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Position Summary:Planning, cooking, preparing foods for service to all customers, including but not limited to all patients and customers of the facility and cafeteria service. To provide quality customer service to patients by accurately assembling patient trays according to orders and delivering trays according to departments. To maintain a clean kitchen and handle food items according to HAACP procedures. Performs a variety of food service and dish room tasks. Completes assembly of meal service items. Cleans and removes dirty food from floors and cleans carts and dishware utilizing dish machine. Cleans and sanitizes work area. Performs a variety of cleaning and dish room duties, sweeps, and mops floors. Checks in and puts away stock. Buses tables in the atrium area.
Knowledge, Skills and Abilities:
Must be able to demonstrate understanding of national patient safety initiatives by strict compliance to all safety protocols and procedures as required by both HCA and North Austin Medical Center.
Education and Experience:
Required: 10th Grade Completion or equivalent
Preferred: prior food service experience
1. Under the immediate direction of the dietary supervisor and the general supervision of the food service management, is accountable for individual customer service and food service tasks
2. Duties include, but not limited to, patient tray preparation, serving in cafeteria, general kitchen cleaning, food labeling, stocking of assigned areas and preparation of snacks and nourishments.
3. Identifies and assists with opportunities for performance improvement activities in the department and with other service areas.
4. Accurately and completely documents required logs.
5. Recognizes the purpose of employment is to prioritize the patient as number one.
6. Demonstrates fiscal responsibility by taking ownership of time management, decreasing waste (of time and supplies) and promoting cost effectiveness. To actively market services to increase volume and awareness.
7. Demonstrates the ability to be an advocate for and strive to protect the health, safety and rights of the patient.
8. Interactions with patients and colleagues demonstrate compassion and respect for the inherent dignity, worth, and uniqueness of every individual, unrestricted by considerations of social or economic status or cultural beliefs.
9. Communicate effectively with other employees (physicians, nursing and ancillary staff) to provide for continuity of patient care and to meet the needs of the customers we serve.
10. Demonstrates ability to fulfill requirements of attendance, punctuality, and timekeeping practices
11. Behaviors and interactions demonstrate a positive attitude, personal initiative and motivation to achieve the goals of the department.
12. To uphold the standards of the department and organization with integrity.
EDUCATION REQUIRED and/or PREFERRED:
REQUIRED: None
POSITION SUMMARY:
1. Under the immediate direction of the dietary supervisor and the general supervision of the food service management, is accountable for individual customer service and food service tasks
2. Duties include, but not limited to, patient tray preparation, serving in cafeteria, general kitchen cleaning, food labeling, stocking of assigned areas and preparation of snacks and nourishments.
3. Identifies and assists with opportunities for performance improvement activities in the department and with other service areas.
4. Accurately and completely documents required logs.
5. Recognizes the purpose of employment is to prioritize the patient as number one.
6. Demonstrates fiscal responsibility by taking ownership of time management, decreasing waste (of time and supplies) and promoting cost effectiveness. To actively market services to increase volume and awareness.
7. Demonstrates the ability to be an advocate for and strive to protect the health, safety and rights of the patient.
8. Interactions with patients and colleagues demonstrate compassion and respect for the inherent dignity, worth, and uniqueness of every individual, unrestricted by considerations of social or economic status or cultural beliefs.
9. Communicate effectively with other employees (physicians, nursing and ancillary staff) to provide for continuity of patient care and to meet the needs of the customers we serve.
10. Demonstrates ability to fulfill requirements of attendance, punctuality, and timekeeping practices
11. Behaviors and interactions demonstrate a positive attitude, personal initiative and motivation to achieve the goals of the department.
12. To uphold the standards of the department and organization with integrity.
EDUCATION REQUIRED and/or PREFERRED:
REQUIRED: None
The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Prepares food for patient and cafeteria using appropriate recipes and production sheets.
Assists in trayline and other duties in the nutritional services department.
Responsible for compliance with modified diet requests.
Responsible for ensuring an adequate of food is prepared.
Responsible for utilizing appropriate recipes and production sheets.
Responsible for ensuring food preparation is done in a manner meeting regulatory requirements.
Responsible for assisting with tray line and other areas of the nutritional services department.
Responsible for impacting customer service in a positive manner.
Minimum Requirements:
Position Description:
The Food Services Cook is responsible for the preparation of meals for patients, cafeteria and special functions as required. Prepares food to order for At Your Requests and cooks for retail operation. Responsible utilizing recipes , completing necessary pull and prep and recording temperatures and left-overs as required. Practices food safety by following HACCP procedures. Must be flexible to work other positions and shifts as dictated by the needs of the hospital and/or the department. Performs other duties as assigned
EDUCATION AND EXPERIENCE:
Required: High school diploma/GED. Minimum 1 year cooking experience in multi-faceted businiessPreferred: Formal training and/or education in food service production and/or management. Education and/or experience in gourmet cooking.LICENSES AND CERTIFICATIONS:Required: Travis County Health Department Certification
***THIS POSITION IS PRN***
Medical Center of Lewisville is focused on providing high-quality care to our community - we can prevent, diagnose and treat a variety of medical conditions. Our team is dedicated to providing family-centered care with our talented team of healthcare professionals, technology and customer-friendly environment. We recognize and affirm the unique and intrinsic worth of each individual, we treat all those that we serve with compassion and kindness, we act with honesty, integrity and fairness in the way we conduct our business and the way we live our lives. At the Medical Center of Lewisville we trust our colleagues as valuable team members of our healthcare team and pledge to treat one another with loyalty, respect and dignity.
To safeguard public health and provide to the consumer, food that is safe, unadulterated, and attractive. The attached criteria is based performance evaluation provides a specific set of standards as they relate to the sanitation of the Nutritional Services Department. Sanitation is conducted in accordance with the guidelines of the Texas Department of Health, Medicare and JCAHO.
Minimum Position Requirements:
Location:
General Duties:
The Food and Nutrition Services Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Job qualifications include:
Education and Experience:-Preferred experience in retail or hospital food service-Must be able to read, write, and follow written/oral instructions
The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Utilizes knowledge of age specific needs of patient in performance of duties and responsibilities.
Orients and mentors new staff members.
Job qualifications include:
Ability to work with minimal supervision in a fast paced environment.
Ability to perform work that requires frequent standing, bending, reaching, squatting, kneeling, moving, lifting of patients and/or equipment up to 50 lbs.
Ability to deal with stressful situations and to stand for long periods of time
The Food and Nutrition Services Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Job qualifications include:
Position Description:1.Performs food service duties necessary for food production, food service and sanitation as assigned.2.Assembles prepared food items and/or food related items onto patients` meal trays while working the patient assembly trayline.3.Direct patient contact in delivering prepared patients` meal trays to patient rooms.4.May assist patients in opening food containers from meal trays.5.Answer department pages from nursing for patients requrest.6.Retrieves dirty meal carts from floor units after meal service.7.Assists with delivery of meals to cafeteria, physician`s lounges, and catering functions as needed.8.Prepares patient nourishment snacks and delivers with patient meal cart and places in nourishment refrigerator. Also, delivers late & hold trays as needed.9.Stock norishment items in patient nourishment refrigerator to par level.10.Dishroom duties include: Breaking down patient and cafeteria trays, loading dishmachine, tending to dishmachine, tending to dishmachine needs, and daily documenting dishmachine temperatures.11.Cleans & sanitizes patient meal carts.12.Delivers clean dishware & utensils to proper station in production area.13.Performs special cleaning duties as assigned and needed.14.May assists with catering setup and take down.15.Unpacks and stores food products after delivery16.Disposes of trash and waste following policy of department.17.Maintains a clean work area, follows cleaning schedule.18.Participates in policy or program development of committees or teams as assigned by the director or supervisor.19.Maintains professional standards and values of NAMC Nutrition Services Department.20.Performs any of all of the duties in the department as required by staffing needs of the department.
Education/Experience:Required: 10th grade education. Must be able to read, write, follow written & oral instruction.Preferred: High School graduate or equivalent. Experience in retail or hospital food service establishment.
Position Summary and Job Responsibilities:
The Food and Nutrition Services Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Job qualifications:
The Food and Nutrition Services Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Job qualifications include:
Follows Standard Precautions using personal protective
1. Under the general direction of the Chef Supervisor and the general supervision of the Food Service Manager, the Cook prepares all food items according to production needs and standardized recipes.
2. Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
3. Pulls required items in sufficient quantities to prep according to menu forecasts.
4. Completes all temperature and production logs as required by HACCP policies.
5. Ensures food is at proper temperatures at all times (HACCP) and documents on appropriate forms.
6. Serve on tray line with accuracy and within diet standards
7. Performs all cleaning assignments.
8. Identifies and assists with opportunities for performance improvement activities in the department and with other service areas.
9. Accurately and completely documents required logs.
10. Demonstrates fiscal responsibility by taking ownership of time management, decreasing waste (of time and supplies) and promoting cost effectiveness. To actively market services to increase volume and awareness.
11. Demonstrates the ability to be an advocate for and strive to protect the health, safety and rights of the patient.
12. Interactions with patients and colleagues demonstrate compassion and respect for the inherent dignity, worth, and uniqueness of every individual, unrestricted by considerations of social or economic status or cultural beliefs.
13. Communicate effectively with other employees (physicians, nursing and ancillary staff) to provide for continuity of patient care and to meet the needs of the customers we serve.
14. Demonstrates ability to fulfill requirements of attendance, punctuality, and timekeeping practices
15. Behaviors and interactions demonstrate a positive attitude, personal initiative and motivation to achieve the goals of the department.
16. To uphold the standards of the department and organization with integrity.
17. Other duties as assigned
PREFERRED: Graduation from a technical school specializing in hotel or institutional cooking.
