Nutrition Tech PRN at Jackson County Regional Health Center

Job DescriptionJob DescriptionDescription:PurposeAssists in assembling patient meals and nourishments, delivery and retrieval to/from nursing units. Performs basic to advanced sanitation. Completes basic food preparation and services.Essential Job FunctionsMeal Preparation: Prepare and cook meals according to menus, recipes, and dietary guidelines specific to the hospital's needs, including special diets for patients (e.g., low sodium, diabetic, or gluten-free).Food Safety and Sanitation: Ensure proper food handling, storage, and sanitation practices to prevent contamination and ensure compliance with food safety regulations (e.g., HACCP, FDA standards).Meal Portioning and Serving: Portion and serve food in appropriate quantities, ensuring meals are balanced and meet patients' nutritional requirements.Dietary Restrictions and Special Needs: Prepare meals that accommodate various dietary restrictions, food allergies, and patient preferences, ensuring food is safe and appropriate for each individual.Collaboration with Staff: Work with dietitians, food service managers, and other hospital personnel to ensure that meals meet patients’ dietary needs and hospital policies.Record Keeping: Maintain accurate records of food preparation, inventory, and food safety practices for compliance with hospital regulations and health standards.Kitchen Maintenance: Maintain a clean and organized kitchen environment by washing dishes, sanitizing countertops, and ensuring that all kitchen equipment is properly cleaned and functioning.Adherence to Regulations: Ensure compliance with all health, safety, and nutritional standards, including regulations set by local health departments and accreditation bodies.Promote JCRHC's values and culture while taking orders from staff or interacting with patients during meal delivery.Responsibilities and DutiesPrepare meals based on dietary requirements, including special food modifications and diets for patients with conditions such as diabetes, heart disease, or allergies.Ensure that meals are portioned correctly to prevent waste and meet patient requirements.Plan and prepare meals efficiently to ensure food is ready on time for each meal service.Keep track of food supplies, ingredients, and kitchen equipment. Report shortages and ensure that necessary items are replenished in a timely manner.Will provide training to new kitchen staff as needed.Maintain records of food preparation, food temperature logs, and any dietary restrictions or special meal requests from patients.Record the number of meals prepared and distributed, and monitor waste or leftover food to improve future meal planning.Prepare meals within the allocated budget, managing food costs and minimizing waste.Prepare nutritious, safe and appetizing meals for hospital employees and visitors.Requirements:Knowledge, Skills and Abilities - CompetenciesProficiency in various cooking methods, such as baking, boiling, steaming, grilling, sautéing, and frying, to prepare a wide range of dishes.Ability to present food attractively, while keeping in mind hospital meal standards.Understanding portion sizes and how to prepare meals that meet nutritional guidelines.Understanding the dietary needs of patients, including special diets such as low sodium, low-fat, gluten-free, diabetic, or high-protein diets.Awareness of food allergies (e.g., nuts, dairy, gluten) and conditions like lactose intolerance, celiac disease, or diabetes.Knowledge of food safety protocols, including proper storage, handling, and preparation to prevent foodborne illness.Maintaining cleanliness in the kitchen environment, following hygiene regulations, and ensuring food is stored at the correct temperatures.Understanding how to prevent cross-contamination of allergens and maintaining safe food practices for patients with allergies.Managing time to prepare multiple meals in a busy kitchen environment without compromising quality.Familiarity with commercial kitchen appliances such as ovens, stoves, steamers, blenders, and food processors.Understanding how to clean and maintain kitchen equipment to ensure it functions properly and safelyAbility to communicate effectively with dietitians, nurses, and other healthcare workers to meet patients' dietary needs.Interacting politely with staff, patients, and visitors to ensure that their dietary preferences and needs are met.Ensuring that patient dietary information is kept confidential and handled professionally.Supervisory ResponsibilityNo Supervisor: The job does not require the provision of guidance or supervision to others. There is no formal responsibility for directing others.Materials ResponsibilityVery Limited. Work requires very limited responsibility for material resources. Examples of resources could include personal work material, and supplies. The employee has very limited or indirect amount of control over these resources. Although human error might require replacement of materials, usually the cost of correcting these errors is minor. The variety and volume of resources is also very limited. Problems associated with material resources are very uncomplicated.Key RelationshipsCo-Workers/JCRHC employees, General Public/Visitors/ Volunteers, Patients, Families, and Significant Others.Position SpecificationsEducationHigh school degree or equivalentField of StudyN/ASpecial TrainingDependent Adult/Child Abuse Mandatory Reporter Training within 6 months of employmentTraining PreferredPrevious cooking experience in hospital and or nursing facility.Licensure / RegistrationN/AExperienceNo experience required.Interpersonal SkillsInteraction is with fellow employees or peers within the immediate work area. Communications with others are generally routine. The need for interpersonal skills is very limited. Interactions usually involve brief, simple exchanges of information. The job requires very basic communication skills and common courtesy.Working Conditions:There is exposure to moderately adverse and undesirable environmental conditions. There are some health and safety risks. Position may require safety equipment and precautions. The amount of time the employee may experience these moderate conditions is limited to 70% or less of the work day.Possible Exposure to Blood Borne PathogensYesService Excellence ExpectationsAdheres to the “Values and Behavior Statement” of Jackson County Regional Health Center.Adheres to HIPAA and maintains confidentiality as relates to all patient and medical information.Works in a safe manner at all times and adheres to our safety programs and service expectations.