Lead Dietary Clerk (42854)

Under general supervision of the Food Service Manager. This position performs administrative tasks associated with maintaining and supporting the work performed within the Food Service Department. This position works within written and oral guidelines and policies to envision, prioritize, and implement the activities required to complete work assignments and achieve work objectives. The Lead Dietary Clerk works closely with the nutrition and food service staff to accomplish the goals and objectives of the department. Upholds the principles of WIHCC’s Vision, Mission and Value Statements. Maintains confidentiality of all privileged information at all times.

Essential Duties & Responsibilities:

• Maintains regular attendance and punctuality.
• Adheres to patient food production and meal service schedule.
• Ensures all WIHCC and Hospital Accreditation agency and other regulatory requirements governing the food service department are met; OEH, USDA, FDA, and UNSDS.
• Works closely with the Food Service Staff, Food Service Management, Health Technicians, and Clinical Dietitians to accomplish the goals and objectives of the department.
• Assists in maintaining accurate patient information and dietary needs.
• Participates in menu planning and analyze nutritional values.
• Monitors food production and service procedures.
• Assists with food preparation and meal delivery tasks. Set up tray and utensils according to patient requirements.
• Cleans and maintains work area.
• Provides training and monitoring diet office clerks and food service workers.
• Receives and routes incoming and outgoing materials such as controlled or routine correspondence, reports, memoranda, and other forms of written communication.
• Performs office automation preparing correspondence, forms, and reports; technical material, graphs, and charts etc.
• Takes weekly patient supplement inventory and keeps accurate records.
• Responsible for keeping supplement storeroom clean and organized.
• Return items not meeting specifications from vendors.
• Assists in verifying food safety standards insuring all are met for products and packaging materials through visual inspection, product handling and temperature monitoring when applicable. Completes and performs follow-through on activities and documentations when necessary.
• Effectively communicates with Operations (Food Service Staff, Nursing Staff, and Dietitians) to ensure a comprehensive understanding of supplements inventory movement (receiving, sorting, distribution, internal transfers, etc.).
• Use HACCP (Hazard Analysis Critical Control Point) protocols and ensure the proper rotation of food products (FIFO-First-In First-Out).
• Establishes and maintains filing system for inpatient care services and meals production per Joint Commission Standards.
• Maintains a professional working atmosphere in food service functions, mission, and with representatives of the other departments or food service vendors.
• Coordinates and advises on work efforts or to resolve patient operating and production problems.