Host | Dietary Services | 1/2 Time

Job Summary

About the role

Patient representative for food service. Assists patient with making menu choices appropriate to their prescribed diets. Prepares cold food items for patient trays. Assembles patient trays and passes them to patients the pre-determined time.

Responsibilities

• Reads and understands product labels and assists patients to read and order off menus.
• Understands the different diets and adheres to their limits and requirements.
• Performs basic math functions including addition, subtraction, multiplication, division, and fractions.
• Follows written and verbal instructions and procedures.
• Comfortable working with patients and guests, providing excellent customer service skills.
• Uses computer skills to include word, excel worksheets, inventory processes.
• Uses hand-held computer devices and their applications.
• Maintains a positive and professional representation of the organization.
• Promotes a culture of safety for patients and employees through proper identification, reporting, documentation, and prevention.
• Maintains a clean and quiet environment.
• Maintains competency and knowledge of current standards of practice, trends, and developments in related scope of job role or practice.
• Participates in ongoing quality improvement activities.
• Maintains compliance with organization’s policies, as well as established practices, protocols, and procedures of the position, department, and applicable professional standards.
• Demonstrates excellent customer service through his/her attitude and actions, consistent with the standards contained in The Gritman Way.

Requirements

• No experience required. Previous experience in food service a positive.
• The ability to read and understand product labels and assist patients to read and order off menus.
• The ability to perform basic math functions including addition, subtraction, multiplication, division, and fractions.
• The ability to follow written and verbal instructions and procedures.
• The ability to communicate effectively with patients and guests.
• The ability to use computer skills to include word, excel worksheets, inventory processes.
• The ability to use hand-held computer devices and their applications.
• The ability to maintain a positive and professional representation of the organization.
• The ability to promote a culture of safety for patients and employees through proper identification, reporting, documentation, and prevention.
• The ability to maintain a clean and quiet environment.
• The ability to maintain competency and knowledge of current standards of practice, trends, and developments in related scope of job role or practice.
• The ability to participate in ongoing quality improvement activities.
• The ability to maintain compliance with organization’s policies, as well as established practices, protocols, and procedures of the position, department, and applicable professional standards.
• The ability to demonstrate excellent customer service through his/her attitude and actions, consistent with the standards contained in The Gritman Way.

Skills

• Reading/writing/verbal communication
• Reading/running/printing various patient reports that are highly confidential
• Introduce self to and interact with patients
• Adhere to diets as set forth by the dietitians
• Communicate with the dietitians regarding questions about patients and specific diets
• Follow time schedule
• Light food prep
• Wash hands often
• Change gloves often
• Complete chore list
• Stock according to FIFO
• Clock in/out at specified time.

Benefits

Constant exposure to wet conditions from hand washing, dish washing, food preparation. Constant exposure to noise from the dish machine. Minimal biohazard exposure.

Functional Demands

• Population Served: Pediatric, Adolescent, Adult, and Geriatric patients and their families and friends.
• Lifting: Occasional lift-max of 50 lbs. 2 x week from floor to waist, 20 lbs., 4-5 x per day. Frequent lift- 15 lbs. from knee to waist 10-20 x per hour and 50 x per day. Items lifted-boxes of food, bags of lettuce, produce, utensils, pots, pans, etc…Push/Pull: Minimal force to push wheeled foot carts 300+ yards at one timeCarry: Max of 5 lbs. (dish racks) for 5 ft.. 10 x hour up to 4 hours a dayTransfers: noneFine Motor: High degree for food preparation and cleaningClimbing: up to 1 minutes at one time and 15 minutes per dayStand: up to 2 hours at one time and 7.5 hours per daySit: up to 10 minutes at one time and 20 minutes per dayKneeling: up to 5 minutes at one time and 20 minutes per dayStooping: up to 5 minutes at one time and 20 minutes per dayDriving: noneWalking: Amount of walking throughout the 12 hour shift is considered heavy.Other: frequent overhead and forward reaching required.
• Environmental Conditions: Location: Inside. Occasional exposure to extreme cold plus temperature changes when working in the walk-in freezer. Constant exposure to wet conditions from hand washing, dish washing, food preparation. Constant exposure to noise from the dish machine. Minimal biohazard exposure.