GENERAL SUMMARY:

Under the direction of department leadership, performs a variety of duties related to preparing and serving meals to patients, employees and visitors; performs cashier, diet office, inventory/supply or dish room duties and other duties as assigned.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

* All employees will perform the principal duties and responsibilities listed below and will also be scheduled for any one of the following duty assignments - which may vary slightly from business unit to business unit - based on daily department operational needs:

* Satisfactorily complete all functions of shift assignment prior to signing/clocking out.

* Maintain work area and equipment in a clean, sanitary and orderly condition.

* Reports equipment malfunctions as necessary.

* Complete duties in a manner consistent with safety, sanitation and nutritional guidelines.

* May participate on a Quality Improvement Team or other various hospital teams.

* Performs other related duties as assigned.

* Maintains a working knowledge of applicable Federal, State, and local laws and regulations, the Corporate Compliance Program, Code of Ethics, as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior.

DUTY ASSIGNMENTS:

* Tray passer/Tray line

* May prepare and serve food trays for patient meals.

* May prepare and serve ice water to patients.

* Retrieve food trays from patients once they have finished eating.

* May distribute patient menus, assist patient in food selections as needed.

* May prepare salads, garnishes and Jello; wash fruit and vegetables; prepare trays for special dinners, assemble sandwiches, pies, cakes and desserts.

* Presents menu options to patients for selection according to diet requirements. Places selection on tray and delivers tray to patient's bedside and verifies that all patients receive trays.

* Modifies patient' tray according to dietary restrictions before distribution to patients including appropriate condiments and beverage. Prepares beverage cart according to par levels.

* Communicates routinely with Diet Office and kitchen regarding changes for diets, food quantities and trays required for patients.

* Distribute between meal nourishments to patients. 10.Stock floor pantries and maintain temperature logs on assigned nursing units. 11.Replenish refrigerators, tray line and storage areas obtaining items from stockroom.