Diet Aide Clerk (Per Diem) (Variable)

Description

Salary Range: $32.21 - $40.06 + applicable differentials

Position Summary:

Provides food and nutrition services to patients under the supervision of the Registered Dietitians and the Clinical Nutrition Manager and/or Director.Primary responsibilities include:clerical duties associated with patient food/outpatient services; obtaining menu selections from patients that are compliant with the diet order and the nutrition plan of care;incorporating age-specific needs in daily tasks: managing resources in a cost-effective manner; participating in Lean process improvement activities, and applying The Joint Commission and/or other regulatory standards in the provision of nutrition services; maintaining competency and skills to perform job responsibilities.In addition to performing the essential functions listed, may also be assigned other duties as required.

Reports to:Clinical Nutrition Manager (CNM) and/or Director

Supervised by:Dietitians

Qualifications:

Required:High school diploma

Preferred:

·Bachelor’s degree in Dietetics, Food and Nutrition or related field at an accredited institution

·Or matriculating to a Bachelor’s degree in Dietetics, Food and Nutrition or related field at an accredited institution

Work Experience

Preferred:Experience as a diet aide clerk or related position in acute care

Required:

·Communicates clearly and effectively in both written and verbal form (English)

·Possesses general experience and knowledge of word processing equipment, printers, adding machine, and copier.

1. Compiles data for daily/monthly Activity Census Report and enters in the computer.
2. Maintains productivity standards and practices effective time management and prioritizing of tasks.
3. Completes all job-related paperwork in a thorough and timely manner.
4. Demonstrates knowledge of the significance of food safety/foodborne illness and allergies in caring for patients.
5. Uses methods for modifying menus to reduce fat, sodium and sugar, as necessary.
6. Obtains food preferences/intolerances from patients.
7. Assists patients with menu selections that conform to the diet order, allergies, personal/religious/cultural food preferences, age-specific needs, and nutrition plan of care.
8. Encourages patient selection of featured menus to promote nutritional adequacy of intake; reports dietary concerns to the dietitian.
9. Maintains timely and accurate information in the patient card index.
10. Manages all clerical aspects of tray tickets in preparation for tray line.
11. Assists with data entry and processing of labels for nourishments and tube feedings.
12. Disseminates information to the appropriate staff members (patient issues/requests, undefined allergies, etc.).
13. Prints tally sheets for food production and makes ongoing production adjustments based on patient needs.
14. Processes all charges for enteral feedings.

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