Food Service Associate III - TMC Rincon

Summary

Performs all duties of a Food Services Associate I and II, in addition to a variety of more complex tasks related to food product receiving, storage and delivery and/or patient needs on the units including menu distribution, meal delivery and maintaining appropriate unit food products.

Primary Duties and Job Responsibilities

• Adheres to TMC organizational and department specific safety, sanitation, confidentiality, standards of behavior and values of Compassion, Community, Dedication, and Integrity.
• Exhibits excellence in customer service through appropriate attitude and interaction with all patients, visitors and staff.
• Alerts supervisor to problems and needs concerning equipment and food supplies; detects/reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
• Stores, dates, labels and rotates food properly.
• Works collaboratively with delivery drivers to ensure the proper receipt of product and that product is stored correctly and in a timely manner.
• Responds to requests for equipment/supplies in a timely manner.
• Maintains knowledge and awareness of storage and stock rotation of all supplies stored in the department according with Pima County Department of Health Services Food Code.
• Integrates basic nutrition knowledge with customer service skills in order to assist patients with making the most appropriate food selections.
• Acts as a liaison between the FANs department and the patient care units to meet the patients' nutritional needs.
• May prepare patient meals remotely per menu selection while adhering to any dietary restrictions.
• Maintains appropriate levels and types of food on each patient care unit to meet the nutritional needs of the patients throughout the day and for after hours food needs.
• Performs related duties as assigned.

Minimum Qualifications

Education: High school diploma or GED; or an equivalent combination of relevant education and experience.

Experience: One (1) year of food service or food service related experience or training required; Bi-lingual preferred.

Licensure or Certification: None required.

Skills and Knowledge

• Ability to read and interpret documents such as recipes, invoices, work orders, tally sheets, and menus
• Ability to complete routine reports, logs or basic spreadsheets
• Ability to listen and accurately interpret others' communications, instructions and needs
• Ability to communicate effectively with other employees throughout the hospital
• Knowledge of food service preparation, delivery/service, clean up/storage and cashier operations
• Skills in communicating in a polite and respectful way with patients, staff and visitors
• Skills in following directions and paying attention to details
• Ability to read, print and speak simple sentences in English
• Ability to add and subtract two-digit numbers
• Ability to read a clock and accurately document time
• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form
• Ability to deal with problems involving several concrete variables in standardized situations