Nutrition and Dining Services Technician II

Bryan Health; Lincoln (NE); On-site; USD 17,000 - 25,000; Full time

Job summary

Bryan Health is seeking a Nutrition and Dining Services Technician II to perform food production, meal serving to patients, and retail and catering duties. You will work with the Clinical Dietitian to align meals with diet prescriptions and assist in menu selections.

This role requires standing, manual dexterity, and ability to handle cash transactions. Training will include use of NDS software, trayline support, and safe operation of kitchen equipment.

Qualifications

• Knowledge of food service preparation methods and practices.
• Knowledge of food nutrition and dietary recommendations.
• Knowledge of computer hardware and software applications relevant to work functions.
• Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.
• Ability to communicate effectively both verbally and in writing.
• Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
• Ability to interpret food production sheets and computer printout information.
• Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).
• Ability to perform work in a timely and efficient manner within strict timelines.
• Ability to operate a cash register and reconcile cash with documented transactions.

Responsibilities

• Coordinate menu selections for patients using NDS software.
• Assist patients with meal selections per diet prescriptions and dietary preferences.
• Set up service lines and supply food, utensils and catering equipment.
• Serve customers in retail, physician and catering operations.
• Deliver trays, supplies and nourishments to patients as scheduled.
• Perform dishwashing and cleaning duties as directed.
• Set up, serve and clean up catered functions and events.
• Maintain stocked levels of dining service supplies in service areas.
• Orient new staff and provide training in equipment use and procedures.
• Perform other related duties as assigned.

Skills

Food service prep

Dietary knowledge

Computer literacy

Cash handling

Communication

Education

Food Handler\'s permit

Job description

Summary

GENERAL SUMMARY:

The Nutrition and Dining Services Technician II performs a variety of food production, serving duties, meal delivery to patients and/or care areas, interacts with patients and helps diet/meal selections, performs retail/sales duties, and assembles food items for cafeteria and patient meal service.

Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.

PRINCIPAL JOB FUNCTIONS:

1. *Commits to the mission, vision, beliefs and consistently demonstrates our core values.

2. *Uses NDS software to coordinate menu selections for patients and to complete menu system process.

3. *Introduces new patients to department services by providing information on meal service and menu selectins. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription

4. Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.

5. *Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.

6. *Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation.

7. *Sets up, serves, facilitates and cleans up catered functions and events.

8. *Serves customers in an efficient, courteous manner in retail, physician and catering operations.

9. Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed.

10. Empties garbage and cleans/sanitizes garbage receptacles.

11. Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.

12. *Serves retail customers in an efficient, courteous manner.

13. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned.

14. Assures stocked levels of dining service related supplies in service areas.

15. *Supports trayline operations as directed.

16. Checks and updates diet orders via computer database.

17. *Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled.

18. Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately.

19. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information.

20. Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors.

21. *Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.

22. Performs other related duties as assigned.

(Essential Job functions are marked with an asterisk “*”)

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

1. Knowledge of food service preparation methods and practices.

2. Knowledge of food nutrition, specialized diets and dietary recommendations.

3. Knowledge of computer hardware equipment and software applications relevant to work functions.

4. Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.

5. Ability to communicate effectively both verbally and in writing.

6. Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.

7. Ability to interpret food production sheets and computer printout information.

8. Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).

9. Ability to perform work in a timely and efficient manner within strict timelines.

10. Ability to operate a cash register and reconcile cash with documented transactions.

EDUCATION AND EXPERIENCE:

Food Handler’s permit required. Must be 16 years of age or older.

PHYSICAL REQUIREMENTS:

(Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.)

(DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects.

Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.