Room Service Attendant

Room Service AttendantReports To Position: Food Service SupervisorDepartment: Food ServicesDate Last Reviewed: August 29, 2017Our Vision: Creating America's healthiest community, togetherOur Mission: In the spirit of love and compassion, better health, better care, better valueOur Values: Accountability, Caring and TeamworkDepartmental Summary: The St. Charles Health System's Food Services Department is a high volume service department that provides world class food and beverage services including patient room service, caf, deli and catering.Position Overview: The Room Service Delivery prepares and delivers patient trays and is the last point of quality and safety check in the food delivery process. The Room Service Attendant also stocks assigned food supplies on patient floors. This position does not directly supervise any caregivers.Essential Functions and Duties:Participates in the assembly of patient trays to meet patient's request and diet orderDelivers trays to patient rooms in a timely manner. Verifies patient tray is correct utilizing the Double Patient Identifier process prior to leaving tray with the patient. Notifies appropriate nursing staff if patient has safety precautions for aspiration or any other precautionary safety needsFollows all precautions regarding isolation precautions in delivery of food to patients under isolation or any other precautionary careConducts all delivery activities with the highest level of customer service. Create positive interactions with all staff, patients and guests at every point of contact. Ensures tray and food are in proper order when delivering to the patient, validates with patient food is what patient ordered and expected. Promptly follows up if patient is not satisfied with food or items are missingMaintains knowledge of therapeutic diets and menu items to ensure patient's diet restrictions are adhered to. Acts as the last point of contact for quality and safety checks in the process of reviewing patient food order and patient dietary restrictions. Alerts appropriate person(s) if a food item is not appropriate for a patient's dietStocks food supply areas on assigned patient floors as directedCleans and sanitizes surfaces and equipment for room service as directedStores and handles all food properly following the guidelines of Hazard Analysis & Critical Control Points (HACCP)Maintains clean work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standardsProvides support to other areas of food services as directed by manager, supervisor or coordinator, as neededDelivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurateSupports the vision, mission and values of the organization in all respects.Supports Value Improvement Practice (VIP-Lean) principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.Provides and maintains a safe environment for caregivers, patients and guests.Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization's corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings.Education:Required: N/APreferred: High school diploma or GED (equivalent education and experience will be considered)Licensure/Certification/Registration:Required: Deschutes County Food Handlers Card or the ability to obtain within 2 weeks of hire.Preferred: N/AExperience:Required: N/APreferred: Previous customer service and/or food service experiencePersonal Protective Equipment:Must be able to wear appropriate Personal Protective Equipment (PPE) required to perform the job safely.Physical Requirements:Continually (75% or more): Standing and walking, lifting/carrying/pushing or pulling 1-10 pounds, grasping/squeezing.Frequently (50%): Sitting, bending, stooping/kneeling/crouching, climbing stairs, lifting/carrying/pushing or pulling 11-25 pounds.Occasionally (25%): Climbing ladder/step-stool, reaching overhead, lifting/carrying/pushing or pulling 25-50 pounds, operation of a motor vehicle, using clear and audible speaking voice and ability to hear normal speech level.Rarely (10%): Keyboard operation.Never (0%): Ability to hear whispered speech level.Exposure to Elemental Factors:Occasionally (25%): Heat, cold, wet/slippery area, noise, dust, vibration, chemical solution, uneven surface.Blood-Borne Pathogen (BBP) Exposure Category:Risk for Exposure to BBP