Description

Position Summary:

Performs a variety of duties involved with food service for LTC residents, patients in the hospital and customers in the cafeteria. Some duties included in this role but not limited to: basic tray assembly for hospital; assemble resident diet trays according to diet card, maintaining proper temperatures of food, replenishing food items; restocking food areas; preparing desserts, beverages, or various other items; delivering food carts to residents in LTC and patients admitted to the hospital; passing PM snacks to LTC residents; clearing tables in LTC dining room; sanitizing; operating dishwashing machine; general cleaning and sanitizing machines and floor. Will be expected to maintain all Serve Safe guidelines. All job duties assigned by supervisor.

Instruction in therapeutic diets will be given to ensure patients receive proper foods; listening skills to effectively communicate with residents and co-workers; ability to maintain quality control standards; ability to maintain safety and cleanliness of food equipment; strength to push loaded food cards; ability to operate equipment; deal courteously and in a professional manner with employees, residents, patients, families; visitors and physicians. Promotes open communication and maintains a good working relationship with co-workers and all Winner Regional Health employees.

Requirements

Education/Experience:

Eighth grade, H.S. Graduate or GED; On-the-job training provided; No previous experience necessary.

Required Credentials (Licensure, Certification, or Registration):

None required.

Employment Variables:

Shifts Vary: dependent upon status, shifts are determined by supervisor.

Hours: Works 30 hours per week (RPT); Most weekends expected; Shift 1:30 p.m. to 8 p.m., 9 a.m. to 7:30 p.m.; 9:30 a.m. to 8 p.m., 6 and 10 hour shifts.

Hours: 9 – 12 hours per week (PT); Most weekends expected; Shifts 4 p.m. to 8 p.m. 4 hour shifts.

Initial Tuberculosis (TB) test and drug screening is required by Winner Regional Health. Rubella titer will also be drawn upon hire and immunization is required if no past exposure or indication of immunization.

Required to wear name tag provided by WRH and to follow dress code.

Job Knowledge and Skills:

Ability to read, write, speak and understand the English language. Excellent oral and written communication skills. Ability to deal with people in a professional manner. Knowledge of therapeutic diets and general nutrition.

Direct Supervisor:

Certified Dietary Manager

PART II: STANDARDS OF BEHAVIOR (Refer to Standards of Behavior Booklet for specific examples.)

Honesty We will do the right thing at all times, even if it is difficult, maintaining strong, ethical practices. We protect the confidentiality of others, including patients, staff and the facility as a whole. We will take responsibility for our actions.

Expertise We will demonstrate superior judgment, training and skill, at all times, demonstrating professionalism while doing so. We will perform all aspects of our job to the best of our ability, utilizing all resources and tools available.

Approachability We will be non-judgmental, friendly, and open and willing to listen to everyone we come into contact with while performing our duties. We are humble and learn from others.

Respect We will be understanding and sensitive to others’ feelings; caring and responding in a manner that sets them at ease, keeping the situation in perspective without minimizing others’ feelings or reactions. We will listen to others with full attention in a sincere, civil fashion, being careful not to be judgmental of the speaker. We maintain composure when facing conflict and avoid jumping to conclusions and defaming another’s name.

Teamwork We willingly work together with a common approach, trusting and supporting members of our organization, using our skills and resources, sharing information to achieve a common goal.

PART III: ESSENTIAL FUNCTIONS

Essential functions are critical or fundamental to the performance of the job. They are the major functions for which the person in the job is held accountable. Following are the essential functions of the job, along with the corresponding performance standards.

Function Explanation

Food Service

Accurately reconciles diet sheets with menus to ascertain correct diet order for LTC residents and Hospital patients. Proportions and dishes menu items prior to the meal. Assembles resident meals accurately and efficiently. Serves beverages ordered by residents at meals. Accurately and consistently sets up dining room. Checks to see all supplies are present before each meal. Consistently completes tasks to meet meal deadlines. Serves resident meals accurately and efficiently. Accurately receives telephone messages and distributes information in a timely manner to person/area. Restocks beverage cart after meals. Clears and sanitizes resident dining tables. Assists with dishes and disposing of garbage. Accurately and efficiently completes cleaning tasks. Assist with truck delivery on Tuesday and Friday. Demonstrates ability to competently complete tasks required for the position and assigned by the supervisor.

