Meal Attendant Lead

General Summary

Under direct supervision of assistant manager, performs a variety of tasks within the department to ensure that meals are prepared and served to the patients of the Medical System consistent with established department standards.

Principle Responsibilities and Tasks

The following statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified.

PATIENT SERVICES:

Sets up work stations as needed, ensuring all required items are available before the start of the line. Assists with breaking down work stations and cleans areas at the end of the line.

A. Informs assistant manager of necessary supplies required before the start of the line.

B. Informs assistant manager or cook of the need to replenish food items in a timely manner so that there is no interruption in services.

C. Promptly notifies supervisor and diet office staff if items are not available.

• Inspects food before it is delivered to the patient room for quality standards as described in the departmental policy.

A. Assures items on trays are identical to what is on the printed ticket.

B. Notifies trayline staff members of any missing items from trays and assures they are added to trays before loading onto meal trucks.

C. Assures colored placemats are present for all high risk trays and tickets are initialed once checked (Allergies, altered diet textures, and liquid consistencies)

• Sets up meal trucks in order prior to the next meal period

A. Lines up all meal trucks in order prior to meal services, assuring trucks are thoroughly cleaned

B. Communicates with assistant managers regarding any meal trucks that are still on patient units

• Verifies that temperatures have been recorded on the dish machines, pot and pan machines and all refrigerator equipment. Documents non-compliance according to departmental procedure.
• Assists with training newly hired staff and providing ongoing training to associates.

ALL FUNCTIONS:

• Completes all tasks with minimal assistance, in a timely fashion, and exercises initiative in responding to needs appropriately as they arise.
• Maintains a clean and orderly work environment, ensuring that department standards are met, and that all department activities are conducted in accordance with federal, state, and local health regulations.

A. Cleans work areas such as tables, counters, and food storage areas; washes equipment and utensils.

B. Follows department procedures to ensure the safe handling of all food items including covering, labeling, and dating of food items.

• Attends mandatory department meetings and in-service education programs as scheduled by the Department and /or Medical System.
• Adheres to all established systems and training programs to provide a safe environment. Complies with all OSHA regulations and other local, state and federal regulations.
• Recognizes and adopts activities appropriate to the specific needs of patient/resident population and demonstrates knowledge of specific issues directly
• Maintains compliance with standards of operation, and the Business Conduct Guidelines. Maintains all records and reports necessary to comply with, government and accrediting agency standards, regulations and codes

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Education and Experience

• Completed 6 month probationary period as a Meal Attendant or 6 months of hospital experience required
• High School Diploma or equivalent (GED) is required.
• 1-3 years of food service experience is required.

Knowledge, Skills and Abilities

• Demonstrated ability to understand and follow oral and written instruction. Basic understanding of and ability to converse effectively using the English language in order to understand and interpret patient menus, department memorandum and customer requests.
• Ability to exercise efficient and rapid eye-hand coordination in the daily performance of work. Ability to read tray tickets swiftly and accurately.
• Effective verbal communication skills are necessary in communicating with assistant managers, trayline staff, and other staff members regarding items needed for patient trays
• Ability to complete tray check skill test with an accuracy score of no less than 95%, with no high risk mistakes (Ie. Allergies, incorrect textures or liquid consistencies, or items inappropriate for diet order)