Room Service Specialist

About the role

This position supports Mercy's philosophy of patient centered care by serving fresh, nutritious food in a caring manner to patients, family and staff. Responsible for portioning, dishing and serving of food items for patient meals in an attractive, accurate and sanitary manner. Properly cleans and sanitizes dishes, maintains a safe work environment and adheres to regulatory guidelines. Job Description Job Duties/Essential Functions Job Duties Demonstrates knowledge and support of the patient improvement scores. Articulate Press Ganey scores. Performs tasks of patient tray set up and delivery, ware washing, and cleaning to meet regulatory requirements. Monitors quality of food products and service, including temperatures. Take corrective action when needed. Operates equipment, demonstrate portion control and meet regulatory agency requirements. Prepares special nourishment and tube feeding orders and deliver to correct units in an accurate manner. Communicates effectively to staff in other areas through use of voceras, phone or computer. Delivers and retrieves patient trays within the specified times. Makes food or item substitutions when necessary. Prioritizes tasks to be ready for meal service at specified time. Monitors dish machine temperature and reports deficiencies. Ensures dishes are clean, sanitized and dry; returns to appropriate area of the kitchen. Follows Mercy's safety guidelines, carries out job-specific safety duties and responsibilities, and promptly reports any unsafe conditions, situations, incidents and injuries. Knowledge, Skills and Abilities Must be able to utilize dietary guidelines for patient tray setup. Ability to perform duties within the time constraints of meal service. Must be able to perform job requirements with minimal supervision. Effective verbal communication and excellent interpersonal skills. Demonstrate quality customer service. Demonstrate competency in specific skills as identified in the position core competency and annual competency. Proficiently operate and maintain equipment associated with their job. Professional Experience One or more years of previous food service experience preferred. Education High School diploma or equivalent preferred. Licensure, Certification, Registration None Physical Activity Requirements Constant = 67-100% of workday Reaching Standing Walking Hearing Repetitive motion Frequent = 34-66% of workday Lifting Use of fingers Talking Stooping Pushing Pulling Grasping Feeling Handling Occasional = 33% or less of workday Balancing Kneeling Crouching Climbing Reaching: Extending hand(s) and arm(s) in any direction. Sitting: to assume a position in which the weight is largely supported by the buttocks, usually with the body vertical and the thighs horizontal. Standing: Maintaining an upright position. Walking: Moving about on foot to accomplish tasks. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. Use of Fingers: writing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling. Talking: Expressing or exchanging ideas by means of the spoken word-those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. Hearing: Perceiving the nature of sounds at normal range; ability to receive detailed information through oral communication, and to make fine discriminations in sound, such as when auscultating and percussing. Repetitive motions: Substantial movements (motion) of the wrists, hands, and/or fingers. Balancing: Maintaining equilibrium to prevent falling when assisting patients with activity. Stooping: Bending body downward and forward by bending spine at the waist. Kneeling: Bending legs at knee to come to a rest or kneel. Crouching: Bending the body downward and forward by bending leg and spine. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. Grasping: Applying pressure to an object with the fingers and palm. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of the fingertips and palms. Climbing: Stairs, stools, ramps. Handling: Working primarily with the whole hand while scouring, dusting, obtaining supplies and handling equipment. Physical Demand Requirements Medium: Exert 20-50 lbs. of force occasionally and/or 10-15 lbs. of force frequently Visual Acuity Work requires close vision, distance vision, depth perception and ability to adjust focus. Ability to read pertinent printed material and distinguish colors. Ability to accurately read measurements on patient related equipment- some examples include thermometers, mechanical gauges, glucometer

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Work Shift Day Scheduled Weekly Hours 40

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