Patient Dining Host Specialist - Salem, United States - Providence Seward

Description

We are seeking Patient Dining Specialist - Dietary who will provide a high level of customer service for patients, family members, volunteers, physicians and staff.

Must have comprehensive knowledge of, and be compliant with, specified regulatory requirements, and food safety and sanitation regulations for food service in a health care environment.

Proper sanitation procedures and practices must be following to assure the cleanliness and sanitation of ware-washing, service-ware, equipment in the work area.

• Act as the nutrition services "customer service greeter" who directly communicates with patients by telephone
• Be responsible for meeting all patient menu processing, meal and nourishment needs. Call Center takes patients' orders, menu choices for their meals or snacks
• Accurately input menu selections, print meal tickets, respond to printed requests from nursing units, assuring patient choices are consistent with their diet orders
• Possess knowledge of specialized therapeutic diets, patient identification and national patient safety requirements, joint commission regulations, hospital processes, policies, procedures, and medical terminology
• Anticipate patient needs. Use active listening, problem solves provides understanding around patient concerns, circumstances, and expectations
• Assure cleanliness and sanitation of equipment and work area through proper sanitation procedures and practice

• Be responsible for meeting all patient menu processing, meal and nourishment needs, and non-medical and non-positioning patient care requests.
• Take patient's orders, menu choices for their meals or snacks
• Accurately input menu selections, assuring patient choices are consistent with their diet orders
• Possess knowledge of specialized therapeutic diets, patient identification and national patient safety requirements, Joint Commission regulations, hospital processes, policies, procedures, and medical terminology
• Anticipate patient needs. Uses active listening, problem solves provides understanding around patient concerns, circumstances, and expectations
• Act as a nursing unit resource person for the Food and Nutrition Services Department
• Assure cleanliness and sanitation of equipment and work area through proper sanitation procedures and practice

• Coordinate the provision of attractive nutritious meals to patients by timely and accurate assembly of food trays and the timely delivery of meal carts to designated nursing units in a courteous, friendly manner
• Assure patient dining services runs smoothly to provide a positive food experience for our patients
• Meet and routinely visits with patients and families to address concerns and assure patient satisfaction is achieved, assures all areas are well stocked, clean, and orderly
• Coordinate the daily operation of the Food and Nutrition Services department to assure quality service, product, and operation standards are achieved. Coordinate daily operations, which includes Provtime review, directing, scheduling, coaching and training employees
• Participate in the hiring and performance management of employees
• Participate in development and implementation of menu items, workflow, job description, job outlines, practices and procedures
• Responsible for data entry, quality control/monitoring and preparation of daily operational reports
• Referring decisions such as capital equipment, service level changes, and vendor changes to supervisor/manager

• Coordinate the provision of courteous, friendly food service to hospital employees, visitors and physicians by setting up, stocking, replenishing and cleaning service areas
• Coordinate daily operation of retail food service outlets to assure quality service, product, and operation standards are achieved
• Coordinator duties include scheduling employees, coaching and training, ordering food and supplies, cash handling, Provtime review, and operational reports
• Participate in the hiring and performance management of employees
• Participate in development and implementation of menu items and practices and procedures related to the operation of the retail food service outlets
• Assure quality service and product is provided and operation standards are achieved
• Assure that all retail areas are well stocked, clean, orderly and ready for customers
• Assist as needed in taking orders, assembly and service of customers orders, operates cash register, busses tables, prepares food, operates dish machine, takes phone orders, and provides espresso coffee service
• Provide catering services including production, services, set up and clean up, cash reconciliation, place orders with vendors
• Refer decisions such as capital equipment, service level changes, and vendor changes to supervisor/manager

• In addition to the above, assure a quality catering experience for our customers
• Perform event costing, supply ordering and menu planning as required
• Cleaning and re-stocking of the doctor's dining room

• Actively model the Service Excellence Standards of Behaviors/Caring Behavior of the Providence Experience, this includes interactions and interpersonal relations with the public, fellow employees, supervisors, and other department employees, interactions must be positive/professional at all time, regardless of situation
• Report to work as scheduled and on time per hospital policy
• Maintain confidentiality of all information per policy
• Seek ways to improve quality of service provided and shares ideas with management
• Attend departmental meetings and in-services per policy
• Perform physically demanding, repetitive duties for extended periods
• Perform duties that require the employee to be highly mobile and work on your feet continuously while meeting time sensitive delivery standards and goals
• Provide high level of customer service for patients/family members and other Providence Health and Service staff in accordance with Service Excellence Standards/Caring Behaviors and department goals/objectives
• Communicate courteously, effectively, and professionally in person, telephone and electronically to all they encounter so that positive customer and employee relations are maximized
• Use safe food handling techniques in preparation, service and delivery of all service ware, foods, and beverages as guided by the Oregon Food and Sanitation rules. Uses Hazard Analysis and Critical Control Points (HACCP) principals
• Assure all call center and host processes are performed accurately, smoothly and on schedule
• Meet benchmarking standards for calls, tray delivery and other activities as required
• Use positive negotiating skills with patients to assure menu selections to meet Physician orders
• Assure all patient meal and nourishment processes are performed accurately including providing comfort mea