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.
Attends meetings and in-services as required.
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.
Stock floor pantries and maintain temperature logs on assigned nursing units.
Replenish refrigerators, tray line and storage areas obtaining items from stockroom.
Diet/CBORD Office
Utilize CBORD Diet Office Management computer system to enter patient menu selections.
Prepare patient tray tickets; daily tally, nourishment labels and other paperwork required for meals.
Distribute nourishments to patients. (falls under multiple assignments)
May operate ADT (Admissions, Discharges, Transfers) computer system to receive or send patient information and validate interface.
Routinely interpret diet prescriptions of diet modalities used in the Department of Culinary Wellness.
Verifies diet order entry diet list against Patient Care Communication Log and updates Diet Order Entry List with diet selection changes.
Communicates with Patient Care Personnel for diet order changes, accepts verbal order for one meal only.
Consults routinely with Dietitians/Diet Techs in nutritional care of patients by communicating problems such as patient not eating, disliking food, etc.
Utilize Clinical Dietitians as primary resource when guidance is needed in challenging situations.
Confirms changes in diet through access to order entry system.
Assists patients with menu selection on the basis of their diet prescriptions, noting preferences, tolerances, and allergies.
Reviews daily enteral supplement feeding list and distributes supplements to patient rooms as necessary.
Maintains records according to department standards.
Cashier
Set up computerized cash register station for daily transactions.
Enter food and beverage charges into cash register.
Collect money from customer and issue change as necessary.
Enter customer cash and meal card credit charges.
Record cash register totals and physician accounts daily.
Close register at assigned time and bring cash drawer to cash control office for auditing and balancing.
Count and record amount of money in cash drawer on cash deposit slip.
Calculate end of the month physician's cafeteria charges.
Prepare cafeteria menu board identifying foods and prices of each item.
Clean refrigerators, freezers, and other food service equipment; replenish condiment table as needed; stock supplies; prepare/assemble required items for service; make coffee, refill dispensers, etc.
Cafeteria
Portion and serve food to guests.
Grill or prepare food items for employees and visitors.
Prepare breakfast cold foods and set up serving line.
Check tables to make sure they are clean and clear of dirty trays.
Clean up servery and put away all cold foods.
Prepare salad, condiments, and garnishes for meal service.
Plate and stock dessert items.
Ensure that available tables are clean and set.
Maintain clean coffee pot and beverage area and make coffee as needed.
Prepare grab-and-go items for café cooler daily.
Dish room/Sanitation
Assemble, operate and disassemble ware washing machine.
Wash dishes, silver trays, etc., utilizing ware washing machine.
Wash pots and pans by hand utilizing three-compartment sink.
Sanitize equipment used in the preparation or service of food. (also falls under cooks)
Collect, transport and place trash in compactor/dumpster as needed.
Assist with maintenance of a safe work environment by sweeping or mopping as needed.
Catering
Inventory
Other
EDUCATION/EXPERIENCE REQUIRED:
High School Diploma, GED, or six (6) months to one (1) year of previous work experience in a food service or cash handling setting.
Able to read, write, speak English and follow oral and written instructions.
Personal computer and data entry skills, preferred.
Overview
Under the leadership of President and CEO Wright L. Lassiter, III, Henry Ford Health System is a
$6 billion integrated health system comprised of six hospitals, a health plan, and 250+ sites
including medical centers, walk-in and urgent care clinics, pharmacy, eye care facilities and
other healthcare retail. Established in 1915 by auto industry pioneer Henry Ford, the health system