LICENSURE/CERTIFICATION:
PREFERRED: Current Food Handlers Card
POSITION SUMMARY:
Provide accurate operation of the cash register, accurately recording sales and receiving payment following the departmental cash handling policies and procedures. Maintains the security of cash at all times. Responsible for the set-up of the breakfast and lunch lines as assigned. Keeps flatware and condiments stocked, beverages prepared and serving area neat and clean. Maintains dining area throughout meal periods. Provides quality customer service. Must be flexible to work as dictated by the needs of the hospital and the department. Performs other duties as assigned.
Knowledge & Skills:Must be able to demonstrate understanding of national patient safety initiatives by strict compliance to all safety protocols and procedures as required by both HCA and Round Rock Medical Center. Knowledge of cash register operation and handling money required. Computer proficiency desired. Effective communication and comprehension skills are necessary in order to communicate with all hospital personnel. Positive customer service skills are necessary. Must work well independently, equally well as a team member. Must be time efficient and able to perform multiple tasks simultaneously. Maintains a working telephone or agreed upon alternate form of communication.Education:Required: Six months working as cashier
Credentials:Preferred: Williamson County Health Department Certification
Position Summary:Produces high quality foods consistently to the assigned menu in accordance to all food safety standards.
Education/Experience:Required: High School diploma or equivalent. Two years experience in quantity food production.Preferred: Fours years experience in hospital food production.
Knowledge, Skills and Abilities:
Must be able to demonstrate understanding of HCA’s and St. David’s "Patients First" safety initiative by strict compliance to all safety protocols and procedures.
Quantity food preparation skills.
Ability to read & follow recipes.
Basic sanitation skills.
Food safety knowledge.
Job Responsibilities include:
Washes dishes according to production needs
Stocks work areas with needed supplies
Functions as a member of the Food & Nutrition Services Team
Dishwashing shifts will rotate between 6:30am-3pm, 9am-5:30pm, and 12:30pm-9:00pm with Rotating weekends.
Job Qualifications:
The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Utilizes knowledge of age specific needs of patient in performance of duties and responsibilities.
Orients and mentors new staff members.
Job qualifications include:
Ability to work with minimal supervision in a fast paced environment.
Ability to perform work that requires frequent standing, bending, reaching, squatting, kneeling, moving, lifting of patients and/or equipment up to 50 lbs.
Ability to deal with stressful situations and to stand for long periods of time
The Food and Nutrition Services Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Job qualifications include:
Previous experience in an institution or hospital facility desirable
POSITION SUMMARY: Serves and delivers patient food, nourishments and beverages to patients, staff, guests, and physicians. Assembles trays according to menus, recipes, and diet restrictions. Follows safety and sanitation guidelines.
POPULATION SERVED: Core competencies will be assessed primarily on the following patient population(s) served: medical/surgical conditions and diseases cardiovascular, neuro, GI, renal, immunocompromised including but not limited to: CHF, CAD, CVA/TIA, metabolic disorders, oncology, COPD, malnourished, etc.
ESSENTIAL FUNCTIONS:
PREFERRED EDUCATION, LICENSURE, CERTIFICATION, EXPERIENCE, SKILLS, KNOWLEDGE AND ABILITIES
1. Experience in hospital environment.
2. Experience in patient meal production and diet specifications.
3. Verbal and written communication should be professional and effective.
4. Communication in Spanish.
5. Physical ability to lift, carry heavy supplies and stand for long periods of time.
6. Experience with cash register and money handling.
7. Previous experience in food and beverage services.
Under the general direction of the Director of Food and Nutrition Service, and the direct supervision of the Cafeteria/Catering Supervisor, the Cafeteria Cashier is responsible for proper cash handling, cleaning of dining area, and stocking of cafeteria supply areas. Cashier is also responsible for maintaining a high level of customer service.
A. Six months or more experience operating cash register.
B. Must be able to meet standards with local, state, federal and hospital requirements.
III. EDUCATION/EXPERIENCE REQUIREMENTS:
A. High school graduate or equivalent preferred.
B. Previous hospital food service experience preferred.
C. Must be able to perform mathematical calculations re-quired in the nutritional care of the patients.
D. Computer skills preferred.
IV. PHYSICAL DEMANDS:
A. Physical Activity--Dictionary of Occupational Titles Strength Rating: L.
B. Working Hazards or Risks--routine hazards and risks in-volved in performing clerical activities; potential for exposure to infectious processes and hazardous substances within the hospital environment.
C. OSHA Blood Borne Risk Category II.
III. EDUCATION/EXPERIENCE REQUIREMENTS:
A. High school graduate or equivalent preferred.
B. Previous hospital food service experience preferred.
C. Must be able to perform mathematical calculations re-quired in the nutritional care of the patients.
D. Computer skills preferred.
IV. PHYSICAL DEMANDS:
A. Physical Activity--Dictionary of Occupational Titles Strength Rating: L.
B. Working Hazards or Risks--routine hazards and risks in-volved in performing clerical activities; potential for exposure to infectious processes and hazardous substances within the hospital environment.
C. OSHA Blood Borne Risk Category II.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.LANGUAGE SKILLS Must be able to speak, read, write and comprehend English. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is frequently required to taste and/or smell. The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch, or crawl. The employee must frequently lift, push, and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, and distance vision. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually moderate.
License / Certifications / Requirements
Food service sanitation certification preferred.
Education:
High School graduate or GED preferred.
Experience:
Requires three to five years progressive experience in hospital, institutional or restaurant food production and preparation.
Special Qualifications
None Listed
Position Description:Responsible for the patient nutritional assessment, care plans, and diet education.
Knowledge, Skills and Abilities:
Must be able to demonstrate understanding of HCA’s and St. David’s "Patients First" safety initiative by strict compliance to all safety protocols and procedures.
Recognizes that variables such as age, race, nationality, culture, disease-causing vulnerabilities, and socioeconomic factors affect the patient populations under their care. Uses interventions appropriate to these factors (e.g., interpreter, dietary preferences, social service consult, etc.)
Excellent customer service skills.
Knowledge of Therapeutic/Modified Diets and their applications
Knowledge of Nutrition Assessment Principles & techniques of education
Computer knowledge & time management & organization skills.
Education/Experience:Required: Bachelor of Science in NutritionSuccessful completion of ADA approved Internship or Coordinated Undergraduate Program (CUP).Preferred: Minimum of 1-year experience in clinical setting. License/Certification:Required: Must be eligible to sit for Registration exam. Registration exam must be successfully completed within one year of employment. Must apply for License by the State of Texas upon successful completion of Registration exam.Preferred: RD and LD completed prior to hire.
JOB RESPONSIBILITIES:
This position oversees the overall operations of Nutritional Services.
Plans, directs, and coordinates all activities for the areas of responsibility.
Creates policies and procedures to ensure department(s)/service line(s) operate within the guidelines of Medical Center of Arlington regulations and that of regulatory agencies.
Devises the quality improvement program for assigned areas.
Participates in the development of the operating and capital budgets. Interviews and hires staff in accordance with HR policies and guidelines.
As a member of Medical Center of Arlington's management team, makes a significant contribution to the public perception of the hospital.
Performs additional duties as assigned.
MINIMUM REQUIREMENTS:
Requires one year or more cooking experience in a hospital, restaurant, hotel or other commercial food service setting preferred.
1. Under the immediate direction of the dietary supervisor and the general supervision of the food service management, is accountable for individual customer service and food service tasks
2. Duties include, but not limited to, patient tray preparation, serving in cafeteria, general kitchen cleaning, food labeling, stocking of assigned areas and preparation of snacks and nourishments.
3. Identifies and assists with opportunities for performance improvement activities in the department and with other service areas.
4. Accurately and completely documents required logs.
5. Recognizes the purpose of employment is to prioritize the patient as number one.
6. Demonstrates fiscal responsibility by taking ownership of time management, decreasing waste (of time and supplies) and promoting cost effectiveness. To actively market services to increase volume and awareness.
7. Demonstrates the ability to be an advocate for and strive to protect the health, safety and rights of the patient.
8. Interactions with patients and colleagues demonstrate compassion and respect for the inherent dignity, worth, and uniqueness of every individual, unrestricted by considerations of social or economic status or cultural beliefs.
9. Communicate effectively with other employees (physicians, nursing and ancillary staff) to provide for continuity of patient care and to meet the needs of the customers we serve.
10. Demonstrates ability to fulfill requirements of attendance, punctuality, and timekeeping practices
11. Behaviors and interactions demonstrate a positive attitude, personal initiative and motivation to achieve the goals of the department.
12. To uphold the standards of the department and organization with integrity.
EDUCATION REQUIRED and/or PREFERRED:
REQUIRED: None
Position Summary and Job Responsibilities:
The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Prepares food for patient and cafeteria using appropriate recipes and production sheets.
Assists in trayline and other duties in the nutritional services department.
Responsible for compliance with modified diet requests.
Responsible for ensuring an adequate of food is prepared.
Responsible for utilizing appropriate recipes and production sheets.
Responsible for ensuring food preparation is done in a manner meeting regulatory requirements.
Responsible for assisting with tray line and other areas of the nutritional services department.
Responsible for impacting customer service in a positive manner.
Job qualifications:
Work Schedule: Full-time days, rotating weekends
Position Summary and Job Responsibilities:
Qualifications:
Current City of Arlington Food Handler’s Permit REQUIRED.
One year cashier experience in a food service setting preferred.
Location:
Location:
General Statement of Duties:
Assists with the preparation of foods and beverages for patient tray lines by cleaning work areas, equipment, and utensils, set up, and service. Serves a range of hot and cold food items.
