Under general supervision, performs routine and specialized assignments in the kitchen, cafeteria, patient tray line, patient floors or special function catering. Organizes supplies and prepares food trays for patients, cafeteria, and community outpatient services and at times special functions. Serves and cleans up service and dish room area. Performs a variety of duties such as, filling floor stock items for patient kitchenettes, able to operate a cash resister and receipt of cash payments. Takes meal orders from patients who are unable to call and order themselves. Ensures all actions taken support patient centered care.
Unit Specific Position Responsibilities
Assembles, delivers and retrieves trays or Room Service trays for patients.
Assembles patient trays, serves on cafeteria assembly line, or special functions.
Delivers supplies to Department kitchens.
Assist in dish room (washing dishes, pots, pans, and cleaning area and restocking).
Complies with department sanitation standards.
Sets up cafeteria food line and/or special catering needs.
Clean up serving areas and restocks.
Prepares salads or desserts for cafeteria, patient tray line, and Meals on Wheels.
Portions salads and desserts for cafeteria, patient tray line, and Meals on Wheels.
Cleans equipment as necessary.
Prepares service, gathers supplies, and cleans up after shifts and special functions.
Sets up and operates cash register in the cafeteria.
Counts cash and completes cash report form. Returns cash to kitchen from guest trays.
Assists patients and visitors with menu meal selections as needed. Verifies that each patient has received a meal for that meal period.
Assembles patient trays on the floors as needed, such as clear and full liquid diets.
Pick up patient menus.
Preserves the dignity of patients through maintaining strict confidentiality.
Treats coworkers, customers and patients with respect and dignity and demonstrates PRIDE values.
Perform AIDET/SameThing/environmental assessment as part of every patient encounter.
Performs other assigned duties.
Qualifications, Knowledge & Experience
Required Qualifications (Including any licensure, certification, education):
ServSafe Certified after 12 months of employment.
High school graduate or equivalent level of knowledge.
Required Knowledge, Skills & Experience:
Ability to read and write in English.
Knowledge of preparation of a variety of foods.
Knowledge of operation of industrial kitchen equipment.
Knowledge of food quality and sanitation standards.
Ability to understand oral and written instructions in English.
Able to organize work efficiently and use creativity in assembling food.
Ability to perform basic math computations.
Ability to interact professionally with a diverse customer base.
Ability to maintain composure when servicing a high volume of customers.
Must have a genuine interest in serving high quality, attractive food.
Ability to use critical thinking skills when making decisions with limited supervision.
Preferred Knowledge, Skills & Experience:
4:15-8:30p, E/O weekend
Part Time (PT)