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Food Service Specialist II
2 months ago
Overview:
The Food Service Specialist II plays a vital role in ensuring the delivery of quality meal services to patients. This position encompasses responsibilities such as meal preparation, tray assembly, and food delivery within designated units, addressing special dietary needs, and managing menu selections. The specialist is also responsible for the efficient retrieval and distribution of menus, as well as maintaining compliance with dietary regulations.
Key Responsibilities:
ESSENTIAL FUNCTIONS
1. Responds to inquiries regarding food ordering, assembly, and delivery processes, ensuring patient satisfaction.
2. Collaborates with Dietitians to monitor patients with specific dietary restrictions, including those on liquid diets or NPO status.
3. Verifies the accuracy and completeness of patient trays, ensuring adherence to menu specifications.
4. Aids in training new and existing staff on the use of the hospital's computer systems related to dietary functions.
5. Maintains accurate records of allergy tracking, food temperature logs, and refrigerator inventory to comply with health regulations.
6. Strives for excellence in service quality, as reflected in patient satisfaction surveys.
7. Effectively communicates with patients regarding their food preferences and addresses any concerns related to their meals.
8. Engages with nursing staff to ensure that patient nutritional needs are met.
9. Conducts service recovery when necessary, addressing patient and family concerns with professionalism.
10. Adapts promptly to changes in service requirements, ensuring timely and accurate meal delivery.
11. Operates hospital systems to generate necessary reports and manage patient meal orders efficiently.
12. Conducts daily inspections of food storage areas to ensure compliance with cleanliness and safety standards.
13. Handles patient feedback and complaints with courtesy and professionalism.
Qualifications:
MINIMUM REQUIREMENTS
KNOWLEDGE, SKILLS, AND ABILITIES
• Comprehensive understanding of dietary practices and food service operations.
• Knowledge of modified diets and the ability to follow dietary restrictions.
• Familiarity with infection control protocols and food safety standards.
• Strong communication skills, both verbal and written, with proficiency in basic math.
• Ability to work independently and problem-solve effectively.
• Capacity to engage positively with patients and staff.
• Must possess the ability to read, write, and communicate effectively in English.
• Attention to detail, even amidst frequent interruptions.
• Ability to manage multiple tasks and responsibilities efficiently.
• Minimum of six months of education in dietary terminology and computer applications.
EDUCATION:
• High School Diploma or GED Equivalent Required
• Six months of experience in a food service role is necessary.
STANDARDS OF BEHAVIOR:
• Adheres to the Standards of Behavior as outlined in the Employee Relations Code.
CONFIDENTIALITY/HIPAA COMPLIANCE:
• Demonstrates knowledge of confidentiality protocols and compliance with healthcare regulations.
DISCLAIMER: The above statements are intended to describe the general nature and level of work performed by individuals in this role. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required.
