Responsibilities

Oversee systems and processes to ensure that the strategic and operational objectives of the Patient Dining Programs are accomplished.

• Oversees alternatives to menus as allowed on prescribed diets in accordance with food allergies, sensitivities, cultural, ethnic, and religious preferences, when patient inquires or additional selections.
• Interacts with nursing and evaluates patient meal selection, tray completion, tray delivery, and tray retrieval process on daily basis.
• Responsive to patient needs at all times. Resolves patient concerns, complaints immediately and/or reports to supervisor.
• Adheres to facility confidentiality and patient's rights policy as outlined in HIPPA policies and procedures.
• Complies with regulatory agency standards, including federal, state and JCAHO
• Completes all required documentation, reports, logs as required
• Performs other tasks as assigned

Qualifications

MINIMUM EDUCATION:

High School Diploma or equivalent preferred; relevant experience in lieu of High School Diploma/GED education will be considered.

MINIMUM WORK EXPERIENCE:

One-year hospital supervisory food service experience required.

REQUIRED LICENSES/CERTIFICATIONS:

None

REQUIRED SKILLS, KNOWLEDGE, AND ABILITIES:

Ability to read and write English, ability to perform basic mathematical calculations, excellent communication skills.

WORK SCHEDULE:

Includes working rotational day or evening shifts, holidays and weekends. Schedules and work shifts may be changed in respect to patient demands and hospital census. During low census volumes, staff may be required to rotate days off without pay. Overtime hours and/or flexing down of hours may be required for business necessity. May be required to participate in "on call" basis staffing.