for patients and customers while delivering food orders to patient rooms. Assist washing dishes, pots and pans; maintain clean and sanitary department areas meeting State inspection guidelines. Stock the patient line. Ensure adherence to Hospitals and departmental policies and procedures.
No patient care assignment. Detailed responsibilities: FOOD SERVICE - Deliver food orders, snacks and/or supplies to patient rooms or designated locations; review daily menu for daily food stocking and distribution FOOD SERVICE - Supply food service line with condiments, menu items, and service ware as needed; may serve food on food line FOOD SERVICE - Assemble food trays as required by diet specifications
placed through the call center FOOD SERVICE - Deliver and pick up food trays to patient rooms following established scripting for delivery and pick up methods SANITATION - Clean and maintain a sanitary work area; ensure compliance with Hospitals and state regulatory requirements CLEAN - Wash pots, pans and other service ware; clean and maintain a sanitary work area RELATED WORK - Perform related duties and responsibilities as required PATIENT SAFETY 1 - Follow patient safety-related policies, procedures and protocols PATIENT SAFETY 2 - Demonstrate proactive approach to patient safety by seeking opportunities to improve patient safety through questioning of current policies and processes PATIENT
SAFETY 3 - Identify and report/correct environmental conditions and/or situations that may put a patient at undue risk PATIENT SAFETY 4 - Report potential or actual patient safety concerns, medical errors and/or near misses in a timely manner PATIENT SAFETY 5 - Encourage patients to actively participate in their own care by asking questions and reporting treatment or situations that they don't understand or may " not seem right" Qualifications Education: Essential: High School or GED Equivalent Experience: Essential: No minimum experience required Nonessential: Bilingual English, Spanish, Keres, Tewa, Tiwa, Towa, Zuni, or Navajo Credentials: Essential: Not Applicable/Not Required Physical Conditions: Heavy Work: Exerting 50 to 100 pounds of force occasionally, and/or 25 to 50 pounds of force frequently, and/or 10 to 20 pounds of force constantly to move objects or people.
Physical Demand requirements are in excess of those for Medium Work. Working conditions: Essential: Minor Hazard - physical risks, dirt, dust, fumes, noise May work rotating shifts, holidays and weekends Department: Dietary Associated topics: clean, cleaner, cleaning, cleanliness, dishwasher, kitchen utility, lavaplatos, plates, sanitation, stock
Recommend weekly menu choices. Provide staff training. Create and verify cash banks. Assist with budget preparation and monitor expenses. Promote adherence to quality, customer service and sanitation standards. Ensure adherence to Hospitals and departmental policies and procedures.
No patient care assignment. Detailed responsibilities: SUPERVISION - Plan, assign, and organize work for subordinate employees; coordinate with housekeeping and maintenance to meet daily department needs TRAYLINE - Set up and operate trayline; check temperatures; cover vacancies PRODUCTION - Coordinate needs for all separate food serving areas in the cafeteria; ensure a well stocked facility; check inventory
par list; maintain/order food supplies as needed MENU - Make weekly recommendations for rotating menu; customer requests; reference food costs, labor and popularity of food choices SANITATION - Implement all department sanitation standards; maintain quality standards QUALITY - Ensure adherence to established quality standards; evaluate subordinate's performance and compliance with standards TRAINING - Train new hires and staff on operating procedures and customer service SUPPORT - Support diet office when needed, provide coverage of duties and provide documentation to clinical manager CASH HANDLING - Create and verify banks for cashiers, process cashier work sheets, secure and maintain money
to meet par, conduct audits, run registers as needed for customer satisfaction BUDGET - Prepare annual budget, monitor expenditures, account for variables for assigned areas SAFETY - Ensure and maintain adequate safety equipment and training in all areas of the department SUPERVISION - Develop efficient organizational structure.
Supervise employees and select, terminate, train, educate, correct deficiencies, perform appraisals, issue discipline, counsel, schedule work assignments; encourage staff teamwork and growth initiatives PROJECTS - Coordinate the installation of new hardware and software; assist with employee training PERFORMANCE IMPROVE - Participate in performance improvement activities and help identify performance improvement criteria PERFORMANCE IMPROVEMENT - Develop new strategies and IT related procedures to increase efficiency, enhance workflow and improve customer satisfaction EQUIPMENT - Monitor and coordinate the maintenance of FNS computer systems and networks EQUIPMENT - Coordinate activities related to repair and maintenance of equipment CASH HANDLING - May handle cash and cash related transactions; record transactions and balance cash fund; maintain and monitor fiscal activities for assigned department SUPERVISION - Perform routine personnel and payroll functions; monitor and maintain sick and annual leave records SUPPLY - Assist in taking inventory and placing orders Qualifications Education: Essential: High School or GED Equivalent Nonessential: Associate Degree Education specialization: Nonessential: Related Discipline Experience: Essential:2 years directly related experience Nonessential: No preferred experience Credentials: Essential: Valid New Mexico Driver's License UNM Vehicle Operator's Permit w/in 60 days Nonessential: Serv Safe or other Cert approved by National Rest Assoc Physical Conditions: Light Work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly (Constantly: activity or condition exists 2/3 or more of the time) to move objects.
Physical demand requirements are in excess of those for Sedentary Work. May require walking or standing to a significant degree or requires sitting most of the time but entails pushing and/or pulling of arm or leg controls; and/or may require working at a production rate pace entailing the constant pushing and/or pulling of materials even though the weight of materials is negligible.
Working conditions: Essential: Minor Hazard - physical risks, dirt, dust, fumes, noise Subject to random alcohol and substance testing Department: Dietary Associated topics: conference, food service supervisor, general manager, gerente de cocina, grocery store manager, night manager, operations, partner, restaurant general manager, supervisor
