I. Position Function:- Portions and plates food, before and during tray-line.
- Performs all tray-line tasks associated with the Patient Tray Service to ensure patient satisfaction.
- Performs a wide variety of functions to ensure timely, accurate and courteous deliver and pick-up of patient trays, and nourishment.
- Perform food preparation (i.e., gelatin, custard, sandwiches, salads, and desserts) for patient and customer satisfaction.
- Maintains sanitation standards for all dishes and equipment to ensure patient satisfaction and meet all health code standards.
- Stock and maintain sanitation standards for patient floor kitchens.
II. Job Relationships:- Supervised and reportable to Food Service Managers.
- Must be able to effectively communicate with patients, visitors and other hospital staff.
III. Authority:- To be able to assemble and deliver patient meal trays, timely and accurately.
IV. A. Responsibilities/Essential Functions:- 1.) Provides superior customer service to internal and external clients, customers, and patients as referenced in the Service Excellence Standards.
- Maintains tray-line standards to ensure that patient tray are accurate, timely and of good quality.
- Ensures the maintenance of proper food temperatures during the tray-lines.
- Sets up tray-line to ensure quick and accurate serving of food.
- Serves appropriate food, beverages, condiments and garnish in an attractive manner on all trays.
- Late trays are prepared quickly and accurately to ensure patient satisfaction.
- Produces and portions products according to established par levels, utilizing recipes or directions to meet established standards.
- Prepares sandwich of the day and special salad/fruit plates.
- Prepares garnishes for days tray service.
- Has working knowledge of diet principles.
- Reads and interprets patient menu to assure patients get correct food and accompaniments.
- Places foods/beverages and condiments on patient tray assuring that principles of all diets are followed.
- Provides meal service to patients to support the departments mission.
- Meets food truck and begins delivering trays within 5 minutes of truck arrival. Delivers trays to patients bedside table for all patients except patients on respiratory isolation, HOLD or NPO
- Notifies nursing of all hold and isolation trays and passes them if appropriate.
- Checks trays against patient name on door to ensure proper delivery of trays.
- Delivers patient in-between meal feeding at 8:00 PM., ensuring that all items are accurate and maintain quality standards.
- Assembles and delivers late trays to patients within 30 minutes of receiving menu.
- Delivers early trays to patient rooms on a timely basis.
- Maintains effective and efficient communication with all personnel and patients to ensure the smooth operation of the kitchen.
- Maintains patient nourishment areas and kitchens stock to meet the patients nutritional needs.
- Accurately inventories, cleans, rotates stock and discards out dated items, restocks and wipes out refrigerators, records temperatures to ensure sanitation standards.
- Completes all dish-room functions accurately and in a timely way to ensure the proper sanitation of all dishes.
- Completes all functions in the dish-room to ensure that all dishes are washed by 10:30 AM., 3:00 PM., and 7:00 PM.
- Follows established sanitation guidelines to ensure a clean and safe work environment.
- Adheres to sanitation guidelines to prevent food borne illness and possible spread of infection.
- Maintains a CLEAN AS YOU GO policy using prescribed methods as demonstrated by a clean and neat work area.
- Uses proper hand washing techniques.
- Covers, labels and dates food in the appropriate containers.
- Utilizes and stores cleaning agents properly.
- Attends all employee meetings and in-services as scheduled by the supervisor.
B. Responsibilities/Non-Essential Functions:- Appropriate dishes, bowls, cups and utensils are used for serving food to ensure attractiveness and correct portion sizes.
- Station is refilled with food or beverages as necessary in a quick and accurate fashion.
- Coffee and iced tea is brewed according to standards and served in appropriate mugs.
- Bring questions referring to diets to tray-line management for resolution.
- Collects patient food trays and places trays on the truck no later than 60 minutes after service.
- Notifies supervisor of all requests made by nursing or patients or calling the diet office.
- Refers all patients questions to appropriate personnel.
- Informs supervisors of problems that arise either by notifying supervisor during meal rounds or by calling the diet office.
- Washes and dries all food trucks after every meal to ensure proper sanitation.
- Reports all unsafe conditions and improper articles on patient trays (such as needles, glasses, etc.) to supervisor immediately for appropriate disposal.
- Ensures that all paper items, straws, plastic are removed from the dishes and trays prior to loading into the dish-machine.
- Station is cleaned and wiped down after each meal.
- Station (i.e., steam-tables, milk-box belt-line area) is turned off, drained, wiped down and sanitized after dinner meal.
- Empties lowerators and equipment is pushed into the dish-room.
- Utensils are rinsed off and put in the pot-sink in the pot-room.
- Maintains clean and sanitary equipment/utensils using prescribed cleaning methods following all sanitation checklists.
V. Reporting Requirements:- Reports any questions referring to diets to tray-line management for resolution.
- Notifies nursing of all HOLDS and isolation trays and passes them if appropriate.
- Notifies supervisor of all requests made by nursing or patients by referring or calling to diet office.
- Informs supervisor of any problems that arise either by notifying supervisors during meal rounds or by calling diet office.
- Reports all unsafe conditions and improper articles on patient trays.
VI. Accountability:- Shall be accountable for maintaining all tray-line standards, to ensure that patient trays are accurate, timely and of good quality.
- Shall be accountable for observing hospital policies and procedures.
- Shall be accountable for proper patient identification by asking patients name and checking ID bracelet.
- Shall be accountable for observing all policies and procedures of the department, including Safety and Sanitation, Infection Control and Fire Safety.
VII. Qualifications:Minimum Education:
- High School or GED equivalent preferred.
Minimum Experience:
- Food service experience preferred, willing to train if necessary.
Minimum skills/abilities:
- Must be able to read and write English.
- Must be able to work on a tray assembly line.
Certification/Licensure:NoneTraining:On going training in-services requiredEqual Opportunity Employer/Disabled/Veterans