I. Position Function:
* Portions and plates food, before and during tray-line.
* Performs all tray-line tasks associated with the Patient Tray Service to ensure patient satisfaction.
* Performs a wide variety of functions to ensure timely, accurate, and courteous delivery and pick-up of patient trays and nourishment.
* Performs food preparation (i.e., gelatin, custard, sandwiches, salads, and desserts) for patient and customer satisfaction.
* Maintains sanitation standards for all dishes and equipment to ensure patient satisfaction and meet all health code standards.
* Stocks and maintains sanitation standards for patient floor kitchens.
II. Job Relationships:
* Supervised and reportable to Food Service Managers.
* Must be able to effectively communicate with patients, visitors, and other hospital staff.
III. Authority:
* To be able to assemble and deliver patient meal trays, timely and accurately.
IV. A. Responsibilities/Essential Functions:
* Provides superior customer service to internal and external clients, customers, and patients as referenced in the Service Excellence Standards.
* Maintains tray-line standards to ensure that patient trays are accurate, timely, and of good quality.
* Ensures the maintenance of proper food temperatures during the tray-lines.
* Sets up tray-line to ensure quick and accurate serving of food.
* Serves appropriate food, beverages, condiments, and garnish in an attractive manner on all trays.
* Prepares late trays quickly and accurately to ensure patient satisfaction.
* Produces and portions products according to established par levels, utilizing recipes or directions to meet established standards.
* Prepares sandwich of the day and special salad/fruit plates.
* Prepares garnishes for the day's tray service.
* Has working knowledge of diet principles.
* Reads and interprets patient menu to assure patients get correct food and accompaniments.
* Places foods/beverages and condiments on patient trays assuring that principles of all diets are followed.
* Provides meal service to patients to support the department's mission.
* Meets food truck and begins delivering trays within 5 minutes of truck arrival. Delivers trays to patients' bedside tables for all patients except those on respiratory isolation, HOLD, or NPO.
* Notifies nursing of all hold and isolation trays and passes them if appropriate.
* Checks trays against patient name on door to ensure proper delivery of trays.
* Delivers patient in-between meal feeding at 8:00 PM, ensuring that all items are accurate and maintain quality standards.
* Assembles and delivers late trays to patients within 30 minutes of receiving menu.
* Delivers early trays to patient rooms on a timely basis.
* Maintains effective and efficient communication with all personnel and patients to ensure the smooth operation of the kitchen.
* Maintains patient nourishment areas and kitchens stock to meet the patients' nutritional needs.
* Accurately inventories, cleans, rotates stock, and discards outdated items, restocks, and wipes out refrigerators, records temperatures to ensure sanitation standards.
* Completes all dish-room functions accurately and in a timely way to ensure the proper sanitation of all dishes.
* Completes all functions in the dish-room to ensure that all dishes are washed by 10:30 AM, 3:00 PM, and 7:00 PM.
* Follows established sanitation guidelines to ensure a clean and safe work environment.
* Adheres to sanitation guidelines to prevent foodborne illness and possible spread of infection.
* Maintains a "CLEAN AS YOU GO" policy using prescribed methods as demonstrated by a clean and neat work area.
* Uses proper hand washing techniques.
* Covers, labels, and dates food in the appropriate containers.
* Utilizes and stores cleaning agents properly.
* Attends all employee meetings and in-services as scheduled by the supervisor.
B. Responsibilities/Non-Essential Functions:
* Appropriate dishes, bowls, cups, and utensils are used for serving food to ensure attractiveness and correct portion sizes.
* Station is refilled with food or beverages as necessary in a quick and accurate fashion.
* Coffee and iced tea are brewed according to standards and served in appropriate mugs.
* Brings questions referring to diets to tray-line management for resolution.
* Collects patient food trays and places trays on the truck no later than 60 minutes after service.
* Notifies supervisor of all requests made by nursing or patients or calling the diet office.
* Refers all patients' questions to appropriate personnel.
* Informs supervisors of problems that arise either by notifying supervisor during meal rounds or by calling the diet office.
* Washes and dries all food trucks after every meal to ensure proper sanitation.
* Reports all unsafe conditions and improper articles on patient trays (such as needles, glasses, etc.) to supervisor immediately for appropriate disposal.
* Ensures that all paper items, straws, and plastic are removed from the dishes and trays prior to loading into the dish-machine.
* Station is cleaned and wiped down after each meal.
* Station (i.e., steam tables, milk box belt-line area) is turned off, drained, wiped down, and sanitized after dinner meal.
* Empties lowerators and equipment is pushed into the dish-room.
* Utensils are rinsed off and put in the pot-sink in the pot-room.
* Maintains clean and sanitary equipment/utensils using prescribed cleaning methods following all sanitation checklists.
V. Reporting Requirements:
* Reports any questions referring to diets to tray-line management for resolution.
* Notifies nursing of all HOLDS and isolation trays and passes them if appropriate.
* Notifies supervisor of all requests made by nursing or patients by referring or calling to diet office.
* Informs supervisor of any problems that arise either by notifying supervisors during meal rounds or by calling diet office.
* Reports all unsafe conditions and improper articles on patient trays.
VI. Accountability:
* Shall be accountable for maintaining all tray-line standards, to ensure that patient trays are accurate, timely, and of good quality.
* Shall be accountable for observing hospital policies and procedures.
* Shall be accountable for proper patient identification by asking patients' names and checking ID bracelets.
* Shall be accountable for observing all policies and procedures of the department, including Safety and Sanitation, Infection Control, and Fire Safety.
VII. Qualifications:
Minimum Education:
* High School or GED equivalent preferred.
Minimum Experience:
* Food service experience preferred, willing to train if necessary.
Minimum skills/abilities:
* Must be able to read and write English.
* Must be able to work on a tray assembly line.
Certification/Licensure:
None
Training:
Ongoing training in-services required.
Equal Opportunity Employer/Disabled/Veterans
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