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Diet Aide Ambassador

3 months ago

Birmingham, United States Thomas Cuisine Full time

Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What’s in it for you Comprehensive medical, dental, and vision benefits with several plan options to choose from Generous Paid Time Off and Leave Programs. Employee referral program Access to wellness initiatives, financial planning, mental health assistance, and more. Wage range: $13.50 Schedule:

Open availability between M-Sunday 12pm-7:30pm Your Impact Performs diversified duties to assure accurate and timely coordination and management of patient menus and meal services. Responsibilities include clerical, record keeping and management of patient menus, computer access to patient information related to diet orders, patient contact to obtain preferences and assure customer dining satisfaction, tray passing and troubleshooting. Follows standard practices and complies with regulatory requirements. ESSENTIAL ACCOUNTABILITIES Competently and accurately process diet and nourishment order requests in computer system to optimize efficiency and productivity. Assist patients with placing meal and snack orders, taking into consideration any food allergies, cultural preferences, and CMC therapeutic diet restrictions (Diabetic, House, Renal, GI Bland, etc.). Assure accuracy and appropriateness of meal including food texture, fluid consistency, appearance, portion control, taste, and temperature. Able to make appropriate substitutions according to meal satisfaction standards. Deliver patient meals and nourishments according to AIDET guidelines. Assist patients with meal set-up and assure meal satisfaction. Remove soiled patient trays. Assure sanitation of meal carts and food service areas. Perform first in, first out. Accurately cover, label and date all food items. Ensure all outdated items are discarded. Accurately document food temperatures. Maintain courteous, considerate, cooperative, and accurate communication with facility personnel, patients, and families. Other duties as assigned. MINIMUM KNOWLEDGE AND SKILL REQUIREMENTS KNOWLEDGE OF: General office standards of dress and behavior. Basic math, addition, subtraction, multiplication, division, fractions, and decimals. Knowledge of special diets, limitations, and substitutions. SKILLS IN: Skill to operate a variety of office machines quickly and efficiently (telephone, facsimile, and copier). Ability to access and enter data to form or entry functions on a computer. Ability to write notes and brief instructions using correct spelling and grammar. Deliver friendly and efficient customer service. Speak clearly and present information orally. Apply common sense understanding to carry out written and oral instructions. EXPERIENCE AND EDUCATION MINIMUM REQUIRED: High School Diploma or GED. Six (6) months previous experience with one-on-one customer service interaction. Ability to lift up to 25 lbs. Stand/walk frequently. PREFERRED: One year of college level education with a nutritional emphasis. LICENSES/CERTIFICATIONS MINIMUM REQUIRED: ServSafe Certification. PREFERRED: Certified Professional Food Manager (CPFM) or Accredited Food Handler Certificate. Our commitment to you Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees’ differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work.

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