Nutrition Assistant II - CommonSpirit Health

In 2020, united in a fierce commitment to deliver the highest quality care and exceptional patient experience, Virginia Mason and CHI Franciscan Health came together as natural partners to build a new health system centered around the patient: Virginia Mason Franciscan Health. Our combined system builds upon the scale and expertise of our nearly 300 sites of care, including 11 hospitals and nearly 5,000 physicians and providers. Together, we are empowered to make an even greater impact on the health and well-being of our communities. 

CHI Franciscan and Virginia Mason are now united to build the future of patient-centered care across the Pacific Northwest. That means a seamlessly connected system offering quality care close to home. From basic health needs to the most complex, highly specialized care, our patients can count on us to meet their needs with convenient access to the region’s most prestigious experts and innovative treatments and technologies.  

While you’re busy impacting the healthcare industry, we’ll take care of you with benefits that may include health/dental/vision, FSA, matching retirement plans, paid vacation, adoption assistance, annual bonus eligibility, and more!

JOB SUMMARY  

This job is responsible for Participating and supporting all aspects of healthcare food service operations.  Works with facility staff to provide optimal nutritional care and demonstrates excellent customer service to patients, guests and staff.  Follows diet manual handbook and diet spreadsheets to ensure therapeutic meal compliance with prescribed diet order.  

ESSENTIAL JOB FUNCTIONS:

• Prepares and serves food within guidelines of menu and dietary requirements using required kitchen utensils and equipment. Maintains knowledge of recipe ingredients to respond to food allergy questions or requests. 
• Follows healthcare food service industry standards, regulations, guidelines and procedures including monitoring and maintaining food temperatures during cooking, holding, and storage processes; avoids cross contamination of foods and adheres to personal hygiene requirements; maintains proper labeling of food products and ensures storage of food equipment, and machinery per regulations and facility guidelines.
• Follows organizational standards and guidelines for a high quality patient and customer experience; ensures proper meal portioning and an aesthetically pleasing presentation; provides service recovery efforts and escalates to leadership as needed.
• May be responsible for one or more of the following: • Following therapeutic diet modifications and guidelines including allergy restrictions for all patient meal trays, nourishment, snacks and supplements • Printing, providing and following production tool and/or electronic meal tallies/differentials for food preparation • Explaining basic therapeutic diet orders and menus and responding to questions from patients and family members. Escalating additional patient nutrition questions or needs to appropriate clinical support team members. • Collecting patient food preferences and ensuring compliance with prescribed diet orders. Distributing food preferences to the kitchen for menu planning in a timely manner. • Operating electronic diet office software and tools following established procedures and protocols. • Navigating electronic health records to access patient diet orders and nutritional reports. • Supports / performs all department tasks as needed, including general cleaning of equipment and work areas (e.g., cleaning the tray line, equipment, coolers, office area, and emptying trash cans, etc.)

Performs related duties as required.

Job Knowledge/Abilities

• Knowledge of storage, preparation and maintenance of the food services area for hospital facility; ability to use these theories and techniques to provide sanitary, timely and satisfactory meals. 
• Knowledge of care and maintenance of food and related equipment for delivering meals; ability to distribute meals in a safe and timely manner consistent with prescribed diets. 
• Knowledge of applicable laws, rules and regulations governing dietary guidelines; ability to apply these theories to design, develop and maintain a healthy diet.
• Knowledge of principles and practices associated with menu planning; ability to plan nutritious and varied meals for patients and staff.
• Knowledge of food safety and foodborne illness; ability to develop, implement and carry out sanitary and safe food and beverage handling practices.
• Knowledge of proper care and maintenance of kitchen areas; ability to ensure sanitation, safety and compliance standards are met in accordance with facility policies and related legal requirements.
• Ability to read, understand and communicate in English sufficiently to perform the duties of the position.
• Ability to use office equipment and automated systems/applications/software at an acceptable level.
• Ability to establish and maintain effective working relationships as required by the duties of the position.

MINIMUM JOB QUALIFICATIONS:

Education/Work Experience Requirements

High School Diploma/GED or equivalent combination of education and experience, and two years food service experience.

Licensure/Certification

            Washington State Food Handler Permit upon hire.