Food and Nutrition Svcs Attendant

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Food and Nutrition Svcs Attendant 1.0 Hinsdale, IL, US 6 days ago Requisition ID: 1752 Salary Range: $18.00 To $21.75 Annually Job Title: Food and Nutrition Svcs Attendant Department/Location: FNS / Hinsdale, IL Shifts: Various shifts between 7:30 am - 8:00 pm, including rotating weekends and holidays Full-time (80 hours per pay period) + benefit eligible

FTE: 1.0

Req. Number: 1752 Compensation : Pay is determined by various factors, including but not limited to job-specific requirements, individual experience, internal pay equity, and organizational needs/budget considerations, all in alignment with our RML's compensation philosophy. Additionally, you may be eligible for a discretionary annual incentive program based on both individual and organizational performance. RML offers competitive compensation and an excellent benefits package. Employees can choose from a large selection of benefits that help protect their health, wealth, and well‑being. Benefits include: Medical Vision Flexible Spending Accounts Health Savings Account 401(k) Retirement Plan (6% company match – Vested 100% for both employee and company contributions) Tuition Reimbursement up to $5k per calendar year Employee Assistance Plan (EAP) – Available 24/7 for stress management Disability Insurance Life and Accidental Death Insurance Free Parking Banking Alternatives (e.g., HealthCare Associates Credit Union) Referral Rewards (upwards of $4k) Employee Fitness Room Under general supervision, performs routine duties associated with the preparation, service and delivery of food for patients, employees and visitors. Adheres to safety and sanitation standards and provides age- and developmentally-appropriate care to adult and geriatric patients. Principal Duties and Responsibilities: Supports the Mission and Vision of RML Specialty Hospital by demonstrating core values of service, teamwork, accountability, integrity, respect and stewardship (STAIRS). Promotes a positive patient/customer experience by exemplifying the principles of the Language of Caring in all interactions. Food Preparation Performs routine food preparation duties according to specific instructions from supervising staff. Prepares food within allotted time frame. Prepares patient, cafeteria and catering foods using standardized recipes. Rotates stock daily to ensure freshness and avoid waste. Complies with time and temperature controls and completes required documentation. Dishwashing and Sanitation Scrapes dishes and loads them into dishwashing machines. Transports clean dishes to the cafeteria, kitchen or serving line. Cleans and sanitizes patient food trucks and kitchen transport trucks. Cafeteria Serves food to patients, employees and visitors courteously, observing portion control. Assists in cold food production. Maintains adequate levels of hot and cold items, ensuring correct temperature. Cleans and sanitizes work area. Completes time, temperature and quality documentation. Removes trash from cafeteria and disposes into hospital dumpsters. Performs assigned tasks such as transporting food to service lines, placing food and condiments on trays, and loading trays on carts. Controls service temperature and portion control standards at all times. Observes sanitation standards at all times. Performs assigned cleaning duties, including pot and pan washing. Prepares sink with soap, scrapes pots and pans, soaps, sterilizes and stores them. Removes dishes, trays and pans from machines and stacks them appropriately. Maintains clean pan washing sinks and sanitizes pot and pan racks. Delivers patient trays and special requests, performing rounds to ensure meal quality and additional requests. Participates in special catering as assigned. Checks inventory, labels it and stores it appropriately. Adheres to safety guidelines. Assists with menu delivery and collection. Courteously answers phone calls using department scripts, resolves requests, and reports to managers or dietitians. Attends hospital and department meetings, in-services and reviews as required. Performs clerical duties such as copying menus, production sheets and other forms. Performs other duties as assigned. Maintains confidentiality of patient information. Job Requirements & Characteristics Minimum Preferred Skills & Abilities Must possess interpersonal skills to communicate with patients, customers, trainees, peers and management. Creates a positive work environment by promoting teamwork and demonstrating an optimistic, encouraging attitude. Physical capability for constant standing or walking. Able to lift up to 40 lbs. Can push and pull carts. Knowledge & Experience Completion of high school or equivalent. Minimum of one year experience in food service within a healthcare environment. License / Certification Willingness to take the food sanitation course and pass the exam. Certified in food sanitation. Working Conditions Exposed to kitchen elements such as knives, slippery floors, stoves, hot equipment, dishwashing machines, steam tables and other kitchen equipment. Patient care environment. The above statements describe the general nature and level of work performed by people assigned to this job. They are not exhaustive lists of all duties, responsibilities, skills, or working conditions associated with it. #J-18808-Ljbffr RML Specialty Hospital