POSITION SUMMARY

Functions as the primary point of contact for nutrition services on the patient unit. Utilizes problem-solving and communications skills as well as knowledge of diet therapies to perform duties in an accurate and timely manner. Incumbents in this position are scheduled to work less than 1000 hours per year.

PRIMARY RESPONSIBILITIES

Principal Duties:

1. Distributing, assisting, collecting and correcting of patient menu selections.
2. Deliver patient trays to floors per unit using Meal Delivery Carts.
3. Assemble Meal Trays according to Patient Selections and Diet Guidelines.
4. Passing of meal trays and nourishments using two Patient identifiers and collecting of meal traysfrom all patients, including isolation patients
5. Fill patient requests and retrieve missing/needed items for delivery to patients in timely manner.
6. Assist in passing water to patients.
7. Record intake for patient's on I &O's and/or caloric counts.
8. Maintain the unit kitchens.
a. Clean kitchen and refrigerators
b. Record refrigerator temperatures each day and adjust thermostats as necessary.
c. Rotating and replenishing bulk nourishments.
9. Maintain updated diet lists, and status on all patients
a. Who, why, when status of eating
b. Admissions, transfers, discharges
c. Know where trays and nourishments are
d. Decrease number of extra trays
e. Process upcoming requisitions
10. Deliver TF to nursing unit as ordered.
11. Record tray count on meal conversion sheets.
12. Ensure safe food handling

Customer Service:

• Greets customers in courteous, friendly, respectful and professional manner at all times, including maintaining eyecontact when appropriate.
• Follows communication protocols to both internal and external customers, including introducing him/herself with jobtitle and experience, asking open ended questions, such as "How may I be of help to you?" using the customer'sname as soon as it is learned.
• Responds promptly and appropriately to customer questions/concerns/complaints and attempts immediate resolution.
• Keeps customer's information confidential, including public places such as elevators or the cafeteria.
• Provides assistance and offers help immediately, including finding someone else to meet the request, if unable to doso him/herself. Introduce other staff to customers when a hand-off occurs and explain that the person will provideexcellent service.
• Demonstrates commitment to excellent service recovery when a customer's expectations have not been met.

Commitment to Co-Workers:

• Offers assistance to colleagues and other departments when needed.
• Takes responsibility for solving problems regardless of origin; completes assignments, and respects deadlines.
• Resolves conflict directly with colleagues and seeks assistance from others if the issue cannot be resolved. Refrainsfrom criticism in public.
• Mindful and respectful of others' time and schedules. Attends meetings on time and communicates any absences.
• Provides co-workers with a status.

Communication Etiquette:

• Respectful, courteous and professional in all forms of communication and follows facility's service communicationprotocol in all interactions.
• Refrains from use of personal cell phone in patient care areas and keeps usage to a minimum at all other times whileon duty.
• Does not text or use e-mail during meetings (except for exigent or emergency situations).
• Limits use of business cell phone during meetings (remain on vibrate and/or calls go to voicemail).
• Makes every effort to answer telephone calls within three rings, introducing him/herself, department and title (ifappropriate). Asks permission before placing the caller on hold or using the speakerphone. If caller is transferred,gives the caller the extension number of the person he or she is being transferred to. Offers further assistance to thecaller upon completing the conversation.
• Maintains an appropriate voicemail message and when away from the office has an out-of-office email message thatis brief, current, and includes name and department and offers the caller options if possible.
• Returns email and voicemail messages promptly but no later than within one business day (24 hours).
• Always mindful of voice and language in public.

Self Management:

• Participates in assigned educational programs within hospital and outside of hospital as assigned by the Program Coordinator to maintain optimum knowledge base to provide superior assistance to the Physical Medicine ResidencyProgram.
• Reports to work appropriately groomed and in compliance with the Hospital's dress code. Wears identification badgeat all times at chest level and facing outwards so identification is clearly visible.
• Complete all assignments within deadlines or negotiates alternative actions and time frames in order to achievedesired outcomes.
• Completes mandatory, annual education and competency requirements.
• Follows UMCRH safety, infection control and employee health standards.
• Demonstrates responsibility for personal growth, development and professional knowledge and competency.
• Adhere to all UMCRH and department policies and procedures, including Code of Conduct and professional behaviorstandards. Does not exceed Hospital guidelines in reference to attendance, punctuality, and use of sick and unplannedabsences. Provides notification of absences, lateness and vacation requests according to department guidelines.Respects length of time for lunch and break times.
• Reviews, signs, and adheres to UMCRH and/or departmental confidentiality statement

Located in Largo in the heart of Prince George's County, our new state-of-the-art regional medical center (UM Capital Region Medical Center) will provide improved access to primary and ambulatory care services and serve as a tertiary care center for critically ill patients. In addition, our new space will allow us to expand our offerings as a community partner to help improve the health status of Prince George's County residents.

POSITION REQUIREMENTS:

Licensure/Certification/Registration
Required: NA.

Education/Knowledge
Attained Level: Entry level
Preferred: Completion of Sanitation and Food Handlers course

Applicable Experience
Experience (years): Required: 1 - 3 years
Preferred: 3 - 5 years
Experience (describe required & preferred): One year of food preparation experience preferably in a large scale institutional dietary setting.

Technical/Clinical Skills
Word: Not applicable
Excel: Not applicable
PowerPoint: Not applicable
Access: Not applicable

Problem Solving/Analytical Skills & Abilities
Entry Level - Service

Level of Supervision Required
Work Product is Reviewed Daily

Contacts Inside & Outside Facility/Corporation
Outside the Department but Within the Company

All your information will be kept confidential according to EEO guidelines.