SEIU Nutrition Assistant

at  University of Rochester

QUALIFICATIONS

High School diploma or equivalent with ability to speak and understand English in a manner that is sufficient for effective communication; experience in a service environment; and demonstrated ability to work independently.
The University of Rochester is committed to fostering, cultivating, and preserving a culture of equity, diversity, and inclusion to advance the University’s mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion/creed, sex, sexual orientation, citizenship status, or any other status protected by law. This commitment extends to the administration of our policies, admissions, employment, access, and recruitment of candidates from underrepresented populations, veterans, and persons with disabilities consistent with these values and government contractor Affirmative Action obligations.

Responsible to assemble, serve, and collect all patient meals, between meal snacks and floor stock. Maintains sanitation of work areas and follows sanitary food practices at all times. Works with Patient Service Assistant Manager, Assistant Director of Food and Nutrition, and Food and Nutrition Services. Utilizes microwave, oven, refrigerator, freezer, coffeemaker, food and meal carts, telephone, and pager. Assembles and delivers patient trays for breakfast, lunch and dinner meals in a timely manner to ensure temperature retention. Uses judgment in approaching patients and families and in satisfying their requests for adjustments within their prescribed diet. In this capacity, serves as an effective representative of the hospital to patients, families and visitors.
Passes all nourishments as well as fills water pitchers. Passes all tube feedings and infant formulas. Passes all patient specific menus. Assists with patient menu selection on the telephone or at bedside. Collects and submits all completed patient menu selections. Communicates patient preferences and requests for nourishment’s to the Diet Technician as necessary. Collects all soiled meal trays from breakfast, lunch, and dinner meals. Also, moves soiled carts to elevator area. Records all patients’ ins and outs. This includes amount of food eaten and liquid consumed by all patients being monitored. Maintains appropriate levels of floor stock by completing a daily inventory and filling the ‘Blue Orders’ as necessary. Stocks the blue orders supplies on assigned units. Responsible for supplying all necessary late trays and substitutes selections for patients. Consults with the Dietetic Technician or Nutrition Services Supervisor and use judgment in adjusting trays for changes in patients’ diet orders and/or new admission. Performs all assigned cleaning duties such as unit microwave, freezer, refrigerator, galley work surfaces.
When microwaving trays, checks to see food is brought to proper temperature by using a thermometer to test. Assembles trays on the trayline for meal service to patients. Assists with limited food preparation, portioning and serving both in the tray assembly area and on the units, when appropriate.