Meal Attendant

University of Maryland Medical System; Baltimore (MD); On-site; USD 21,000 - 28,000; Full time

Job summary

University of Maryland Medical System is seeking a patient services helper in its hospital food service. The role involves setting up stations, portioning meals, and delivering patient trays according to dietary orders.

You will interact with patients by name, ensure on-time service, and maintain a clean, organized kitchen and dining area. Responsibilities include receiving supplies, helping with dish scraping, and assisting cooks and managers to ensure patient satisfaction and compliance with

Qualifications

• Six months general work experience preferably in a food service setting.
• Demonstrated ability to understand and follow oral and written instruction.
• Ability to communicate effectively in English and to greet patients courteously.

Responsibilities

• Sets up work stations and ensures all required items are available before the line starts.
• Portions and assembles hot and cold food for patient trays according to recipes and dietary prescriptions.
• Delivers and serves meals to patients according to schedules and verifies correct diet orders.
• Knocks on patient doors, greets patients by name, and provides exemplary customer service.
• Delivers food and supplies from kitchen to other areas as needed.
• Collects patient trays and carts and returns them to the kitchen after meals.
• Assists in scraping and sorting dishes and maintaining a clean work area.

Skills

Customer service

English communication

Attention to detail

Tray reading

Education

Six months general work experience in food service

Job description

Job Requirements I. 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.

II. 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:

1. Sets up work stations, ensuring all required items are available before the start of the line. Breaks down work station and cleans area 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 if items are not available.
2. Portions and assembles hot and cold food for patient trays according to departmental recipes, production orders, and dietary prescriptions, using proper garnishes.
   • A. Maintains proper portion control within departmental guidelines and under the assistant manager's direction.
   • B. Works tray line stations, reads patient tray tickets and places items on tray according to what is printed on the ticket.
3. Delivers and serves meals and food to patients according to established and posted schedules.
   • A. Delivers food carts to units quickly and quietly. Updates and compares the Host Round Sheets with the unit, updates and verifies to insure correct diet order is delivered.
   • B. Knocks on patient's door before entering room; waits for patients responses; greets patients courteously by name. Exhibits exemplary customer service skills.
   • C. Maintains posted delivery schedules; reports deviations from the schedule which are greater than 15 minutes to the assistant manager.
4. Delivers food and supplies from kitchen to cafeteria and other areas as required according to department procedures and as needed.
5. Collects patient trays and carts, returning them to the kitchen at the end of every meal.
6. Assists in the scraping and sorting of dishes.

ALL FUNCTIONS:

1. Completes all tasks with minimal assistance, in a timely fashion, and exercises initiative in responding to needs appropriately as they arise.
2. 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.
3. Attends mandatory department meetings and in-service education programs as scheduled by the Department and /or Medical System.
4. 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.
5. Recognizes and adopts activities appropriate to the specific needs of patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.
6. 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.

Work Experience III. Education and Experience

1. Six months general work experience preferably in a food service setting is preferred.

IV. Knowledge, Skills and Abilities

1. 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.
2. Ability to exercise efficient and rapid eye-hand coordination in the daily performance of work. Ability to read tray tickets swiftly and accurately.
3. Effective verbal communication skills are necessary in greeting customers/patients and responding accurately to their questions or concerns.