Food Service Ambassador

Major Responsibilities:

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  Acts as key contact person between food and nutrition and the patient. Obtains patient meal orders via call center or bedside following scripting and customer service standards. Provides patient with an orientation to Room Service and other department services including the patient menu, diet order, meal ordering process, guest services and how to speak with a dietitian.
  
  



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  Delivers meals and collects patient trays after meals. Ensures satisfaction of patients with food items upon delivery. Records intake for patient calorie counts as ordered by physician or dietitian. Resolves any patients concerns. Document meal fluid intake for I & O.
  
  



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  Receives and processes diet changes throughout the day, i.e. diet orders, patient admissions, cancellations, transfers, special physician orders such as tube feedings and supplements. Document in the patient card file regarding food allergies, intolerances, preferences, and food / drug interactions. Utilizes software to balance nutrients for the patient meal selections in accordance with the physician prescribed diet order and patient food allergies.
  
  



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  Maintains Cbord patient information, runs missed meal and other reports. Reports quality issues to management and reports potential patient nutrition concerns to a registered dietitian.
  
  



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  Generates multiple reports, modifies and communicates report information.
  
  



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  Works with the Line expeditor to balance ticket flow.
  
  



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  Loads and transports food carts. Delivers patient meal trays to patient rooms in accordance with established procedures. Delivers and stocks all nursing units and physician lounges.
  
  



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  Effectively communicates all patient needs to the necessary departments including food and nutrition services and nursing services.
  
  



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  Utilizes established safety and sanitation standards to ensure safe food handling techniques and prevent bacteria contamination. Follows all isolation precautions while delivering and collecting trays.
  
  



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  Inventories and orders floor stock supplies on patient units.
  
  

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  None Required.
  
  

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  No Formal Education.
  
  

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  Typically requires 1 year of experience in performing face-to-face customer service.
  
  

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  Strong knowledge in food service from within a hospital, restaurant or a related environment.
  
  



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  Excellent customer service skills and communication skills to effectively interact with a variety of people. The ability to work in close cooperation with nursing personal is required.
  
  



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  Ability to multitask, route calls, greet patients, place orders, and troubleshoot food related issues.
  
  



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  Ability to read and understand written and oral communications.
  
  



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  Must be self-directed, able to work independently and make decisions with minimal supervision.
  
  



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  Ability to maintain a friendly and cheerful demeanor, reflecting the culture of healing.
  
  



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  Excellent phone etiquette.
  
  



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  Strong knowledge and understanding of food/drug interactions and food allergens.
  
  



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  Good organizational and time management skills.
  
  



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  Intermediate computer skills in Microsoft Office or similar products. Ability to use e-mail and internet.
  
  

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  Operates equipment (i.e. dish-machine, tray line, garbage disposal, etc.) necessary to perform the job. Demonstrating ability to safely and effectively, utilize necessary power equipment.
  
  



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  Stands walks and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout shift.
  
  



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  Must be able to:
  
  



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  lift up to 40 lbs. from floor to a maximum 5 ft.
  
  



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  lift and carry up to 40 lbs. at waist height a reasonable distance.
  
  



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  Must be able to:
  
  



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  push/pull with 20 lbs. of force.
  
  



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  Working atmosphere also contains fumes, odors, and dust/dirt. floor, spices, etc. (Fumes are trucks, dust/dirt from storeroom or cleaning agents).
  
  



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  May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
  
  



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  May be required to enter patient isolation rooms wearing appropriate coverings during meal service tray delivery and pick up.
  
  



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  Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a kitchen environment.