Food & Nutrition Svcs Attendant

2 weeks ago

Chicago, United States RML Specialty Hospital Full time
Job DescriptionJob Description

Job Details

Job Title: Food & Nutrition Svcs Attendant

Department/Location: Food & Nutrition 70/Chicago

Shifts: Days and Afternoons with rotating weekends

Part-time (20 hours per pay period) + benefit-eligible

FTE: 0.5

Req. Number: 1406








Benefits

RML offers competitive compensation and excellent benefits package. Employees can choose from a large selection of benefits that help protect their health, wealth, and well-being. Benefits include:

  • Medical
  • Dental
  • Vision
  • Life and Accidental Death Insurance
  • Disability Insurance
  • Free Parking
  • Tuition Reimbursement
  • Banking Alternatives
  • Referral Rewards (upwards of $4k)
  • Flexible Spending Accounts
  • 401(k) Retirement Plan (6% company match) - For every $1 an employee contributes, RML contributes $1 to their accounts. Employees are 100 percent vested in the money both they and RML contribute.
  • Paid Time Off (PTO) RML offers employees flexibility in taking time off. Full-time employees receive 26 days each year.
  • Employee Assistance Plan (EAP) For employees who may need help managing stress, RML offers an EAP at no cost. Counselors are available 24 hours a day to both employees and their family members.
  • Employee Fitness Room


Under general supervision, performs routine duties associated with the preparation, service and delivery of food for patients, employees and visitors. Adheres to safety and sanitation standards. Provides age and developmentally appropriate care to adult and geriatric patients.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

According to assignment performs duties associated with the following responsibilities:

  • Supports the Mission and Vision of RML Specialty Hospital by demonstrating RML's Core Values of Service, Teamwork, Accountability, Integrity, Respect and Stewardship (STAIRS) in all actions. Promotes a positive patient/customer experience by exemplifying the principles of the Language of Caring in all interactions with patients, families and co-workers.
  • Food Preparation:
    • Performs routine food preparation duties according to specific instructions from supervising staff.
    • Prepares food preparation functions within allotted time frame.
    • Prepares patient, cafeteria and catering foods using standardized recipes.
    • Rotates stock daily to ensure freshness and avoid waste.
    • Complies with time and temperature controls to provide safe foods and completes all required documentation.
  • Dishwashing and Sanitation:
    • Scrapes dishes, (trays, cups, silverware, etc.) and loads them into dishwashing machines.
    • Transports clean dishes to appropriate location (i.e., cafeteria, kitchen, serving line) for reuse.
    • Cleans and sanitizes all patient food trucks and kitchen food transport trucks.
  • Cafeteria:
    • Serves food to patients, employees and visitors in a courteous manner observing portion control. Uses the REACH program sayings and doings to make an excellent first and lasting impression.
    • Assist in the preparation of cold food production.
    • Maintains adequate level of various foods by ensuring that all hot and cold items are available for service and are the correct temperature.
    • Cleans and sanitizes work area.
    • Completes all required time, temperature and quality of food documentation.
    • Removes trash from the cafeteria and disposes into hospital dumpsters.
  • Patient Tray Line:
    • Performs assigned tasks such as transporting food to service line, placing food and condiments on trays, and loading trays on carts for transportation.
    • Controls service temperature of foods by maintaining appropriate amounts on tray line.
    • Observes portion control standards at all times.
    • Observes sanitation standards at all times.
    • Completes all required time, temperature and quality of food documentation.
    • Responsible for assigned cleaning duties.
  • Pot and Pan Washing:
    • Fills sink with water and adds appropriate amounts of soap.
    • Scrapes pots and pans and places them in sinks; allows them to soak, or scrubs them immediately using scouring pads. Places pots and pans in sterilizer and removes them when finished.
    • Removes dishes, trays, pans, etc., from machine or sinks and stacks them in appropriate locations.
    • Cleans pan washing sinks.
    • Cleans and sanitizes pot and pan racks.
  • Delivers patient trays, between meal snacks, special requests and floor stock within time constraints. Rounds back to patients after trays are delivered to insure quality of meal service and to fill additional patient requests.
  • Participates or completes special catering as assigned.
  • Checks in stock, labels accordingly and places it in appropriate areas.
  • Adheres to established hospital and departmental safety guidelines.
  • Completes department sanitation as assigned.
  • May assist with menu delivery and collection.
  • Courteously answers phone calls using the department scripts and sayings. Assists with the resolution of requests; reports patient requests or special needs to management and/or dietitians.
  • Attends hospital and department meetings, inservices and reviews as required.
  • Performs clerical duties involve in copying of menus, productions sheets and other forms.
  • Performs other duties as assigned.
  • Respects patient confidentiality, providing necessary information and data to the clinical dietitians and direct patient care staff.

JOB REQUIREMENTS & CHARACTERISTICS


MINIMUMPREFERREDSkills & Abilities

The interpersonal skills to communicate with patients, customers, trainees, peers and management.

Creates a positive work environment for learning by promoting teamwork and demonstrating an optimistic and encouraging attitude.

Physical ability for constant standing or walking.

Weight lifting ability of 40 lbs.

Ability to push and pull carts.

·

Knowledge & Experience

Level of knowledge equivalent to completion of high school.

Minimum of one year job experience in food service in a health care environment.

License/

Certification

Willingness to take the food sanitation course.
Ability to pass the exam.

Sanitation Certificate.

Working Conditions

Exposed to various working kitchen elements such as knives, slippery floors, heat from stoves, dishes, hot equipment and pans, dishwashing machines, steam tables and other kitchen-related equipment. Patient care environment.


The above statements are intended to describe the general nature and level of the work being performed by people assigned to this job. They are not exhaustive lists of all duties, responsibilities, knowledge, skills, abilities, and working conditions associated with it.

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