Harborview - Food and Nutrition
DietaryUnitClerkFixedDuration
“Dietary Unit Clerk - Fixed Duration at Harborview - Food and Nutrition. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement. Processes all patient menus, including those for the tray line and room service program. Coordinates food production according to established menus”
Industry & Context.
Fixed duration (temporary), Includes weekends
What They're Looking For.
Must Have
Possession of, or eligible to obtain a Washington State Food Worker Card within two weeks of employment, One year of experience as a Dietary Unit Aide in a health care facility or equivalent, High school graduation or GED, One year of additional experience may substitute for the educational requirement
What You'll Do.
Processes all patient menus
including those for the tray line and room service program
Coordinates food production according to established menus
Answers telephone calls from patients and clinical staff
Prepares records and reports
Receives and processes diet information such as dietary needs
and preferences from patients and from the units
including diet changes
Assists patients in selecting food choices as directed by clinical nutrition protocols
Meets/speaks with patients to understand preferences and special needs
Receives and processes diet orders via computer or telephone
Updates diet information
and orders in computerized kardex
Generates tally guide for tray-line production staff at specified times
Communicates any additions to the production staff throughout the day
Checks tray-line for accuracy and appearance of patient meals
Answers questions and gives direction to department staff regarding patient meal production and delivery
Answers telephone calls from patients and clinical staff
How You'll Work.
Team & Collaboration
cross-functional coordination; vendor/stakeholder management
Communication Scope
Answers telephone calls from patients and clinical staff; Meets/speaks with patients to understand preferences and special needs; Answers questions and gives direction to department staff regarding patient meal production and delivery
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