Job Summary: AYR patient service responsibilities include: assembling patient trays in a timely and accurate manner ensuring that all items are placed on the tray according to the patients request and therapeutic diet order. Cafeteria service responsibilities include: serving all cafeteria customers in a timely and courteous manner; accurate cash handling and operation of cash register.



Service and Quality Standards:



1. Service

Is Customer focused

Anticipates customer needs

Adheres to customer service standards

Is Competent, caring and compassionate

Treats coworkers and customers with dignity and respect

Demonstrates competent, caring and compassionate behavior

to customers and coworkers

2. People

Is conversation conscious

Assures confidentiality of patient and employee information

Is positive in interactions with others

Is courteous and respectful

Promotes a harassment free environment

Inspires the trust of others

Acts in accordance with hospital policies and code of conduct

3. Quality

Is excellent in patient care and service

Demonstrates multidisciplinary cooperation

Assists in obtaining excellent satisfaction scores of feedback

Is safety conscious

Demonstrates safety consciousness and supports safety initatives

Is involved with improvement efforts

Supports performance improvement

Seeks ways to improve systems and services

Shows commitment to improvement efforts

Meets mandatory educational requirements

4. Growth

Is a loyal ambassador

Demonstrates commitment to hospital mission and vision

Is active and involved

Supports hospital initiatives

Champions innovation and supports change

Is a positive role model

Fosters team cooperation

5. Finance

Is a good steward of hospital resources

Develops/uses efficient work methods

Is cost effective

Conserves organizational resources



Job Responsibilities:



Room Service: processes patient meal requests by assembling trays based on the items printed on meal tickets according to the patients request and physician ordered therapeutic diet. All items, both hot and cold, are handled according to HACCP guidelines to ensure patient safety and satisfaction. Follows guidelines of diet when preparing and portioning menu items.



Cafeteria Service: serves all cafeteria customers in a timely and courteous manner. Follows menu guidelines for portion sizes and uses proper food safety and handling guidelines when serving and stocking food.



Uses all equipment assigned in accordance with department safety and sanitation standards. Properly cleans all equipment after use. Reports all equipment problems promptly to a manager



Actively supports and participates in performance improvement activities.



Treats all information and data within the scope of the position with appropriate confidentiality and security.



Cooperates fully in all risk management activities and investigations.



Knowledgeable of, observes and complies with hospital safety policies, emergency procedures, and standard precautions.



Mandatory Inservice and Training Requirements

Education Requirements and Other Requirements:



Education Level: High School Diploma or equivalent



Certification/Licensure: Must be able to read, write, and speak English



Experience Requirements: Prior food service experience necessary



Working Conditions: Exposure Category III: Tasks that involve no exposure to blood, body fluids, or tissues, and Category I tasks are not a condition of employment. The normal work routine involves no exposure to blood, body fluids, or tissues. Persons who perform these duties are not called upon as part of their employment to perform or assist in emergency medical care or first aid or to be potentially exposed in some other way.