Patient Care: Provides direct care to the patient as required for meal service including: providing the menu, taking the patient’s meal order using a portable electronic device, confirms the items ordered are consistent with the prescribed diet, and checks the medical record for CBG orders or medications that need to be timed with food intake. Assists with assembling meals in the kitchen (at CHH2), delivers the meal, and ensures patients are ready for meal with over-bed table cleared. Checks for tray accuracy when delivering trays and is alert for items left on trays (glasses, dentures, paperwork). Removes soiled meal tray from the room and documents intake in the medical record. Orders product and maintains nourishment room inventory using FIFO, demonstrates competency in specific skills and follows established protocols including: uses two patient identifiers; uses hand sanitizer between patient contacts; recognizes and responds to emergent situations; documents according to established policies and procedures including: patient intakes and calorie count data in Epic on the computer, converts weights and measures for food items for calorie count data, coordinates care and/or services with other team members including: alerts dietitians and dietetic technicians to patients’ needs and arranges for snacks as appropriate, notifies nursing and other professional staff of patient needs when out of the Meal Service Associate scope of practice, communicates in a respectful, caring and non-judgmental manner, reinforces nutritional teaching and counseling which is supportive and/or restorative of health, assumes responsibility for professional/job related development, knowledge of advances in technology, use of new equipment and appropriate application of hospital systems, incorporates quality improvement practices into performance, incorporates the principles of OHSU’s Mission Statement into performance, supports patient and family centered care across the continuum through service coordination, adheres to HIPPA and confidentiality guidelines, and adheres to the OHSU Code of Conduct. Performs requirements for Staff Members as outlined in Compliance Roles and Responsibilities in OHSU Hospitals and Clinics: - Carries out job responsibilities in an ethical, effective and professional manner. - Reports potential compliance problems using the reporting processes as outlined in the Code of Conduct. - Models ethical and appropriate behavior, professional standards, compliance, and personal integrity. - Participates in training programs. - Understands and complies with OHSU and departmental policies and procedures, applicable rules and regulations.   Hospitality: Fulfills responsibility to organization through performance that promotes the service excellence philosophy; provides outstanding care to patients including: immediate service recovery; listens and responds to patients’ needs including unspoken or subtle requests; completes patient surveys as needed.    Clerical: Keeps list of patients for assigned floor(s), checks diets on the food and nutrition list with the list on the care unit(s), keeps communication log(s) current, orders par stock, records food intakes, fluid intakes, and calorie count information in the EPIC system. Uses tray monitor on electronic mobile device to promote trays after meal is delivered to patient in a timely manner.   Food Preparation: Heats food for patients as needed and makes coffee for the unit.   Sanitation: Puts frozen and refrigerated stock away quickly, stocks non-perishables, picks up trays from meals and puts into soiled tray cart, cleans nourishment room and equipment, refrigerator, freezer and other storage areas. Practices FIFO when restocking nourishment room.   Sustainability: Supports sustainability efforts of Food & Nutrition Services by participating fully in the recycling programs.   Waste Prevention: Prevents waste by assisting patients to get what they want, using oldest first (FIFO), and preparing only what is needed. Demonstrates fiscal accountability and the effective use of resources.

Patient Care: Provides direct care to the patient as required for meal service including: providing the menu, taking the patient’s meal order using a portable electronic device, confirms the items ordered are consistent with the prescribed diet, and checks the medical record for CBG orders or medications that need to be timed with food intake. Assists with assembling meals in the kitchen (at CHH2), delivers the meal, and ensures patients are ready for meal with over-bed table cleared. Checks for tray accuracy when delivering trays and is alert for items left on trays (glasses, dentures, paperwork). Removes soiled meal tray from the room and documents intake in the medical record. Orders product and maintains nourishment room inventory using FIFO, demonstrates competency in specific skills and follows established protocols including: uses two patient identifiers; uses hand sanitizer between patient contacts; recognizes and responds to emergent situations; documents according to established policies and procedures including: patient intakes and calorie count data in Epic on the computer, converts weights and measures for food items for calorie count data, coordinates care and/or services with other team members including: alerts dietitians and dietetic technicians to patients’ needs and arranges for snacks as appropriate, notifies nursing and other professional staff of patient needs when out of the Meal Service Associate scope of practice, communicates in a respectful, caring and non-judgmental manner, reinforces nutritional teaching and counseling which is supportive and/or restorative of health, assumes responsibility for professional/job related development, knowledge of advances in technology, use of new equipment and appropriate application of hospital systems, incorporates quality improvement practices into performance, incorporates the principles of OHSU’s Mission Statement into performance, supports patient and family centered care across the continuum through service coordination, adheres to HIPPA and confidentiality guidelines, and adheres to the OHSU Code of Conduct. Performs requirements for Staff Members as outlined in Compliance Roles and Responsibilities in OHSU Hospitals and Clinics: - Carries out job responsibilities in an ethical, effective and professional manner. - Reports potential compliance problems using the reporting processes as outlined in the Code of Conduct. - Models ethical and appropriate behavior, professional standards, compliance, and personal integrity. - Participates in training programs. - Understands and complies with OHSU and departmental policies and procedures, applicable rules and regulations.   Hospitality: Fulfills responsibility to organization through performance that promotes the service excellence philosophy; provides outstanding care to patients including: immediate service recovery; listens and responds to patients’ needs including unspoken or subtle requests; completes patient surveys as needed.    Clerical: Keeps list of patients for assigned floor(s), checks diets on the food and nutrition list with the list on the care unit(s), keeps communication log(s) current, orders par stock, records food intakes, fluid intakes, and calorie count information in the EPIC system. Uses tray monitor on electronic mobile device to promote trays after meal is delivered to patient in a timely manner.   Food Preparation: Heats food for patients as needed and makes coffee for the unit.   Sanitation: Puts frozen and refrigerated stock away quickly, stocks non-perishables, picks up trays from meals and puts into soiled tray cart, cleans nourishment room and equipment, refrigerator, freezer and other storage areas. Practices FIFO when restocking nourishment room.   Sustainability: Supports sustainability efforts of Food & Nutrition Services by participating fully in the recycling programs.   Waste Prevention: Prevents waste by assisting patients to get what they want, using oldest first (FIFO), and preparing only what is needed. Demonstrates fiscal accountability and the effective use of resources.