NUTRITION GENERALIST at Jamestown Regional Medical Center

Jamestown, North Dakota, United States -

Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

23.98

Posted On

17 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Patient Meal Delivery, Catering Services, Reporting, Food Ordering, Inventory Management, Vending Management, Food Preparation, Cooking, Stocking, Telephone Communication, AIDET Communication, Customer Service, Collaboration, Sanitation

Industry

Hospitals and Health Care

Description

Description STATEMENT OF PURPOSE The Nutrition Generalist position is responsible for assisting with patient meal delivery services, managing weekly catering services requests, completing end of pay period and month reports, ordering food, beverage, and supplies, managing vending and inventory, and other miscellaneous responsibilities and positions to include Diet Tech and prep and cooking needs as assigned. This position is under the direct supervision of the Nutrition Services Supervisor. Full-time, benefited position working 70 hours every two week pay period. Days of work are Monday - Friday from 7:00am to 2:30pm with occasional weekends if needed. JOB FUNCTIONS Patient Meal Delivery Services Assists diet tech, salads/catering, and cook positions with breakfast and lunch tray line assembly. Preps cold items for these meals. Assists diet tech with the delivery of breakfast and lunch trays to the patients. Delivers late patient trays as requests are called in from the Patient Care Unit (PCU), Family Birth Place (FBP), Emergency Department (ED), and Surgery Center. Catering Services and Reports Manages weekly catering schedule and requests. Assists with the set up and delivery of daily caterings if needed. Demonstrates flexibility in starting/ending time based on early morning or evening catering needs. Completes end of pay roll and end of month reports. Miscellaneous Responsibilities Orders and puts away food, beverage, and supplies as required for department operation. Assists with inventory management and coding of bills/receipts. Manages vending machines and money collection. Assists the diet tech with stocking of the Physician Lounge, Surgery Center, Infusion/Cancer Center, and the Emergency Department. Assists with the delivery of other department’s requests. Ensures work area is kept in a clean, neat and orderly manner. Stocks trayline after breakfast and lunch meals. Answers the department telephone calls, as needed. Consistently uses AIDET communication skills with patients, guests and employees. Interacts with patients of all ages (infants, pediatrics, adolescents, adults and geriatrics) while delivering patient meal trays. May also have contact with physicians and cafeteria customers. Assists with prepping and cooking needs as signed by Supervisor or Manger. Fills in as Diet Tech or other department positions as assigned. Assures that personal behavior complies with the hospital’s Standards of Behavior at all times. Performs other related duties as assigned or requested by department supervisor or manager. Contributes to overall Nutrition Services Department. Requirements QUALIFICATIONS/REQUIREMENTS FOR THIS POSITION: (Dietary Tech) PREPARATION AND TRAINING - High school level of knowledge preferred. Requires the ability to understand and communicate detailed instructions and procedures. WORK EXPERIENCE - A minimum of 1 year of food service experience with customer service preferred, but not required. ATTENDANCE - Punctual and regular attendance is an essential responsibility of each employee at JRMC. Employee are expected to report to work as scheduled, on time and prepared to start working. Employees are also expected to remain at work for their entire work schedule. INDEPENDENT JUDGEMENT - Work is performed independently. The employee must use his/her own judgment to plan and carry out the work. CONTACT WITH OTHERS - Contact with others outside of the department is frequent. MATERIAL AND/OR EQUIPMENT - In the event of an isolated incident of improper or careless activity, probable financial losses could be significant. RESPONSIBILITY FOR SAFETY OF OTHERS - Carelessness on the employee's part could cause moderate harm to others due to food production and sanitation responsibilities. WORK OF OTHERS - Must be able to speak and write the English language in an understandable manner. Must be in good general health and demonstrate emotional stability. Must have positive collaboration with co-workers and patients. MENTAL/VISUAL EFFORT - Work requires concentration for short periods of time, occasionally under pressure. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the major requirements of this position may be fully met. Must be in good general health and demonstrate emotional stability. Must be able to speak and write the English language in an understandable manner. WORKING CONDITIONS - Clean, well-lighted work area. Is subject to falls and burns from equipment through the work day. Frequent exposure to heat and cold. Participates in and complies with JRMC Safety Management program. Maintains knowledge of and observes Standard Precautions, OSHA Job Classification: This position is defined as a category II. Employee does not have exposure to bloodborne pathogens. HAZARDS - Due to the nature of the work, carelessness on the employee's part could frequently cause harm to him/herself. JOB RELATIONSHIP - Supervised by the Nutrition Services Manager or Supervisor. PROMOTION - No formal line of promotion. BACKGROUND CHECK - A background check is required. PHYSICAL REQUIREMENT - These are physical requirements of the position that may be performed as part of daily duties. Inability to meet one or more of these physical requirements will not automatically disqualify a candidate or employee from the position. Upon request for a reasonable accommodation, JRMC may be able to adjust or excuse one or more of these requirements, depending on the requirement, the essential functions to which it relates, and the proposed accommodation. EMPLOYEE REQUIREMENTS Visual Observation - Continuously Standing - Continuously Walking - Continuously Sitting - Occasionally Hands and Finger Dexterity - Continuously Reaching with Hands and Arms - Continuously Climbing - Rarely Stooping/Kneeling/Crouching/Crawling - Rarely Hearing/Listening - Continuously Tasting or Smelling - Occasionally Working Inside - Continuously Working Outside - Never Working in Extreme Heat - Rarely Working in Extreme Cold - Rarely Working with Hazardous Materials - Rarely Noise - Continuously Working in Dirt/Dust - Rarely Driving - Never Lifting / Carrying / Pushing / Pulling: - Up to 10 pounds - Frequently Up to 25 pounds - Occasionally Up to 50 pounds - Never Up to 75 pounds - Never Up to 100 pounds - Never Over 100 pounds - Never

Responsibilities

The Nutrition Generalist assists with patient meal delivery services, manages weekly catering requests, completes necessary reports, and handles ordering of food, beverages, and supplies. This role also involves managing vending, inventory, and potentially filling in for Diet Tech or cooking duties as assigned.