Clerk III - Nutrition Services

QUALIFICATIONS
* Grade 12 education (Manitoba Standards)
* Completion of any of the following-Dietary Aide Level 2, Diet Technician Course, Nutrition and Diet Therapy Course; or equivalent combination of education and experience
* Current Food Handler Training Certificate Level 1 or willing to obtain within 6 months
* Experience working with Hospitality Suite software preferred
* Required proficiency in computing skills, including Microsoft Office programs (Outlook, Word, Excel, Access and PowerPoint) and internet applications
* A good working knowledge of regular and therapeutic menus
* Demonstrated organizational skills, and the ability to work independently
* Demonstrated communication skills
* Demonstrated flexibility to facilitate changes in techniques and procedures
* Ability to display independent judgment
* Ability to respect and promote a culturally diverse population
* Ability to respect and promote confidentiality
* Ability to perform the duties of the position on a regular basis

POSITION SUMMARY:

Under the supervision of the Area Manager or Manager, Nutrition Services, the Clerk III Nutrition Services is responsible for the provision of a variety of clerical and administrative support duties for the Nutrition Services department such as menu marking, checking beltline/meal trays and dining room meals, patient/resident interviews, malnutrition screening and weight monitoring, scheduling Nutrition Services staff for the coverage of illness, and vacation. The Clerk III Nutrition Services may also be required to perform on call staffing duties for the Manager, Nutrition Services and additional duties as assigned.

RESPONSIBILITIES:

Overview:

1. Coordinate and document staffing requests for shift trades and requested leave.
2. May be responsible for scheduling Nutrition Services staff and maintaining all related paper and electronic data in assigned sites.
3. Accurately process patient/resident diet orders, including marking standard and therapeutic menus.
4. Update computer/manual records to maintain an accurate file of patient/resident diet orders and related documentation. Communicate required information to other Nutrition Services staff.
5. May interact with patient/resident and family members individually or as part of the the health care team during care conferences to:
   1. monitor/review satisfaction and intake
   2. obtain food preferences
   3. complete patient/ resident malnutrition screening tool
   4. review intake of nutrition supplements
   5. assist patient/residents with menu selections and personal diets.
6. May review patient/resident weights and calculate weight changes for review by Registered Dietititan.
7. Check patient/resident meal trays:
   1. responsible for taste panel before beltline starts to check food quality and temperature
   2. ensures that beltline starts on time
   3. checks that patient/resident meal trays are accurate and neat in appearance
8. Coordinate all food, cleaning, paper and miscellaneous supply purchases required for Nutrition Services sites.
9. Count food deliveries when on site.
10. Collecting and counting money.
11. Complete invoice coding, documentation (both electronically and manually) and submission to region.
12. Initiate and document credit/replacement for any missing or damaged supplies.
13. Complete annual food inventories and costing.
14. Complete catering costing and charges to internal departments.
15. Complete monthly meal program invoicing.
16. Document meal statistics and monthly submission to Finance.
17. Revise and distribute departmental production forms.
18. Prepare and distribute monthly departmental audits, administrative memorandums and departmental communications for all sites.
19. Compile and record monthly audit data.
20. Organize and schedule staff attendance at mandatory in-services, education events or other meetings with Manager as required.
21. Record and distribute departmental meeting minutes.
22. Update and maintain MSDS binders
23. Perform ongoing record keeping and filing.
24. Complete Maintenance work order requisitions as required.
25. Report departmental needs to Manager.
26. Perform on call staffing relief duties during Manager’s absence as required.
27. In the absence of the Nutrition Services Supervisor or Manager, assumes a leadership role in coordinating the Nutrition Services for the facility, including the daily supervision of the Nutrition Services staff at the facility level and required quality assurance processes.
28. Maintain confidentiality on all matters relating to staff, patients and residents Prairie Mountain Health.
29. Maintain standards of operation established by facility.
30. Sundry duties as assigned.