Non-Clinical Food and Nutrition Services Call Center Associate

Job Overview

Description:

***This position is 100% onsite and cannot be done remotely***

*** Must have two completed references before submitting ***

Schedule: Rotating 5x8 with weekends and holidays a possibility
Shift: 8 hours between 6am and 8pm

Required:
* HSD/GED
* Proficiency with technological devices (computer/tablet/smartphone)
* Previous call center experience
* Food service/delivery experience

Preferred:
* Associate/Bachelor degree in Nutrition or related field
* Experience as a diet clerk/aide in an acute care setting
* Knowledge of therapeutic diets

Primary Duties and Responsibilities
Review and modify patient menus by adding deleting or substituting food items in accordance with physicians and dietitians orders and restrictions.
Seek and apply knowledge of food and human nutrition with scope of assigned responsibilities when modifying the menu and/or responding to patients stated preferences/intolerance. Appropriately seek guidance and support from a Registered Dietetic Technician where complexity of the diet exceeds knowledge base.
Obtain menu selections at the patients bedside or over the phone assuring compliance to the physicians diet order and departmental guidelines for menu correction. Explain menu modifications/substitutions to patients such as sodium restriction
Act as ambassador and facilitator of food services on the patient care unit by contributing to the coordination of menus services and information used by food service staff dietitians and diet technicians in the care of patients.
Perform routine clerical and nutrition care functions on the unit to include collection and data entry of patient menu selections and food preferences/intolerances processing and validation of diet orders and maintenance of the menu materials in the units.
Orient patient to the menu system and services offered by the department.
Seek feedback on patient satisfaction by asking visitation questions resolving concerns promptly and communicating issues of concern to the leadership for action as appropriate.
Provide input and patient feedback on acceptance of menu items to assist in development of menus and/or new food items.