Title Nutrition Technician10 am- 6:30 PM. 40 hours week. weekend required every other week.Could be contracted to hire or extend past 13 weeks

Under minimal supervision, performs inpatient nutrition by assembling food trays for eating disorder patients. Utilizes computer system to process menus and diet information. Performs routine clerical and tray line duties.

1. Adjusts and corrects menus according to diet order and patient preferences.2. Clarifies incomplete or ambiguous diet order efficiently.3. Performs intake analysis (calorie counts) as assigned.4. Effectively uses computer software/electronic medical record to perform diet office functions and clinical activities.5. Performs tray line duties.6. Maintains clean and organized work area.7. Effectively handles patient/customer requests and complaints.8. Discusses patient concerns/problems with the dietitian effectively and timely.9. Prepares dietary information for use by kitchen personnel in preparation of foods for hospital patients.10. Measures out oral nutrition supplements for non-completed meals to ensure patients receive the correct amount of calories.11. Tallies quantities of specific foods, such as vegetables and meats, to be prepared in kitchen.12. Processes new diets and changes as required.13. Communicates patient needs to appropriate staff while maintaining patient confidentiality.14. May answer telephone and intercom calls and relay information to kitchen concerning meal changes, complaints or patient discharge.15. May prepare and deliver formula and special nourishments to unit pantries.16. Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.17. Participates in tray line and food temperature monitoring as assigned.18. Will clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.19. May produce small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.20. Under minimal supervision, independently performs cooking duties in preparing food items to be served to customers.21. May take inventory, and / or enter inventory into the production22. Performs PI/CQI projects as assigned by supervisor.23. Attends all allergy and foodborne illness in-service training.24. Complies with all Denver Health HACCP policies and procedures.25. Reports all accidents and injuries in a timely manner.26. Complies with all Denver Health safety and risk management policies and procedures.27. Participates in regular safety meetings, safety training and hazard assessments.28. Understands and follows all policies and procedures.29. Assists in ensuring a safe working environment throughout the facility for all employees.30. Works with patients and EDO unit staff to ensure satisfaction in such areas as quality, service, and problem resolution.

Associates degree in nutrition, dietetics, or culinary arts requiredOne year experience in hospital or extended care facility required