Essential Job Functions:
1. Demonstrates correct food handling techniques such as portioning serving sizes by using appropriate serving utensils, and controlling temperature of tray line foods in accordance to HACCP regulations.
2. Demonstrates a complete understanding of prescribed sanitation regulations such as washing hands, changing of gloves/aprons, and use of sanitized water.
3. Maintains and cleans work areas, including floors, facilities, utensils, and equipment; collects and places garbage and trash in designated containers.
4. Demonstrate the ability to work at least 50% of the stations on tray line.
5. Replenishes foods, silverware, dishes, and trays at serving stations; may replenish condiments as needed.
6. Understands basic diet restrictions as applied to tray line operations, and adheres to established tray line procedures to meet the diet restrictions.
Job Description Appendix A:
Physical Requirements
Environmental and Physical Demands/Hazardous Conditions:
WORKING CONDITIONS
( X ) INSIDE: Spends approximately _40_ hours or more per week inside.
( ) OUTSIDE: Spend approximately __ hours per week outside (driving/running work related errands).
( ) BOTH: The activities occur inside and outside in approximately equal amounts.
WORK POSITIONS: (defined in 5% increments of work time): Sitting 0%Standing 40 % Walking 60 %
LIFTING/CARRYING DEMANDS
( ) SEDENTARY WORK: Lifting 10 lbs. maximum and occasional lifting and/or carrying articles.
( ) LIGHT WORK: Lifting 20 lbs. maximum with frequent lifting and/or carrying articles weighing up to 10 lbs.
(X ) MEDIUM WORK: Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs.
() HEAVY WORK: Lifting 100 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 50 lbs.
( ) VERY HEAVY WORK: Lifting objects in excess of 100 lbs. with frequent lifting and/or carrying of objects weighing more than 50 lbs.
( ) Ability to lift, push and pull with assistance (mechanical or co-worker) the weight of an average patient specific to the department.
Required Knowledge, Skill, Abilities and Other Job-Related Characteristics (KSAOs)
Minimum Education and Experience:
N/A
Minimum License and Certificates Required:
N/A.
Reporting Relationships:
Supervised By: Food Service Supervisor I or II, Manager, Director
Supervision Of: N/A
Position Description:
The Food Services Cook is responsible for the preparation of meals for patients, cafeteria and special functions as required. Prepares food to order for At Your Requests and cooks for retail operation. Responsible utilizing recipes , completing necessary pull and prep and recording temperatures and left-overs as required. Practices food safety by following HACCP procedures. Must be flexible to work other positions and shifts as dictated by the needs of the hospital and/or the department. Performs other duties as assigned
EDUCATION AND EXPERIENCE:
Required: High school diploma/GED. Minimum 1 year cooking experience in multi-faceted businiessPreferred: Formal training and/or education in food service production and/or management. Education and/or experience in gourmet cooking.LICENSES AND CERTIFICATIONS:Required: Travis County Health Department Certification
Room Service/ Host/Hostess – Dining Room – Cafeteria- Cafe - Fulltime
Room Service- Host- Hostess – Dining Room – Cafeteria – Fulltime
Las Colinas Medical Center
Las Colinas Medical Center is more…more career for you
As an employee of Las Colinas Medical Center you are part of something more...something bigger. In fact, Las Colinas Medical Center is part of the HCA system, the largest hospital network in the nation. As a part of this family, you will enjoy a level of career support unlike anywhere else. Of the 300 facilities across the nation, Las Colinas Medical Center has ranked among HCA’s Top 10 in employee engagement and has ranked in the Top 20 in each of the past four years!!—which means you’ll work with a family who deeply shares your commitment to quality care.
If you have the talent, the passion and the need to be a part of something great, then at Las Colinas Medical Center, you can take your life’s mission to higher levels. Thrive in our beautiful, modern facility, and unleash that creative leader potential that’s deep within you. Take ownership of a five-star career awaiting you.
Las Colinas Medical Center is a 100 bed full service medical hospital offering the latest in high-tech equipment and friendly, competent staff. Visit our website at www.lascolinasismore.com to see for yourself why you should join our team!
Job Description
Provides patients and their families information on ordering meals, and is responsible for the delivery and collection of trays and menus. Acts as the liaison between the patient, Nutrition Services Department and Nursing Services. Attends to all patient food and nourishment needs.
We’re proud to offer:
Medical/Dental/Vision/Life Insurance Plans
Paid Time Off
Short Term & Long-Term Disability
Extended Illness Benefits
Tuition Reimbursement
401K
Employee Assistance Program
Employee Recognition Programs
24 hour accessible gym for employees
Discounted ticket rates at many local attractions
Discounted rates at Primrose School of Las Colinas private preschool
& more
keywords: Cashier, Food Service Worker, FSW, Cafeteria, Dining Room, Dietary, customer service rep, Nutritional Services, Irving; Irving, TX; Irving, Texas; Dallas Fort Worth area; DFW; Dallas metroplex; Dallas/Fort Worth; Dallas, Texas; Dallas, TX; TX; metro Dallas
IDEAL CANDIDATE FOR Room Service- Host- Hostess – Dining Room - Cafeteria
Position Summary
Assists in providing optimal nutritional care for patients and/or residents. Coordinates food service activities involving diet preferences, supplements, restrictions and basic diet instructions. Develops departmental schedules, budget, policies and procedure.
Work Schedule
Flexible schedules to cover all shifts and weekends, as hospital needs demand.
Primary Duties
1. Willing to make frequent adaptations of standard procedures when necessary.
2. Assists with on-the job training.
3. Capable of providing professional direction to USS’s and food service workers.
4. Ability to supervise the planning of daily menus for therapeutic diets.
5. Must be able to evaluate the nutritional care of patients concurrently and retrospectively (inpatients and outpatients).
6. Capable of documenting the medical records, via computer, of all patients on therapeutic diets and others where feasible.
7. Records, via computer, dietary history of patients identifying food allergies, those unable to accept a limited diet regimen and others where appropriate.
8. Capable of interviewing and counseling patients, their families and/or other appropriate persons.
9. Willingness to work with realization that errors may have serious consequences for patient.
10. Discharge diet instruction to patients and their families and/or appropriate persons.
11. Records daily visits and evaluation for diet office.
12. Participates in rounds, conferences, committees and staff meetings when appropriate.
13. Able to provide in service training for nursing and medical staff.
14. Must achieve and maintain good working relationship with physician, professional nurses, related nursing services personnel, food service workers and others. Tact, cooperation and confidentiality are essential. Demonstrates initiative and good judgment.
15. Attends continuing education programs.
16. Capable of ordering appropriate amount of food and supplies to avoid shortage or excess.
17. Able to schedule staff according to department needs and budgetary constraints.
18. Must be able to maintain expenses within budget.
Qualifications/Specifications
Education: Completion of a Bachelor’s of Science degree in Foods and Nutrition which meets the standards established by the American Dietetic Association.
Registration: Must be registered by the Commission on Dietetic Registration.
Licensure: Must attain state licensure, as applicable.
Experience: 1 year of food service supervision and one year acute clinical hospital experience.
Essential Technical/Motor Skills: Able to manipulate various electronic and mechanical devices such as calculators, computers, copiers, etc.
Interpersonal Skills: Must be able to interact and communicate in English, both orally and written, with all levels of staff, physicians, patients, and families in an effective manner, exhibiting tact, enthusiasm, and patience. Able to direct employees to perform job functions, and persuade patients to develop appropriate eating patterns.
Essential Physical Requirements: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently to lift, carry, push, pull, or otherwise move objects.
Essential Mental Abilities: Ability to plan work and develop procedures; to learn and/or evaluate complex information in order to make judgments and decisions.
Essential Sensory Requirements: Requires corrected hearing and vision within a normal range and ability to distinguish color.
Exposure to Hazards: Extreme Heat: exposure to non-weather-related hot temperatures. Frequently -Condition exists up to 1/3 to 2/3 of the time. Noise: The noise intensity level of which the worker is exposed in the job environment. Level - Moderate. Chemicals: Exposure to industrial strength cleaning materials. Condition exists up to 1/3 of time. Wet or slippery floors: Condition exists up to 1/3 of time.
Age-Specific Criteria: Must demonstrate and maintain current knowledge and skills necessary to provide care/services to the age of the patients served in the hospital facility. Must also possess the ability to assess data and interpret the appropriate information needed to identify each patient's requirements relative to their specific needs.
Other: Understands the mission and vision of the hospital. Operates within the concept of patient focused care. Evolves into an effective team member. Must adhere to dress code; good grooming and personal hygiene habits; and strict adherence to attendance policies. Maintains knowledge of and conforms to hospital policies and procedures. Employee must maintain satisfactory level of knowledge and skill in Age Specific Competencies for the appropriate patient population.
Must be able to read, write and speak English and interpret standardized menus and perform basic mathematical calculations.
B. Minimum of one year previous experience in food service in a healthcare environment or commercial field preferred.
IV. PHYSICAL DEMANDS:
A. Physical Activity--Dictionary of Occupational Titles
Strength Rating: M.
B. Work Hazards and Risks--Potential for musculoskeletal injuries due to moving or lifting supplies and equipment; potential for exposure to infectious processes and hazardous substances within the hospital environment.
C. OSHA Blood Borne Riskf Category III.
Must be able to read, write and speak English and interpret standardized menus and perform basic mathematical calculations.
B. Minimum of one year previous experience in food service in a healthcare environment or commercial field preferred.
IV. PHYSICAL DEMANDS:
A. Physical Activity--Dictionary of Occupational Titles
Strength Rating: M.
B. Work Hazards and Risks--Potential for musculoskeletal injuries due to moving or lifting supplies and equipment; potential for exposure to infectious processes and hazardous substances within the hospital environment.
