Trayline and Room Service Assistant 40 Hours - Beth Israel Lahey Health
Boston, MA
About the Job
Job Type: Regular
Time Type: Full time
Work Shift: Day (United States of America)
FLSA Status: Non-Exempt
When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives.
The Trayline Attendant performs a wide range of tasks including assembly of meals and cleaning/sanitizing equipment and workstations. The Room Service Attendant ensures a high-level of patient satisfaction with regard to customer service, quality of food, accuracy of the menu, timeliness of tray delivery and pick-up, among other services offered within the department.
Job Description:
Essential Responsibilities:
1. Assembles patient meals as ordered through the At Your Service Room Service Dining system. Prepares and stocks food items to par levels in advance of peak meal periods (fruit cups, desserts, beverages, and oral supplements). Follows procedures for preparing special trays (Mechanical diets and other therapeutic diets).
2. Arranges designated work area/serving station with proper utensils, plates, etc. Keeps supervisor informed of menu item supply levels in a timely fashion to avoid runouts and tray set-up delays.
3. Delivers patient trays to the Room Service Associates or nursing desks on the floors as necessary.
4. Maintains proper levels of supplies/stock for assembly of trays. Complete assigned side work throughout shift.
5. Cleans and sanitizes workstations, counters, and other equipment.
6. Examines filled trays for completeness and places it on cart.
7. Brews coffee and tea.
8. Maintains cleanliness of assigned work area throughout the scheduled shift.
9. Adheres to all departmental Safety and Infection Control policies and procedures at all times. Takes and records any HACCP temperatures (refrigerator/freezer, hot holding). Assists in the dish room as needed. Returns clean/sanitary tray line equipment to the tray assembly area.
10. Prepares floor stock sheets according to the established par levels. Gathers, delivers, and puts away floor supplies in the nursing unit kitchens. Rotates stock and discards outdated perishables. Keeps nursing kitchen and kitchen equipment clean and organized. Follows all HACCP Procedures.
11. Delivers patients’ meals directly to the patients on the nursing units. Prepares the patients’ bedside table for meal delivery. Responds to questions from patients and/or family members regarding meals and/or menu selection process. Assists patients with opening containers.
12. Utilizes the At Your Request Room Service Dining computerized scanner to track meals’ status. Retrieves soiled trays from patient rooms and nursing units and return them to the dish room. Inspects trays for patients’ belongings, medical devices or medications.
13. Communicates any special needs or requests of patients or nursing to the Customer Service Representative and/or managers (i.e. education, food consistency changes, food allergies, compliance with diet order, meal acceptance, etc).
14. Portions and labels tube/special feedings/supplements accurately. Maintains the clean and sanitary condition of the formulary room and equipment. Inventories supplements and formulary supplies in the storeroom. Prepares order list as necessary.
15. Attends all allergy and foodborne illness in-service training. Participates in regular safety meetings, safety training and hazard assessments.
16. Attends training programs as designated.
17. May perform other duties and responsibilities as assigned.
Required Qualifications:
1. Some High School required, High School diploma or GED preferred.
2. 0-1 years related work experience required.
3. Will consider applicants with some high school experience.
4. Basic familiarity with computers. Ability to navigate at a basic level within web-based applications.
Preferred Qualifications:
1. Awareness of food safety principles.
2. Food service experience in a high-volume food service establishment.
3. Customer service experience.
4. Basic cleaning and sanitation practice knowledge and work history.
5. Maintains high stands for work areas and appearance.
6. Ability to work a flexible schedule
7. Must be able to work nights, weekends, some holidays and extended hours as business dictates.
8. Attends work and shows up for scheduled shift on time with satisfactory regularity.
Competencies:
1. Decision Making: Ability to make decisions that are based on specific instructions, standard practices and established procedures which generally require little or no supervision.
2. Problem Solving: Ability to address problems that are routine, somewhat repetitive and generally solved by following clear directions and procedures and by identifying opportunities for process improvements.
3. Independence of Action: Ability to follow general instructions and procedures as provided. Work is monitored by supervisor/manager.
4. Written Communications: Ability to read, and write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with patients, families and other medical center staff; and respond to basic questions.
5. Oral Communications: Ability to understand spoken English in order to follow basic safety instructions and take direction from supervisors; communicate effectively in basic English with patients, families and medical center staff in response to routine questions.
6. Knowledge: Ability to demonstrate basic knowledge of fundamental concepts, practices and procedures with the ability to use them in routine situations. Specialized knowledge not required.
7. Team Work: Ability to interact respectfully with other employees, professional staff and/or external contacts to offer ideas, identify issues, obtain information or deliver services.
8. Customer Service: Ability to demonstrate a positive attitude and respond to requests in a timely and respectful manner.
