To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values-integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.
Under the direction of the Food & Nutrition Supervisor or Clinical Nutrition Manager, this position assists in transporting and serving food to patients. Employee performs various cleaning and sanitation functions.
Responsibilities: 1. Assembles & Distributes Patient Trays. 1.1 Ensures that assigned workstation is set-up before the meal in accordance with procedures as observed by supervisor. 1.2 Reads menu accurately. Places the correct food on the tray in accordance with established procedures as observed by supervisor and indicated by patient comments. Tray accuracy. 1.3 Assembles trays in a timely manner per department minimum standard of three trays per minute, as observed by supervisor. 1.4 Appropriately strips patient trays and accurately completes dish room tasks in a timely manner. 2. Tray delivery and retrieval. 2.1 Follows the trayline delivery and retrieval procedures. 2.2 Uses two way radio appropriately to be able to be on the floor at the designated time to meet food truck in a timely manner. 2.3 Delivers patient trays within the 45 minute time period. 2.4 Retrieves patient trays within the designated timeframe according to standard policies as observed by supervisor. 2.5 Inventories and delivers floor stock within the specified timeframe according to the standard policy as observed by supervisor. 2.6 Successfully passes hostess audit per department standards. 2.7 Delivers patient snacks to patient rooms per department standard. 3. Room Service Operator. 3.1 Follows room service operator procedures. 3.2 Capable of communicating effectively with patients by being able to answer patient questions or solve any problems in the appropriate manner. 3.3 Adheres to diet restrictions for all therapeutic diets used in AYR room service evidenced by no more than 1 incident/year. 3.4 Inputs patients menu order accurately and in a timely manner according to department standards and follows diet office script when speaking to patient (i.e. reading back menu items ordered, "anything else I can do for you", etc.) 4. Sanitation. 4.1 Maintains appropriate sanitation in-service areas and prep areas to assure a sanitary working environment. 4.2 Demonstrates "Clean as you go" attitude and a sanitary work area to provide proper conditions for food preparation and service for our customers with no more than three incidents in a twelve month period. 4.3 Maintains clean and sanitary equipment/utensils using prescribed cleaning methods with no more than two noted deficiencies per quarter as observed by supervisor. 4.4 Cleans assigned workstation after the meal according to the standard policy as observed by supervisor. 4.5 "No eating or drinking" at work or service station is complied with as observed by supervisor or designee with no more than three incidents in a twelve month period. 4.6 Properly uses sanitary procedures (use of gloves) when preparing/handling prepared foods with no more than two exceptions per quarter as observed by supervisor. 4.7 Serves all patient meals with a head covering as observed by supervisor. 5. Safety. 5.1 Assure the safety of patients, staff and visitors through enforcement of department safety policies and procedures. 5.2 Adheres to safety requirements when performing jobs using the following: (May include but not limited to)
1. Knives, slicers
2. Food Processors
3. Ovens, grills
4. Steam Tables
5. Cleaning Chemicals, etc 5.3 Demonstrates proper use of protective devices and clothing as prescribed necessary by job:
2. Safety Gloves, Oven Mitts
5. Goggles, etc 5.4 Immediately reports all accidents and incidents to supervisor. Before seeking medical treatment, notifies supervisor of a work-related injury. 5.5 Keeps floor free from spills, trash or articles. 5.6 Demonstrates safe lifting practices. 5.7 Ability to demonstrate fire (emergency) evacuation plan. 5.8 Adheres to lock out/tag out procedures. 6. Additional tasks. 6.1 Performs any additional assignments as required by the supervisor/manager. 6.2 Attends all scheduled meetings, completes all Health Stream topics, and all other in-services as directed by supervisor/manager.
High School diploma or equivalent.
One year related experience.
Good interpersonal and communication skills.
Able to read and speak English.
Successful completion of hospital orientation.
Successful completion of department orientation.
While performing the duties of this job, the employee is required to use hands to finger, handle, or feel; reach with
hands and arms; and talk or hear. The employee is required to stand and walk .The employee must frequently
stoop, kneel, crouch, or crawl; talk or hear. The employee must regularly lift and/or move up to 25 pounds,
occasionally move and/or lift up to 50 pounds. The specific vision abilities required include close vision, distance
vision, color vision, peripheral vision, depth perception, and ability to adjust focus. The noise level in the work
environment is usually moderate.
Incumbents as well as external and internal applicants who become disabled must be able to perform the
essential job functions with or without the assistance of reasonable accommodation as determined on a case by