Job Description
Overview
Variable shifts, generally 8 hours in length, but some 4 hour shifts too. 8 hour shift is generally 6am-2:30pm or 10:30am-7:00pm. 4 hour shift would be 3pm-7pm. Some weekend and holiday shifts will be required. For pool staff, prefer availability of at least 3 days/week.
Please Note: This is a pool position. No guarantee of hours.
Courteously and professionally assists hospital customers with meal selection. Assists food production staff with meal assembly, ensuring accuracy, safety, and food quality standards. Provides high quality service to all customers.
Position Reports To: Kitchen Supervisor
Responsibilities
Assists customers with meal orders over the phone in call center or at bedside.
Utilizes food management software to submit meal orders, ensuring patient safety based upon therapeutic diet standards.
Utilizes knowledge of therapeutic nutrition to guide patients toward food items consistent with prescribed diet.
Assembles meal trays, ensuring accuracy, safety and quality standards.
Serves as liaison between patients, nutrition personnel and the health care team regarding food and nutrition-related concerns.
Handles food in accordance with internal food handling standards and guidelines issued by local, state, and federal agencies.
May perform essential food service functions that may include meal delivery, inventory, operating food service equipment, cleaning and sanitizing dishware, equipment, and food production areas.
Performs other duties as required or assigned.
Demonstrate Standards of Behavior and adhere to the Code of Conduct in all aspects of job performance at all times.
Qualifications
Required:
High School Diploma or GED-equivalent and one year of related work experience in the hospitality, retail or healthcare service fields, AND/OR any combination of experience and education that would demonstrate the capability to perform the duties of the position.
Obtain and maintain a Valid Department of Health Food Handler’s permit issued by the State of Washington.
Ability to read, interpret and apply documents such as procedure manuals, operating and maintenance instructions, and safety rules.
Ability to communicate effectively in English, verbally and in writing.
Basic computer skills.
Desired:
AA Degree.
Knowledge of therapeutic/modified diets or healthcare experience.
Knowledge and use of food management software or Point of Sale (POS) systems.
Knowledge of the operation of trayline services and other food-handling activities.
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