Whittier Rehabilitation Hospital - Bradford
Menu Specialist
Part-Time, 6:30a-2:30p, Saturday & Sunday
Base Pay : $16.00 - $18.00
ESSENTIAL: Adjust diet sheets and make appropriate changes in the Kardex. Modify menus to meet the prescribed dietary needs. Identify concerns in patient nutritional needs and discuss with Dietitian. Supervise tray line for accuracy and compliance; make adjustments as needed and provide quality assurance. Stock unit appropriate prescribed product for enteral feedings. Daily collection of physician dietary orders and logging changes in Nutrition Office. Distribution and collection of completed menus. Assist Dietitian in providing basic nutritional education to patients. Interview patients and/or family members to determine specific needs for cultural and/or social preferences. Tally menus and prepare Production Sheets for the kitchen.
GENERAL PERFORMANCE STANDARDS:
Adhere to the policies adopted by this hospital. Comply with all hospital safety and health regulations including emergency management procedure and annual safety re-orientation. Treat patients, their families, visitors, and other staff members with respect, courtesy and compassion. Demonstrate teamwork by possessing a considerate, friendly, and constructive attitude, and by the ability to work openly and honestly with other staff members with flexibility, support, and cooperation. Set goals and demonstrate action toward self-improvement. Utilize appropriate means of communication. Exhibit responsible work behaviors by demonstrating reliability, punctuality and dependability. Wear clothing appropriate for the work being performed. Perform assigned work tasks efficiently. Maintain workplace and work area cleanliness and orderliness. Refrain from behavior or conduct deemed offensive, or undesirable, or which is subject to disciplinary action. Reflect a positive image to the community. Demonstrate knowledge and understanding of the impact of disability upon an individual’s, as well as families’ physical, emotional, social, economic and vocational status, taking into consideration age-related issues, and developmental levels over the life span.
PREREQUISITES:
3-4 years experience in food service. High school diploma required, or GED equivalent. Nutritional courses at post-high school graduate level preferred. Must possess basic math skills and an ability to work with basic calculations. Knowledge of growth and development across the life span. Basic computer skills.
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ESSENTIAL: Adjust diet sheets and make appropriate changes in the Kardex. Modify menus to meet the prescribed dietary needs. Identify concerns in patient nutritional needs and discuss with Dietitian. Supervise tray line for accuracy and compliance; make adjustments as needed and provide quality assurance. Stock unit appropriate prescribed product for enteral feedings. Daily collection of physician dietary orders and logging changes in Nutrition Office. Distribution and collection of completed menus. Assist Dietitian in providing basic nutritional education to patients. Interview patients and/or family members to determine specific needs for cultural and/or social preferences. Tally menus and prepare Production Sheets for the kitchen.
GENERAL PERFORMANCE STANDARDS:
Adhere to the policies adopted by this hospital. Comply with all hospital safety and health regulations including emergency management procedure and annual safety re-orientation. Treat patients, their families, visitors, and other staff members with respect, courtesy and compassion. Demonstrate teamwork by possessing a considerate, friendly, and constructive attitude, and by the ability to work openly and honestly with other staff members with flexibility, support, and cooperation. Set goals and demonstrate action toward self-improvement. Utilize appropriate means of communication. Exhibit responsible work behaviors by demonstrating reliability, punctuality and dependability. Wear clothing appropriate for the work being performed. Perform assigned work tasks efficiently. Maintain workplace and work area cleanliness and orderliness. Refrain from behavior or conduct deemed offensive, or undesirable, or which is subject to disciplinary action. Reflect a positive image to the community. Demonstrate knowledge and understanding of the impact of disability upon an individual’s, as well as families’ physical, emotional, social, economic and vocational status, taking into consideration age-related issues, and developmental levels over the life span.
PREREQUISITES:
3-4 years experience in food service. High school diploma required, or GED equivalent. Nutritional courses at post-high school graduate level preferred. Must possess basic math skills and an ability to work with basic calculations. Knowledge of growth and development across the life span. Basic computer skills.
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