Nutrition Assistant (Host/Hostess)

• Provides menus and communicates with patient/family about the room service process including food choices and times of service.
• Provides meals and snacks within the diet order, observes and documents food intake and response to care.
• Serves as a liaison between the patient, Nursing, and Dining Services.
• Accountable to ensure all patients on a physician-prescribed diet receive meals per patient needs/desires.
• Communicates all meal service-related problems to Food Service Supervisor, Patient Services Manager, or Assistant Director/Director.
• Operates the decentralized Nutrition Care Center (NCC) which involves inventorying and maintaining food and supplies and recording temperature of refrigerators and freezers, serving patient meals and nourishments, retrieving soiled trays, and cleaning/sanitizing food delivery carts and NCC area according to procedures and unit standards.
• Transports patient food carts to and from the kitchen to nursing units.
• Transports soiled carts and empty racks to and from the dishroom and nursing units.
• Works collaboratively with the nursing unit staff to complete activities within scope of practice, and communicates any patient issues, concerns, or needs.
• Participates in department or unit activities to facilitate patient care and operations, e.g. quality focus teams, committees, recipe tasting, procedure or process revisions.
• Participates in all meetings and in-services as directed.
• Follows safe practices at all times. Reports accidents or unsafe conditions to Food Services Supervisor, Patient Services Manager, or Assistant Director/Director.
• Demonstrates service recovery as needed with a positive outcome for the patient.
• Assists with on-the-job training of new employees.
• Meets all other nutrition assistant competencies (see competency checklist).
• Demonstrates competence in the areas of critical thinking, interpersonal relationships, and technical skills.
• Demonstrates ability to provide care/service safely and efficiently to each patient.
• Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.
• These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities. Skills and duties may vary dependent upon your department or unit. Other duties may be assigned as required.

• High School Graduate or GED.
• 1 or more years of food service experience.
• 1 or more years of experience in a hospital or long-term care facility.

• Fluent English - Ability to read, write and speak English.

• Basic computer skills.
• Demonstrated competence in the areas of critical thinking and interpersonal relationships.

• The health system is an equal employment opportunity employer.  Qualified applicants are considered for employment without regard to race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, ancestry, age, disability, veteran status, genetic information, or any other legally-protected status.  See also Diversity, Equity & Inclusion.

• The health system provides reasonable accommodations to qualified individuals with disabilities.  If you need to request reasonable accommodations for your disability as you navigate the recruitment process, please let our recruiters know by requesting an Accommodation Request form using this link asktalentacquisition@kumc.edu.

• Employment with the health system is contingent upon, among other things, agreeing to the health-system-dispute-resolution-program.pdf and signing the agreement to the DRP.

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