• Full-Time
• Varied Hours (day and evening shift)
• Every Other Weekend 

Assembles room service cold foods, assembles meal trays, transports and serves room service trays, records patient fluid and meal consumption when indicated, works in the dishroom, and performs other duties.     

Education and/or Other Requirements

High school diploma or equivalent preferred or current student.  Hospitality experience is helpful but is not required.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Understanding written sentences and paragraphs in work related documents.
• Adjusting actions in relation to others' actions.
• Must be able to read, write, speak and understand English.
• Must be able to work day and night shift, weekends, and holidays.
• Must present a good image when working.
• Must be accurate with work.
• Must be able to work with speed.
• The ability to tell when something is wrong or is likely to go wrong.
• The ability to listen to and understand information and ideas presented through spoken words and sentences.
• The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
• The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
• Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

Essential Functions and Job Duties

• Identifies with, shares in, and displays a commitment to the mission, philosophy, and objectives of the organization.  Demonstrates knowledge of the mission, gives consideration to the principles of the mission (core values:  Compassion, Agility, Respect, Excellence, and Service).
• Participates in and supports performance improvement and risk management activities.
• Assembles meal trays.  Stocks Assembler area.  Checks for, prepares and sets up added items to ensure efficiency of room service operations.  Stocks assigned area; maintains area in neat and clean condition.
  • Handles all food and equipment in accordance with the sanitary practices of the hospital, local and State Health Department or other regulatory agencies
  • Assembles meals accurately.
  • Presents meals attractively, assures items are in proper place.
• Checks for, prepares, and sets up added items to ensure efficiency of room service operations.  Stocks assigned area; maintains area in neat and clean condition.
  • Assembles special “build your own” cold food items.
  • Prepares nourishments and special food requested on the diets.
  • Portions the dessert and other cold foods.
  • Serves correct portion sizes; labels, dates, rotates, and stores all food items properly.
  • Cleans up broken dishes and spills.
  • Puts soiled linen in the proper location, using sanitation guidelines.
  • Records refrigerator temperatures.
• Follows all safety precautions and uses personal sanitation and safety procedures.
  • Uses personal protective equipment.
  • Attends and contributes to all safety training sessions and uses good body mechanics.
  • When working dishroom, ensures sanitary dishware and carts.
  • Follows department dress code policy.
  • Washes hands and changes gloves frequently.
• Maintains a clean and organized work area.
• Maintains composure in demanding and difficult situations and attempts solutions.
  • Consults with supervisor or appropriate personnel in regard to food shortages, customer complaints, malfunctioning equipment and inappropriate equipment temperatures.
  • Works well with deadlines.
• Stocks nursing units; prepares special foods.
  • Cleans patient food refrigerators and microwaves.
  • Supplies units with food and paper supplies for their kitchens.
  • Records refrigerator temperatures.
  • Maintain request forms for items.
• Prepares, delivers and returns room service trays of patients.
  • Demonstrates age-related competencies and safety and privacy concerns for all patient populations served.
  • Gathers patient trays and records consumption on computer as needed.
  • Follows scripting guidelines (when interacting with patients in person, while taking calls).
  • Performs other duties as assigned.