C. OSHA Blood Borne Riskf Category III.
Position Summary:Produces high quality foods consistently to the assigned menu in accordance to all food safety standards.
Education/Experience:Required: High School diploma or equivalent. Two years experience in quantity food production.Preferred: Fours years experience in hospital food production.
Knowledge, Skills and Abilities:
Must be able to demonstrate understanding of HCA’s and St. David’s "Patients First" safety initiative by strict compliance to all safety protocols and procedures.
Quantity food preparation skills.
Ability to read & follow recipes.
Basic sanitation skills.
Food safety knowledge.
Under the general supervision of the Food and Nutrition Services Director and the direct supervision of the Lead Dietitian, the Clinical Dietitian is responsible for performing functions of a specialized clinical nutrition service, such as nutrition assessment, modified diet formulations, patient nutrition education, and nutrition counseling and consultation. Assists in the nutrition education and inservicing of department employees, other hospital employees, and staff physicians. Assists in the quality improvement program. Participates in patient care conferences and in discharge planning to provide nutritional expertise to the team throughout the continuum of care. She/he will be responsible for age specific consideration of patients identified as Neonatal/Infant (Birth to 1 year), Pediatric (1-12), Adolescent (12-18), Adult ( 18-65) and Geriatric (65 ).
A. Baccalaureate with major in nutrition, dietetics or a related field. Completion of an ADA approved internship or other ADA approved program.
B. Registered Dietitian or registry eligible; Texas Licensed Dietitian or eligible for licensure.
C. One or more years in clinical dietetics is desirable.
Performs a variety of food service duties including serving a variety of food items to employees, guests and medical staff, as well as other related tasks.
High School Diploma or equivalent (GED) preferred. Institutional or restaurant related experience preferred. Must be able to read, speak, write and follow written/oral instructions in English.
Position Summary and Job Responsibilities:
The Food and Nutrition Services Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Job qualifications:
1. Under the immediate direction of the dietary supervisor and the general supervision of the food service management, is accountable for individual customer service and food service tasks
2. Duties include, but not limited to, patient tray preparation, serving in cafeteria, general kitchen cleaning, food labeling, stocking of assigned areas and preparation of snacks and nourishments.
3. Identifies and assists with opportunities for performance improvement activities in the department and with other service areas.
4. Accurately and completely documents required logs.
5. Recognizes the purpose of employment is to prioritize the patient as number one.
6. Demonstrates fiscal responsibility by taking ownership of time management, decreasing waste (of time and supplies) and promoting cost effectiveness. To actively market services to increase volume and awareness.
7. Demonstrates the ability to be an advocate for and strive to protect the health, safety and rights of the patient.
8. Interactions with patients and colleagues demonstrate compassion and respect for the inherent dignity, worth, and uniqueness of every individual, unrestricted by considerations of social or economic status or cultural beliefs.
9. Communicate effectively with other employees (physicians, nursing and ancillary staff) to provide for continuity of patient care and to meet the needs of the customers we serve.
10. Demonstrates ability to fulfill requirements of attendance, punctuality, and timekeeping practices
11. Behaviors and interactions demonstrate a positive attitude, personal initiative and motivation to achieve the goals of the department.
12. To uphold the standards of the department and organization with integrity.
Read and write basic English. Knowledge of standard precautions. Ability to listen, empathize and respond to patient, internal and external partners needs. Ability to deal tactfully and courteously with employees, physicians and visitors. Ability to understand and follow oral and written English instructions. Ability to ready, understand and communicate in English related to production sheets, menu sheets, use of chemicals, etc. Ability to complete assignments within prescribed time limits. Ability to maintain effective working relationships with fellow employees. Ability to stand for long periods of time. Ability to stoop, life, reach and carry heavy supplies and equipment.
1. Under the immediate direction of the dietary supervisor and the general supervision of the food service management, is accountable for individual customer service and food service tasks
2. Duties include, but not limited to, patient tray preparation, serving in cafeteria, general kitchen cleaning, food labeling, stocking of assigned areas and preparation of snacks and nourishments.
3. Identifies and assists with opportunities for performance improvement activities in the department and with other service areas.
4. Accurately and completely documents required logs.
5. Recognizes the purpose of employment is to prioritize the patient as number one.
6. Demonstrates fiscal responsibility by taking ownership of time management, decreasing waste (of time and supplies) and promoting cost effectiveness. To actively market services to increase volume and awareness.
7. Demonstrates the ability to be an advocate for and strive to protect the health, safety and rights of the patient.
8. Interactions with patients and colleagues demonstrate compassion and respect for the inherent dignity, worth, and uniqueness of every individual, unrestricted by considerations of social or economic status or cultural beliefs.
9. Communicate effectively with other employees (physicians, nursing and ancillary staff) to provide for continuity of patient care and to meet the needs of the customers we serve.
10. Demonstrates ability to fulfill requirements of attendance, punctuality, and timekeeping practices
11. Behaviors and interactions demonstrate a positive attitude, personal initiative and motivation to achieve the goals of the department.
12. To uphold the standards of the department and organization with integrity.
Read and write basic English. Knowledge of standard precautions. Ability to listen, empathize and respond to patient, internal and external partners needs. Ability to deal tactfully and courteously with employees, physicians and visitors. Ability to understand and follow oral and written English instructions. Ability to ready, understand and communicate in English related to production sheets, menu sheets, use of chemicals, etc. Ability to complete assignments within prescribed time limits. Ability to maintain effective working relationships with fellow employees. Ability to stand for long periods of time. Ability to stoop, life, reach and carry heavy supplies and equipment.
Position Description:
Responsible to provide quality customer service to patients by accurately assembling patient trays according to tray ticket orders. Responsible for maintaining a clean work environment and following HACCP procedures for the safe handling of food. Must be flexible to work other positions and shifts as dictated by the needs of the hospital and/or the department. Performs other duties as assigned.
Education and Experience
Required: At least 6 months experience in food service and general sanitation.Preferred: High school diploma/GED
Position Summary:Planning, cooking, preparing foods for service to all customers, including but not limited to all patients and customers of the facility and cafeteria service. To provide quality customer service to patients by accurately assembling patient trays according to orders and delivering trays according to departments. To maintain a clean kitchen and handle food items according to HAACP procedures. Performs a variety of food service and dish room tasks. Completes assembly of meal service items. Cleans and removes dirty food from floors and cleans carts and dishware utilizing dish machine. Cleans and sanitizes work area. Performs a variety of cleaning and dish room duties, sweeps, and mops floors. Checks in and puts away stock. Buses tables in the atrium area.
Knowledge, Skills and Abilities:
Must be able to demonstrate understanding of national patient safety initiatives by strict compliance to all safety protocols and procedures as required by both HCA and North Austin Medical Center.
Education and Experience:
Required: 10th Grade Completion or equivalent
Preferred: prior food service experience
Prepares patient meals according to specific diets.
Utilizes standardized recipes and follows as indicated.
Maintains standards for food production and service, sanitation, safety, and portion control.
Trains and shares with other employees’ new methods to improve overall standards.
Prepares food for patient/Cafeteria line.
Performs various duties as is assigned.
Georgetown Hospital:
Food Services
Position Summary:
Responsible for meal service in employee cafeteria. Sets up and maintains salad bar and entrees, collects money, breaks down steam table after meal hours. Prepares deposits.
Duties Include:Accessing computer system for current diets.Write up House Diet Meal orders; Count and record all types of diets.Take Room Service Orders, and set up and deliver out patient trays as requested. Take late trays and extra food items to designated floor.Prepares all beverages and surgical liquid diets.Check that the sugar, sugar substitute, salt and pepper are on the right trays and omit from the trays where the diets do not allow these condiments.Clean coffee pot and make coffee and tea as needed.Dishwashing, including scraping, washing and restocking dishes as needed.Clean carts and bag silverware as needed.Sweep and mop floors as needed.Check refrigerators and replace all food items to par level on all floors.In the employee break area, keep tea and coffee stockedand ice machine filled.
Knowledge, Skills and Abilities:
Effective communication skills are necessary to effectively deal with hospital personnel and visitors. Must work well independently, be time efficient and able to perform multiple tasks simultaneously, able to lift 30-40 pounds, have basic math and reading skills and be mentally alert.
Education/Experience:
Required: Must have at least an eight grade education.
Preferred: High school diploma/GED.
Knowledge of cash register operation and money handling
Licenses and Certificates:Required: Must be able to obtain a Williamson County Health Department Food Handler’s Card.
Texas Orthopedic HospitalPosition Description – Cook II
FT, Days
Department Name/ Cost Center:Job Title:FANS / 800Cook IIReports to (Title):Supervises (positions):Supervisor / Director of FANSNoneI have reviewed these job requirements and verify that I can perform all essential functions of this position.Position SummaryThis position requires competence in assessment, treatment, and/or care for the age groups indicated. The skills and knowledge needed to provide such care may be gained through education, training, or experience.
Salary: $9.82 - $11.78, DOE
Resumes must be sent in MS Word or PDF.
Include salary requirements, those resumes without will not be considered
We thank all applicants for their interest; however we cannot accept telephone calls regarding this position. All recruiting activities are managed via our Recruitment Management System and you must apply via this posting to be considered for this opportunity.
**Due to heavy intake of resumes, only those candidates meeting the above qualifications will be contacted. **
POSITION SUMMARY:
Under supervision, prepares all food items according to production needs and standardized recipes. Must plan production so that food is ready at time required. Checks for taste, texture and appearance. Maintain food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety. Pulls required items in sufficient quantities to thaw according to menu forecasts. Keeps area neat, clean and sanitized. Completes daily cleaning as assigned.
