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

Service and Quality Standards:

1. Service
Is Customer focused
Anticipates customer needs
Adheres to customer service standards
Is Competent, caring and compassionate
Treats coworkers and customers with dignity and respect
Demonstrates competent, caring and compassionate behavior
to customers and coworkers
2. People
Is conversation conscious
Assures confidentiality of patient and employee information
Is positive in interactions with others
Is courteous and respectful
Promotes a harassment free environment
Inspires the trust of others
Acts in accordance with hospital policies and code of conduct
3. Quality
Is excellent in patient care and service
Demonstrates multidisciplinary cooperation
Assists in obtaining excellent satisfaction scores of feedback
Is safety conscious
Demonstrates safety consciousness and supports safety initatives
Is involved with improvement efforts
Supports performance improvement
Seeks ways to improve systems and services
Shows commitment to improvement efforts
Meets mandatory educational requirements
4. Growth
Is a loyal ambassador
Demonstrates commitment to hospital mission and vision
Is active and involved
Supports hospital initiatives
Champions innovation and supports change
Is a positive role model
Fosters team cooperation
5. Finance
Is a good steward of hospital resources
Develops/uses efficient work methods
Is cost effective
Conserves organizational resources

Job Responsibilities:

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

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

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

Actively supports and participates in performance improvement activities.

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

Cooperates fully in all risk management activities and investigations.

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

Mandatory Inservice and Training Requirements

Education Requirements and Other Requirements:

Education Level: High School Diploma or equivalent

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

Experience Requirements: Prior food service experience necessary

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