Our team members are the heart of what makes us better. At Hackensack Meridian Health we help our patients live better, healthier lives — and we help one another to succeed. With a culture rooted in connection and collaboration, our employees are team members. Here, competitive benefits are just the beginning. It’s also about how we support one another and how we show up for our community. Together, we keep getting better - advancing our mission to transform healthcare and serve as a leader of positive change.
Perform Catering to You Associate role, supervise meal service and patient dining associates in the absence of, or in addition to any Food and Nutrition Managers. Maintain timely meal service deadlines, sanitation and regulatory compliance in the Food and Nutrition department. Coach team members on customer service skills, menu accuracy and workflow; support the Patient Services and Patient Dining Managers and Director of Food and Nutrition Department in the day to day operations.
1. Lead meal services as supervisor in the absence of, or in addition to any Food and Nutrition Managers, Performs tasks needed to open or close the department.
2. Perform duties of Patient Dining/Catering to You Associate (PDA) as scheduled.
3. Adjusts PDA daily assignment schedule, delegating tasks as needed to ensure timely meal service, pantry stock delivery, menu selections and kitchen sanitation.
4. Maintain current and accurate information for each patient/unit.
5. Document food temperatures, refrigerator/freezer temperature logs, eye wash station log, 3-compartment sink and sanitation bucket logs and execute necessary corrective actions.
6. Quality control: Ensures high risk tray log and allergy log are completed at each meal.
7. Conduct daily associate team meetings (Gr8 Start) following guidelines and template; reinforce Safety moment, communicate news and updates.
8. Safety and Infection Control: performs hand washing appropriately and supervises staff to ensure proper hand washing, hair net and glove and knife use.
9. Sanitation: supervises staff during food preparation, receiving, storage, labeling and restocking after meal service. Ensures kitchen area, refrigerators and storage areas, pots, pans, contact surfaces, dish room, floors and equipment are clean, proper disposal of garbage.
10. Onboards and trains new hires.
11. Coach team members on job performance.
12. Performs Tray Accuracy checks and Shadow Reports as directed or needed.
13. Attend and participate in department meetings and staff development programs.
14. Completes OneLink reports as needed (injuries, maintenance work orders, complaints, compliments).
15. Communicates issues (staffing, equipment, safety, job performance) to appropriate managers.
16. Interacts with department and facility team members, patients, administration, and visitors.
17. Coordinates with EVS and maintenance requests for restroom and cafe cleanliness.
18. Answers, places and transfers telephone calls, records and relays messages.
19. Maintains professional communication within the FAN department and between the FAN department and other hospital departments.
20. Participates in interviews as requested.
21. Timekeeping for team members in the payroll system as assigned.
22. Other duties and/or projects as assigned.
23. Adheres to HMH's Organizational and Managerial competencies and standards of behavior
24. Lifts a minimum of 50 pounds, pushes and pulls a minimum of 50 pounds, and stands a minimum of 4 hours a day.
Education, Knowledge, Skills and Abilities Required:
1. High School diploma, general equivalency diploma (GED), and/or GED equivalent programs.
2. Strong communication and interpersonal skills.
3. Must meet and maintain the expectation of competency in his or her practice dependent upon the specific work environment.
4. Demonstration of age appropriate implementation of care delivered to patients/team members as specified by the department's scope of services.
Education, Knowledge, Skills and Abilities Preferred:
1. Computer skills (Google applications, GMail, EPIC, PeopleSoft, eFinance,) are preferred, but not a requirement as training provided as part of the orientation process.
2. Food Service experience in a healthcare facility.
3. Knowledge of sanitation and safety guidelines.
4. Willing and able to work well within a team environment.
5. Therapeutic diet knowledge.