SUMMARY:
Performs all duties of a Food Services Associate I and II, in addition to a variety of more complex tasks related to food product receiving, storage and delivery and/or patient needs on the units including menu distribution, meal delivery and maintaining appropriate unit food products.

PRIMARY DUTIES AND JOB RESPONSIBILITIES:

Adheres to TMC organizational and department specific safety, sanitation, confidentiality, standards of behavior and values of Compassion, Community, Dedication, and Integrity. 

Exhibits excellence in customer service through appropriate attitude and interaction with all patients, visitors and staff.

Alerts supervisor to problems and needs concerning equipment and food supplies; detects/reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.

Stores, dates, labels and rotates food properly.

Works collaboratively with delivery drivers to ensure the proper receipt of product and that product is stored correctly and in a timely manner.

Responds to requests for equipment/supplies in a timely manner.

Maintains knowledge and awareness of storage and stock rotation of all supplies stored in the department according with Pima County Department of Health Services Food Code.

Integrates basic nutrition knowledge with customer service skills in order to assist patients with making the most appropriate food selections.

Acts as a liaison between the FANs department and the patient care units to meet the patients’ nutritional needs.

May prepare patient meals remotely per menu selection while adhering to any dietary restrictions.

Maintains appropriate levels and types of food on each patient care unit to meet the nutritional needs of the patients throughout the day and for after hours food needs.

Performs related duties as assigned.

MINIMUM QUALIFICATIONS

EDUCATION:  High school diploma or GED; or an equivalent combination of relevant education and experience.

EXPERIENCE:  One (1) years of food service or food service related experience or training required; Bi-lingual preferred.

LICENSURE OR CERTIFICATION: None required.

SKILLS AND KNOWLEDGE: 

• Ability to read and interpret documents such as recipes, invoices, work orders, tally sheets, and menus

• Ability to complete routine reports, logs or basic spreadsheets

• Ability to listen and accurately interpret others’ communications, instructions and needs

• Ability to communicate effectively with other employees throughout the hospital

• Knowledge of food service preparation, delivery/service, clean up/storage and cashier operations

• Skills in communicating in a polite and respectful way with patients, staff and visitors

• Skills in following directions and paying attention to details.

• Ability to read, print and speak simple sentences in English.

• Ability to add and subtract two-digit numbers

• Ability to read a clock and accurately document time

• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form

• Ability to deal with problems involving several concrete variables in standardized situations.