Nutrition Technician - University of Maryland Medical System
Largo, MD
About the Job
Company Description
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.
Job Description
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.
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 trays from 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 patients 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:
1. Greets customers in courteous, friendly, respectful and professional manner at all times, including maintaining eye contact when appropriate.
2. Follows communication protocols to both internal and external customers, including introducing him/herself with job title and experience, asking open ended questions, such as "How may I be of help to you?" using the customer's name as soon as it is learned.
3. Responds promptly and appropriately to customer questions/concerns/complaints and attempts immediate resolution.
4. Keeps customer's information confidential, including public places such as elevators or the cafeteria.
5. Provides assistance and offers help immediately, including finding someone else to meet the request, if unable to do so him/herself. Introduce other staff to customers when a hand-off occurs and explain that the person will provide excellent service.
6. Demonstrates commitment to excellent service recovery when a customer's expectations have not been met.
Commitment to Co-Workers:
1. Offers assistance to colleagues and other departments when needed.
2. Takes responsibility for solving problems regardless of origin; completes assignments, and respects deadlines.
3. Resolves conflict directly with colleagues and seeks assistance from others if the issue cannot be resolved. Refrains from criticism in public.
4. Mindful and respectful of others' time and schedules. Attends meetings on time and communicates any absences.
5. Provides co-workers with a status report for continuity of workflow when planning to be out of the office, off the unit, or away from the department.
Communication Etiquette:
1. Respectful, courteous and professional in all forms of communication and follows facility's service communication protocol in all interactions.
2. Refrains from use of personal cell phone in patient care areas and keeps usage to a minimum at all other times while on duty.
3. Does not text or use e-mail during meetings (except for exigent or emergency situations).
4. Limits use of business cell phone during meetings (remain on vibrate and/or calls go to voicemail).
5. Makes every effort to answer telephone calls within three rings, introducing him/herself, department and title (if appropriate). 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 the caller upon completing the conversation.
6. Maintains an appropriate voicemail message and when away from the office has an out-of-office email
message that is brief, current, and includes name and department and offers the caller options if possible.
7. Returns email and voicemail messages promptly but no later than within one business day (24 hours).
8. Always mindful of voice and language in public.
Self-Management:
1. Reports to work appropriately groomed and in compliance with the Hospital's dress code. Wears identification badge at all times at chest level and facing outwards so identification is clearly visible.
2. Complete all assignments within deadlines or negotiates alternative actions and time frames in order to achieve desired outcomes.
3. Completes mandatory, annual education and competency requirements.
4. Follows UMCAP safety, infection control and employee health standards.
5. Demonstrates responsibility for personal growth, development and professional knowledge and competency.
6. Adhere to all UMCAP and department policies and procedures, including Code of Conduct and professional behavior standards. Does not exceed Hospital guidelines in reference to attendance, punctuality, and use of sick and unplanned absences. Provides notification of absences, lateness and vacation requests according to
department guidelines. Respects length of time for lunch and break times.
7. Reviews, signs, and adheres to UMCAP and/or departmental confidentiality statement.
Qualifications
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
Microsoft Office Suite Skill Level
* Word: Not applicable
* Excel: Not applicable
* PowerPoint: Not applicable
* Access: Not applicable
Working knowledge of ICD-9 (Medical Coding)
Basic knowledge and working experience with Medical Terminology
Standard Office Equipment (list):
Medical Equipment (list):
Other: Must meet competency requirements for patient dietary needs.
Communication Skills & Abilities
Select highest applicable level: Simple Written and Verbal Instructions
Bilingual:
* Required
* Preferred
* Language:
* Other Language:
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
Transportation (Work-related)
Not Applicable
Other:
Business Travel Outside of Region
Not Applicable
Working Conditions (Check all that apply):
* Lifting and/or carrying objects weighing up to 10 pounds
* Lifting and/or carrying objects weighing 11 to 20 pounds
* Lifting and/or carrying objects weighing 21 to 50 pounds
* Lifting and/or carrying objects weighing more than 50 pounds
* Pushing and/or pulling non-motorized equipment (e.g., stretchers, supply carts, mops) weighing up to 20 pounds
* Pushing and/or pulling non-motorized equipment (e.g., stretchers, supply carts, mops) weighing 20 to 50 pounds.
* Pushing and/or pulling non-motorized equipment (e.g., stretchers, supply carts, mops) weighing over 50 pounds
* Climbing - ascending or descending ladders, scaffolding, or ramps
* Walking on narrow surfaces (e.g., scaffolding, etc…)
* Stooping and bending
* Reaching and grasping objects
* Manipulating and operating power tools or machinery
* Grasping and fine manipulation with hands
* Using a keyboard to interact with computer system
* Proofreading and/or reviewing documents
* Sitting for extended periods of time
* Nutrition Technician 7
* Walking for extended periods of time
* Ability to communicate verbally
* Color Vision
* Ability to hear
* Exposure to hazardous materials requiring the use of protective dress.
* Work in extreme temperatures and loud noises.
* Work in extreme weather conditions.
Additional Information
All your information will be kept confidential according to EEO guidelines.