ESSENTIAL FUNCTIONS:
1. Prepare items according to standardized recipes for all meals.
2. Have all food items portioned and served at appropriate time.
3. Serve on trayline with accuracy and with diet standards.
4. Pull items as per production sheet requirements.
5. Prep items for the next day.
6. Portion and garnish all food items.
7. Assures food at proper temperature at all times. (HACCP)
8. Performs all cleaning assignments.
9. Participates in Quality Improvement/Quality Control.
10. Other duties as assigned.
EDUCATION REQUIRED AND/OR PREFERRED: (list required and preferred separately)
PREFERRED
§ High school graduate, although graduation from a technical school specializing in hotel or institutional school specializing in hotel or institutional cooking may be substituted if worker has the required experience. GED or equivalent is acceptable.
LICENSURE/CERTIFICATION: (list required and preferred separately)
REQUIRED
§ Current Food Handlers Card required. (Must be able to obtain within 30 days of employment)
EXPERIENCE REQUIRED OR PREFERRED: (list required and preferred separately)
PREFERRED
§ Must be able to read and write English sufficient to follow recipes and production standards.
§ Must have a working knowledge of food preparation for modified diets. (Diabetic, low sodium, low cholesterol and low fat.)
§ Must be able to operate standard kitchen equipment including; blender, slicer, grinder, chopper, mixer, oven, grill, steamers, steam jacketed kettles, fryer and tilting skillet.
§ Must have ability to adjust recipe quantities and be familiar with food preparation terms and cooking methods. Prefer experience with cooking in an institutional setting and experience with cooking methods and modified diets.
§ Must have experience in use of proper sanitation procedures and techniques.
§ Must have working knowledge of food preparation for modified diets or willingness to learn.
§ Must be able to plan output to meet service and time demands.
§ Must have good organization skills. Entire shift spent walking, standing, stooping, bending, lifting, etc. may need to lift up to fifty pound in weight when putting up deliveries and taking out meat items for preparation and cooking.
§ Needs an ability to forecast demand and assure preparation for scheduled meals.
§ Must have communication skills to communicate effectively and appropriately with patients, customers, and co-workers.
The Utility Staff Member is an individual who, after comprehensive training, is qualified to clean items using department equipment, work on the patient tray line, and deliver/retrieve patient tray carts to/from nursing units.
1. Prepares and serves food trays in accordance with established portion and infection control procedures and according to written and verbal instruction.
2. Delivers trays to patient rooms on a timely basis, utilizing unit diet list and two patient identifiers.
3. Performs dishwashing/cleaning procedures in accordance with established infection control policy.
4. Responsible for daily temperature logs to include kitchen and patient Refrigerators, Dish Machine and Pot and Pan Sinks.
5. Responsible for overall Department sanitation in accordance to established schedule and policy.
Job qualifications include:
Food service experience preferred
Schedule:
Location:
General Statement of Duties:
Performs a wide range of duties involved with preparing and serving foods and beverages in one or more of a variety of food service operations. Prepares salads, hot foods, and cold foods, serves foods from counters and steam tables, and may serve as cashier.
Essential Job Functions:
Cafeteria
1. Demonstrates proper cash handling procedures including but not limited to: cash register operations, opening bank verification, closing bank reconciliation, meal passes and employee discounts, voids and over rings.
2. Ensures that cafeteria area is stocked with paper goods and inventory items.
3. Demonstrates a clear understanding of the importance of time sensitive aspects of cafeteria operations.
4. Maintains attractive product appearance served in sanitary conditions.
5. Understands the importance of meeting all deadlines for opening and closing the cafeteria.
6. Demonstrates the ability to follow all HACCP guidelines for the holding, serving, and storing of food and food products.
Salad Aides
1. Follows standardized recipes and monitors food for appropriate taste and appearance.
2. Reviews menu to determine type and quantities of salads to prepare.
3. Follows standardize portion sizes on salads and desserts for cafeteria and patient care areas.
4. Understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, HACCP.
5. Demonstrates ability to complete tasks in a timely manner. Works at acceptable production speed and makes deliveries as scheduled.
6. Demonstrates proper plating and presentation techniques using the appropriate serving size at all times/practices exceptional customer service skills for special functions.
Nourishments
1. Performs routine diet nourishment functions including, but not limited to, tube feed mixing, preparing formulas, assembling supplements, inventory for floor stock, and preparing nourishments.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of nourishment operations.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets, resources for non-typical modified diets, tube feeding/baby formula diet order handling and preparation.
Plugger
1. Performs routine patient cart functions, including, but not limited to, plugging in the carts for a predetermined time, adding temperature sensitive items to trays, preparing shakes as necessary, and checking tray temperatures.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of the patient tray operation.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets preparation, resources for non-typical modified diets.
Grill
1. Prepares all grill and fried items in a sanitary/timely manner based on menu.
2. Pre-prepares and stocks food items for use in the cafeteria grill area.
3. Demonstrates initiative to assist at steam table/salad bar/ beverage area during service periods.
4. Demonstrates, understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, and Hazard Analysis Critical Control Points.
5. Greets and assists all customers/physicians with their food needs/selections in a courteous and polite manner that consistently meets their expectations. Continuously practices service recovery skills as required.
6. Maintains a clean work area, following all cleaning schedules.
Additional Job Functions:
1. Supports the mission and vision of the Methodist Healthcare System and demonstrates excellent customer service at all times.
2. Understands and is committed to helping the Methodist Healthcare System and its associated facilities achieve its goals.
3. Must learn and comply with System and facility safety policies and rules. Must use appropriate safety equipment and procedures at all times. Must immediately report all unsafe conditions to supervisors; must be familiar with all safety features of equipment, tools or materials encompassed by job duties; and must check with supervisors (prior to job performance) if there is a question as to the safe procedure to be used for any job function.
4. Adheres to the MHS Code of Conduct and demonstrates ethical behavior as expected by our patients, colleagues and the community. Understands the personal obligation to report any activity that appears to violate applicable laws, rules regulations or the Code of Conduct itself
5. Completes other duties as assigned.
Required Knowledge, Skill, Abilities and Other Job-Related Characteristics (KSAOs)
Minimum Education and Experience:
High School Diploma or equivalent preferred. Some Food Service experience is desirable.
Minimum License and Certificates Required:
Completion of a food safety course preferred.
Reporting Relationships:
Supervised By: Food Service Supervisor
Supervision Of: N/A
**THIS POSITION IS PRN***
Denton Regional Medical Center is a 208 bed, full service hospital that serves the growing population of Denton, Wise, Cooke and Montague Counties. Offering a full-spectrum of healthcare services, including advanced open-heart surgery and trauma programs, Denton Regional's more than 850 employees and 300 physicians are constantly striving to offer the highest quality service to the North Texas area. At Denton Regional Medical Center we feel that customer service is an important part of every person's job and strive to enhance community health through our service with compassion, excellence and efficiency.
Our team of Food Service professionals is committed to excellent customer service and satisfaction. Our department is fast paced, serving approximately 1000 meals a day to patients, employees, physicians, and the Meals on Wheels program. The goal of our nutrition department is to meet the nutritional needs of each customer, from our cafe to patient tray line, while providing flavorful, high quality foods. We have a committed hospitality team, registered dietitians, cooks and more. Our team of registered and licensed dietitians provides evidenced based medical nutrition therapy individualized for our patients. We have a hospitality team that visits each patient with a restaurant style menu and assists with meal selections, tray delivery and set up for inpatient population. Our cooks are lead by an Executive Chef, who oversees the menu selections and cooking methods so that each customer has the best dining experience possible.
The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Utilizes knowledge of age specific needs of patient in performance of duties and responsibilities.
Orients and mentors new staff members.
Job qualifications include:
Ability to work with minimal supervision in a fast paced environment.
Ability to perform work that requires frequent standing, bending, reaching, squatting, kneeling, moving, lifting of patients and/or equipment up to 50 lbs.
Ability to deal with stressful situations and to stand for long periods of time
POSITION SUMMARY:
Provides direct medical nutrition therapy for hospitalized patients.
ESSENTIAL FUNCTIONS:
1. Assess nutrition status of patients with complex medical conditions: Identifies medical history, interprets, biochemical data and evaluates anthropometric data related to current nutrition status. Identifies potential food-medication interactions. Analyzes ordered diet related to nutrition needs. Determines appropriate nutrient needs.
2. Manages nutrition plan of care with complex medical conditions: Identifies and prioritizes nutritional problems and interventions to promote nutrition health. Implements and evaluates effectiveness of nutrition interventions. Promotes nutrition problem resolution relating to oral and parenteral and enteral nutrition. Provides periodic evaluation of the nutrition plan of care within departmental time frames.
3. Educates internal and external customers: Reviews and develops guide lines for parenteral and enteral nutrition yearly. Develops educational material for customers. Performs patient educations and education sessions to peers, health care team members or the community.
4. Integrates data to provide medical nutrition therapy for patients with complex medical conditions: Interprets data on disease state and physiological complications related to: adequacy of diet as ordered, consumed, and route for nutrient delivery, complications. Identifies most cost effective method for meeting patients nutritional needs. Documents appropriate subjective and objective data which supports nutrition therapy decision making.
