GENERAL SUMMARY:

Under the direction of department leadership, performs a variety of duties related to preparing and serving meals to patients, employees, and visitors; performs cashier, diet office, inventory/supply or dish room duties and other duties as assigned.

PRINCIPLE DUTIES AND RESPONSIBILITIES:

All employees will perform the principal duties and responsibilities listed below and will also be scheduled for any one of the following duty assignments – which may vary slightly from business unit to business unit – based on daily department operational needs:

• Satisfactorily complete all functions of shift assignment prior to signing/clocking out.
• Maintain work area and equipment in a clean, sanitary, and orderly condition.
• Reports equipment malfunctions, as necessary.
• Complete duties in a manner consistent with safety, sanitation, and nutritional guidelines.
• Attends meetings and in-services as required.
• May participate on a Quality Improvement Team or other various hospital teams.
• Performs other related duties as assigned.
• Maintains a working knowledge of applicable Federal, State, and local laws and regulations, the Corporate Compliance Program, Code of Ethics, as well as other policies and procedures to ensure adherence in a manner that reflects honest, ethical, and professional behavior.

Catering

• Set up, deliver, and serve at special catering functions.
• Transport food carts as needed.

Inventory

• Assist with inventory and stocking duties.

• Inventories Patient Care Unit par stock.
• Generates order and delivers par stock to pantries.
• Rotates par stock supplies.

Other

• All Food Service Assistants may perform other duties as assigned.
• Collects and maintains patient food preferences and updates patient Kardex

Under the direction of department leadership, performs a variety of duties related to preparing and serving meals to patients, employees, and visitors; performs cashier, diet office, inventory/supply or dish room duties and other duties as assigned. PRINCIPLE DUTIES AND RESPONSIBILITIES: All employees will perform the principal duties and responsibilities listed below and will also be scheduled for any one of the following duty assignments – which may vary slightly from business unit to business unit – based on daily department operational needs: Satisfactorily complete all functions of shift assignment prior to signing/clocking out. Maintain work area and equipment in a clean, sanitary, and orderly condition. Reports equipment malfunctions, as necessary. Complete duties in a manner consistent with safety, sanitation, and nutritional guidelines. Attends meetings and in-services as required. May participate on a Quality Improvement Team or other various hospital teams. Performs other related duties as assigned. Maintains a working knowledge of applicable Federal, State, and local laws and regulations, the Corporate Compliance Program, Code of Ethics, as well as other policies and procedures to ensure adherence in a manner that reflects honest, ethical, and professional behavior. Catering Set up, deliver, and serve at special catering functions. Transport food carts as needed. Inventory Assist with inventory and stocking duties. Inventories Patient Care Unit par stock. Generates order and delivers par stock to pantries. Rotates par stock supplies. Other All Food Service Assistants may perform other duties as assigned. Collects and maintains patient food preferences and updates patient Kardex EDUCATION/ EXPERIENCE REQUIRED: High School Diploma, GED, or six (6) months to one (1) year of previous work experience in a food service or cash handling setting preferred. Able to read, write, speak English, and follow oral and written instructions. Personal computer and data entry skills, preferred. Additional Information Organization: Henry Ford Hospital - Detroit Main Campus Department: Food Nutrition Retail Svcs Shift: Day Job Union Code: Not Applicable

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