JOB SUMMARY:
All employees are expected to perform their duties in alignment with the vision and values of the organization. The person doing this job is responsible for a variety of tasks that lead to a high level of customer satisfaction in the most cost-effective manner with respect and dignity. Under supervision of the Food Service Manager, the Dietary Lead is responsible scheduling, staffing of staff and maintenance of equipment and supplies.
EXPERIENCE/QUALIFICATIONS:
At least one (1) year of experience working as a food service worker preferred
Must be able to complete the Safe-Serve Course for food service
EDUCATION:
High School Graduate or equivalent.
LICENSURES/CERTIFICATION:
Must successfully complete and maintain LA County Fire Card certification at the time of hire or within the first 30 days of employment
DUTIES AND RESPONSIBILITIES (These are the essential job functions for this position. The essential functions of this job include, but may not be limited to those listed in this job description. Employees hired for this position must be able to perform the essential function of this job without imposing significant risk of substantial harm to the health or safety of themselves or others):
Adheres to established Hospital/departmental policies and procedures, objectives, Quality Assessment and Improvement Program, Infection Assessment and Improvement Program, legal, safety, environment control standards and Patient’s Bill of Rights.
Identifies and prepares appropriate Patient meals, supplies for the preparation
Check schedule to make sure all employees are assigned a position.
Makes changes as needed to complete the work assignment
Maintains and cares for equipment and supplies. Documents maintenance and repairs.
Performs other related duties as assigned or requested.
SERVICE-LINE DUTIES:
1. Serves as lead for the food service
2. Works with employees in doing a sanitation inspection for food service.
3. Make sure late trays are being processed to patients on time.
4. Do tray changes for new admits or new diet orders.
5. Begin re-therm of patient trays for meals
6. Assign employees to areas that need attention.
7. Start rounds to check for kitchen cleanliness.
Check Meal Talley to make sure that special items have been prepared.
See that all menu are pick-up from the patients areas
Pick-up/Set ups for special functions in the evening
Check to see the Patient Nourishments/tube feedings are ready for patients.
See that Refrigerator Temperatures are recorded.
The following job accountabilities are not unique to this particular job but are common to all jobs at VPH:
Complies with VPH policies and procedures on customer satisfaction and service excellence. Demonstrates professionalism and cultural sensitivity in coordinating activities and communicating with all customers, peers, and the community at large. Conducts self in a professional, respectful and courteous manner during all interactions. Works effectively and collaboratively with others toward common goals.
Communicates accurately, honestly, supportively and in a timely manner with department and interdepartmental team members.Security management), infection control (standard precautions, TB Exposure Control Plan, Bloodborne Pathogen Exposure Control Plan).
Demonstrates knowledge of and follows safety practices. Understands the importance of safety, including patient safety in the work place. Maintains a safe environment for self and others.
Actively participates in the Patient Safety Program, including event reporting. Identifies sentinel events/near misses and responds per defined organization processes. Participates in education activities and process implementation. Demonstrates advocacy for the patient/customer and appropriately acknowledges patients, customers and visitors.
The above statements reflect the essential functions considered necessary to describe the principle content of the job. They are not intended to be a complete statement of all work requirements or duties that may be inherent in the job.
Salary Range: $18.13 - $21.73 per hour