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This position provides direct patient meal service, either obtaining meal selections in person or via the hospitality center ordering system, delivering meals and retrieving meal trays. Must be knowledgeable in special diets and allergies. Also maintain cleanliness of nutrition centers in patient care areas. Excellent customer service skills and concern for all aspects of patient safety crucial.

MINIMUM QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment* and a permanent MCHD FSWP within 1 month of start date (next available class). Must have a valid MCHD FSWP throughout employment. *Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.

PREFERRED QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School Diploma or Equivalent 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 all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Answers phone calls from patients following customer service standards

2. Appropriately follows diet restrictions, including allergies and fluid restrictions

3. Utilizes EPIC and VST for necessary patient information and to correctly process menu requests

4. Processes between meal nourishment orders and prints for kitchen staff

5. Follows department procedure for the missed meal reports including alerting nursing.

6. May be asked to deliver or retrieve meal trays as needed.

7. Visits patients designated “needs assistance” for menu selections and properly enters according to diet restrictions.

8. Delivers meal trays to patients within service guidelines for timeliness.

9. Follows delivery standards including hand sanitization, infection control requirements, two patient identifiers, AIDET and key phrases. Alerts nursing if patient is not properly positioned to begin eating or otherwise appears to need assistance.

10. Checks trays for missing items and intervenes to correct immediately. Maintains supply of condiments on cart.

11. Documents information required for ordered calorie counts

12. Monitors new patients for knowledge of room service, gives menu and explains as needed.

13. Rapport is established and maintained with nursing staff as evidenced by positive feedback and comments regarding communication with NCA.

14. Functions as a team with Clinical Dietitians. Respects Dietitian’s prime responsibility for patient nutritional care and responds appropriately.

15. Communicates clearly with tray line and production personnel regarding patient special requests (follow-ups on any unusual requests) to meet patient needs.

16. Meets sanitation, safety and quality control guidelines set forth by departmental policies, health department regulations and HAACP (Hazard Analysis Critical Control Points) in maintaining cleanliness of nutrition centers on the units.

17. Patient trays are collected and returned to the kitchen within a reasonable timeframe.

18. While waiting for trays, assists the room service assembly line as needed, wrap silverware or help in dishroom.

19. Follows procedures for phone and iPad use.

20. Other duties may be assigned. May include duties normally done by a dietetic assistant.

21. Daily deadlines – must have menus completed by certain times and deliver meals on time.

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. Can push fully loaded tray cart (approx. 250 lbs)

2. Ability to stand for most of the working day

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. This positions requires patient interaction, some conditions/appearance may be distressing.

2. Enter isolation precaution patient rooms with proper protective equipment.

3. Kitchen environment often noisy.

SKILLS AND ABILITIES:

1. Ability to understand written and oral communication.