Part time (40 hours biweekly)

Day/Evening Shift

Starting rate of $15.60/hr

Job Description:

Position Function: Under the direction of the Departmental Management, provides a personal level of service to patients by executing all
phases of Dietary patient care for all assigned units. The services include (but are not limited to): Assisting with menu selection, offering
alternate selections appropriate to diets, assembling patient trays, delivering patient trays, completing hospitality rounds, collecting patient trays, assembling any nourishments or bed time snacks, stocking and maintaining assigned unit pantries, completing assigned side work, and assists with washing of patient tray items and carts. Serves as a liaison between the Food & Nutrition Department and Patient Services Department for assigned units.

Education: High school graduate or the equivalent required. Course work in foods and nutrition or the equivalent in experience required.
Computer experience preferred.

Experience: Experience applying customer service behaviors and communication skills required. Hospital food service work with
demonstrated knowledge of special diets preferred.
Certifications/Licensure: None required.

Job Specifics:
1. Demonstrates courteous and cooperative behavior when working with nursing and departmental staff; promotes positive working
relationships.
2. Generates diet lists before every meal to verify current diet, review allergy list, record diet changes, and track admissions, transfers,
and discharges.
3. Assembles trays according to patient selections and prescribed therapeutic or mechanical diet guidelines.
4. Makes hospitality rounds on assigned unit to ensure patient satisfaction with meals.
5. Follows up with problems that are discovered during hospitality rounds; takes immediate corrective action to solve problems.
6. Completes all assignments in a timely manner.
7. Washes hands according to established procedures.
8. Explains menu selection procedures and other food services which are available; assists patient with menu selection as needed.
9. Ensures quality and accuracy of patient trays.
10. Follows up with diet changes and new orders; makes certain that items are delivered in a timely manner.
11. Assembles patient nourishments or snacks per physician order
12. Utilizes scripting, set by management, when interacting with patients to promote the highest levels of patient satisfaction.
13. Demonstrates commitment to the values of the department to ensure the quality of service provided.
14. Demonstrates knowledge of own role in the event of a fire.
15. Demonstrates high standards of personal hygiene
16. Wears approved hair restraints in food preparation areas.
17. Demonstrates proper glove usage.
18. Handles dishes properly, being careful not to contaminate serving surfaces.
19. Demonstrates proper portion control when portioning foods.
20. Demonstrates cost effectiveness as evidenced through efficient use of materials.
21. Demonstrates proper food handling techniques; follows HACCP guidelines.
22. Attends scheduled in-service programs.
23. Has sufficient knowledge of modified diets and places proper foods and condiments on trays; has correct placement of items on tray.
24. Exhibits proper use of equipment; reports defective equipment or unsafe conditions immediately.
25. Consistently documents correct dish machine temperatures and reports sub-standards immediately.
26. Keeps area and equipment clean and sanitized according to established departmental standards as observed by QA activities.
27. Takes direction well from management and puts instruction into effect.
28. Communicates well with others as evidenced by proper and timely job completion.
29. Labels/dates food items correctly.