Sanitization Procedures

Consistently ensures all work equipment/items are clean and sanitized. Consistently ensures all sanitized equipment/items are correctly returned to proper storage areas. Ensures all silverware and dishes are clean, sorted, and placed in proper area. Consistently collects, transports, and disposes of trash as outlined in job schedule. Consistently performs cleaning assignments in accordance with Serv Safe guidelines. Serves LTC residents and Hospital trays accurately and efficiently. Consistently restocks condiments and sorts resident diet cards. Constantly completes tasks to meet meal deadlines. Demonstrates ability to competently complete tasks required for the position.

Guidelines

Complies with the standards, policies and procedures of Winner Regional. Promotes open communication and maintains a good working relationship with co-workers and all Winner Regional employees. Utilizes and adheres to appropriate precautions/techniques with hazardous chemicals, blood and body fluids, medical waste and/or equipment. Consistently demonstrates the ability to meet all sanitation and infection control requirements, food handling, proper hand washing and use of personal protective equipment. Consistently ensures the proper serving temperatures of cold beverages items. Consistently complies with the Serv Safe Guidelines by demonstrating proper sanitation of equipment/area. Consistently keeps areas restocked and replenished. Consistently maintains safety behaviors of food handling according to the Serv Safe guideline. Finds replacement when absent.

Reliability/Dependability

Demonstrates a high level of dependability in all job aspects. Shows commitment/dedication and accountability, and follows through on all projects, goals, and aspects of one’s work. Completes all assigned tasks on time and with minimal supervision. Arrives at work on time every day. Is available for work on a consistent and timely basis with infrequent unplanned absences. Fulfills all commitments made to peers, co-workers and supervisor. Works to achieve agreement by offering alternatives on time frames or objectives that can be realistically met. Conscientious, thorough, accurate, and reliable when performing and completing job tasks.

Attention to Detail

Thoroughness in accomplishing a task with concern for all the areas involved. Monitors and checks work. Plans and organizes time and resources efficiently. Double checks the accuracy of information and work product to ensure quality and consistent work. Provides information to others on a timely basis and in a usable format. Carefully monitors the details and quality of own and other’s work. Expresses concern that things be done right, thoroughly, and precisely. Completes all work according to procedures and standards.

Problem Solving

Builds a logical approach to address problems or opportunities. Manage the situation at hand by drawing on one’s own knowledge and experience base, and calling on other references and resources as necessary. Identifies the information needed to solve a problem effectively. Acknowledges when one doesn’t know something and takes steps to find the accurate answer. Analyzes and solves problems by dealing with facts and not blaming others. Strikes a balance between being participative (i.e., involving team members in decisions) and being directive by weighing the needs of the team and the situation. Understands the organization and how decisions affect other internal areas. Formulates alternative/creative solutions to problems.

Drive/Productivity

Demonstrates concern for achieving or surpassing results against an internal or external standard of excellence. Shows a passion for improving the delivery of services with a commitment to continuous improvement. Gets the job done by doing whatever it takes, within an appropriate time frame. Handles and delivers multiple projects simultaneously. Implements plans and makes mid-course changes when necessary to achieve goals. Shows persistence in overcoming obstacles. Ensures follow-through to produce desired results.

Patient Focus/Customer Service

Demonstrates concern for meeting the needs of those who depend on one’s services by ensuring their full satisfaction. Includes patients, significant others, family members, co-workers, managers, students, internal and external professional staff, and community members. Asks questions to identify the needs and expectation of others. Considers the impact on external and internal customers when taking action or carrying out one’s own job tasks. Builds a relationship with the customer in order to anticipate and serve their needs. Continually seeks efficient ways of providing services by minimizing procedural requirements. Looks for creative approaches to providing or improving services that may increase efficiency or decrease costs. Takes personal responsibility for resolving service problems brought to one’s attention. Effectively and professionally works with upset patients and/or customers in order to bring resolution or compromise to a situation. Demonstrates a high level of compassion and sensitivity and follows through with actions for the patient and/or customer.

Teamwork

Works well and partners with others to achieve organizational and team goals and objectives. Openly shares information, knowledge and expertise with team coworkers. Cooperates with other members to achieve best outcomes for the patient. Works with team members to attain goals. Puts accomplishing the interests of the organization ahead of accomplishing individual goals. Actively works to remove barriers in order to enhance team effectiveness. Utilizes team members’ skills to accomplish goals. Demonstrates respect for the opinions of others. Identifies and promotes solutions to benefit everyone involved. Keeps people informed and up-to-date. Shares information and own expertise with others to enable them to accomplish group goals.

