Interim Nutrition Services Quality Coordinator

Employer Paid Benefit Premiums for You & Your Family! Medical, Dental, & Vision.

Pay Range: $22.37 - $33.30

Shift: Day shift

Schedule: Temporary Position. 32 hours/ per week, Tuesday - Friday.

Definition of Position: 

Accepts responsibility for maintaining storeroom and walk-in coolers. Ensures equipment is functioning and used properly. Ensures the department meets sanitation standards through development, use and auditing of cleaning schedules. The Interim Nutrition Services Quality Coordinator assists the Clinical Dietician with inpatient assessment and diet instructions as needed. Participates in training of Nutrition Services Ambassadors and resolution of issues surrounding patient meal service. Participates in department quality improvement activities.

• Monitor food service operations to ensure compliance with local, state, and federal regulations, including USDA, FDA, and HACCP principles.
• Maintain extensive knowledge of food safety practices and sanitation procedures.
• Conduct routine audits and inspections to ensure food safety and infection control standards.
• Select appropriate foods for both regular and therapeutic diets in accordance with established nutritional criteria.
• Provide basic dietary instruction to patients regarding prescribed diets, ensuring clear and accurate communication of dietary guidelines.
• Collaborate with clinical dietitians and kitchen staff to support menu planning and dietary compliance.
• Develop, implement, and oversee quality assurance programs related to food safety, service standards, and operational efficiency.
• Identify areas for improvement and lead initiatives that enhance nutrition service quality and patient satisfaction.
• Provide guidance and oversight to cooks, Nutrition Services Ambassadors, and food service workers.
• Assist with onboarding and continuing education on nutrition services policies, food safety, and quality standards.
• Support staff in maintaining productivity, consistency, and compliance with standard procedures, filling in shifts as needed when staffing is short.
• Operate, monitor, and maintain commercial kitchen equipment safely and effectively.
• Organize and manage food and supply inventories, ensuring appropriate stock levels and minimizing waste.
• Assist in Ordering supplements and food items as needed to cover for supervisors and managers when they are away.
• Help maintain ordering guides and inventory lists.
• Enter, store, and manage information using both written documentation and electronic systems.
• Complete daily administrative tasks, including processing paperwork and maintaining records of compliance, training, and operational performance.
• Use computer applications such as Microsoft Excel, Word, nutrition software, point-of-sale (POS) systems, and commercial kitchen software to support operations.
• Utilize basic arithmetic (addition, subtraction, multiplication, division, percentages) in inventory control, recipe scaling, and nutrient analysis.
• Interpret data and reports related to dietary compliance, customer service, and kitchen operations.
• Serve as a liaison between nutrition services, clinical staff, administration, and other departments to ensure seamless service delivery.
• Participate in interdisciplinary meetings and support cross-functional projects that affect food service quality.
• The employee supports the hospital mission, vision, values, policies, and procedures.
• Participates in required education for DNV programs as applicable to position (reference program education curriculum).
• Performs other related duties as assigned.

Education: High school diploma or equivalent, degree in Food/Nutrition preferred. 

Licenses/ certifications/ registrations: Required:  State of Oregon Food Handler’s Card.  ServeSafe Certification preferred.

Experience: At least 3 years’ experience working in food service or quality assurance. Additional education may substitute for required experience if applicable.

Other: Must be willing to work occasional weekend or evening shift.

Physical Requirements:

The physical and sensory functions described below are essential to the successful performance of this position. In accordance with the Americans with Disabilities Act (ADA), reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions. The position requires sufficient auditory ability to detect and respond to various sounds, including alarms and verbal communication. Clear and effective communication is essential, as is the ability to interact with patients, families, and healthcare team members. Visual acuity is necessary for observing working conditions, reading documentation and monitors, and distinguishing colors for clinical purposes, such as identifying medications, allergens, or other safety indicators. Tactile perception is also important for assessing physical characteristics such as temperature, size, shape, or texture during patient care. Motor coordination is required for reaching, grasping, handling, and performing fine motor tasks necessary for the use of food service equipment and procedures. The position also involves occasional stooping, kneeling, crouching, or crawling when cleaning or accessing equipment. Walking and standing are typically continuous throughout the shift. The role requires the ability to lift to 50 pounds independently and involves frequent pushing, pulling, carrying, or repositioning of objects weighing up to 25 pounds.

Working Conditions:

This position is performed primarily in an indoor healthcare environment, such as a hospital, clinic, or long-term care facility, primarily in a kitchen. While the work setting is protected from outdoor weather conditions, it may be subject to variable indoor temperatures. Employee will be subject to temporary exposure to refrigerator and freezer temperatures. Tasks may involve exposure to extreme temperatures of equipment, food and water. The role involves exposure to infectious and contagious diseases, hazardous materials, cooking and medical equipment, with the expectation that all staff follow appropriate safety protocols and utilize personal protective equipment (PPE) as required.

The health care environment can be fast-paced and unpredictable, requiring the ability to respond quickly to changing circumstances, including high-pressure or emergency situations. The work setting also involves multiple simultaneous demands and varying levels of noise due to kitchen and medical equipment, staff activity, and patient needs.