CLOSING DATE: 02/13/2023 @ 4:00PM (MST)

Hourly Range: $12.53 - $14.54/hour

**APPLICANT MUST HAVE A VALID, UNRESTRICTED INSURABLE DRIVERS LICENSE**

**RESUMES AND REFERENCES ARE REQUIRED**

ESSENTIAL DUTIES, FUNCTIONS AND RESPONSIBILITIES

• Adheres to established policies and procedures for maintaining a sanitary, safe working environment for employees and food production; including but not limited to proper personal hygiene and universal precautions to protect self and all who come in contact with products prepared in the department.
• Prepares individual and bulk nourishments and special feedings for patients. Determines the serving and portion control of food; follows directions in weighing, measuring, assembling and mixing ingredients for basic formulas and other supplemental feedings, using scales and other measuring devices. Follows policies and procedure for proper sanitation-measures. Utilizes portion control via standardization of recipes and proper portion sizes.
• Performs duties that require proficiency in special procedures and broad knowledge of basic patient nutrition care and food service operations, (i.e.: basic information on regular and modified diets, food preparation and service, dry and refrigerated storage areas). Checks proper temperature, looks for completeness, and appearance for appropriate foods and condiments following prescribed diet order menus.
• Oversees the preparation of fruits and vegetables or other food items as directed or requested. Assists in the preparation, dispensing food; cleaning work areas and equipment; and receiving and storing supplies.
• Delivers and picks up patients trays; reports patient's comments and complaints to the supervisor; and provides excellent customer service to patients, employees and the community.
• Work closely with diet technicians and dieticians to expedite correct menus/meals for inpatient.
• May be required to assist with nutritional screening of inpatients as needed. Documents pertinent data related to patient diet orders, meal rounds, food preferences and nutrition screening.
• Completes dining room preparation for meal service; maintains and arranges dining and serving areas, and cleaning up of equipment, utensils, and work areas; washes and sanitizes pots, pans, flatware and food service equipment.
• Capable of operating cleaning equipment.
• Maintains uniform food –handling practices and standards of safety and sanitation.
• Checks and maintains inventories on nourishments, removes and replaces expired items. Uses FIFO (first-in, first-out) for stock rotation. Notifies supervisor of low stock items, promptly.
• Routinely applies principles of proper storage of foods and supplies using FIFO(first-in, first-out) including labeling and dating all products received and stored.
• Appropriately records and maintains data/documents required for CMS and assists with data collection, as needed.
• Properly prepares and delivers work orders to keep equipment and services operating efficiently, with a copy to the supervisor.
• Is knowledgeable with regular & therapeutic diets.
• Answers the phone promptly and courteously and documents pertinent data related to patient diet orders, food preferences and nutritional screening. Implements the patient information and diet orders into the computer using the CBORD software.
• Attends all required and/or mandatory in-services and training, as appropriate and required.
• May be appointed to lead responsibilities in addition to regular assignments. When performing lead responsibilities, assist as the liaison between other staff or manager and a small group of employees; provides effective leadership to the group of employees; solve work problems; adjust priorities, and make necessary changes in duties and methods.
• Performs other duties as assigned.

MANDATORY MINIMUM QUALIFICATIONS

• Experience:
  • One (1) year of direct work experience.
• Education:
  • High School Diploma or HSE
  • Valid Navajo Nation Food Handler’s Permit

**Please email degree, transcripts, license and certifications to Felicia.Davis@fdihb.org

NAVAJO/INDIAN PREFERENCE

FDIHB and its facilities are located within the Navajo Nation and, in accordance with Navajo Nation law, has implemented a Navajo/Indian Preference in Employment Policy. Pursuant to this Policy, applicants who meet the minimum qualifications for this position and who are enrolled members of the Navajo Nation will be given primary preference in hiring and employment for this position and members of other federally-recognized Indian tribes will be given secondary preference. Other candidates will be considered only after all candidates entitled to primary or secondary preference have been fully considered.

Experience

• 1 year(s): of direct work experience.

Education

• High School Dip/GED or better

Licenses & Certifications

• NN Food Handler Cert