NUTRITION COORDINATOR

Job Description Summary

Supervises the provision of nutritional services for patients in assigned work area, communicating concerns to manager, supervisor and/or dietitians. Works collaboratively with colleagues in clinical service unit teams and across the health system. Assists patients with menu selection using principles of good nutrition/ limitations of diet order while promoting positive patient outcomes and enhanced patient satisfaction. Responsible for utilizing automated diet office system to prepare menus, tallies, and reports for tray service. Oversees production of meal service on tray line and is responsible for overseeing quality of items served. Acts as a resource to Nutrition Guest Representatives and conducts service and safety monitors overseeing compliance to departmental guidelines and standards of care. Contributes to department goal for excellence in all patient interactions. Works well with peers and maintains composure during stressful situations.

Job Description

Essential Functions

1. Visits patients, of all ages daily, as assigned, for menu selections. All visits are conducted in a manner that contributes to positive patient outcomes and enhances patient satisfaction.

a. Utilizes all resources available (current diet, missing menu, unit manager, etc.) to ensure every effort is made to visit all patients for their meal selections.

b. All patient interactions advance department's goal for service excellence. All department scripting is followed.

c. Responsive to patient concerns/complaints: gathers supporting facts, makes notes for the record and reports incidents to manager. Acts independently with all functionalities.

d. Use time effectively; works well under pressure

2. Utilizes automated diet office system.

a. Manages all EPIC/CBORD functions for processing meals, running reports, verifying diet orders, allergies, printing of tray tickets and tally sheets

b. Competent with Room Service Choice application in both iPads and on desktop

c. Works collaboratively with dietitians, nurses and unit coordinators to ensure all nutrition related orders are entered into the computer accurately in a timely manner.

3. Checks tray line daily for accuracy of menus and quality of food served to patients.

a. Tray line will be checked accurately, as noted by patient satisfaction surveys and as observed by tray line supervisor/manager

b. Works collaboratively with tray line supervisor and cook to identify and correct food quality issues.

4. Corrects patient menus to agree with diet orders, allergies, and patient specific accommodations.

a. Menus reflect knowledge of therapeutic diet guidelines

b. Menu message notes for specific accommodations for portion sizes, cut and fix, etc. are accurate.

5. Prepares meal tickets for serving area in accordance with current diet order and all information on patient profile.

a. Tray tickets are accurate and message notes are properly highlighted

b. Tray tickets and tally sheets are forwarded 30 minutes prior to start of tray line.

6. Technology and Learning: Embraces technological solutions to work processes that enhance departmental practices, communication, and continuous learning.

a. Effectively utilizes systems: Outlook, Epic, CBORD, My Time, Health Stream. Manages own time card and monitors emails and tiger messages for communications.

b. Participates in continued learning, and completes all mandatory education within expected time frames.

7. Safety Awareness – Fosters a “Culture of Safety” through personal ownership and commitment to a safe environment.

a. Observes Nutrition Guest Reps; completes compliance monitor a minimum of once weekly - 90% of the time.

8. Contributes to department's goal for delivering quality services in accordance with all applicable policies, procedures, and professional standards.

a. Participates in all performance improvement initiatives and champions new ideas

b. Weekly test trays are conducted to monitor quality, accuracy, and patient satisfaction - 90% of the time

9. Follows procedures of food service handling standards; for safety and personal hygiene as required by the Department

a. Hands are properly washed and/or sanitized – Before and after protocols are followed. Hair nets and gloves are worn when serving or working with food in kitchen

b. Appearance conveys a professional image by adhering to department guidelines for diet office dress code

10. Technology and Learning

a. Participates in continued learning and possess a willingness and ability to learn and utilize new technology and procedures that continue to develop in their role and throughout the organization.

b. Embraces technological advances that allow us to communicate information effectively and efficiently based on role.

Non-Essential Functions

1. Other duties as required.

Dietetic Technician eligible POPULATION SPECIFIC COMPETENCIES - NO ASSESSMENT REQUIRED GOAL: To identify population-specific competencies for direct and indirect patient care providers and provide a mechanism for assessing and evaluating age-specific competencies of staff on an annual basis. Job Function - Performs safe delivery of meal trays to patients. Criteria for Measurement - Demonstrates knowledge of safety protocals for various age groups when delivering trays: CHILD: does not leave child, under 5, unattended with tray or deliver hot beverages to this age group. ADULT/GERIATRIC: does not leave trays within reach of patients who appear disoriented confused. JOB FUNCTION - Takes verbal orders for meals for various age groups from nursing. Criteria for Measurement - INFANT/CHILD: determines appropriate food items for various ages - notes patient's age on pedi menus - offer finger food to toddlers, no coffee/tea under 15, etc. ADOLECENT/ADULT/GERIATRIC: consults with RD if uncertain what to send when taking telephone requests.