Social/Environmental Requirements:
1. Work needs to occur at an average pace with intermittent breaks. Requires an average amount of attention to maintain quality of work.
2. Work is fairly routine from day to day. Employee follows a set pattern with any changes being communicated by supervisor.
3. Potential exposure to adverse environmental conditions
o Daily: Protective equipment required(Respirator,earplugs,mask,gloves,eyewear etc), Potential exposure to infectious diseases and/or airborne pathogens, Potential exposure to infectious diseases and/or bloodborne pathogens.
4. Health Care Status: HCW 3: Regular provision of service in a patient care area. Examples: Unit coordinators, lead coordinator/supervisor, patient liaison, nutrition services, environmental services, registrars, information desks, security, etc- Health Care Worker Status may vary by department
Sensory Requirements:
Close work (paperwork, visual examination), Color vision/perception, Visual monotony, Visual clarity > 20 feet, Visual clarity <3 feet, Hot/Cold, Sharp/Dull, Smell, Conversation, Monitoring Equipment, Telephone, Background Noise.
Physical Requirements:
Light work: Exerting up to 20 pounds of force frequently to move objects. Some elements of the job are sedentary, but the employee will be required to stand for periods of time or move through out the hospital campus
This job requires frequent sitting, walking, standing, bending neck, bending waist, twisting neck, twisting waist, Power Grasping using both hands, Fine Manipulation using both hands, Pushing/Pulling using both hands, Reaching-above shoulder height, Reaching-below shoulder height, Lifting and carrying items weighing up to 10 lbs, Lifting and carrying items weighing up to 25 lbs, Pushing items weighing up to 10 lbs, Pushing items weighing up to 25 lbs.There may be occasional Keyboard use.Rarely there may be Lifting and carrying items weighing up to 50 lbs, Lifting and carrying items weighing up to 75 lbs, Lifting and carrying items weighing up to or more than 100 lbs, Pushing items weighing up to 50 lbs, Pushing items weighing up to 75 lbs, Pushing items weighing up to or more than 100 lbs, Push a wheelchair or wheeled bed containing a patient weighing up to 250 pounds, with assistance.
As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) and COVID-19 as a condition of employment. Learn more (https://www.bilh.org/newsroom/bilh-to-require-covid-19-influenza-vaccines-for-all-clinicians-staff-by-oct-31) about this requirement.
More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger.
Equal Opportunity Employer/Veterans/Disabled
Time Type: Full time
Work Shift: Day (United States of America)
FLSA Status: Non-Exempt
When you join the growing BILH team, you're not just taking a job, you’re making a difference in people’s lives.
The Trayline Attendant performs a wide range of tasks including assembly of meals and cleaning/sanitizing equipment and workstations. The Room Service Attendant ensures a high-level of patient satisfaction with regard to customer service, quality of food, accuracy of the menu, timeliness of tray delivery and pick-up, among other services offered within the department.
Job Description:
Essential Responsibilities:
1. Assembles patient meals as ordered through the At Your Service Room Service Dining system. Prepares and stocks food items to par levels in advance of peak meal periods (fruit cups, desserts, beverages, and oral supplements). Follows procedures for preparing special trays (Mechanical diets and other therapeutic diets).
2. Arranges designated work area/serving station with proper utensils, plates, etc. Keeps supervisor informed of menu item supply levels in a timely fashion to avoid runouts and tray set-up delays.
3. Delivers patient trays to the Room Service Associates or nursing desks on the floors as necessary.
4. Maintains proper levels of supplies/stock for assembly of trays. Complete assigned side work throughout shift.
5. Cleans and sanitizes workstations, counters, and other equipment.
6. Examines filled trays for completeness and places it on cart.
7. Brews coffee and tea.
8. Maintains cleanliness of assigned work area throughout the scheduled shift.
9. Adheres to all departmental Safety and Infection Control policies and procedures at all times. Takes and records any HACCP temperatures (refrigerator/freezer, hot holding). Assists in the dish room as needed. Returns clean/sanitary tray line equipment to the tray assembly area.
10. Prepares floor stock sheets according to the established par levels. Gathers, delivers, and puts away floor supplies in the nursing unit kitchens. Rotates stock and discards outdated perishables. Keeps nursing kitchen and kitchen equipment clean and organized. Follows all HACCP Procedures.
11. Delivers patients’ meals directly to the patients on the nursing units. Prepares the patients’ bedside table for meal delivery. Responds to questions from patients and/or family members regarding meals and/or menu selection process. Assists patients with opening containers.
12. Utilizes the At Your Request Room Service Dining computerized scanner to track meals’ status. Retrieves soiled trays from patient rooms and nursing units and return them to the dish room. Inspects trays for patients’ belongings, medical devices or medications.
