De'Andre Lester

Nourishments:

• Prep tube feedings.
• Serve patients 2pm and 8pm snacks.
• Talley required drinks (Ensure, Milk, Glucerna, e.g.).

NCC

• Print the 8pm late trays, smart subs, Comp nutrition, vista

Setup/Sandwiches:

• Prepare sandwiches and salads for dinner.
• Restock doctors' lounge according to par stock paper with sandwiches, salads, fruit, condiments, etc.

Eve Production:

• Measure and prepare correct serving sizes into dishes. Ensure correct portion servings.
• Prepare standing orders.

Pot Room.

Clean dishes, run through machine (take temps on log sheet), rack them up, let them dry, then put them up.

Acute Care.

Stock the cart with your designated snacks. Stock selected wards. Go by the log sheet and fill fridges with requested items, along with taking temperature. Stock as needed.

Doctors

Make sure to stock the fridge by 3pm with the items from the par sheet. Make sure to sanitize and wipe down chairs, tables, top. inside fridge

Tray Line Operations

• Hot Cart.

Use specific utensils for portioning out the correct diet (cold, hot, Disposable).

• Setup

Give the correct wards/patients silverware, diet kits, condiments (Mrs. Dash, salt, pepper, etc.).

• Cold Station.

Give the correct portion sizes for the fruit's, salads, or main entree. Place condiments (ketchup, mayo, hot sauce, etc.) along the side of the tray.

• Checker

Place liquids that the dietary ticket has displayed on it, organize the tray to make it have a good presentation.

Make sure the tray has all the items it needs on it (Be aware of allergies) Also make sure the correct wards have the appropriate silverware that's needed/ requested.

• Runner

Give the checker the requested items asked for (ice cream, or cold plate)

Place the trays in the correct carts, once the line is done, and after break, pick up designated wards.