Nutrition Partner

Performs a variety of tasks to ensure proper set up and delivery of meals and supplies for patient and non‑patient food service. Receives food and supplies and stores them in appropriate storage areas. Processes information related to the nutritional care of patients. Collects, maintains, and communicates data relative to patients’ dietary requirements and the operational needs of the department.

• Collects patient meal and snack choices according to diet order (MNT) in writing or via handheld electronic device, ensuring the patient’s age‑specific, food‑allergy, religious, cultural, and food preference needs are accommodated. Offers alternative food and beverage selections and resolves problems and concerns by utilizing the patient care team, registered dietitian, nutrition clerk, or management.
• Prints documents using CBORD software on PC. Prepares tray tickets for the tray line and collects food and supplies for service. Assembles patient meals (tray line) and snacks accurately according to diet order, tray ticket, snack label or other protocol. Measures food portions into individual servings. As assigned, delivers meals and snacks, stores properly, and/or heats and serves trays to the proper patient.
  
  May also deliver and store non‑patient meals, catering, or other assigned food and supplies.
• Receives and stores product deliveries such as groceries, tube feedings, supplements, office supplies, equipment, and paper goods. Organizes new products in the proper location behind older products (First In, First Out), discards dented products, extra cardboard or garbage, and labels any goods or products as assigned. Inspects delivery and reviews invoice for accuracy and proper condition of goods and signs invoice if authorized to do so.
• Stocks assigned areas with products such as condiments, paper goods, food, beverages, and chemicals according to defined par levels or procedures. Stocking may include floor nourishment, tray line supplies, printer paper supplies, chemical dispensers, etc.
• Organizes, cleans, and sanitizes assigned pantry and kitchen surfaces and equipment according to defined procedures as frequently as assigned. Cleaning of equipment includes coffee brewers, microwaves, blenders, beverage dispensers, toasters, refrigerators, freezers, work surfaces, drawers, cupboards, walls, etc. Cleaning of other areas may include office areas, storerooms, walk‑in refrigerators, and walk‑in freezers.
• Records all assigned data such as food storage temperatures, dishwasher temperatures, pH levels, meal counts, late trays, etc., and logs data in the proper area. Ensures temperatures or other data are within assigned range and follows up with action and documentation when out of range. Documents equipment malfunctions according to facility procedure.
• Prepares orders for food, beverages, paper goods, tube feedings, and supplies, and places order according to facility procedure. Collects and maintains statistical data and/or financial records, calendars meetings, prepares correspondence, reports, and email notifications as assigned.
• Monitors pertinent patient information such as admission, discharge, transfer, and diet order changes. Initiates all follow‑up based on the data such as adding a tray ticket, changing a room on a meal, adding a fluid restriction, etc. Reviews diet‑related status of patients’ nutritional care via CBORD software system and updates menus, tray tickets, nourishment, tube feeding, preferences, according to facility protocol to assure nutritional adequacy, age‑specific, cultural, religious needs are met, and avoids potential food‑drug interactions.
  
  Organizes test meals for compliance with current prescribed diet order as assigned. Files required documents such as delivery logs, orders, patient census, diet order census, etc.
• Utilizes facility technology to complete assigned tasks. Logs on and off personal computer and utilizes assigned programs such as email, intranet, CBORD, Health Connect, word processing, and/or spreadsheets, etc. Completes assigned tasks such as generating data, hot synching Palm Pilots, printing, sending, saving, deleting, copying, and entering data in PC or handheld device. Initiates and/or answers pages as needed. Answers telephone and responds to customers in a timely manner.
  
  Enters food preferences, menu selections, and nutritional notes into CBORD as needed. Is able to implement downtime procedures of the computer system.
• Prepares commissary order for food and supplies on a daily basis according to established procedures ensuring adequate quantity and type of inventory needed.
• Problem‑solves for customers such as patient care team members, clinical dietitians, etc. Refers customers to the appropriate person, department, or provides follow‑up.
• Assists in training new employees as necessary.
• Performs other related duties as required.

Grade 110