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Maintains and sanitizes work areas, equipment and service ware to meet MIOSHA, OSHA and JCAHO standards. Delivers patient trays and stock food and supplies to patient care areas and kitchens.
Stores food, beverages, and supplies in designated containers and areas according to policies and procedures.
Follows established policies and procedures, objectives, safety standards, and sensitivity to confidential information.
Prepares and delivers food trays to hospital patients examining tray for completeness and accuracy according to dietary restrictions.
Prepares and maintains cafeteria serving area according to dietary restrictions.
Strips patient, cafeteria and special functions carts; washing dishes and service ware according to Universal Precaution procedures.
Demonstrates knowledge in operation skills of dish machine
Demonstrates skill in cash handling and operating cash register.
Demonstrates knowledge and courtesy in addressing each customer and/or patient; answering telephone in a polite manner.
Assists with orientation of new employees and staff development activities for the department.
Participates in QA/Q1 activities, as directed by the Manager of Food and Nutritional Services.
Maintains working knowledge of computer data entry systems.
Maintains confidentiality in accordance with HIPAA regulations.
Support the culture of service excellence throughout the organization.
Actively seek ways to demonstrate a commitment to continuous improvement and participates in professional development opportunities.
Performs other related duties as assigned or requested.
Completes annual educational requirements.
Understands and adheres to Bell's compliance standards as they appear in Bell's Corporate Compliance Policy, Code of Conduct and Conflict of Interest Policy.
Computer and/or keyboarding skills required. Excellent human relations and oral/written communication. Excellent organizational abilities. Demonstrated teamwork skills. Ability to deal with change .Demonstrates a positive attitude towards initiating continuous improvement. Ability to respond appropriately even in challenging situations. Ability to work without direct supervision. Ability to prioritize tasks even with frequent interruptions.
Minimum Education High school diploma or equivalent â–¡ Preferred X Required
Required Skills Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action.
Minimum Work Experience Preferred 1-2 years of food service experience.
Equal opportunity and affirmative action employers and are looking for diversity in candidates for employment: Minority/Female/Disabled/Protected Veteran
