JOB SUMMARY

At Houston Methodist, the Nutrition Assistant position is responsible for educating the patient on the dining services programs/process, is the initial point of contact for problem resolution and assures that information regarding the diet is accurate. This position is available to assist the patient with menu selection specific to their physician prescribed diet order, ensure timely meal/tray delivery and monitor feedback for improvement in selection and quality. The Nutrition Assistant position is responsible for correcting issues relayed from patients to appropriate staff and communicates with peers and management regarding identified hazards in the work place, following correct procedures in sanitation of work areas as appropriate. This position follows all department policies and procedures and complies with the local relevant Food Ordinances.

PRIMARY JOB RESPONSIBILITIES

Job responsibilities labeled EF capture those duties that are essential functions of the job.

PEOPLE - 25%

• Greets patients, using their name whenever possible, and educates them on the dining services programs/process, specific to their physician prescribed diet order when available. Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to nursing, interprofessional staff and peers to promote both work efforts and problem resolution. (EF)
• Serves as the first point of contact for all complaints involving patient Food Services. Follows through with resolving any problems and communicating to management when patient food service problems are identified. (EF)
• Communicates pertinent information, e.g., difficulty eating, poor appetite, nourishment concerns, formula usage, requests to see the Dietitian, etc., to ensure properly handling and processing of information. (EF)
• Conducts self in a manner that is congruent with cultural diversity, equity and inclusion principles. Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. (EF)

SERVICE - 35%

• Assures that all new admits receives information regarding the operation of the dining services program and their prescribed diets. Assists and accommodates patients, as needed, with information regarding their diets, e.g. answering questions about their menu selections, placing their order using computerized software, meal ordering directions and problems, etc. Distributes tube feedings, nourishments/supplements, fruit baskets, birthday cakes, when ordered, to patients at the assigned times. (EF)
• Identifies menu items and describes every item on the menu, responding to inquiries regarding taste and ingredients, as appropriate. (EF)
• Checks the tray for accuracy and presentation prior to delivering to the patient. Secures any missing items or additional items requested by the patient at the time of delivery. Assists in plating food items on patients’ trays during peak times, per team leader or management. Delivers trays and sets up accordingly. (EF)
• Accurately logs and tracks customer concerns on appropriate document. Utilizes appropriate patient identifiers prior to meal delivery. Ensures that patients are satisfied with all levels of service ensuring that patient is satisfied prior to leaving the room. Contributes towards improvement of department score for patient satisfaction, through peer-to-peer accountability to service standards. (EF)

QUALITY/SAFETY - 20%

• Confirms diet orders listed as “no orders” on the patient meal work sheets, including orders, which do not conform to standard diet orders, maintaining current and knowledgeable of patient diet orders and hospital menus. Reviews Insulin reports/tickets for patients on diabetic medications that require medication reminders prior to meal delivery as appropriate; contacts nursing accordingly. (EF)
• Performs quality or PI projects, as directed, which may include test trays. Ensures correct selection of meals is served to reduce waste and redundancy. Collects soiled trays from patient rooms, returns to food carts and records calorie count information on the tray tickets. (EF)
• Provides accurate documentation of work performed. Maintains an orderly work area, ensuring that supplies, equipment, parts, etc. are stored in cabinets, closets or other designated areas. (EF)

FINANCE - 10%

• Inventories and keeps condiments at pre-established amounts to reduce waste and stay within budgeting funds. Maintains stock of patient menus on assigned floors. (EF)
• Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed. (EF)

GROWTH/INNOVATION - 10%

• Makes recommendations to improve patient satisfaction scores through excellent room service advocacy. Assists management in developing as well as implementing process improvements for increasing patient satisfaction. (EF)
• Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an on-going basis. (EF)

This job description is not intended to be all inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises.

EDUCATION REQUIREMENTS

o High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)

EXPERIENCE REQUIREMENTS

o One year of customer service or hospitality experience preferred

• Note that employees may be required to be on-call during emergencies (i.e. Disaster, Severe Weather Event, etc.) regardless of selection above.