Catering Associate

Schedule

Part Time: 40 Hours/Biweekly

Hours: Vary Between 6:30am and 8:00pm

Every Other Weekend and Holiday, Required

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.

Essential Functions and Responsibilities

Technical Excellence

1. Thinks critically; utilizes sound judgment; promptly reports potential risks.

2. Maintains state of art knowledge of area of specialty, healthcare trends and practice, and populations served.

3. Maintains a level of computer literacy appropriate to their role.

4. Meets and maintains current all unit specific and organizational skills/competencies, certifications/licensures, as required.

5. Completes hospital-required reviews, e.g. HIPAA, safety, health screening,

care concerns, and others as assigned.

1. Adheres to National Patient Safety Goals.

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.

By identifying essential job functions, we are in no way stating or implying that these required tasks are the only activities that are to be performed by the employee occupying this position. In addition, employees will also be expected to follow any other job-related instructions and to perform any other job-related duties that are included in the job description. The preceding requirements represent only the minimum acceptable levels of knowledge, skills, and/or abilities that a job incumbent must possess; in order to perform the job successfully, the incumbent will possess additional aptitudes so as to perform the other duties that the job description entails.

Revised Date: 04/02/2013

Qualifications and Standards

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.