St. Luke's is proud of the skills, experience and compassion of its employees. The employees of St. Luke's are our most valuable asset! Individually and together, our employees are dedicated to satisfying the mission of our organization which is an unwavering commitment to excellence as we care for the sick and injured; educate physicians, nurses and other health care providers; and improve access to care in the communities we serve, regardless of a patient's ability to pay for health care.

Provides patients, visitors, and co-workers with outstanding customer service.

Management of patient’s menus, accurate special diets, supplementary feedings, and required between meal feedings. Seeks to obtain 100% patient selected menus within one meal of diet order. Promotes meal assistance to all patients on a daily basis; including meal selection, service and retrieval. Delivers late trays, floor stock, nourishments, snacks and supplements. Also is responsible for stocking the kitchens, picking up patient menus. Transport food carts for appropriate stations. Work tray line in assigned area. Also, provides patients with properly portioned food meeting specific dietary requirements as ordered by the Physician. Performs all other duties involved in portioning, serving, and transporting food throughout the hospital campus, and all necessary cleaning and sanitizing in the kitchen, cafeteria and dish room areas.

JOB DUTIES AND RESPONSIBILITIES:

• Labels, dates, and storage of food products properly. Uses the FIFO method. Performs tasks related to inventory and stocking of assigned food service assignment.

• Accurately follows the job flow of one of fourteen tray line assignments daily including: Starter 1, Cold 1, 2nd Entrée 1, Hot 1, Loader 1, Truck Puller 1(Tray Delivery), Starter 2, Cold 2, Hot 2, or Runner, Loader 2, 2nd Entrée 2, Truck Puller 2 and Coffee or one of the fourteen hostess positions Host 1, Host 2, Host 3, Host 4, Host 5, Host 6, Host 7, Host 8, PM Host 1, PM Host 2, PM Host 3, PM Host 4, PM Host 5 as scheduled by supervisor.

• Obtain a copy of diet worksheet from unit secretary. Use worksheet to compare, menu slip located on patient’s tray with name on work sheet. If there is a discrepancy, consult the nurse or go by the greatest restriction.

• Performs all dish room and clean up functions properly including: scraping, loading, unloading, truck washing, trash, & mopping. Checks dishwashing temperatures for proper sanitizing. Visit and assist patients with menu selections and provide brief simplified information on diet restrictions on assigned units.

• Places items attractively on patient trays within station accuracy & temperature standards.

• Refrains from talking on the line and helps correct and prevent errors of co-workers.

• Deliver food trays or assure that food trays are ready for delivery within established time frames and at appropriate temperature.

• Assists patient with getting food ready to eat, including opening containers, getting items from the pantry, and ensures that all necessary items are present on the tray. Uses floor stock and safe items from undelivered trays to meet patient requests.

• Collect any dirty trays from pantries. Place on cart for transport back to kitchen.

• Before collecting trays check with nurse to make sure that I & O’s were done.

• Collects any menus in patient rooms. Checks and corrects menu selections and then places them in kitchen mailbox or tubes them back to nutrition services.

• Assists patient with completion of their menu if necessary. Answers any questions regarding food items on the menus & guest policies. Learn each individual patient/customer needs and does the best job of satisfying those needs in a friendly, competent manner.

• Use two patient identifiers (name and birth date) when delivering patient trays to room.

• Refer patients with complex food and nutrition problems as well as low PO intake to the diet office.

• Delivers any late trays, H.S. snacks, night feedings, TV. dinners or other food or related paperwork that needs to be disturbed to patient floors.

• Performs assorted kitchen duties including sanitation, set-up.

• Must maintain a pleasant and courteous disposition at all times while working at a rapid pace focusing on the patient and the task at hand while staying within the time constraints.

• Shares information & collaborates with fellow team members to ensure patients & other customers’ needs are met. Participates in pro-active communication and problem solving, to enable high performance of the team.

PHYSICAL AND SENSORY REQUIREMENTS:

Walking for up to 7 hours per day, 3 hours at a time. Continuously uses hands, upper and lower back and legs, handling, twisting/turning. Examples would be carrying trays, pulling and pushing trucks and carts, etc. Frequently uses firm grasping. Uses upper extremities for continuously lifting (up to 30 lbs.) carrying (up to 10 lbs.) and frequently push and pull (76 to 100 lbs.). When performing essential functions, employee must have the ability to frequently stoop/bend and occasionally squat. Employee should be able to hear normal conversation and have general vision, far vision, peripheral vision and depth perception.

EDUCATION:

High school graduate or equivalent. Customer service experience preferred.

TRAINING AND EXPERIENCE:

On the job.

SCHEDULE:

Per diem. Every w eekend (Saturday and Sunday). 3:30pm-8:30pm. Every other holiday.

Please complete your application using your full legal name and current home address. Be sure to include employment history for the past seven (7) years, including your present employer. Additionally, you are encouraged to upload a current resume, including all work history, education, and/or certifications and licenses, if applicable. It is highly recommended that you create a profile at the conclusion of submitting your first application. Thank you for your interest in St. Luke's!!

St. Luke's University Health Network is an Equal Opportunity Employer. (http://www.slhn.org/EOE)