Catering Associate

Catering Associate

The Catering Associate takes patient orders for meals and ensures patient dietary needs are met. This position also stocks nourishment rooms in patient care areas, delivers between-meal trays, and provides associated clerical services. The Catering Associate consults with the Director and/ or Dietician when necessary to ensure patient needs are met.

Qualifications

A. Knowledge, Skills, and Abilities

• Excellent customer service skills.
• Reads and understands the English language.
• Ability to think critically and analytically with little or no supervision.
• Ability to work effectively in situations of high stress and conflict and communicate goals and outcomes.
• Ability to process information and prioritize.
• Possesses exceptional verbal and written communication skills.
• Possesses independent work habits, is self-reliant and self-directed.
• Ability to learn, adapt, and change as required by the job functions.
• Ability to maintain absolute confidentiality of material and information accessed.
• Basic computer literacy
• Ability to move freely, reach, bend, and complete light lifting.
• Ability to use good body mechanics while performing daily job functions and ability to follow specific OSHA guidelines.
• Ability to maintain attendance to meet standard job practices.

B. Education

• High school diploma
• Technical or other post-secondary education is preferred.

C. Licensure

None required.

D. Experience

Customer service experience is preferred.

E. Interpersonal skills

Excellent communication skills are needed.

F. Essential technical/motor skills

G. Essential physical requirements

Sedentary: Exert 10 – 15 lb. of force occasionally and/or up to 5 lb. of force frequently - 1-24%

Medium: Exert 20 – 50 lb. of force occasionally and/or up to 15 lb. of force frequently - 50-74%

H. Essential mental requirements

I. Essential sensory requirements

J. Other

K. Equipment used.

OTHER QUALIFICATIONS

A. Exposure to hazards (body fluid exposure level)

Level II

B. Age of Patient Populations Served

Infants 30 days - 1 year

Children 1 - 12 years

Adolescents 13 - 18 years

Adults 19 - 70 years

Geriatrics - 70+ years

JOB SPECIFIC DUTIES AND PERFORMANCE STANDARDS

Below are those tasks, duties, and responsibilities that comprise the means of accomplishing the position's purpose and objectives. These are critical or fundamental to the performance of the position. They are the major functions for which the person in the position is held accountable. Following are the essential functions of the position, along with the corresponding performance standards.

Visits with patients for meal selection

Reviews with patient diet needs and requirements.

Operates the patient tray line during mealtimes.

Monitors and stocks the nourishment rooms on the patient floors.

Communicates effectively with nursing and dietician any patient concerns or comments regarding nutritional needs.

Maintains daily rounding logs.

Ensures patient surveys are completed daily.

Assembles and delivers trays between meal service as required.

Maintains accurate temperature and test tray records.

Answers the phone for patient service for the department.

Maintains the quality of food product during set up and service to the patient.

Provides service recovery if needed.

Maintains a safe and sanitary work environment at work areas in the department.

REGULATORY COMPLIANCE

Below are any additional competencies as related to regulatory compliance that are specific to the job title and not listed in the other sections of the document.

EDUCATION AND COMPETENCY

Attends all mandatory and department-specific education and training programs as required.

Attends all required education and training and can describe his/her responsibilities related to department safety and specific job-related hazards.

Has met all required competencies for the evaluation period as evidenced by job specific competency evaluations...