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Job Summary

The Catering Associate provides personalized meal service to hospitalized patients of all ages (including patients who are NPO or on tube feedings). Meal Service includes direct patient contact in assisting with bedside meal selections, dietary needs, and special requests using an electronic device. Duties also include serving meals to patients, stocking nourishment room, tray assembly, delivery and pick up, cleaning and clearing patient dishware.

Supports, and is responsible for incorporating into job performance, the Frederick Health (FH) mission, vision, core values and customer service philosophy and adheres to the FH Compliance Program, including following all regulatory requirements and the FH Standards of Behavior.

Example of Essential Functions:

• Aware of all FHH diets and guidelines for appropriate options.
• Records patient selections using computer-based menu system with an ability to do so using paper tickets.
• Works directly with patient in selecting meals, including late admits.
• Interacts with Nursing to ensure patients' diet prescriptions are accurate and patient's dietary needs are met.
• Maintains accurate and current information for each patient on assigned unit(s).
• Assists dietitian with monitoring of patients who are NPO, on liquid diets or have a calorie count ordered. Posts calorie count tickets on door for documentation.
• Uses two-patient identifiers to verify patient receiving correct meal.
• Patient menu selections for lunch are not taken more than 1-1/2 hours prior to workstation tray assembly time and for dinner are not taken more than 2 hours prior to workstation tray assembly time. Both must be completed 30 minutes prior to assembling at workstations. Breakfast selections are offered either in the afternoon (where CAs work a 12-hour schedule) or after the dinner tray pick-up.
• Introduces the service and the Menu. Offers Alternatives to menu as allowed on prescribed diet in accordance with food allergies/sensitivities, cultural, ethnic and religious preferences when patient inquires or needs alternative selections. Complaints are managed properly and brought to manager's attention. Give patient basic information so he/she will know what to expect during hospital stay.
• Follows HACCP guidelines when assembling and distributing food supplies to ensure quality and safety of food supply. Utilizes equipment in performing job functions according to department's safety procedures. Follows FHH and departmental safety policies and procedures to include incident reporting. Identifies and utilizes cleaning chemicals following directions recommended by manufactures and according to departments safety procedures.

Required Knowledge, Skills and Abilities:

• Proficiency in the use of computer software including: Microsoft Word, Excel, Outlook Email, API, Meditech, and Computrition.
• Must possess or be able to learn basic diet knowledge including modified diets. Demonstrate understanding by altering patient menus accordingly.
• Strong time management and organizational skills with the ability to prioritize and manage multiple tasks.
• Attention to detail while providing excellent personalized service. Must be able to identify solutions to service issues and use critical thinking to resolve them in timely manner.
• Excellent verbal and oral communications skills in order to effectively interact with patients, families, managers and co-workers of a diverse population base.
• Ability to maintain a high level of confidentiality.

Minimum Education, Training, and Experience Required:

• High School Diploma or equivalent preferred.
• Requires 1-year previous food service experience working directly with customers, clients or patients, preferably in an acute care setting.

Patient Contact

Must demonstrate and maintain current knowledge and skills in providing appropriate care/contact for patients in the following age groups:

__ Neonate (0 thru 30 days)

__ Infant (31 thru 12 months)

_ Child (13 months thru 12 years)

Adolescent (13 years thru 17 years)

_ Adult (18 years thru 65 years)

Geriatric (66+ years)

Physical Demands:

Medium-Heavy Work- Lifting up to 75 pounds on an infrequent basis (less than one lift every three minutes) and/or carrying up to 35 pounds while walking. Pushing or pulling up to 115 pounds infrequently or greater than 115 pounds occasionally (no more than once per hour).

The Catering Associate will primarily work a 12 hour shift from 6:30am to 6:30pm.

Ergonomic Risk Factors:

Repetition: Repeating the same motion over and over again places stress on the muscles and tendons. The severity of risk depends on how often the action is repeated, the speed of the movement, the required force and muscles involved.

Awkward Posture: Posture is the position your body is in and its effect on the muscle groups that are involved in the physical activity. Awkward postures include repeated or prolonged reaching, twisting, bending, kneeling, squatting, working overhead with your hands or arms, or holding fixed positions.

Working Conditions:

• Bloodborne Pathogens Exposure Risk: Category B - MAY have exposure to blood or body fluids.

Reporting Relationship:

Reports to Patient Services Manager. Receives oversight and direction from the Diet Clerk, Patient Service Supervisors, Director, and the Clinical Nutrition Manager.

Caring for you as you care for the CommUNITY

Frederick Health offers a comprehensive and affordable benefits package. Health, Dental and Vision insurance are offered the 1st of the month after 30 days of employment to all employees hired to work at least 20 hours per week and we offer multiple plans to best meet your and your family's needs. Life insurance, Short-Term Income Replacement and Long-Term Disability are employer paid for eligible employees. Frederick Health offers a robust Paid Time Off program for eligible employees. Our 403B retirement plan helps you save for your retirement and includes an employer match to eligible employees. All employees have access to free financial planning sessions. We also offer an educational assistance program to support your education goals as well as an employer paid Employee Assistance Program.

Pay is based on experience, skills and education. If position is part-time, salary will be pro-rated based on scheduled hours. The pay range may also vary within the stated range based on specialty if applicable. Non-Exempt positions may have shift differential and/or Overtime paid, if applicable.

Hourly range: $17.69 - $23.08

Full-time, 12 hr. shifts 6:30a- 6:30p, E/O Weekend, Rotating Holidays