What are the responsibilities and job description for the Expeditor position at St. Charles Health System?
The Expeditor oversees the efficient preparation and delivery of room service food trays for patients. The Room Service Expeditor coordinates the efforts of all positions involved in preparing patient trays for delivery. This position does not directly supervise any caregivers
Essential Functions And Duties
Reviews patient meal order tickets as they are generated from the point of sale system. Directs the assembly of the patient trays to ensure the orderly, safe and efficient preparation of food trays. Monitors activities of various person preparing food to ensure the delivery of high quality food in a timely fashion
Participates in the assembly of patient trays to meet patient’s request and diet order
Delivers trays to patient rooms in a timely manner. Verifies patient tray is correct utilizing the Double Patient Identifier process prior to leaving tray with the patient. Notifies appropriate nursing staff if patient has safety precautions for aspiration or any other precautionary safety needs
Conducts all delivery activities with the highest level of customer service. Creating positive interactions with all staff, patients and guests at every point of contact
Maintains knowledge of therapeutic diets and menu items to ensure patient’s diet restrictions are adhered to. Acts as a one of the quality and safety checks in the process of reviewing patient food order and patient dietary restrictions. Alerts appropriate person(s) if a food item is not appropriate for a patient’s diet
Stores and handles all food properly following the guidelines of Hazard Analysis & Critical Control Points (HACCP)
Maintains clean work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards
Provides backup coverage for Diet Aid, Prep Cooks and other positions as assigned
Supports the vision, mission and values of the organization in all respects.
Supports Value Improvement Practice (VIP- Lean) principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.
Provides and maintains a safe environment for caregivers, patients and guests.
Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings.
Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate.
May perform additional duties of similar complexity within the organization, as required or assigned.
EDUCATION
Required: N/A
Preferred: High School Diploma or equivalent- (equivalent education and experience will be considered)
LICENSURE/CERTIFICATION/REGISTRATION
Required: Deschutes County Food Handlers Card
Preferred: ServSafe Manager Certification
Experience
Required: Minimum 2 years institutional or restaurant food service experience
Preferred: Some food services management or supervisor experience
Essential Functions And Duties
Reviews patient meal order tickets as they are generated from the point of sale system. Directs the assembly of the patient trays to ensure the orderly, safe and efficient preparation of food trays. Monitors activities of various person preparing food to ensure the delivery of high quality food in a timely fashion
Participates in the assembly of patient trays to meet patient’s request and diet order
Delivers trays to patient rooms in a timely manner. Verifies patient tray is correct utilizing the Double Patient Identifier process prior to leaving tray with the patient. Notifies appropriate nursing staff if patient has safety precautions for aspiration or any other precautionary safety needs
Conducts all delivery activities with the highest level of customer service. Creating positive interactions with all staff, patients and guests at every point of contact
Maintains knowledge of therapeutic diets and menu items to ensure patient’s diet restrictions are adhered to. Acts as a one of the quality and safety checks in the process of reviewing patient food order and patient dietary restrictions. Alerts appropriate person(s) if a food item is not appropriate for a patient’s diet
Stores and handles all food properly following the guidelines of Hazard Analysis & Critical Control Points (HACCP)
Maintains clean work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards
Provides backup coverage for Diet Aid, Prep Cooks and other positions as assigned
Supports the vision, mission and values of the organization in all respects.
Supports Value Improvement Practice (VIP- Lean) principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.
Provides and maintains a safe environment for caregivers, patients and guests.
Conducts all activities with the highest standards of professionalism and confidentiality. Complies with all applicable laws, regulations, policies and procedures, supporting the organization’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings.
Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate.
May perform additional duties of similar complexity within the organization, as required or assigned.
EDUCATION
Required: N/A
Preferred: High School Diploma or equivalent- (equivalent education and experience will be considered)
LICENSURE/CERTIFICATION/REGISTRATION
Required: Deschutes County Food Handlers Card
Preferred: ServSafe Manager Certification
Experience
Required: Minimum 2 years institutional or restaurant food service experience
Preferred: Some food services management or supervisor experience