Nutrition Float

Description

STATEMENT OF PURPOSE

Under the supervision of the Nutrition Services Manager and Supervisor, this position supports a wide range of nutrition and food service operations to ensure high-quality service for patients, staff, and visitors. Responsibilities include patient meal service, food preparation, cafeteria and catering support, inventory management, and sanitation duties. This role may also assist with retail food service operations, including cashiering in the café, if approved.

The position functions in a flexible capacity, contributing to meal delivery, catering coordination, reporting, ordering of food and supplies, and vending oversight. Additional responsibilities may include assisting with dietary technician tasks, preparing cold and hot food items, supporting cooks with meal preparation, and maintaining a clean and organized work environment.

This role is essential in promoting efficient operations, food safety compliance, and a positive dining experience across all service areas.

This is a part time benefitted position working 48 hours per two week schedule. Days are Monday - Friday with variable hours, weekends and holidays as needed. 

JOB FUNCTIONS

• Prepares and cooks a variety of hot and cold food items for patients, café service, and catering in accordance with standardized recipes.
• Assists with patient meal assembly, tray delivery, rounding, and collection; inputs and updates meal information in the CBORD system.
• Supports catering services, including preparation, setup, delivery, and related coordination.
• Provides café service as needed, including food preparation, customer service, cashiering, and stocking.
• Maintains cleanliness and organization of kitchen, serving, and dish room areas; operates dishwashing equipment.
• Follows all food safety and sanitation standards. 
• Assists with inventory management, stocking, and receiving deliveries.
• Completes required reports and maintains accurate records related to meals, catering, and patient services.
• Communicates effectively with patients, staff, and departments; provides excellent customer service.
• Supports team operations and performs additional duties as assigned, demonstrating flexibility across roles and schedules.

Miscellaneous Responsibilities

• Demonstrates consistent use of AIDET communication skills when interacting with patients, visitors, and staff.
• Maintains a clean, safe, and organized work environment at all times.
• Interacts professionally with patients of all age groups, as well as physicians, staff, and cafeteria customers.
• Answers department telephone calls and communicates information appropriately.
• Assists with ordering, receiving, stocking, and inventory management of food, beverages, and supplies.
• Supports vending operations, including stocking and cash handling.
• Assists with stocking and service needs for various departments, including Physician Lounge and patient care areas.
• Stocks tray line and supports overall meal service operations as needed.
• Provides support across roles, including assisting with food preparation, cooking, and diet technician duties as assigned.
• Contributes to the overall success and growth of Nutrition Services.
• Maintains compliance with organizational standards of behavior and workplace expectations.
• Performs other duties as assigned by department leadership.

Requirements

QUALIFICATIONS/REQUIREMENTS FOR THIS POSITION:

1. Preparation and Training - Requires a high school diploma or equivalent. Previous experience in food service, healthcare, or customer service preferred. On-the-job training is provided to ensure competency in food preparation, patient meal service, sanitation practices, and use of department systems (e.g., CBORD). Must complete required food safety and workplace training and demonstrate the ability to learn and perform multiple roles within Nutrition Services. 
2. Work Experience - One to three months of food service experience is preferred.
3. Attendance - Punctual and regular attendance is an essential responsibility of each employee at JRMC. Employees are expected to report to work as scheduled, on time and prepared to start working. Employees are also expected to remain at work for their entire work schedule. 
4. Analytical Ability - Analytical ability is required in order to gather and interpret data such as balancing activities where errors can occur from several sources maintaining statistical data, charting, etc. 
5. Independent Judgement - Exercises independent judgment in prioritizing daily tasks, adapting to changing staffing and service needs, and ensuring timely completion of assigned duties. Demonstrates the ability to recognize and respond to routine issues, escalate concerns appropriately, and maintain compliance with food safety, patient service, and organizational standards with minimal supervision.
6. Contacts with Others - Social sensitivity and the ability to communicate effectively are required; for instance, visiting patients and families.
7. Supervising the Work of Others - This position does not have formal supervisory responsibilities. May provide guidance and support to new or temporary staff by demonstrating tasks,  reinforcing proper procedures, and promoting a collaborative team   environment.
8. Responsibility for Welfare of Others - Supports the health and well-being of patients, residents, and customers by ensuring   accurate meal preparation, safe food handling, and timely service in accordance with dietary guidelines. Maintains awareness of patient needs and dietary restrictions, reporting concerns to appropriate staff to promote safety and quality care.
9. Mental / Visual Effort - Must be able to speak and write the English language in an understandable manner. Must be in good general health and demonstrate emotional stability. Must be able to see and hear or use prosthetics that will enable these   senses to function adequately to assure that the major requirements of this position can be fully met.
10. Working Conditions - Must be able to work in a hot, wet, humid  and loud environment for long periods of time. Area is well-lit. Is subject to falls throughout the work day. Participates in and complies with JRMC Safety Management Program. Maintains   knowledge of and observes Standard Precautions. OSHA Job Classification: This position is defined as a Category II: Employees does not have exposure to bloodborne pathogens.
11. Physical and Sensory Effort - Requires prolonged periods of standing, walking, and moving throughout the kitchen, patient care areas, and café. Involves lifting, carrying, and pushing food   trays, carts, and supplies. Frequent use of hands, arms, and fingers for food preparation, serving, and operating equipment. Requires the ability to focus on multiple tasks, observe patient and food conditions, and respond to sensory cues such as temperature, taste, and appearance of food.
12. Promotion - No formal line of promotion.
13. Background Check - A comprehensive background check and drug screening will be conducted as a condition of employment for this role. 
14. Drug Screen - A urine drug screening is required for all positions and must be completed within 30 days of the date of hire.
15. Physical Requirements - These are physical requirements of the position that may be performed as part of daily duties. Inability to meet one or more of these physical requirements will not automatically disqualify a candidate or employee from the position. Upon request for reasonable accommodation, JRMC may be able to adjust or excuse one or more of these requirements, depending on the requirement, the essential functions to which it relates and the proposed accommodation.

Employee Requirements: 

• Visual Observation - Continuously
• Standing - Continuously
• Walking - Continuously
• Sitting - Rarely
• Hands and Finger Dexterity - Continuously
• Reaching with Hands and Arms - Continuously
• Climbing - Rarely
• Stooping/Kneeling/Crouching/Crawling - Rarely
• Hearing/Listening - Continuously
• Tasting or Smelling - Continuously
• Working Inside - Continuously
• Working Outside - Rarely
• Working in Extreme Heat - Rarely
• Working in Extreme Cold - Rarely
• Working with Hazardous Materials - Rarely
• Noise - Continuously
• Working in Dirt/Dust - Rarely
• Driving - Never

Lifting / Carrying / Pushing / Pulling: 

• Up to 10 pounds - Continuously
• Up to 25 pounds - Occasionally
• Up to 50 pounds - Rarely
• Up to 75 pounds - Never
• Up to 100 pounds - Never
• Over 100 pounds - Never