KRMC Nutrition Services Lead

• * Commits to the KRMC mission, vision, values and goals and consistently demonstrates our core values.

• * Monitors staff productivity; includes flex up/down. Assists manager with adjusting staffing according to daily workload.

• * Completes patient rounding for customer service audits.

• Assists supervisor and manager with staff training and provides input regarding employee performance.

• Assists supervisor with routine auditing of quality and safety standards.

• Assists in updating policies/procedure and other documentation used in Nutrition Services.

• * Assists team with presenting menu options to patients according to their diet needs and assists with preparation of patient meal trays.

• Copies and compiles menus for distribution to patients.

• * Double checks tray with menu selections before delivering to patient to ensure tray is accurate. Takes corrective actions on incorrect trays before delivering.

• * Performs department cleaning, when needed, including washing dishes, disposing of trash, and allocating equipment to the appropriate places.

• Assists with unloading freight and stocking supplies to proper area. Rotates food supplies when needed.

• Maintains a high level of service orientation.

• * Collects and documents data related to patient care. Data will include but is not limited to fluid and food intakes of patients, calorie counts, and records of refrigerators/freezer temperatures of patient refrigerators.

• Follows safety/sanitation practices for patient refrigerators and food/dish storage areas by throwing out all mislabeled or non-labeled food items.

• Performs value added activities that result in positive customer satisfaction.

• Consults with dietitian/manager routinely regarding nutritional care of patients by communicating preferences and/or problems such as patient not eating, disliking food, or stating they need a more restrictive diet than ordered (i.e., dentures not fitting).

• * Follows safety/sanitation practices for patient use equipment, storage areas and utility room carts to include delivery and pick up of carts.

• * Follows Hazard Analysis and Critical Control Point (HACCP) plan.

• Responds to requests in a timely and courteous manner.

• Answers phone with proper etiquette, relaying messages to proper person.

• Follows all) ACHC, state, and federal regulations.

• Maintains professional growth and development through seminars, workshops, and professional affiliations to keep abreast of latest trends in field of expertise.

High School diploma or equivalency required. Minimum of two (2) years’ experience in a healthcare or nutrition environment preferred.

Serve safe certification preferred.