Nutrition Rep (2026-0035)
Valley Medical Center, Renton, WA, United States
Title
Nutrition Representative
Job Details
Job Title: Nutrition Representative
Req: 2026-0035
Location: VMC Main Campus, Renton, WA
Department: Food Services, Patient and Non‑Patient
Shift: Part Time
FTE: 0.9375
Hours: Category SEIU‑Service
Salary Range: Min $25.63 – Max $40.85/hr (DOE)
Job Overview The primary focus of this position is to maintain high levels of guest satisfaction concerning patient food service through a strong sense of urgency towards patient food delivery. The duties of the Nutrition Representative position include all aspects of tray preparation from collections of meal requests, set up of tray, to delivery of the tray to the patient.
Prerequisites
Must have current Washington State Food Handler's permit.
High school diploma or GED certification preferred.
Able to communicate effectively in English, both verbally and in writing.
Able to work on weekends and holidays.
Able to meet the professional appearance standards of the organization.
Customer Service Experience Preferred.
Nutrition Representative or Diet Aide experience preferred.
Basic computer and keystroke abilities.
Qualifications
Demonstrates good interpersonal skills in a diverse population.
Demonstrates ability to work independently.
Able to communicate and work effectively with the physical and emotional developments of all age groups.
Demonstrates experience in providing excellent customer service.
Demonstrates basic knowledge of working a computer (for online training, etc.).
Demonstrates knowledge of selected modified hospital diets preferred.
Demonstrates experience in processing information via telephone and computer including data entry.
Physical Demands, Environment, and Working Conditions
Must be able to push, pull, and lift loads of 50 pounds or more (e.g., wheel a cart with loads up to 250 pounds; CO2 canisters 50 lbs; sanitation buckets 20 lbs).
Transport various kinds of food service supplies and types of equipment within the area of assignment.
Requires bending, lifting, and the ability to work continuously on your feet; move quickly through the department and/or facility in and around patients and other staff.
Works with various cleaning/disinfectant solutions and chemicals.
Requires corrected vision and hearing to normal range.
Handles multiple demands simultaneously; frequent changes and interruptions.
Requires independent problem‑solving skills, compiling information, and explanation of department procedures and services.
Requires sitting at a desk for 1‑1.5 hour periods.
Performance Responsibilities (Unique Job Functions)
Ability to use specialty equipment effectively for making product.
Assist in day‑to‑day operations of the FMNS department, including relief coverage.
Set up, break down, clean and sanitize all assigned work areas.
Demonstrate courteous and cooperative behavior towards patients, visitors, co‑workers and staff.
Portions food accurately and has knowledge of content and complimentary garnish according to department standards.
Maintains a safe and sanitary work environment according to department standards.
Contribute to the department's image of professional food service; participate in marketing promotions.
Cooperate and actively participate in flexing hours during times of low census.
Maintain responsibility for time management and best utilization of resources.
Use proper storage techniques according to department standards.
Maintain temperature records in assigned work area.
Complete jobs as assigned.
Communicate customer feedback to the appropriate persons for follow‑up and/or action.
Act as a liaison between assigned FMNS and Patient Care units.
Assist patients to make menu decisions that reflect a healthy well ‑ balanced diet within the parameters of the patient's dietary prescription.
Arrange correct menus in order for meal preparation.
Check trays during meal preparation for accuracy of food portions and appearance.
Communicate information regarding special diets to production areas as needed; responsible for overseeing the maintenance of accurate records.
Process computer information to maintain accurate diet orders and menus.
Maintain responsibility for written communications regarding diets.
Deliver food to guests throughout the hospital.
Provide floor stock to Patient Care units.
Actively participate in the training of new team members as well as ongoing department in‑servicing and education.
Additional Job Functions
Performs other related job duties as required.
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Job Details
Job Title: Nutrition Representative
Req: 2026-0035
Location: VMC Main Campus, Renton, WA
Department: Food Services, Patient and Non‑Patient
Shift: Part Time
FTE: 0.9375
Hours: Category SEIU‑Service
Salary Range: Min $25.63 – Max $40.85/hr (DOE)
Job Overview The primary focus of this position is to maintain high levels of guest satisfaction concerning patient food service through a strong sense of urgency towards patient food delivery. The duties of the Nutrition Representative position include all aspects of tray preparation from collections of meal requests, set up of tray, to delivery of the tray to the patient.
Prerequisites
Must have current Washington State Food Handler's permit.
High school diploma or GED certification preferred.
Able to communicate effectively in English, both verbally and in writing.
Able to work on weekends and holidays.
Able to meet the professional appearance standards of the organization.
Customer Service Experience Preferred.
Nutrition Representative or Diet Aide experience preferred.
Basic computer and keystroke abilities.
Qualifications
Demonstrates good interpersonal skills in a diverse population.
Demonstrates ability to work independently.
Able to communicate and work effectively with the physical and emotional developments of all age groups.
Demonstrates experience in providing excellent customer service.
Demonstrates basic knowledge of working a computer (for online training, etc.).
Demonstrates knowledge of selected modified hospital diets preferred.
Demonstrates experience in processing information via telephone and computer including data entry.
Physical Demands, Environment, and Working Conditions
Must be able to push, pull, and lift loads of 50 pounds or more (e.g., wheel a cart with loads up to 250 pounds; CO2 canisters 50 lbs; sanitation buckets 20 lbs).
Transport various kinds of food service supplies and types of equipment within the area of assignment.
Requires bending, lifting, and the ability to work continuously on your feet; move quickly through the department and/or facility in and around patients and other staff.
Works with various cleaning/disinfectant solutions and chemicals.
Requires corrected vision and hearing to normal range.
Handles multiple demands simultaneously; frequent changes and interruptions.
Requires independent problem‑solving skills, compiling information, and explanation of department procedures and services.
Requires sitting at a desk for 1‑1.5 hour periods.
Performance Responsibilities (Unique Job Functions)
Ability to use specialty equipment effectively for making product.
Assist in day‑to‑day operations of the FMNS department, including relief coverage.
Set up, break down, clean and sanitize all assigned work areas.
Demonstrate courteous and cooperative behavior towards patients, visitors, co‑workers and staff.
Portions food accurately and has knowledge of content and complimentary garnish according to department standards.
Maintains a safe and sanitary work environment according to department standards.
Contribute to the department's image of professional food service; participate in marketing promotions.
Cooperate and actively participate in flexing hours during times of low census.
Maintain responsibility for time management and best utilization of resources.
Use proper storage techniques according to department standards.
Maintain temperature records in assigned work area.
Complete jobs as assigned.
Communicate customer feedback to the appropriate persons for follow‑up and/or action.
Act as a liaison between assigned FMNS and Patient Care units.
Assist patients to make menu decisions that reflect a healthy well ‑ balanced diet within the parameters of the patient's dietary prescription.
Arrange correct menus in order for meal preparation.
Check trays during meal preparation for accuracy of food portions and appearance.
Communicate information regarding special diets to production areas as needed; responsible for overseeing the maintenance of accurate records.
Process computer information to maintain accurate diet orders and menus.
Maintain responsibility for written communications regarding diets.
Deliver food to guests throughout the hospital.
Provide floor stock to Patient Care units.
Actively participate in the training of new team members as well as ongoing department in‑servicing and education.
Additional Job Functions
Performs other related job duties as required.
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