Nutrition Services Coordinator Patient Food- BHP

The Patient Food Coordinator is responsible for both technical and supervision duties, depending on shift and hours worked. Technical duties relate to patient food service in the clinical areas, the call center, formula room, and room service line (ensures accuracy of patient food service, prepares formulas, and provides meals directly to patients). Responsibilities include supervising employees on the tray line, call center, room service ambassador, overseeing formula preparation and CBORD Information Systems: FSS, NSS, and RSS, monitoring quality and quantity of food served, ensuring equipment maintenance and adhering to established sanitation standards.

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Directs and coordinates activities of employees on the tray line, call center, room service ambassadors and formula room.
• Assists in the interviewing of job candidates and makes hire recommendations to the area manager.
• Trains new employees and provides input on probationary and annual performance evaluations.
• Initiates and prepares commendations and reprimands for disciplinary action.
• Supervises patient tray service to ensure compliance with quality standards.
• Adjusts schedule as needed to cover absences.
• Modify work assignments and reassign work as needed to make sure work meets standards for quality, timeliness, and cost-effectiveness regardless of staff shortages.
• Serves as backup for any positions as necessary.
• Ensures employee adherence to food handling, sanitation, and safety standards established by the Ohio Department of Health, JC, OSHA, and the Nutrition Services Department.
• Inspects tray line, unit kitchens to ensure establish par levels are maintained, formula room, call center, and ware washing areas in the patient food area on a daily basis to ensure safety standards are met and equipment operates properly. Uses equipment such as personal computers, printers and telecommunications equipment with high degree of skill.
• Participates in departmental information upgrades and changes pertaining to quality including assisting with documentation and evaluation of continuous quality improvement activities and follow-up.
• Collaborates with Nutrition Services and Clinical Staff to understand policies and procedures to meet expectations and outcomes.
• Communicates with patients and families to obtain information and/or provide assistance during tray service delivery and menu selection.
• Performs various clerical duties related to clinical area and call center.
• Participates in continuing education activities to maintain and enhance knowledge of current practices in Nutrition Services

Education Requirement:

High School Graduate or equivalent and completion of a Certified Dietary Manager course OR enrollment in a college program in Dietetics or Hospitality Management OR an equivalent combination of education and experience.

Skills:

• Basic and broad knowledge of medical, nutritional, and accounting terminologies; labor laws; employee management.
• Certified in food protection, or become certified within (6) six months of the date of hire.
• One to two years? progressively responsible experience in a hospital or nursing home nutrition services department setting.
• Analytical ability necessary to resolve problems that may arise during the shift.
• Skill in operating computers and various food preparation/kitchen equipment/formula room (e.g., ovens, dishwashing machines, autoclave).
• Interpersonal skills necessary to work with department staff, NCH nursing staff and other hospital employees, patients and their families.
• Oral and written communication skills required to prepare reports, and to interact with patients and their families regarding nutrition-related issues.
• Ability to manage multiple areas and projects/priorities simultaneously and to effectively maintain multiple reporting relationships.
• Competency in clinical computer systems and applications desired.
• Demonstrates the ability to plan, organize, gather, integrate, evaluate and report data for systems enhancements.
• Demonstrates the ability to work with health care personnel in a variety of settings.
• Understands the information system needs of Nutrition Services in relation to customer expectations and product delivery.
• Understand the relationship of Diet Office System in complex IS environment.

Experience:

One year of Food Service experience, required.

MINIMUM PHYSICAL EXPERIENCE:

OCCASIONALLY: 1-33% OF TIME (0.5 TO 2.5 HOURS)Bend/twistSquat/kneelClimb stairs or ladders Sitting Lifting/carrying up to 40 lbs.Exposure to communicable diseases and/or pathogens

FREQUENTLY: 34-66% OF TIME (2.6 TO 5.0 HOURS) Reaching above shoulderLifting/carrying up to 20 lbs.Pushing/pulling up to 40 lbs.Exposure to chemicals Working with machinery

CONTINUOUSLY: 67-100% OF TIME (5.1 TO 12 HOURS OR GREATER)StandingWalkingRepetitive hand/arm usageLifting/carrying up to 10 lbs.Pushing/pulling up to 25 lbs, Audible speechHearing acuity Depth perception-vision Color visionSeeing-far/near

The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individual so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision. EOE M/F/Disability/Vet