Summary

Perform a wide variety of duties directly related to meal service and department cleaning and sanitation. This includes assembly of patient meal trays per appropriate dietary guidelines on patient menu tickets. Other responsibilities include cleaning, sanitizing small and large equipment, as well as operating the pot/dish machine and working in the dish room.

Key Responsibilities

• Portion beverages, prepare cold foods and appropriate stock per patient tally guides.

• Patient trays are assembled by placing correct items on the tray, as identified on the patient menu.

• Areas are restocked adhering to designated par levels.

• Expiration dates are monitored, and stations are stocked according to the FIFO rule.

• All work areas are cleaned per department standard

• Carts and trays are stripped and sorted. Dishes and utensils are washed for patients and cafeteria service according to established guideline

• Items received from dish room are checked for chips, breaks, cleanliness and is any found, are disposed of according to established procedure

• All waste is sorted into three categories; recycling, compost and trash

• Pot washing duties and special cleaning assignments are completed per stated objectives.

• Additional cleaning projects are completed as assigned. Projects include, but not limited to; equipment, floors, and storage areas and completed in allotted timeframe.

• All kitchen responsibilities are completed in the allotted timeframe per the designated workflow.

• Elevator is operated per established guidelines.

• Callbacks are delivered to accurate patient floor within established timeframes after being checked by the supervisor.

• Patient information is properly disposed of in locked bins adhering to HIPPA regulations.

• Participates in department trainings and in-services.

• Reports any equipment that is damaged or not in properly working order.

• Additional department training, organization, or network activities are completed per established objectives.

• MGB Organizational Values of Innovation, Collaboration, Accountability, Respect, and Excellence are upheld

Qualifications

Qualifications and Experience

Education/Degree

Preferred

• High School Graduate or GED preferred.

Experience

Preferred

• One-year previous food service experience preferably in healthcare setting or equivalent

Licensure

Preferred

• ServSafe Food Handler

Skills (Specific learned activity gained through training (e.g. computer skills, keyboarding, presentation, CPR, ACLS, etc.)

Required

• Basic verbal, electronic and written communications skills using the English language.

• Basic computer skills or ability to learn.

• Time management & punctuality

Preferred

• Highly developed communications and interpersonal skills, working with diverse population.

• Work independently, be self-directed and contribute as a member of a team.

• Anticipates challenges and develops and implements strategies for addressing them.

• High level of service delivery. Demonstrate initiative with ability to prioritize work, meet deadlines and adapt to changing situations.

• Attention to detail.

EEO Statement

SRN is committed to diversity in the workplace which begins with respect and opportunity for all. PHH takes affirmative action to ensure that equal employment opportunity is provided to all persons regardless of race, religious creed, color, national origin, sex, sexual orientation, gender identity, genetic information, age, ancestry, veteran status, disability or any other basis that would be inconsistent with any applicable ordinance or law.