Environmental Services Worker/Multi Skilled Worker l

PRIMARY FUNCTION

A MSW I cleans all areas of the hospital by performing routine cleaning of patient rooms, nursing units, offices, clinical areas, waiting areas, lobbies, lounges, restrooms, and corridors. Demonstrates ability to utilize the appropriate chemicals and supplies according to procedure. This position would assist with grounds work, such as snow removal, or exterior yard cleanup.

A MSW I also assists in the dietary department, preparing simple and routine food dishes. Performs a variety of tasks in the preparation and cooking of soups, meats, vegetables, desserts and other foodstuffs for patient and employee consumption.

Complies with department and organization-wide policies, Critical Access Hospital requirements, Safety, and Infection Control, and all Federal and State of Colorado regulations related to the performance of Keefe Memorial Hospital operations and requirement of the compliance program.

SIGNIFICANT DUTIES

Environmental Services

• Performs all assigned tasks in a professional manner to reflect the highest integrity of the Environmental Services Department for assigned shift.
• Performs routine cleaning of patient rooms, nursing units, offices, clinical areas, waiting areas, lobbies, lounges, restrooms, and corridors in a clean, neat, and sanitary manner with minimal supervision according to established quality standards.
• Performs detailed cleaning of the patient rooms by following check list or as instructed by the Director of EVS.
• Performs laundry service in house and complies with all safety codes in doing so.
• Completes work assignments in a timely manner.
• Utilizes the appropriate chemicals and supplies according to procedure.
• Uses and maintains equipment properly.
• Always introduces self to patients, families, and visitors.
• Reports safety hazards as appropriate.
• Transports trash and hazardous waste to appropriate disposal area.
• Replenishes supplies.
• Follows all infection control practices including hand washing techniques, Standard Precautions, and isolation precautions.
• To apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Utilizes provided resources effectively, such as equipment operation manuals and Safety Data Sheets (SDS).
• Assists with cleaning and maintaining carpet and tiled floors by using heavy equipment to clean, strip and wax floors.
• Snow removal and/or yard cleanup depending on season.
• Enhance professional growth and development through participation in educational programs, trainings, current literature, in-service meetings, and workshops. Shows responsibility for own professional practice and ongoing education.
• Performs other duties as assigned.

Dietary

• Check current census before each meal preparation
• Check for new diet orders
• Check diet cards and cross reference with diet order
• Communicate with nurses to assure patients dietary needs are met
• Conduct patient rounds at least once daily to review diet requests, preference and concerns
• Document meal and fluid consumption when picking up patient trays
• Prepare patient meals following prescribed diet
• Prepare late trays as needed for patients
• Prepare entrees, side dishes, salads, drinks and desserts for upcoming meal
• Prepare special order menu items as needed
• Adjust recipes based on need.
• Prepare coffee for cafeteria
• Prepares meals for special events, e.g., board and staff meetings, employee events
• Prepare salad bar for cafeteria and refresh lettuce and condiments as needed
• Prepare food requiring advance preparation per protocol and dietary regulations
• Taste tests all entrée and side dishes
• Cleans and disinfects all work areas per protocol includes pots and pans, range grill and steam table.
• Cleans and disinfects pot and pans per protocol
• Test Chlorine sanitizing solution using chlorine test strip using in pot & pan sink
• Empties trash cans as needed
• Prepare and deliver patient snacks
• Functions as food service manager in his/her absence
• Prepare entrée, vegetables, side dishes and desserts for cafeteria
• Utilizes batch cooking to keep vegetable fresh on cafeteria serving line
• Cleans cafeteria dining room after each break period, lunch and supper
• Delivers late trays as needed
• Stocks nourishment center in acute refrigerator and cupboard as needed
• Inspects and documents all patient refrigerator and freezer temperature on a daily basis
• Serve employee in cafeteria line at lunch and supper
• Perform all other duties assigned by Food Service Manager

GENERAL REQUIREMENTS

• Demonstrates commitment to the organizational mission, vision, and core values.
• Knowledge of federal and state regulations related to relative practice area.
• Ability to make sound decisions for departmental delivery of care/services.
• Maintains current knowledge of department and hospital operations, local and industry trends and practices, market forces and outside regulatory requirements.
• Demonstrates effective relationships with hospital staff, patients, public, outside agencies, and providers.
• Communicates effectively verbally and in writing.
• Maintains confidentiality of patient information.
• Exercises professional judgment, courtesy, and professionalism in daily interactions with others.
• Establishes and maintains effective working relationships with health care team members and diverse patient populations.

Qualifications

Education and/or Experience

• High school diploma or equivalent.
• Experience as a cook in healthcare setting preferred
• Must be at least 19 years old to operate kitchen equipment

Certificates, Licensure, Registrations

• · SerSafe Certification Required within 3 months