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MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Must have a valid Food Service Worker Permit(FSWP)from Monongalia County Health Department(MCHD)prior to starting OR obtain aMCHDTemporaryFSWPno later than the first Wednesday of employment* and a permanentMCHDFSWPwithin 1 month of start date (next available class).Must have a validMCHDFSWPthroughout employment. *Until a TemporaryFSWPis obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.
PREFERREDQUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1.High School Diploma or Equivalent preferred.
CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Answers phone calls from patients following customer service standards
2. Appropriately follows diet restrictions, including allergies and fluid restrictions
3. Utilizes EPIC and VST for necessary patient information and to correctly process menu requests
4. Processes between meal nourishment orders and prints for kitchen staff
5. Follows department procedure for the missed meal reports including alerting nursing.
6. May be asked to deliver or retrieve meal trays as needed.
7. Visits patients designated "needs assistance" for menu selections and properly enters according to diet restrictions.
8. Delivers meal trays to patients within service guidelines for timeliness.
9. Follows delivery standards including hand sanitization, infection control requirements, two patient identifiers, AIDET and key phrases.Alerts nursing if patient is not properly positioned to begin eating or otherwise appears to need assistance.
10. Checks trays for missing items and intervenes to correct immediately. Maintains supply of condiments on cart.
11. Documents information required for ordered calorie counts
12. Monitors new patients for knowledge of room service, gives menu and explains as needed.
13. Rapport is established and maintained with nursing staff as evidenced by positive feedback and comments regarding communication with NCA.
14. Functions as a team with Clinical Dietitians.Respects Dietitian's prime responsibility for patient nutritional care and responds appropriately.
15. Communicates clearly with tray line and production personnel regarding patient special requests (follow-ups on any unusual requests) to meet patient needs.
16. Meets sanitation, safety and quality control guidelines set forth by departmental policies, health department regulations and HAACP (Hazard Analysis Critical Control Points) in maintaining cleanliness of nutrition centers on the units.
17. Patient trays are collected and returned to the kitchen within a reasonable timeframe.
18. While waiting for trays, assists the room service assembly line as needed, wrap silverware or help in dishroom.
19. Follows procedures for phone and iPad use.
20. Other duties may be assigned.May include duties normally done by a dietetic assistant.
21. Daily deadlines - must have menus completed by certain times and deliver meals on time.
PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Can push fully loaded tray cart (approx. 250 lbs)
2. Ability to stand for most of the working day
WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. This positions requires patient interaction, some conditions/appearance may be distressing.
2. Enter isolation precaution patient rooms with proper protective equipment.
3. Kitchen environment often noisy.
SKILLS AND ABILITIES:
1. Ability to understand written and oral communication.
MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Must have a valid Food Service Worker Permit(FSWP)from Monongalia County Health Department(MCHD)prior to starting OR obtain aMCHDTemporaryFSWPno later than the first Wednesday of employment* and a permanentMCHDFSWPwithin 1 month of start date (next available class).Must have a validMCHDFSWPthroughout employment. *Until a TemporaryFSWPis obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.
PREFERREDQUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1.High School Diploma or Equivalent preferred.
CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Answers phone calls from patients following customer service standards
2. Appropriately follows diet restrictions, including allergies and fluid restrictions
3. Utilizes EPIC and VST for necessary patient information and to correctly process menu requests
4. Processes between meal nourishment orders and prints for kitchen staff
5. Follows department procedure for the missed meal reports including alerting nursing.
6. May be asked to deliver or retrieve meal trays as needed.
7. Visits patients designated "needs assistance" for menu selections and properly enters according to diet restrictions.
8. Delivers meal trays to patients within service guidelines for timeliness.
9. Follows delivery standards including hand sanitization, infection control requirements, two patient identifiers, AIDET and key phrases.Alerts nursing if patient is not properly positioned to begin eating or otherwise appears to need assistance.
10. Checks trays for missing items and intervenes to correct immediately. Maintains supply of condiments on cart.
11. Documents information required for ordered calorie counts
12. Monitors new patients for knowledge of room service, gives menu and explains as needed.
13. Rapport is established and maintained with nursing staff as evidenced by positive feedback and comments regarding communication with NCA.
14. Functions as a team with Clinical Dietitians.Respects Dietitian's prime responsibility for patient nutritional care and responds appropriately.
15. Communicates clearly with tray line and production personnel regarding patient special requests (follow-ups on any unusual requests) to meet patient needs.
16. Meets sanitation, safety and quality control guidelines set forth by departmental policies, health department regulations and HAACP (Hazard Analysis Critical Control Points) in maintaining cleanliness of nutrition centers on the units.
17. Patient trays are collected and returned to the kitchen within a reasonable timeframe.
18. While waiting for trays, assists the room service assembly line as needed, wrap silverware or help in dishroom.
19. Follows procedures for phone and iPad use.
20. Other duties may be assigned.May include duties normally done by a dietetic assistant.
21. Daily deadlines - must have menus completed by certain times and deliver meals on time.
PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Can push fully loaded tray cart (approx. 250 lbs)
2. Ability to stand for most of the working day
WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. This positions requires patient interaction, some conditions/appearance may be distressing.
2. Enter isolation precaution patient rooms with proper protective equipment.
3. Kitchen environment often noisy.
SKILLS AND ABILITIES:
1. Ability to understand written and oral communication.
Scheduled Weekly Hours:
40Shift:
Company:
WVUH West Virginia University HospitalsCost Center:
4600 WVUH CH Pediatrics DietaryAddress:
1 Medical Center DriveMorgantownWest VirginiaEqual Opportunity Employer/Protected Veterans/Individuals with Disabilities.
Please view Equal Employment Opportunity Posters provided by OFCCP here.
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)