The Food Service Quality Specialist (FSQS) position will initiate assembling each patient tray keeping an even flow of the tray assembly process while working closely with the Cooks, Patient Dining Coordinators, Diet Office, PDAs and all other members of the Patient Dining team. This position is responsible for keeping the builder station and the patient trayline refrigerators and freezers completely stocked and replenished for the patient tray line. Other responsibilities will include keeping the entire tray assembly area clean, sanitized and restocked for the next shift. Further duties will require taking ownership of a problem to ensure a positive outcome while following up each problem until it comes to a resolution. This position will require the ability to use independent judgement, time management, strong communication and multi-tasking skills and be able to make decisions in a fast-paced environment with strict time constraints.

1. Has the builder station fully stocked and ready for patient meal requests at all times.
2. Starts tray assembly promptly at the specified time for each meal period.
3. Keeps the assembly of trays and processing of patient food requests flowing and on rigid time frame.
4. Incorporates NOW tickets into standard flow of tray build to ensure patients receive meals in a timely manner.
5. Has knowledge of all diets/menus utilized.
6. Builds needed NOW trays at the end of standard meal assembly, loads trays into cart, documents completion on NOW Tray log and alerts PDA that tray is ready for delivery.
7. Maintains a clean and efficient builder workstation.
8. Restocks silverware, disposable items, trays, items on Metro Rack and items in patient line refrigerators and freezers according to posted diagrams. Rotates products to ensure FIFO is utilized.
9. Makes tea for lunch and supper meals no more than 45 minutes prior to the meal. Stores tea in blast chiller.
10. Works closely and as a team player with all Patient Dining team members.
11. Demonstrates organizational and time-management skills to maintain quality assurance control points for every aspect of the Patient Dining program.
12. May require working other positions such as delivering and picking up carts, dish room, etc.
13. Follows Nutritional Services Department policies and procedures.
14. Will require working variable shifts.
15. Completes other tasks as assigned.

DCH Standards:     

• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook
• Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.
• Requires use of electronic mail, time and attendance software, learning management software and intranet.
• Must adhere to all DCH Health System policies and procedures.
• All other duties as assigned.

Must be able to follow oral and written instructions. Have a high school education or a G.E.D equivalent preferred. Prior work history in a hospital Nutritional Services highly preferred. Have the ability to work independently in an accurate and timely matter. Restaurant experience strongly encouraged. ServSafe Food Safety Handler class is required and score a minimum of 75% on the test. Basic knowledge of Windows and Microsoft Office is required. Must be able to read, write legibly, speak and comprehend English.

WORKING CONDITIONS

Environmental

Must be comfortable in a kitchen environment that may include heat and cold from food service equipment.

May require having hands in cold/hot water, soap, detergent, and sanitizing agents for long periods of time.

Physical

Medium Work. Must be able to work in close proximity to coworkers. Able to stand, walk, kneel, sit or stoop with good balance for extended periods of time. This position will require standing and walking for the majority of the shift. Must be able to carry, push, or pull objects weighing 35 pounds.

Psychological

Frequent contact with coworkers and staff members face- to- face. Must be able to write legibly, speak and read English. Must have the ability to clearly and coherently communicate with staff and patients of all ages. Responsible for proper food handling practice to ensure safe food is served to patients and customers. Work both independently and as part of a team.

Physical presence onsite is essential. Vision and hearing must be normal or corrected to normal. Able to perform the duties with or without reasonable accommodation.