||Food Services Ambassador
||Position Summary: Responsible for the coordination and delivery of patient meals. Answers phone calls using excellent customer service; communicates this information with production staff. Accurately assembles patient meal trays. Assists patients with
appropriate meal selections, taking into account the patient’s diet order, food allergies and food preferences. Serves meals to patients in a professional and efficient manner, using excellent customer service. Uses verbal communication skills to educate patients
on dietary restrictions; refers patients who require additional information to the clinical dietitian for follow-up. Additional duties include cold food production, café service, catering set-up, dishwashing and cashiering.
1. Ability to meet minimum hospital hiring standards.
2. High school or equivalent education.
3. Food Handler’s Permit
4. 1-3 years previous experience
Essential Job Functions*:
1. Handles food in accordance with policies, procedures and regulations with regard to food safety. Consistently uses “first in, first out” to rotate stock and arranges all perishable items in order of expiration date. Labels and dates all production. Immediately
discards any outdated product.
2. Prepares cold foods for patient service that look appealing and are palatable. Prepares patient items adhering to prescribed diets. Prepares and delivers patient nourishments and late trays. Accurately assembles patient meal trays based on diet order, patient
meal selections & food allergies. Checks all trays for accuracy prior to sending to patient floors.
3. Assumes responsibility for learning established serving sizes for patients and cafeteria customers. Serves food using appropriate utensils while following established serving size. Stocks doctor’s lounge with dry foods, refrigerated items and paper products
according to established par levels; documents all stocked items on par stock sheet. Documents food waste from café and doctor’s lounge.
4. Maintains a clean work area and consistently cleans up after self. Performs daily and deep cleaning tasks as delegated by director, lead cook or lead dietary aid.
5. Retrieves patient carts from the floor and cleans them when empty. Operates dishwasher properly. Records dishwasher temperatures at each meal period and immediately informs lead cook or lead food service aid of any unacceptable readings. Sorts, stacks and
puts away clean dishes. Prevents wet nesting by ensuring that all clean dishes are thoroughly dry before stacking.
6. Reduces the risk of foodborne illness through good personal hygiene. Clothing and aprons are kept clean. Hair restraints are worn when working in food preparation or service areas. Follows hand hygiene policies & procedures. Reports any contagious illness
in accordance with hospital policy. Does not eat, drink or chew gum in food preparation or service areas.
7. Answers phone calls using excellent customer service; accurately/efficiently records patient meal selections; promptly communicates this information with production staff. Verifies that patient meal selections are consistent with the patient’s diet order.
Uses excellent customer service to explain any discrepancies to the patient and offers appropriate alternatives. Verifies that all patients have ordered and received their meal; contacts patients who have not ordered at the end of each meal period; tracks
and documents all missed meals.
8. Uses verbal communication skills to effectively explain the room service program and ordering process to patients. Accurately evaluates the patient’s ability to utilize the room service program. Provides patients with appropriate menu based on diet order.
Assists patients with meal selections, taking into account the patient’s diet order, food allergies and food preferences. Serves meals to patients in a professional and efficient manner, using excellent customer service. Uses verbal communication skills to
educate patients on dietary restrictions and foods that are allowed/not allowed under current diet order. Refers patients who require additional information to the clinical dietitian for follow-up.
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