SLH Diet Clerk - Alameda Health System

SUMMARY: The SLH Diet Clerk performs diversified duties in the Food and Nutritional Services Department, in the diet office and on tray line. Follows standard practices and complies with regulatory requirements in the preparation of food for neonatal, pediatric, adolescent, adult and geriatric patients. Performs related duties as required.

DUTIES & ESSENTIAL JOB FUNCTIONS: NOTE: The following are the duties performed by employees in this classification. However, employees may perform other related duties at an equivalent level. Not all duties listed are necessarily performed by each individual in the classification.

1. Copies, distributes and collect menus, as assigned, in a timely and efficient manner. Prepares individual diet slips for meal trays and tallies portions and kinds of food for each type of diet; processes new diets and changes. Consults with patient, dietitian, and dietary staff as needed concerning patient diets. Possesses appropriate food-item and ingredient knowledge and is able to effectively communicate possible allergens to customers.Compiles dietetic information for use by kitchen staff in food preparation.

2. Assists patients in completing menu selections in compliance with prescribed diet as assigned by dietitian.Offers alternatives to menu as allowed on prescribed diet in accordance with food allergies or sensitivities, cultural, ethnic and religious preferences, when patient inquires or needs additional selections.Exhibits a friendly, caring attitude to patients when taking menu selections and delivering trays.

3. Assemble trays according to patients menu on tray tickets in a timely and accurate manner. Takes and monitors food temperatures throughout the patient tray assembly process.Reports any discrepancies to department lead immediately.Prepares and delivers late tray as needed.

4. Examines diet records received and records information in diet office records. Prints diet lists, food preferences, nourishments. Interacts with Nursing in regards to patient nutrition needs or requirements as well as unit food service needs.

5. Prepares and distributes supplements, tube feedings, and enteral formula in an accurate and timely manner. Follows standardized recipes, portioning and presentation standards.Completes and utilizes daily production worksheets and waste log sheets.Tastes completed meals to ensure quality.

6. Maintains, cleans and monitors food-storage temperatures in patient-care pantries as necessary. Maintains inventory of food supplies to stay within established guidelines while assuring that necessary product is available when needed.Stores, labels and dates all food items according to policy.

7. Checks assigned areas for expired food products. Maintains, organizes and rotates storage of dry goods, refrigerated and frozen products.

8. Transports food carts and equipment in a safe manner throughout the facility as required.

9. Maintains department records, reports and files as required.Completes all daily, weekly or monthly logs/reports on a timely basis meeting all prescribed deadlines.

10. Assists with catering services. Assists with serving customers as needed.Assists department leaders in taking inventory as necessary.

11. Complies with department's cash register and pricing methodology, with minimum overages and/or shortages.Performs cashier functions of change-making, accurate ring-up of sale, and making corrections to monetary errors to customers.

12. Operates and cleans equipment per department procedures after each use and in compliance with the master cleaning schedule. Maintains cleaning and maintenance schedules for equipment, storage and work areas.Reports needed maintenance or repairs of equipment used.Assists with care and maintenance of department equipment and supplies. Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per SDS sheets.

13. Communicates any patient or customer related problems/concerns to appropriate personnel, in a timely manner following departmental procedures.

14. Adheres to hospital confidentiality and patient's rights policy as outlined in the hospital's HIPAA policies and procedures. Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Utilizes equipment in performing job functions according to department's safety procedures. Read and complies with all policies and procedures as appropriate. Follows HACCP guidelines when assembling and distributing food supplies to ensure quality and safety of food supply. Follows hospital and department safety policies and procedures to include incident reporting. Follows hospital and departmental infection control policies and procedures in food handling, storage, wearing gloves, washing hands, grooming, maintaining personal hygiene and proper uniform, etc.Maintains a clean, sanitary working environment.

15. Adheres to Emergency Preparedness Program.Participates in disaster drills as appropriate.Adheres to Life Safety Program and participates in fire drills as appropriate. Responds to utility failures following department guidelines.Follows the hospital's protocols for Hazardous Materials and Waste Program.

16. Participates and attends departmental meetings and staff development programs as appropriate.Orients and trains staff, as applicable.Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees, physicians, patients, and visitors. Contributes to patient satisfaction goals by providing quality service. Participates in hospital-wide and department Performance Improvement Program and on Performance Improvement teams to improve processes and patient care. Projects and practices consistent ownership attributes, which provide a high level of customer service at all points of contact.

Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.

MINIMUM QUALIFICATIONS:

Education: High School diploma or equivalent; plus basic college/associates level food and nutritional sciences courses preferred.

Minimum Experience: Two years experience in hospital food/nutrition services or advanced nutrition courses/degree.