Patient Dining Services Specialist

Emory Healthcare; Lithonia (GA); On-site; USD 28,000 - 42,000; Full time

Job summary

Emory Healthcare is seeking a Dietary Aide to support patient nutrition services on site. You will help deliver meals, ensure trays are accurate and appetizing, and assist nursing staff with special dietary needs.

In this role you will use diet software to log preferences, coordinate with the kitchen, and participate in quality discussions to improve patient dining experiences. A patient-first attitude is essential.

Qualifications

• High school diploma or equivalent preferred.
• At least two years of college preferred.
• Proficiency in computer and web-based software applications.

Responsibilities

• Teams with unit personnel to ensure timely delivery of meals to patients.
• Ensures trays and components are accurate and attractively presented.
• Ensures patients receive desired food items, including special requests within diet orders.
• Opens packages and arranges items on trays as needed.
• Communicates with nursing staff regarding patients needing special assistance with feeding.
• Keeps trays off and collected at end of meal service and returns to kitchen or transport carts.
• Enters patient food preferences into the diet software system.
• Performs updates and backup procedures when software systems are unavailable.
• Provides written reports after each meal period to the team leader or manager.
• Delivers between-meal nourishments as required.
• Monitors patient satisfaction and communicates concerns about food services.

Skills

Customer service

Critical thinking

Problem solving

Written communication

Verbal communication

Education

High school diploma or equivalent

Two years college

Tools

Computer literacy

Job description

Emory Healthcare is seeking a Dietary Aide to support patient nutrition services on site. You will help deliver meals, ensure trays are accurate and appetizing, and assist nursing staff with special dietary needs.

In this role you will use diet software to log preferences, coordinate with the kitchen, and participate in quality discussions to improve patient dining experiences. A patient-first attitude is essential.