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MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School Diploma or Equivalent. 

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position.  They are not intended to be constructed as an all-inclusive list of all responsibilities and duties.  Other duties may be assigned.

1. Conducts tray checks on tray line and staffs audits assuring that patients receive high quality, follows diets (including portion control) diet appropriate foods, excellent customer service and timely meal service (delivered within 45 minutes of ordering).

2. Oversees training of staff on standards of delivery and patient interaction and call center start.  Monitors staff performance for customer service, room service standards and diet accuracy and knowledge.

3. Responsible for maintaining the appearance, safety and sanitation of the patient services area (including nutrition centers) reviewing sanitation inspections and follows through with corrective action.

4. Ensures that dish machine temperatures are taken for each meal and staff is trained to act on unacceptable temperatures.

5. Ensures all HACCP requirements are met including all food and dish machine temperatures. No critical violations on health department inspections and a passing score for all other regulatory agencies.

6. Ensures all food, paper and chemicals are stored properly.

7. Ensures all equipment is safe, maintained and functional. Ensures all equipment not functional is reported to facilities engineering and tagged out properly.

8. Maintains temperature logs and temperatures documents.  Unacceptable temperatures acted upon by staff and action documented.

9. Monitors patient satisfaction, posts results and responds appropriately driving improvements in satisfaction scores.

10. Treats Nursing Services as key internal customer.  Responds promptly to issues and collaborates on problem solving. Attends staff meetings as needed

11. Visits patients with issues in a timely manner as well as being sensitive to the needs of family members/visitors. Practices service recovery as necessary including working with nursing regarding courtesy carts and guest trays.

12. Completes personnel management duties for assigned staff and performs weekly employee meetings.

13. Documents orientation and training of new employees and conducts performance reviews for employees according to hospital format and timelines.

14. Maintains competency of staff through cross training and in-services. Annually evaluates competencies.

15. Completes monthly work schedule for employees, in accordance with established staffing plans.

16. Follows appropriate corrective action accordingly.

17. Works as a team with department and hospital management to achieve goals for quality, financial (including data for patient counts, floor stock and nourishments) and performance improvement.

18. Stay current with OHFLAC/TJC standards that affect patient food service, ensure we are in compliance.

19. Develops and/or updates policies related to patient food services; work with nursing and other departments as appropriate.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to lift 25 pounds.
2. Ability to push/pull 100lbs.
3. Ability to stand for several for extended periods of time.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Noisy, often hot environment.

SKILLS AND ABILITIES:

1. Computer skills, particularly Excel and Word.
2. Ability to understand written and oral communication.

Additional Job Description:

Shift will be 9:30-6:00pm with a primary focus on patient experience and monitoring nutrition floor staff interaction with patients as well as oversight of the patient services software Vision Software Technologies (VST). In addition, this position will support the kitchen focused Manager Nutrition Services oversight of patient services staff.

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address:

Equal Opportunity Employer

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.