5. Promotes positive nutrition outcomes: Uses data to assess and improve individual performance and case management.
REQUIRED LICENSURE AND/OR CERTIFICATION
1. Registered Dietician by American Dietetic Association and/or Registered Dietician Eligible required.
2. Licensed by the State of Texas required or must be obtained within 3 months of employment.
REQUIRED EDUCATION:
1. Four-year accredited degree in food and nutrition and successful completion of experience through ADA accredited program
REQUIRED EXPERIENCE:
1. Minimum of 1-year clinical experience in hospital setting preferred.
PREFERRED EDUCATION, LICENSURE, CERTIFCATION, EXPERIENCE, SKILLS, KNOWLEDGE AND ABILITIES:
1. Ability to deal with employees, physicians, patients, and visitors, to understand and follow oral and written English instructions to maintain effective working relationship with fellow employees, to read, understand and communicate in English related to nutritional standards.
2. Experience in heavy demand, fast paced environment.
1. Under the general direction of the Chef Supervisor and the general supervision of the Food Service Manager, the Cook prepares all food items according to production needs and standardized recipes.
2. Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
3. Pulls required items in sufficient quantities to prep according to menu forecasts.
4. Completes all temperature and production logs as required by HACCP policies.
5. Ensures food is at proper temperatures at all times (HACCP) and documents on appropriate forms.
6. Serve on tray line with accuracy and within diet standards
7. Performs all cleaning assignments.
8. Identifies and assists with opportunities for performance improvement activities in the department and with other service areas.
9. Accurately and completely documents required logs.
10. Demonstrates fiscal responsibility by taking ownership of time management, decreasing waste (of time and supplies) and promoting cost effectiveness. To actively market services to increase volume and awareness.
11. Demonstrates the ability to be an advocate for and strive to protect the health, safety and rights of the patient.
12. Interactions with patients and colleagues demonstrate compassion and respect for the inherent dignity, worth, and uniqueness of every individual, unrestricted by considerations of social or economic status or cultural beliefs.
13. Communicate effectively with other employees (physicians, nursing and ancillary staff) to provide for continuity of patient care and to meet the needs of the customers we serve.
14. Demonstrates ability to fulfill requirements of attendance, punctuality, and timekeeping practices
15. Behaviors and interactions demonstrate a positive attitude, personal initiative and motivation to achieve the goals of the department.
16. To uphold the standards of the department and organization with integrity.
17. Other duties as assigned
PREFERRED: Graduation from a technical school specializing in hotel or institutional cooking.
Schedule:
Variable
Hours: Variable
Rotating Weekends
Location:
Essential Job Functions:
Cafeteria
1. Demonstrates proper cash handling procedures including but not limited to: cash register operations, opening bank verification, closing bank reconciliation, meal passes and employee discounts, voids and over rings.
2. Ensures that cafeteria area is stocked with paper goods and inventory items.
3. Demonstrates a clear understanding of the importance of time sensitive aspects of cafeteria operations.
4. Maintains attractive product appearance served in sanitary conditions.
5. Understands the importance of meeting all deadlines for opening and closing the cafeteria.
6. Demonstrates the ability to follow all HACCP guidelines for the holding, serving, and storing of food and food products.
Salad Aides
1. Follows standardized recipes and monitors food for appropriate taste and appearance.
2. Reviews menu to determine type and quantities of salads to prepare.
3. Follows standardize portion sizes on salads and desserts for cafeteria and patient care areas.
4. Understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, HACCP.
5. Demonstrates ability to complete tasks in a timely manner. Works at acceptable production speed and makes deliveries as scheduled.
6. Demonstrates proper plating and presentation techniques using the appropriate serving size at all times/practices exceptional customer service skills for special functions.
Nourishments
1. Performs routine diet nourishment functions including, but not limited to, tube feed mixing, preparing formulas, assembling supplements, inventory for floor stock, and preparing nourishments.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of nourishment operations.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets, resources for non-typical modified diets, tube feeding/baby formula diet order handling and preparation.
Plugger
1. Performs routine patient cart functions, including, but not limited to, plugging in the carts for a predetermined time, adding temperature sensitive items to trays, preparing shakes as necessary, and checking tray temperatures.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of the patient tray operation.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets preparation, resources for non-typical modified diets.
Grill
1. Prepares all grill and fried items in a sanitary/timely manner based on menu.
2. Pre-prepares and stocks food items for use in the cafeteria grill area.
3. Demonstrates initiative to assist at steam table/salad bar/ beverage area during service periods.
4. Demonstrates, understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, and Hazard Analysis Critical Control Points.
5. Greets and assists all customers/physicians with their food needs/selections in a courteous and polite manner that consistently meets their expectations. Continuously practices service recovery skills as required.
6. Maintains a clean work area, following all cleaning schedules.
Required Knowledge, Skill, Abilities and Other Job-Related Characteristics (KSAOs)
Minimum Education and Experience:
High School Diploma or equivalent preferred. Some Food Service experience is desirable.
Minimum License and Certificates Required:
Completion of a food safety course preferred.
The Medical Center of McKinney is a growing 260-bed hospital that is proud of our history of serving the health care needs of the residents of McKinney and our surrounding communities for more than 90 years. Change and innovation have marked our commitment to our growing community's needs.
We have expanded our facilities, remodeled existing patient care areas, recruited top-notch physicians and added sophisticated medical and surgical services to meet the dynamic changes that are taking place in McKinney. We were the first hospital in McKinney to provide comprehensive emergency, diagnostic, medical and surgical services, including cardiovascular, orthopedics, neurosciences, and women's and children's services.
The hospital is a Joint Commission Accredited Primary Stroke Center and is the first hospital in Dallas, Collin, Grayson, and Fannin Counties to receive the Joint Commission's Certification for Total Hip and Total Knee Joint Replacement. We also received the prestigious Blue Distinction award for our Total Hip and Total Knee Replacement program from Blue Cross and Blue Shield. Medical Center of McKinney is also an Accredited Chest Pain Center by the Society of Chest Pain Centers.
McKinney is the only Texas City to crack the Top 10 on Money Magazine’s latest "Best Places to Live in America" list. The magazine named McKinney, TX the second-best place to live in America, in its 100-city list. (20 August 2012.)
Visit our website at www.medicalcenterofmckinney.com to see for yourself why you should join our team.
We are proud to offer:
- Medical/Dental/Vision/Life Insurance Plans
- Paid Time Off
- Short Term & Long Term Disability
- Tuition Reimbursement
- 401K
- Employee Assistance Program
- Employee Recognition Programs
- Discounted tickets at many local attractions
- Discounts to various retail stores and more….
Job Description:
The Dishwasher/Food and Nutrition Services Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Utilizes knowledge of age specific needs of patient in performance of duties and responsibilities.
Orients and mentors new staff members.
Job qualifications include:
Ability to work with minimal supervision in a fast paced environment.
Ability to perform work that requires frequent standing, bending, reaching, squatting, kneeling, moving, lifting of patients and/or equipment up to 50 lbs.
Ability to deal with stressful situations and to stand for long periods of time
The Dietitian leads the processes in place to ensure that the patients’ nutritional needs are met. Job tasks and responsibilities include:
Conducts and implements comprehensive nutritional assessments for patients
Plans menus in accordance with patient dietary requirements and general dietetic standards and regulations.
Directs and supervises personnel in the process of planning, preparing, and serving food to patients.
Monitors, records and communicates as appropriate utilizing computerized documentation systems.
Utilizes knowledge of age specific needs of patient in performance of duties and responsibilities.
Orients and mentors new staff members.
Job qualifications include:
Customer service abilities including effective listening skills.
Critical thinking skills, decisive judgment and the ability to work with minimal supervision in a fast paced environment.
Ability to perform work that requires frequent standing, bending, reaching, squatting, kneeling, moving, lifting of patients and/or equipment up to 50 lbs
Position Description:1.Performs food service duties necessary for food production, food service and sanitation as assigned.2.Assembles prepared food items and/or food related items onto patients` meal trays while working the patient assembly trayline.3.Direct patient contact in delivering prepared patients` meal trays to patient rooms.4.May assist patients in opening food containers from meal trays.5.Answer department pages from nursing for patients requrest.6.Retrieves dirty meal carts from floor units after meal service.7.Assists with delivery of meals to cafeteria, physician`s lounges, and catering functions as needed.8.Prepares patient nourishment snacks and delivers with patient meal cart and places in nourishment refrigerator. Also, delivers late & hold trays as needed.9.Stock norishment items in patient nourishment refrigerator to par level.10.Dishroom duties include: Breaking down patient and cafeteria trays, loading dishmachine, tending to dishmachine, tending to dishmachine needs, and daily documenting dishmachine temperatures.11.Cleans & sanitizes patient meal carts.12.Delivers clean dishware & utensils to proper station in production area.13.Performs special cleaning duties as assigned and needed.14.May assists with catering setup and take down.15.Unpacks and stores food products after delivery16.Disposes of trash and waste following policy of department.17.Maintains a clean work area, follows cleaning schedule.18.Participates in policy or program development of committees or teams as assigned by the director or supervisor.19.Maintains professional standards and values of NAMC Nutrition Services Department.20.Performs any of all of the duties in the department as required by staffing needs of the department.
Education/Experience:Required: Must be able to read, write, follow written & oral instruction.Preferred: Experience in retail or hospital food service establishment.
Cashier
Under the direction of the Director, responsible for correctly recording all sales on the cash register including knowing pricing and portions and successfully completing daily sales reports per established procedures. Responsible for a clean and orderly work place, dining room and customer service areas. The cashier is responsible for stocking the server area with food products and supplies for cafeteria service. Provides courteous and efficient customer service. Performs other duties as assigned
Experience: Previous food service cashier experience preferred
Georgetown Hospital:
Food Services
Position Summary:
Responsible for meal service in employee cafeteria. Sets up and maintains salad bar and entrees, collects money, breaks down steam table after meal hours. Prepares deposits.
