Performs a variety of food-service duties for patients, including serving meals and snacks professionally. Maintains and rotates floor supplies to PAR (Periodic Automatic Replenishment) levels, delivers appropriate room-service menus, instructs patients on meal-ordering systems, and assesses patients’ ability to use those systems. Communicates with nursing staff, nutrition technicians, dietitians, and call-center staff. Uses computerized diet sheets and patient systems, retrieves completed meals, and records intake and calorie-count information. Follows Hazardous Analysis and Critical Control Point (HACCP) guidelines, processes telephone meal orders from patients and visitors, and verifies that orders meet diet parameters. Provides appropriate menus, delivers strong customer service, maintains effective working relationships, and evaluates quality-control standards.
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