13. Communicates any special needs or requests of patients or nursing to the Customer Service Representative and/or managers (i.e. education, food consistency changes, food allergies, compliance with diet order, meal acceptance, etc).
14. Portions and labels tube/special feedings/supplements accurately. Maintains the clean and sanitary condition of the formulary room and equipment. Inventories supplements and formulary supplies in the storeroom. Prepares order list as necessary.
15. Attends all allergy and foodborne illness in-service training. Participates in regular safety meetings, safety training and hazard assessments.
16. Attends training programs as designated.
17. May perform other duties and responsibilities as assigned.
Required Qualifications:
1. Some High School required, High School diploma or GED preferred.
2. 0-1 years related work experience required.
3. Will consider applicants with some high school experience.
4. Basic familiarity with computers. Ability to navigate at a basic level within web-based applications.
Preferred Qualifications:
1. Awareness of food safety principles.
2. Food service experience in a high-volume food service establishment.
3. Customer service experience.
4. Basic cleaning and sanitation practice knowledge and work history.
5. Maintains high stands for work areas and appearance.
6. Ability to work a flexible schedule
7. Must be able to work nights, weekends, some holidays and extended hours as business dictates.
8. Attends work and shows up for scheduled shift on time with satisfactory regularity.
Competencies:
1. Decision Making: Ability to make decisions that are based on specific instructions, standard practices and established procedures which generally require little or no supervision.
2. Problem Solving: Ability to address problems that are routine, somewhat repetitive and generally solved by following clear directions and procedures and by identifying opportunities for process improvements.
3. Independence of Action: Ability to follow general instructions and procedures as provided. Work is monitored by supervisor/manager.
4. Written Communications: Ability to read, and write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with patients, families and other medical center staff; and respond to basic questions.
5. Oral Communications: Ability to understand spoken English in order to follow basic safety instructions and take direction from supervisors; communicate effectively in basic English with patients, families and medical center staff in response to routine questions.
6. Knowledge: Ability to demonstrate basic knowledge of fundamental concepts, practices and procedures with the ability to use them in routine situations. Specialized knowledge not required.
7. Team Work: Ability to interact respectfully with other employees, professional staff and/or external contacts to offer ideas, identify issues, obtain information or deliver services.
8. Customer Service: Ability to demonstrate a positive attitude and respond to requests in a timely and respectful manner.
Social/Environmental Requirements:
1. Work needs to occur at an average pace with intermittent breaks. Requires an average amount of attention to maintain quality of work.
2. Work is fairly routine from day to day. Employee follows a set pattern with any changes being communicated by supervisor.
3. Potential exposure to adverse environmental conditions
o Daily: Protective equipment required(Respirator,earplugs,mask,gloves,eyewear etc), Potential exposure to infectious diseases and/or airborne pathogens, Potential exposure to infectious diseases and/or bloodborne pathogens.
4. Health Care Status: HCW 3: Regular provision of service in a patient care area. Examples: Unit coordinators, lead coordinator/supervisor, patient liaison, nutrition services, environmental services, registrars, information desks, security, etc- Health Care Worker Status may vary by department
Sensory Requirements:
Close work (paperwork, visual examination), Color vision/perception, Visual monotony, Visual clarity > 20 feet, Visual clarity <3 feet, Hot/Cold, Sharp/Dull, Smell, Conversation, Monitoring Equipment, Telephone, Background Noise.
Physical Requirements:
Light work: Exerting up to 20 pounds of force frequently to move objects. Some elements of the job are sedentary, but the employee will be required to stand for periods of time or move through out the hospital campus
This job requires frequent sitting, walking, standing, bending neck, bending waist, twisting neck, twisting waist, Power Grasping using both hands, Fine Manipulation using both hands, Pushing/Pulling using both hands, Reaching-above shoulder height, Reaching-below shoulder height, Lifting and carrying items weighing up to 10 lbs, Lifting and carrying items weighing up to 25 lbs, Pushing items weighing up to 10 lbs, Pushing items weighing up to 25 lbs.There may be occasional Keyboard use.Rarely there may be Lifting and carrying items weighing up to 50 lbs, Lifting and carrying items weighing up to 75 lbs, Lifting and carrying items weighing up to or more than 100 lbs, Pushing items weighing up to 50 lbs, Pushing items weighing up to 75 lbs, Pushing items weighing up to or more than 100 lbs, Push a wheelchair or wheeled bed containing a patient weighing up to 250 pounds, with assistance.
As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) and COVID-19 as a condition of employment. Learn more (https://www.bilh.org/newsroom/bilh-to-require-covid-19-influenza-vaccines-for-all-clinicians-staff-by-oct-31) about this requirement.
More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger.
Equal Opportunity Employer/Veterans/Disabled
Source : Beth Israel Lahey Health