Duties Include:Accessing computer system for current diets.Write up House Diet Meal orders; Count and record all types of diets.Take Room Service Orders, and set up and deliver out patient trays as requested. Take late trays and extra food items to designated floor.Prepares all beverages and surgical liquid diets.Check that the sugar, sugar substitute, salt and pepper are on the right trays and omit from the trays where the diets do not allow these condiments.Clean coffee pot and make coffee and tea as needed.Dishwashing, including scraping, washing and restocking dishes as needed.Clean carts and bag silverware as needed.Sweep and mop floors as needed.Check refrigerators and replace all food items to par level on all floors.In the employee break area, keep tea and coffee stockedand ice machine filled.
Knowledge, Skills and Abilities:
Effective communication skills are necessary to effectively deal with hospital personnel and visitors. Must work well independently, be time efficient and able to perform multiple tasks simultaneously, able to lift 30-40 pounds, have basic math and reading skills and be mentally alert.
Education/Experience:
Required: Must have at least an eight grade education.
Preferred: High school diploma/GED.
Knowledge of cash register operation and money handling
Licenses and Certificates:Required: Must be able to obtain a Williamson County Health Department Food Handler’s Card.
POSITION SUMMARY: To serve meals to patients in a professional, efficient manner; instructs patients on meal ordering system; assists patients in placing meal orders, if necessary; assesses the patient’s capabilities to utilize the meal order system. Interact with the Call Center operators, Food Service Supervisors, and Nursing staff on a regular basis to assure patient meals are timely and accurate.
REPORTS TO: Food Service Supervisor - Patient Services
EDUCATION:
Preferred: hours towards college associates degree are preferred.
EXPERIENCE:
Required: Six months Food Service experience
Preferred: 1 to 2 years working in Healthcare Food Service.
KNOWLEDGE, SKILLS AND ABILITIES:
Must be able to demonstrate understanding of HCA’s and St. David’s "Patients First" safety initiative by strict compliance to all safety protocols and procedures.
Recognizes that variables such as age, race, nationality, culture, disease-causing vulnerabilities, and socioeconomic factors affect the patient populations under their care. Uses interventions appropriate to these factors (e.g., interpreter, dietary preferences, social service consult, etc.)
Excellent customer service skills.
Basic sanitation and food safety
Modified diet knowledge
Read small print on menus in English
LICENSE/CERTIFICATION:
Required: NoneDenton Regional Medical Center is a 208 bed, full service hospital that serves the growing population of Denton, Wise, Cooke and Montague Counties. Offering a full-spectrum of healthcare services, including advanced open-heart surgery and trauma programs, Denton Regional’s more than 850 employees and 300 physicians are constantly striving to offer the highest quality service to the North Texas area. At Denton Regional Medical Center we feel that customer service is an important part of every person’s job and strive to enhance community health through our service with compassion, excellence and efficiency.
Our team of Food Service professionals is committed to excellent customer service and satisfaction. Our department is fast paced, serving approximately 1000 meals a day to patients, employees, physicians, and the Meals on Wheels program. The goal of our nutrition department is to meet the nutritional needs of each customer, from our cafe to patient tray line, while providing flavorful, high quality foods. We have a committed hospitality team, registered dietitians, cooks and more. Our team of registered and licensed dietitians provides evidenced based medical nutrition therapy individualized for our patients. We have a hospitality team that visits each patient with a restaurant style menu and assists with meal selections, tray delivery and set up for inpatient population. Our cooks are lead by an Executive Chef, who oversees the menu selections and cooking methods so that each customer has the best dining experience possible.
The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Utilizes knowledge of age specific needs of patient in performance of duties and responsibilities.
Orients and mentors new staff members.
Job qualifications include:
Ability to work with minimal supervision in a fast paced environment.
Ability to perform work that requires frequent standing, bending, reaching, squatting, kneeling, moving, lifting of patients and/or equipment up to 50 lbs.
Ability to deal with stressful situations and to stand for long periods of time
Position Summary:Planning, cooking, preparing foods for service to all customers, including but not limited to all patients and customers of the facility and cafeteria service. To provide quality customer service to patients by accurately assembling patient trays according to orders and delivering trays according to departments. To maintain a clean kitchen and handle food items according to HAACP procedures. Performs a variety of food service and dish room tasks. Completes assembly of meal service items. Cleans and removes dirty food from floors and cleans carts and dishware utilizing dish machine. Cleans and sanitizes work area. Performs a variety of cleaning and dish room duties, sweeps, and mops floors. Checks in and puts away stock. Buses tables in the atrium area.
Knowledge, Skills and Abilities:
Must be able to demonstrate understanding of national patient safety initiatives by strict compliance to all safety protocols and procedures as required by both HCA and North Austin Medical Center.
Education and Experience:
Required: 10th Grade Completion or equivalent
Preferred: prior food service experience
Position Summary:The Food Services Cook is responsible for the preparation of meals for patients, cafeteria and special functions as required. . Prepares food to order at requests and cooks for retail operation. Responsible for utilizing recipes , completing necessary pull and prep and recording temperatures and leftovers as required. Practices food safety by following HACCP procedures. Must be flexible to work other positions and shifts as dictated by the needs of the hospital and/or the department. Performs other duties as assigned.
Knowledge & Skills:
Knowledge of quality food production practices required. Good cooking and presentation skills required. Effective communication and comprehension skills
are needed. Positive attitude and good customer service skills are necessary. Must work well independently, equally well as a team member. Must be time
efficient and able to perform multiple tasks simultaneously. Maintains a working telephone or agreed upon alternate form of communication. Must be able to
demonstrate understanding of HCA's and St. David's "Patients First" safety initiative by strict compliance to all safety protocols and procedures.
Education:
Required: High school diploma/GED.
Preferred: Formal training and/or education in food service production and/or management. Education and/or experience in gourmet cooking.
Experience:
Preferred: Minimum 1 year cooking experience in multi-faceted business
Credentials:
Required: Williamson County Health Department Certification
Preferred: None
General Statement of Duties:
Performs a wide range of duties involved with preparing and serving foods and beverages in one or more of a variety of food service operations. Prepares salads, hot foods, and cold foods, serves foods from counters and steam tables, and may serve as cashier.
Essential Job Functions:
1. Demonstrates proper cash handling procedures including but not limited to: cash register operations, opening bank verification, closing bank reconciliation, meal passes and employee discounts, voids and over rings.
2. Ensures that cafeteria area is stocked with paper goods and inventory items.
3. Demonstrates a clear understanding of the importance of time sensitive aspects of cafeteria operations.
4. Maintains attractive product appearance served in sanitary conditions.
5. Understands the importance of meeting all deadlines for opening and closing the cafeteria.
6. Demonstrates the ability to follow all HACCP guidelines for the holding, serving, and storing of food and food products.
1. Follows standardized recipes and monitors food for appropriate taste and appearance.
2. Reviews menu to determine type and quantities of salads to prepare.
3. Follows standardize portion sizes on salads and desserts for cafeteria and patient care areas.
4. Understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, HACCP.
5. Demonstrates ability to complete tasks in a timely manner. Works at acceptable production speed and makes deliveries as scheduled.
6. Demonstrates proper plating and presentation techniques using the appropriate serving size at all times/practices exceptional customer service skills for special functions.
1. Performs routine diet nourishment functions including, but not limited to, tube feed mixing, preparing formulas, assembling supplements, inventory for floor stock, and preparing nourishments.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of nourishment operations.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets, resources for non-typical modified diets, tube feeding/baby formula diet order handling and preparation.
1. Performs routine patient cart functions, including, but not limited to, plugging in the carts for a predetermined time, adding temperature sensitive items to trays, preparing shakes as necessary, and checking tray temperatures.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of the patient tray operation.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets preparation, resources for non-typical modified diets.
1. Prepares all grill and fried items in a sanitary/timely manner based on menu.
2. Pre-prepares and stocks food items for use in the cafeteria grill area.
3. Demonstrates initiative to assist at steam table/salad bar/ beverage area during service periods.
4. Demonstrates, understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, and Hazard Analysis Critical Control Points.
5. Greets and assists all customers/physicians with their food needs/selections in a courteous and polite manner that consistently meets their expectations. Continuously practices service recovery skills as required.
6. Maintains a clean work area, following all cleaning schedules.
Additional Job Functions:
1. Supports the mission and vision of the Methodist Healthcare System and demonstrates excellent customer service at all times.
2. Understands and is committed to helping the Methodist Healthcare System and its associated facilities achieve its goals.
3. Must learn and comply with System and facility safety policies and rules. Must use appropriate safety equipment and procedures at all times. Must immediately report all unsafe conditions to supervisors; must be familiar with all safety features of equipment, tools or materials encompassed by job duties; and must check with supervisors (prior to job performance) if there is a question as to the safe procedure to be used for any job function.
4. Adheres to the MHS Code of Conduct and demonstrates ethical behavior as expected by our patients, colleagues and the community. Understands the personal obligation to report any activity that appears to violate applicable laws, rules regulations or the Code of Conduct itself
5. Completes other duties as assigned.
Minimum Education and Experience:
High School Diploma or equivalent preferred. Some Food Service experience is desirable.
Minimum License and Certificates Required:
Completion of a food safety course preferred.
Position Summary:
Responsible for maintaining a clean supply of small equipment for production area and for maintaining a clean supply of dishes and utensils. Additional responsibilities include cleaning and sanitizing the meal delivery carts.
Work Schedule:
Flexible to cover all shifts and weekends, as hospital needs demandPrimary Duties:
1. Set up and breakdown the dish machine daily.
2. Upkeep of dietary hand sinks, floors and trash.
3. Sort and wash all dishes from cafeteria and patient rooms, utilizing prescribed infection control procedures.
4. Record dish machine rinse temperatures at each meal washing service.
5. Sort, scrub and disinfect all pots and pans utilizing prescribed infection control procedures.
6. Follow directives on placement of clean dish, utensil and pan storage.
7. Demonstrate a working knowledge of all chemical products used in the operation of the dish machine and in the cleaning procedures
performed.
