Food & Nutrition Expeditor

Min

USD $16.00/Hr.

Max

USD $23.64/Hr.

Overview

• Full time
• Evening shift, 2pm - 10:30pm
• Every other weekend
• 2 years in food service required

This position exists to assist managers in providing guidance, assistance and training to room service and dish room staff in the preparation, delivery and clean up involved in patient meal service.  This position prioritizes and controls workflow and service issues.  Resolves and/or participates in the resolution of food service issues.  Placement into this position is not automatic from any level; incumbency will be limited based on business need.  This position will also serve as the expeditor for patient meals, and may perform duties of the areas main work functions, including tray preparation and delivery, dish room, and pots and pans.    

Qualifications

Specifications: 

High School education or GED preferred.

Minimum 2 years experience in food service required.

Possess a valid State of Illinois Department of Public Health Certification in Food Service Sanitation within 6 months of hire.

Requires knowledge and understanding of diets, basic food safety, principles of food sanitation and infection control, health hazards, and the necessary precautionary measures.

Demonstrates the knowledge and proficiency to work in any area of foodservice (as assigned).

Demonstrates the ability to determine training needs, deliver training, and provide assistance to food service staff.

Interpersonal skills to interact with co-workers, medical staff, patients, and management required.

Demonstrates excellent oral communication and customer relation skills as well as the ability to read, write and follow verbal and written instructions.

Ability to work as a team member.

Responsibilities

E1.  Assists managers in providing guidance, assistance and training to room service and dish room staff in the preparation, delivery and clean up involved in patient meal service.

 

E2.  Facilitates communication with the room service call center staff and food production staff to ensure accurate and efficient service to patients as well as maintain open communication with the management team

 

E3.  Prioritizes and controls workflow and service issues. Performs final check of patient meal to ensure quality control of food and clinical accuracy of the tray.

 

        E4.   Loads patient trays onto cart and sets timer to designate cart delivery time.

 

        E5.   Counts cash for guest tray sales, assigns guest banks to room service associates and balances guest                         tray log sheet with cash banks at the end of the shift.

 

E6.   Makes staff assignments on the daily roster and ensures staff breaks and lunches are taken and covered.

 

       E7.   Oversees assembly and loading of meals for Meals on Wheels.

 

        E8.   Oversees routine clean up in the area.

  

        E9.   Assists in care and maintenance of facilities, equipment and supplies.

 

E10.   Provides training of new employees on service standards, department procedures and public health codes.

 

         E11.  Demonstrates use of Quality Improvement in daily operations.

 

 

E12.  May perform any or all responsibilities of any position within Food Service as required, particularly during staff shortages or as other business needs dictate.

 

E14.  Operates and troubleshoots all equipment in the dish room and tray line (pulper, dish machine, shake machine, etc)

 

E15.  Upon request, may assist in staff scheduling and provide input on staff performance appraisals.

 

           E16.  Upon request, access safe to retrieve start up cash in the morning as well as deposit monies in the                  safe at night.

 

           E17.   Address patient, nursing and co-worker complaints/concerns when department manager not

             available.

 

            E18.  Other duties as assigned.