Patient Dining Associate

OCCUPATIONAL SUMMARY 

Responsible for communications between the nursing units and the Food Service Department in regard to patient menus, diet changes, and general patient services.  Reads the patient menus to patients twice daily. Edits patient selections to meet restrictions associated with diet orders.  Organizes and manages diet orders in a timely and effective manner. Develops menu tallies of special requests.  Must be familiar with dietary restrictions on special, modified diets to ensure optimal patient care and satisfaction.  Reacts accurately and effectively to all changes to ensure efficiency. Assembles trays for patients and deliver meal trays to patient rooms and nursing units. Occasionally, may also prepare salads, desserts, beverages and other miscellaneous food items.

PRIMARY DUTIES AND RESPONSIBILITIES

Patient Care Activities

1. Demonstrates ability to assess age-specific safety issues for adolescent, adult, and geriatric populations as they relate to food.
2. Exhibit communication skills necessary to interpret age-specific responses for adolescents, adult, and geriatric populations.
3. Adheres to hospital and department policy and procedures on universal precautions and patient isolation.
4. Demonstrates knowledge of modified diets, proper condiments, and related restrictions for diets based upon written test provided by clinical staff.
5. Demonstrates ability to correct patient menus as prescribed by diet and in accordance with cultural, ethnic and religious preferences.
6. Communicates any patient related problems to appropriate personnel.
7. Performs all diet office functions in an accurate and timely manner.
8. Compiles patient census information, tallies menus, and calculates food quantities required for patient tray service.
9. Takes telephone messages, and relays information to appropriate person.

 Non-Patient Care Activities

1. Maintains office equipment in working order by notifying maintenance of needed repairs.
2. Follows Board of Health and department sanitation procedures and maintains a clean, sanitary working environment in all areas of the department.
3. Correctly identifies and utilizes cleaning chemicals used in the office following directions recommended by manufacturers and per safety data sheets.
4. Accurately inventories and maintains necessary paper and other supplies to ensure an efficient Food Service operation.
5. Adheres to medical center dress code.