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OCCUPATIONAL SUMMARY
Coordinates, leads, and assists Food Service Representatives who prepare food or beverages, set up patient trays, deliver patient trays, obtain patient menu selections, handle retail transactions, or who operate dishwashing machines and clean the kitchen area.
PRIMARY DUTIES AND RESPONSIBILITIES
1. Leads and monitors Food Service Representatives to ensure that work is completed on time, and in accordance with quality control and sanitation standards.
2. Assists with training of new employees.
3. Ensures that food preparation areas, items, and equipment are properly cleaned, stored, and maintained.
4. Demonstrates ability to assess age specific safety issues for adolescents, adults, and geriatric patients.
5. Exhibits communication skills necessary to interpret age specific responses for adolescent, adults, and geriatric patients.
6. Adheres to medical center and department policy and procedures on Universal Precautions and Patient Isolation.
7. Demonstrates knowledge of modified diets, proper condiments, and related restrictions for diets.
8. Demonstrates ability to supervise efficient, cost effective operation of department and evidenced by timely provision of services provided to all areas of medical center.
9. Ensures communication of all medical center and department information at regularly scheduled staff meetings.
10. Hires, trains, orients, counsels, evaluates, and administers disciplinary action up to, and including, termination.
11. Assigns tasks to employees, monitors work performed, and provides technical direction to accomplish these activities. Updates and communicates job-flow changes of positions in areas of responsibility as applicable.
12. Posts work schedules prior to start of each work period, ensuring adequate coverage for all department functions.
13. Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per safety data sheets.
14. Demonstrates knowledge of infection control, sanitation and HACCP (labeling, dating, temperatures etc.) guidelines when distributing food and supplies to ensure quality and safety of food service.
15. Utilizes equipment in performing job functions as per Department safety procedures.
16. Adheres to medical center and department dress code.
17. Interacts with nursing, conducts patient rounding and investigates complaints and problems concerning patient food service operations, and makes recommendations for changes in procedures.
18. May operate cash registers or close out cafeteria cash drawers and prepare cash statements as needed.
19. Ensures that department is properly opened and closed per departmental guidelines (opening checklists, closing checklists, cleaning lists, security etc.)
20. Adheres to facility confidentiality and patient’s rights policy (HIPAA etc.)
21. Contributes to patient and customer satisfaction goals by providing quality service.
22. Handles cash in the absence of direct supervisor.
23. Assists supervisor and manager in resolving operational problems.
24. Maintains equipment within department in working order by notifying maintenance of needed repairs.
25. Practices proper safety techniques in accordance with hospital and departmental policies and procedures. Immediately reports any mechanical or electrical equipment malfunctions, unsafe conditions, or employee/patient/visitor injury‑accident to Manager.
KNOWLEDGE SKILLS AND ABILITIES/LICENSE OR CERTIFICATION REQUIRED
KNOWLEDGE SKILLS AND ABILITIES/LICENSE OR CERTIFICATION PREFERRED
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