Room Service Attendant (Finance)

Under the general supervision of the Room Service Lead is responsible for performing diet interpretation and patient tray service in compliance with nutrition prescription, nutrient goals, Food and Nutrition presentation standards and best practices for food safety and sanitation.

Responsibilities:

• Using the hospital Room Service software provides timely and compliant meals, beverages, snacks, supplements to all patient care areas. Assists patients, caregivers and nursing to select meals within the goals of the nutrition prescription ordered according to established procedures.

• In collaboration with the Room Service Chef performs food preparation, tray set up and delivery within forty-five minutes of the order being placed. Follows departmental recipes and methods for all foods including modified textures and consistencies.

• Performs transportation of patient food within the facility, with set up of meals for appropriate patients to ensure temperatures are met for safe food service. Requests assistance from Nursing for patient positioning for meals when required.

• Reviews updated census prior to each meal period to update room service data base with new admissions, discharges, patient preferences, nutrition prescriptions and snacks/supplements ordered. Monitors the room service program to ensure all appropriate patients receive a meal within each meal period.

• Puts away new stock and restocks all assigned areas per the First In First Out method. Responsible for set up and delivery of all floor stock, recording of all assigned refrigerator temperatures and reporting non-compliant temperatures to the Director of Food and Nutrition.

• Participates in monthly unit kitchenette refrigerator cleaning as assigned.

• In collaboration with the Room Service Chefs sets up and delivers catering orders hospital wide.

• Assists with Café operations when assigned. Prepares back stock foods when assigned. Assists in maintaining a clean and sanitary kitchen. Assists with retrieval of soiled dish carts, washing and putting away of dishes, small wares and cookware when assigned.

• Adheres to Infection Prevention standards following Kitchen and Hand Hygiene policies.

• Adheres to Food Safety and Sanitation standards consistent with established best practices when preparing foods.

Professionalism:

• Displays ability to work as a team member. Is able to take direction. Communicates any questions through the chain of communication to facilitate compliant outcomes.

• Adheres to standards and applicable codes of conduct that govern behavior among peers and colleagues to create an environment promoting cooperation, respect and trust.

Patient Advocacy:

• Sets the stage for a positive patient interaction by always introducing self and professional role.

• Answers Call Center calls promptly and courteously. Facilitates patient and family centered care via clear communication of nutrition prescription ordered and meal goals of the nutrition prescription.

• Recognizes and utilizes appropriate resources for non-English speaking patients, healthcare illiteracy and hearing and sight impaired individuals. Takes proactive steps to recognize and report suspected abuse/neglect including child, elder, sexual abuse, spousal abuse, and reports to supervisor and/or appropriate authorities.

Organizational Expectations:

• Attendance: Attendance is an essential job function; employee comes to work daily, on time, and completes scheduled shift

• HIPAA: facilitates to maintain patient confidentiality

• Internal communication: contributes to positive team performance and a culture of service excellence through effective communication, active listening, and respect

• Interpersonal relationships: maintains appropriate interpersonal relationships with staff, patients, and visitors at all times. Works as a team member with other departments.

• Safety: Practices workplace safety daily

Employee Engagement:

• Actively participates in all hospital Service Excellence initiatives and trainings

• Attends and participates in a minimum of 50% department staff meetings and signs off on review of 100% department staff meeting minutes

• Completes all required annual education on or before the due date

Knowledge Skills and Abilities: Individuals must possess these knowledge, skills, and abilities or be able to explain and demonstrate that they can perform the primary functions of the job, with or without a reasonable accommodation, using some combination of skills and abilities and possess the necessary physical requirements, with or without a reasonable accommodation, to safely perform the essential functions of the job.

• Minimal physical effort required with occasional light lifting to a maximum of 25 pounds; stooping; and pick, pinch, type, or otherwise work primarily with fingers

• Ability to effectively manage considerable mental stress

• Ability to express or exchange ideas by means of the spoken word

• Ability to receive detailed information through oral communication

• Ability to communicate effectively with co-workers and convey information in a clear, concise and accurate manner

• Familiarity with computer and other business machines

Qualifications:
Experience: Six months experience in Health Care Food Service preferred

License and Certification: ServSafe Certification Preferred