follows all departmental and organizational policies and procedures regarding handling of funds.

Performs all other duties as assigned.

Previous food service experience performing Hostess duties.

High school diploma or equivalent preferred.

Maintains knowledge of and adherence to all applicable HIPAA regulations appropriate to Job Position including but not limited to: paper medical records with limit to job function.

Maintains knowledge of and adherence to all applicable safety practices appropriate to Job Position including but not limited to: incident reporting, handling wastes, sharps and linens, PPE, hand washing, exposure control plans, environmental rounds to ensure safety, receives orders for patients, and clinical alarms for all age groups.