Position Location:

Hospital for Special Care

Scheduled Weekly Hours:

40

Work Shift:

First Shift

Department:

Food and Nutrition

We are dedicated to creating an environment of care and engagement that makes us one of the most desirable places to work, providing exceptional care to each patient each and every day!

QUALIFICATIONS

• High School Diploma/Graduate Equivalency Diploma (G.E.D.).
• At least one-year experience in hospital food service preferred.
• Must be able to read, write, and understand instructions to perform responsibilities independently.
• Must have excellent attention to details and service knowledge.
• Must have excellent communication and organization skills.
• Knowledge of therapeutic diets and basic principles of nutrition preferred.
• Knowledge of automated menu system preferred.

JOB SUMMARY

The Nutrition Care Associate II (NCA II) assists in providing high-quality food and nutritional care to patients. Obtains patient menu selections, food and beverage preferences and clarifies allergies to facilitate accurate delivery of meals from trayline to patient. Other responsibilities include preparing items for patient services, working on tray line, and acting as Person in Charge as needed.

PHYSICAL DEMANDS

• Standing and walking continuously up to six hours.
• Lifting 11 – 20 pounds frequently.
• Push / pull 50 - 100 pounds occasionally.
• Bend, twist, squat, and reach frequently.
• Frequent fine manipulation with one hand.

COGNITIVE DEMANDS

• Problem Solving – Tasks allow for the application of over-learned knowledge and basic follow through on easily identifiable steps. Reference materials are available. Limited inference is necessary. Some selective attention is necessary to complete task.
• Written expression/communication – Basic formulation, content, syntax and spelling are adequate to complete the task, only simple sentence or very short paragraph expression is necessary.
• Verbal expression/communication – Task allows for limited verbal communication. Use of automatic words, jargons, and phrases in context are adequate for intelligibility and understanding.
• Reading/Auditory comprehension – Tasks allow for comprehension of only basic ideas and needs limited in complexity and form, requires the ability to process simple two-step commands.
• Computation – Tasks require ability to add, subtract, multiply and divide. Perform basic arithmetic operations with coins and bills.

WORK DEMANDS

Job requires primarily working indoors with an occasional need to be outdoors. Job requires working regularly around many others, continuously with others and occasionally in a crowded space. Schedule fluctuation is occasionally unpredictable due to census and department operational needs. There may be occasional exposure to odors, fluctuation in temperature and hazards associated with food preparation, storage, large temperature swings, noisy, odors, hazards, working around others and ability to work in a fast pace environment.

ESSENTIAL FUNCTIONS

• Maintains accurate computerized records of new patient admissions, patient room/unit transfers or discharges, as well as diet, supplement or snack changes when ordered in EMR.
• Calculates patient menus for calories, carbohydrates and other nutrients per diet order in EMR, and makes appropriate substitutions and changes.
• Enters patient meal choices, nourishment specifications, allergies, food dislikes and other specialized information in meal service computer software.
• Prints tray tickets, tally reports, nourishment labels and other required reports.
• Performs tasks related to the set up and service of trayline services.
• Prepares snacks and/or desserts for patient meal services.
• Supervises patient tray line and checks trays for accuracy.
• Communicates patients’ needs to appropriate staff while maintaining patient confidentiality and ensuring accuracy to ensure efficient operation for patient services.
• Conducts menu interviews with patients and/or caregivers.
• Prepare pediatric formula for pediatric unit.
• Stays up to date on menu items, special diet restrictions, how food is prepared, and describes items to patients and guests
• Acts as a liaison between the patient and a Registered Dietitian when a patient expresses questions or concerns about their diet, supplements/snacks, etc.
• Assumes Person in Charge role as needed.
• Completes other work assignments as needed.

Possible Shift times:

• 5:00am-1:30pm
• 6:30am-:300pm
• 8:45am-5:15pm
• 9:15am-5:45pm