Adaptability and Flexibility

Responds to change with a positive attitude and a willingness to learn new ways to accomplish work activities and objectives. Displays flexibility and openness in daily work and encourages others to remain open-minded. Adapts own attitudes and behaviors to work effectively with different people and situations. Accepts and readily adapts to changing priorities, better ideas, strategies, procedures, and methods. Maintains work effectiveness in new situations.

PART IV: COMPLIANCE

Compliance Must comply with the Corporate Compliance Policy and all laws, rules, regulations and standards of conduct relating to the position. The employee has a duty to report any suspected violations of the law or the standards of conduct to the Compliance Officer or the Chief Executive Officer.

PART V: PHYSICAL AND MENTAL REQUIREMENTS

General Activity

In a regular workday, employee may:

• Sit 1
• Hours at a time; up to 1
• Hours during the day
• Stand 1 Hours at a time; up to 7 Hours during the day
• Walk 4 Hours at a time; up to 7 Hours during the day

Motion

Employee is required: (In terms of a regular workday, "Occasionally" equals 1% to 33%, "Frequently" 34% to 66%, "Continuously", greater than 67%.)

• Bend/Stoop Occasionally
• Kneel, Duration 30 sec Occasionally
• Squat Occasionally
• Balance Occasionally
• Crawl, Distance Not at all
• Twist Occasionally
• Climb, Height Occasionally
• Keyboarding/Mousing Not at all
• Reach above shoulder level Occasionally
• Dishing food Frequently
• Pushing Carts Frequently

Physical Demand

Employee’s job requires he/she carry and lift loads from the floor, from 12 inches from the floor, to shoulder height and overhead. Employee’s job requires a pushing/pulling force to move a load (not the weight of the load).

Physical Demand Classification: Carrying/lifting weight and pushing/pulling force:

• Medium
• Occasionally 50 lbs.
• Frequently 25 lbs.
• Constantly 10 lbs.

Sensory Requirements:

Yes/No Explanation (if Yes)

• Speech Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. Yes
• Must be able to talk to resident/patients/families and co-workers
• Vision (VDT) Are there specific vision requirements for the job? Yes
• To read diet cards as they come down trayline; read hospital diet sheets.
• Hearing Ability to receive detailed information through oral communications, and to make fine discriminations in sound; i.e., making fine adjustments on machine parts, using a telephone, taking blood pressures. Yes
• Must be able to listen to resident/patients/families
• Smell Must have the ability to smell Yes
• Food aromas
• Taste Must have the ability to taste Yes
• Discern food taste

Environmental Factors

Yes/No Explanation (if Yes)

• Working on unprotected heights No
• Being around moving machinery Yes
• Kitchen equipment
• Exposure to marked changes in temperature and humidity Yes
• Refrigerators/freezers
• Driving automotive equipment No
• Wearing personal protective equipment Yes
• Goggles, gloves, hair nets
• Exposure to atmospheric conditions (i.e. fumes, dust, odors, mists, gases, or poor ventilation) Yes
• cleaning chemicals
• Exposure to extreme noise or vibration Yes
• Kitchen equipment
• Exposure to blood, body fluids and waste No
• Exposure to radiation No
• Exposure to other hazards (i.e. mechanical, electrical, burns, or explosives) Yes
• Cleaning chemicals

Emotional/Psychological Factors

• Yes/No Explanation (if Yes)
• Stress: Exposed to stressful situations Yes
• Will need to work with deadlines and high census patient days
• Concentration: Must be able to concentrate on work tasks amidst distractions. Yes
• Amidst distractions has to ensure food trays are accurate
• Must exert self-control. Yes
• Deadlines create stress which must not impact co-workers or resident/patients/families

PART VI: JOB RELATIONSHIPS

Supervises

1 No supervisory responsibilities

0 Supervisory responsibility

Direct Reports:

Indirect Reports:

Age of Patient Populations Served 0 Neonates: 1-30 days

• 1 Infant: 30 days - 1 yr
• 1 Children: 1- 12 yrs
• 1 Adolescents: 13- 18 yrs
• 1 Adults: 19- 70 yrs
• 1 Geriatrics: 70+ yrs
• 1 All
• 0 Not applicable

Internal Contacts

• 1 Patients
• 1 Providers: (i.e. Physicians, Therapists, Social Workers)
• 1 Staff: (i.e. clinical and administrative support staff)
• 1 Volunteers
• 0 Others:

External Contacts

• 1 Patients
• 1 Families/Significant Others
• 1 Providers
• 1 Vendors
• 0 Community and Health Agencies
• 0 Regulatory agencies
• 0 Other: Job Applicants

Salary Description

Starting at $16.00 per hour