CATERING ASSOCIATE II

Methodist Hospitals Inc.•Merrillville, IN

43d

About The Position

Overview Performs duties of a Food Service Worker/Catering Associate I as assigned, i.e., responsible for patient meal and service food on assigned units, e.g., menu selections, tray assembly, tray delivery and pick-up, special requests and needs, and in-between meal food delivery, prints and delivers menus, retrieval of menus which may include computer system functions, floor stock process, assembling of trays and diet education.

Requirements

Demonstrates full understanding and knowledge of the job functions by passing a basic skills test of dietetic.
Demonstrates knowledge of modified diets, proper condiments and related restrictions for diets based upon passing a written test provided by clinical staff.
Demonstrates knowledge of infection control and sanitation with food temperatures, refrigeration temperatures, hand washing, use of gloves and dating of food.
Strong verbal and written communication skills; proficient in basic mathematical skills.
Must be able to problem-solve independently.
Reading and writing abilities required.
Ability to interact with patients and staff congenially.
Ability to read, write and speak English (or other languages as necessary).
Able to concentrate on fine detail with constant interruptions on a continuous basis.
Able to understand and relate to specific ideas, generally several at a time, on a continuous basis.
Able to understand and relate to concepts behind specific ideas occasionally.
Able to remember multiple tasks/assignments generally several at a time given to self and others over long periods of time on a frequent and continuous basis.
Requires a minimum six months education in diet office terminology and computer skills.
High School Diploma/GED Equivalent Required
6 months of working experience as Food Service Worker I or Catering Associate I is required.
1 Healthcare/Medical Required
0.5 Food Services Required

Responsibilities

Answers questions relating to the ordering, assembling, delivering and retrieving of all food items to patients and their spoken menus.
Assists Dietitian with monitoring of patients who are NPO, on liquid diets or need to have intake recorded.
Assists in checking patient trays for menu compliance, accuracy and completeness as needed or assigned.
Assists in training current and future employees in computer system functions including diet definitions, floor stock process and par levels for individual units, assembly and delivery of patient trays as needed.
Assumes responsibility for allergy tracking, food temperature logs and unit refrigerator logs keeping them in good standing with all rules, regulations and or policies.
Assumes responsibility for quality service reflected in internal or external patient satisfaction survey results on assigned units.
Communicates and addresses patient food issues, concerns and needs to Food & Medical Nutrition Services.
Completes spoken menu process with patients.
Interacts with Nursing in regards to patient nutrition needs or requirements as well as unit food service needs.
Performs service recovery as needed and appropriate with patients, patient families, and nursing.
Reacts accurately and effectively to all changes to ensure efficient timing of services, accuracy of physician ordered modified diets.
Understands dietary restrictions on special, modified diets to ensure optimal food preferences are met within guidelines of diet order limitations.
Operates the hospital computer system to generate reports, menus and labels, and the EMR system to clarify patient location, orders and receive info-grams during assigned time periods.
Distributes and assists patients, collects menus by unit daily and keys selections into the hospital computer system while maintaining a time schedule.
Utilizes the write-in list when deemed necessary.
Contacts isolation patients by telephone regarding menu choices.
Inventories, gathers and delivers par level supplies accurately to designated nursing units using par level forms and following the established schedule.
Inspects refrigerators in unit pantries thoroughly on a daily basis to assess cleanliness, labeling, dating and rotating of stock, storage of employee foods, placement of thermometer and proper temperature maintenance.
Tallies special items needed for each meal.
Handles patient complaints courteously.
Checks all trays assembled on the Tray line in a timely fashion for accuracy, appearance, and cleanliness recording the number of trays served on each unit.