8. Keep dish room, utility room and pot and pan room clean and orderly and free form standing water.
9. Assist with assemble for tray line service. Deliver and retrieve delivery carts as needed.
10. Clean and sanitize delivery carts.
11. Perform assigned duties of this department according to the disaster plan.
Qualifications/Specifications
Education: High school graduate or GED preferred.
Experience: One year food service/dishwasher experience preferred. Hospital experience desired.
Licensure/Certification: None
Essential Technical/Motor skills: Ability to manipulate hand tools such as knives, as in cuttings; to wrap loose items. Ability to pick up a variety of items and
place them on shelves; to move knobs, buttons or switches on control panel. Ability to coordinate hand and foot with vision to physically position material prior
to operation.
Interpersonal Skills: Must be able to interact and communicate in English, both orally and written, with all levels of staff, physicians, patients, and families in
an effective manner, exhibiting tact, enthusiasm, and patience. Must be able to be sensitive to cultural and bilingual issues.
Essential Physical Requirements: Requires full range of body motion including handling and lifting, manual and finger dexterity, and eye-hand coordination.
Able to stand and walk for long periods of time. Able to lift and carry equipment and supplies of 30-50 pounds.
Essential Mental Abilities: Requires good communication and organization skills. Requires reasoning ability and good independent judgment.
Essential Sensory Requirements: Requires corrected hearing and vision within a normal range and ability to distinguish color.
Exposure to Hazards: This position is not constantly exposed to airborne or blood borne pathogens or radiological or chemical hazards, other than those
identified in the MSDS as common to a business office setting. However, upon entry into clinical areas, or in meeting with patients or their families, something
that occurs regularly, this position may be exposed to various infectious diseases or other toxins.
Age-Specific Criteria: Must demonstrate and maintain current knowledge and skills necessary to provide care/services to the age of the patients served in the
hospital facility. Must also possess the ability to assess data and interpret the appropriate information needed to identify each patient's requirements relative
to their specific needs.
Other: Understands the mission and vision of the hospital. Operates within the concept of patient focused care. Evolves into an effective team member. Must
adhere to dress code; good grooming and personal hygiene habits; and strict adherence to attendance policies. Maintains knowledge of and conforms to hospital policies and
procedures.
POSITION SUMMARY:
The Utility Staff Member is an individual who, after comprehensive training, is qualified to clean items using department equipment, work on the patient tray line, and deliver/retrieve patient tray carts to/from nursing units.
1. Prepares and serves food trays in accordance with established portion and infection control procedures and according to written and verbal instruction.
2. Delivers trays to patient rooms on a timely basis, utilizing unit diet list and two patient identifiers.
3. Performs dishwashing/cleaning procedures in accordance with established infection control policy.
4. Responsible for daily temperature logs to include kitchen and patient Refrigerators, Dish Machine and Pot and Pan Sinks.
5. Responsible for overall Department sanitation in accordance to established schedule and policy.
Job qualifications include:
Food service experience preferred
POSITION SUMMARY:
Serves and delivers food, nourishments and beverages to patients, staff, guests and physicians. Assembles trays according to menus, recipes and diet restrictions. Follows safety and sanitation guidelines.
ESSENTIAL FUNCTIONS:
1. Serves food, beverage, and nourishment for patients, staff, guests and physicians.
2. Serves customers with courtesy and respect.
3. Operates cash register.
4. Completes cash deposits.
5. Assembles and delivers patient food, beverage, and nourishments according to menus.
6. Washes all kitchen equipment manually or via dishmachine.
7. Disposes of all departmental waste.
8. Sweeps and mops assigned areas in department.
9. Maintains assigned area in a clean, orderly manner.
10. Complies with all HACCP, TDH and JCAHO regulations.
11. Participates in QA/QI activities.
12. Complies with all safety, sanitation, infection control and quality control guidelines.
13. Other duties as assigned.
REQUIRED LICENSURE AND/OR CERTIFICATION
1. Food Handler’s Card required.
REQUIRED EDUCATION:
1. High School degree preferred.
2. Must be able to read, write, and speak English.
REQUIRED EXPERIENCE:
1. Previous experience in patient food and beverage preparation preferred.
PREFERRED EDUCATION, LICENSURE, CERTIFCATION, EXPERIENCE, SKILLS, KNOWLEDGE AND ABILITIES:
1. Ability to understand patient meal production, preparation, diet specifications, and chemical usage.
2. Ability to deal with employees, physicians and visitors to understand and follow oral and written English instructions, to complete assignments with prescribed time limits, to maintain effective working relationships with fellow employees, to read, understand and communicate in English related to production standards.
3. Ability to understand and communicate in Spanish as necessary.
4. Ability to stoop, lift, reach, carry heavy supplies and equipment, and to stand for long periods of time.
Under the general direction of the Director of Food and Nutrition Services, and the direct supervision of the Food Service Supervisor, the Food Service Assistant is responsible for a variety of tasks in the kitchen area, tray line, and cafeteria areas. The Food Service Assistant adheres to Food and Nutrition Services policies and procedures. Responsible for prompt and courteous service of quality food to patients of all ages and customers in all service areas. Maintains communication between food and nutrition services and other points of customer and/or patient services. Maintains sanitation and safety (HACCP) standards, and food quality and quantity to ensure a quality food service department.
A. One year or more of food service or related work experience preferred.
To obtain meal orders from pediatric, adolescent, adult and geriatric patients and visitors in an efficient and timely manner
Transposes the order to competition for menu processing; conducts report processing as directed
Demonstrates adherence to Medical City Service Standards
Job qualifications include:
The Food and Nutrition Services Worker/Catering performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
PRN as needed
Job qualifications include:
The Food and Nutrition Services Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Job qualifications include:
The Food and Nutrition Services Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Job qualifications include:
POSITION SUMMARY:
Provides direct medical nutrition therapy for hospitalized patients.
ESSENTIAL FUNCTIONS:
1. Assess nutrition status of patients with complex medical conditions: Identifies medical history, interprets, biochemical data and evaluates anthropometric data related to current nutrition status. Identifies potential food-medication interactions. Analyzes ordered diet related to nutrition needs. Determines appropriate nutrient needs.
2. Manages nutrition plan of care with complex medical conditions: Identifies and prioritizes nutritional problems and interventions to promote nutrition health. Implements and evaluates effectiveness of nutrition interventions. Promotes nutrition problem resolution relating to oral and parenteral and enteral nutrition. Provides periodic evaluation of the nutrition plan of care within departmental time frames.
3. Educates internal and external customers: Reviews and develops guide lines for parenteral and enteral nutrition yearly. Develops educational material for customers. Performs patient educations and education sessions to peers, health care team members or the community.
4. Integrates data to provide medical nutrition therapy for patients with complex medical conditions: Interprets data on disease state and physiological complications related to: adequacy of diet as ordered, consumed, and route for nutrient delivery, complications. Identifies most cost effective method for meeting patients nutritional needs. Documents appropriate subjective and objective data which supports nutrition therapy decision making.
5. Promotes positive nutrition outcomes: Uses data to assess and improve individual performance and case management.
REQUIRED LICENSURE AND/OR CERTIFICATION
1. Registered Dietician by American Dietetic Association and/or Registered Dietician Eligible required.
2. Licensed by the State of Texas required or must be obtained within 3 months of employment.
REQUIRED EDUCATION:
1. Four-year accredited degree in food and nutrition and successful completion of experience through ADA accredited program
REQUIRED EXPERIENCE:
1. Minimum of 1-year clinical experience in hospital setting preferred.
PREFERRED EDUCATION, LICENSURE, CERTIFCATION, EXPERIENCE, SKILLS, KNOWLEDGE AND ABILITIES:
1. Ability to deal with employees, physicians, patients, and visitors, to understand and follow oral and written English instructions to maintain effective working relationship with fellow employees, to read, understand and communicate in English related to nutritional standards.
2. Experience in heavy demand, fast paced environment.
Georgetown Hospital:
Food Services
Position Summary:
Responsible for meal service in employee cafeteria. Sets up and maintains salad bar and entrees, collects money, breaks down steam table after meal hours. Prepares deposits.
Duties Include:Accessing computer system for current diets.Write up House Diet Meal orders; Count and record all types of diets.Take Room Service Orders, and set up and deliver out patient trays as requested. Take late trays and extra food items to designated floor.Prepares all beverages and surgical liquid diets.Check that the sugar, sugar substitute, salt and pepper are on the right trays and omit from the trays where the diets do not allow these condiments.Clean coffee pot and make coffee and tea as needed.Dishwashing, including scraping, washing and restocking dishes as needed.Clean carts and bag silverware as needed.Sweep and mop floors as needed.Check refrigerators and replace all food items to par level on all floors.In the employee break area, keep tea and coffee stockedand ice machine filled.
Knowledge, Skills and Abilities:
Effective communication skills are necessary to effectively deal with hospital personnel and visitors. Must work well independently, be time efficient and able to perform multiple tasks simultaneously, able to lift 30-40 pounds, have basic math and reading skills and be mentally alert.
Education/Experience:
Required: Must have at least an eight grade education.
Preferred: High school diploma/GED.
Knowledge of cash register operation and money handling
Licenses and Certificates:Required: Must be able to obtain a Williamson County Health Department Food Handler’s Card.
The Cook performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees and visitors. These duties include:
Job qualifications include:
This position is working Monday thru Friday 6am-2:30pm as Grill Cook in our Cafe.