FOOD SERVICE WORKER B COOPER CAMPUS

Builds effective working relationships and a spirit of teamwork within the work unit.
Contributes to organization success targets for patient satisfaction and net operating margin.
Demonstrate appropriate customer service skills to greet and communicate with customers, peers and leaders in a way that best represents Covenant HealthCare and the Nutrition Service department.
Resolves customer complaints.
Accountable for work assignments to be completed in a timely manner.
Ensures accurate and timely delivery of quality food service to all customers within Covenant HealthCare.
Observes department policies and procedures.
Observes and complies with all State Health Codes.
Achieves high standards of sanitation and an organized and safe work environment by following the County Health Food Code Guidelines.
Follows routine daily cleaning schedules.
Must be available and dependable for flexible scheduling of work hours, weekends and holidays.
Other duties as assigned.
 
Cook Responsibilities:
Responsible for food preparation and cooking as required including preparing, handling, and storing all food items and equipment according to Health Inspection guidelines.
Recipe utilization.
Assist coordinators and manager to ensure efficiencies and safety in procurement and use of food and/or inventory.
Cleaning floors, equipment, and all work surfaces.
Restocking food/supplies in cafeterias, kitchens, and patient units.
Assist with catering as requested.
Other Food Service Worker duties as assigned.
Cashier:
Operate computerized point-of-sale (POS) cash register to accurately and effectively collect payment for goods sold from within the caf� and catered pick up items.
Handling and storage of food items according to Health Inspection guidelines.
Restocking food/supplies in cafeteria.
Cleaning of floors, equipment, tables, and all work surfaces.
Completes work assignments in a timely manner.
Maintains clean and orderly checkout area.
Other Food Service Worker duties as assigned.
Performs consistent cash out procedures to make sure all sales are accounted for and registers balance with zero reads.
Counts money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change.  Responsible to always having change available.
Receive payment by cash, credit cards, vouchers, or employee badge debit.
Verify authentication of meal passes, validate physician meal vouchers, and assure of no counterfeit paper money.
Issue receipts as requested.  Nutrition employees will always be given receipts per department policy.
Refunds/voids will be brought to the attention of the Coordinator/Manager for proper handling.
Weigh items sold by weight and determine price accordingly.
Cashiers must comply with Staff Cash Handling Policy #112.01.
Hospitality Ambassador:
Effectively operate the communication equipment (headsets, Vocera, phone, computer, etc.) including CBORD, EPIC and Chase credit card transactions.
Process floor stock, nourishments, diet orders, tray tickets, and tallies where appropriate.
Effectively use food service safety and know the foods allowed on various diets used in the hospital setting, including but not limited to heart, diabetic, Dysphagia stages, low fat, low salt, low fiber and renal.
Responsible for following all hand hygiene expectations prior to entering patient rooms.
Understand and take accountability for customer service measured by Press Ganey and other such surveys.  Assist the department in attaining high Press Ganey scores with ideas and motivation based on Covenant values.
Assist with audits for quality.
Assist patients with all aspects of meal service, including explanation of room service, special diet, ordering and meal selections. Assisting patients with their meal choices and meal service in a friendly and positive manner.
Responsible to pass diet competency test at 95% of greater and attend all four of the diet educations each year given by the clinical staff.
Work effectively with minimal supervision and take initiative in problem-solving.
Work closely with diet technician and dietitians for questions and clarifications for patient food choices.
Effectively communicate within the department and with patient service unit staff, patients and guests regarding any patient need.
Assist other employees as needed.
Other Food Service duties as assigned.
 
Tray Check:
Effectively operate the communication equipment (headsets, Vocera, phone)
Checks off tray tickets, and tallies where appropriate.
Effectively communicates tray ticket changes to the appropriate staff.
Responsible for sending carts to units with goal of 5 minutes or 3 trays inside, whichever comes first.
Effectively use food service safety and know the foods allowed on various diets used in the hospital setting, including but not limited to heart, diabetic, Dysphagia stages, low fat, low salt, low fiber and renal.
Responsible for following all hand hygiene expectations prior to entering patient rooms.
Understand and take accountability for customer service measured by Press Ganey and other such surveys. Assist the department in attaining high Press Ganey scores with ideas and motivation based on Covenant values.
Assist with audits for quality.
Responsible to attend all four of the diet educations each year given by the clinical staff.
Work effectively with minimal supervision and take initiative in problem-solving.
Work closely with diet technician and dietitians for questions and clarifications for patient food choices.
Effectively communicate within the department and with patient service unit staff, patients and guests regarding any patient need.
Effectively manage the flow of the tray line operations.
Assist other employees as needed.
Other Food Service duties as assigned.
Stock Porter:
Demonstrate professional behaviors when dealing with vendors, staff and retail customers.
Transports and delivers food in a timely manner and in accordance with the Federal, State and County Health Department guidelines.
Exhibits safe and courteous driving practices.
Contributes as a team member.
Responsible for reducing food spoilage, taking inventory of items handled, rotation and dating of food product and timely storage of all perishable items.
Assist purchase, coordinator, and manager in ordering, inventorying, and obtaining and utilizing products.
Receives supplies from delivery vehicles and vendor facilities.
Transports food/supplies in company vehicles between Covenant facilities (gross vehicle weight up to 15,000 pounds).
Deliveries as assigned by coordinator or manager.
Assist in delivery and set up or tear down of catering events and special functions.
Keep up routine maintenance on all department vehicles.
Cleaning and sanitizing store rooms, coolers, freezers, delivery vehicles, equipment, and other department areas as assigned.