MINIMUM QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School Diploma or a GED

EXPERIENCE:

1. No prior experience required.

PREFERRED QUALIFICATIONS :

EXPERIENCE:

1. One year experience in the food service industry preferred.

2. One year customer service experience preferred.

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an exhaustive list of all responsibilities and duties. Other duties may be assigned.

1. Responsible for patient meal service on team’s assigned unit, e.g. menu selection, tray assembly, delivery and pick up, special requests and in-between meal delivery. Knowledge of dietary restrictions and all modified diets.

2. Monitors food intake for patients including patients on NPO, clear liquid and full liquid diets. Utilizes hospital wide computer system, e.g. record I&O’s, print daily reports and checks emails daily.

3. Interacts with nursing staff in regard to patient nutrition needs and requirements.

4. Supplies floor stock as needed.

5. Knowledgeable about menu items (ingredients, preparation methods, accurate portions and attractive display of food.

6. Communicates patient needs to appropriate staff while maintaining patient confidentiality.

7. Attends training programs (classroom and virtual) as designated.

8. Exercises proper stewardship through the appropriate use of supplies, equipment, and time.

9. Tallies quantities of specific foods, such as vegetables and meats, to be prepared in kitchen.

10. Communicates and interacts with clients, families, visitors, physicians, departmental and hospital staff and the public in general in a manner that demonstrates professionalism and concern for the individuals' need(s). Resolves disputes in a professional manner to ensure that the customer is always right.

11. Remains current and responsive to changes in healthcare delivery, standards established by professional organizations, regulatory and accrediting bodies and the needs of the organization.

12. Participates in the processes to assess and improve the services provided and compliance with regulatory requirements. Reports results assessment and improvement processes to the appropriate administrative levels.

13. Follows hospital, state and federal guidelines for ensuring safe environment for workers, patients and public. Ensures compliance by staff to hospital, governmental and insurance regulations. Demonstrates knowledge of infection control and sanitation with food temperatures, hand washing, use of gloves, etc. Uses required safety equipment when in the department (safety shoes, goggles, cutting gloves, hot pads, etc.) Adheres to hospital and department dress code. Adheres to hospital and department attendance policy.

14. Willingly accepts assignments within scope of practice, skill set and level of competence.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Must meet Department of Labor’s MEDIUM duty standard MEDIUM WORK- exerting up to 50 pounds of force Occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly).

2. Occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly).

3. Able to bend, stoop, reach and be capable of normal rotation, standing and walking for an 8-10 hour shift.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. May be scheduled to work various shifts based on departmental and patient needs.

2. May be required to travel between facilities/buildings

SKILLS AND ABILITIES:

1. Familiarity with basic food terminology, and general hazards associated with kitchen work

2. Use a computer keyboard, monitor and mouse. Answer telephones and transcribe messages

3. Communicate verbally, written and electronically with healthcare personnel, families and patients