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.
Job Description
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.
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 trays from 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 patients 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:
1. Greets customers in courteous, friendly, respectful and professional manner at all times, including maintaining eye contact when appropriate.
2. Follows communication protocols to both internal and external customers, including introducing him/herself with job title and experience, asking open ended questions, such as "How may I be of help to you?" using the customer's name as soon as it is learned.
3. Responds promptly and appropriately to customer questions/concerns/complaints and attempts immediate resolution.
4. Keeps customer's information confidential, including public places such as elevators or the cafeteria.
5. Provides assistance and offers help immediately, including finding someone else to meet the request, if unable to do so him/herself. Introduce other staff to customers when a hand-off occurs and explain that the person will provide excellent service.
6. Demonstrates commitment to excellent service recovery when a customer's expectations have not been met.
Commitment to Co-Workers:
1. Offers assistance to colleagues and other departments when needed.
2. Takes responsibility for solving problems regardless of origin; completes assignments, and respects deadlines.
3. Resolves conflict directly with colleagues and seeks assistance from others if the issue cannot be resolved. Refrains from criticism in public.
4. Mindful and respectful of others' time and schedules. Attends meetings on time and communicates any absences.
5. Provides co-workers with a status report for continuity of workflow when planning to be out of the office, off the unit, or away from the department.
Communication Etiquette:
1. Respectful, courteous and professional in all forms of communication and follows facility's service communication protocol in all interactions.
2. Refrains from use of personal cell phone in patient care areas and keeps usage to a minimum at all other times while on duty.
3. Does not text or use e-mail during meetings (except for exigent or emergency situations).
4. Limits use of business cell phone during meetings (remain on vibrate and/or calls go to voicemail).
5. Makes every effort to answer telephone calls within three rings, introducing him/herself, department and title (if appropriate). 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 the caller upon completing the conversation.
6. Maintains an appropriate voicemail message and when away from the office has an out-of-office email
message that is brief, current, and includes name and department and offers the caller options if possible.
7. Returns email and voicemail messages promptly but no later than within one business day (24 hours).
8. Always mindful of voice and language in public.
Self-Management:
1. Reports to work appropriately groomed and in compliance with the Hospital's dress code. Wears identification badge at all times at chest level and facing outwards so identification is clearly visible.
2. Complete all assignments within deadlines or negotiates alternative actions and time frames in order to achieve desired outcomes.
3. Completes mandatory, annual education and competency requirements.
4. Follows UMCAP safety, infection control and employee health standards.
5. Demonstrates responsibility for personal growth, development and professional knowledge and competency.
6. Adhere to all UMCAP and department policies and procedures, including Code of Conduct and professional behavior standards. Does not exceed Hospital guidelines in reference to attendance, punctuality, and use of sick and unplanned absences. Provides notification of absences, lateness and vacation requests according to
department guidelines. Respects length of time for lunch and break times.
7. Reviews, signs, and adheres to UMCAP and/or departmental confidentiality statement.
Qualifications
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
Microsoft Office Suite Skill Level
* Word: Not applicable
* Excel: Not applicable
* PowerPoint: Not applicable
* Access: Not applicable
Working knowledge of ICD-9 (Medical Coding)
Basic knowledge and working experience with Medical Terminology
Standard Office Equipment (list):
Medical Equipment (list):
Other: Must meet competency requirements for patient dietary needs.
Communication Skills & Abilities
Select highest applicable level: Simple Written and Verbal Instructions
Bilingual:
* Required
* Preferred
* Language:
* Other Language:
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
Transportation (Work-related)
Not Applicable
Other:
Business Travel Outside of Region
Not Applicable
Working Conditions (Check all that apply):
* Lifting and/or carrying objects weighing up to 10 pounds
* Lifting and/or carrying objects weighing 11 to 20 pounds
* Lifting and/or carrying objects weighing 21 to 50 pounds
* Lifting and/or carrying objects weighing more than 50 pounds
* Pushing and/or pulling non-motorized equipment (e.g., stretchers, supply carts, mops) weighing up to 20 pounds
* Pushing and/or pulling non-motorized equipment (e.g., stretchers, supply carts, mops) weighing 20 to 50 pounds.
* Pushing and/or pulling non-motorized equipment (e.g., stretchers, supply carts, mops) weighing over 50 pounds
* Climbing - ascending or descending ladders, scaffolding, or ramps
* Walking on narrow surfaces (e.g., scaffolding, etc…)
* Stooping and bending
* Reaching and grasping objects
* Manipulating and operating power tools or machinery
* Grasping and fine manipulation with hands
* Using a keyboard to interact with computer system
* Proofreading and/or reviewing documents
* Sitting for extended periods of time
* Nutrition Technician 7
* Walking for extended periods of time
* Ability to communicate verbally
* Color Vision
* Ability to hear
* Exposure to hazardous materials requiring the use of protective dress.
* Work in extreme temperatures and loud noises.
* Work in extreme weather conditions.
Additional Information
All your information will be kept confidential according to EEO guidelines.
Source : University of Maryland Medical System