Food Expeditor

Typical pay range: $19.42 - $23.06

Swing Shift Differential - $2.50/hr
Night Shift Differential - $5.50/hr
Weekend Differential - $2.00/hr

ST. CHARLES HEALTH SYSTEM

JOB DESCRIPTION

TITLE:                                      Expeditor

REPORTS TO POSITION:         Food Services Supervisor

DEPARTMENT:                         Food Services

DATE LAST REVIEWED:          August 15, 2017

OUR VISION:                Creating America’s healthiest community, together

OUR MISSION:             In the spirit of love and compassion, better health, better care, better value

OUR VALUES:              Accountability, Caring and Teamwork

DEPARTMENTAL SUMMARY: The Food Services Department is a high volume service department that provides world class food and beverage services including patient room service, café, deli and catering.

POSITION OVERVIEW: The Expeditor oversees the efficient preparation and delivery of room service food trays for patients.  The Room Service Expeditor coordinates the  efforts of all positions involved in preparing patient trays for delivery.  This position does not directly supervise any caregivers

ESSENTIAL FUNCTIONS AND DUTIES:

Reviews patient meal order tickets as they are generated from the point of sale system.  Directs the assembly of the patient trays to ensure the orderly, safe and efficient preparation of food trays.  Monitors activities of various person preparing food to ensure the delivery of high quality food in a timely fashion  

Participates in the assembly of patient trays to meet patient’s request and diet order

Delivers trays to patient rooms in a timely manner.  Verifies patient tray is correct utilizing the Double Patient Identifier process prior to leaving tray with the patient.  Notifies appropriate nursing staff if patient has safety precautions for aspiration or any other precautionary safety needs

Conducts all delivery activities with the highest level of customer service.  Creating positive interactions with all staff, patients and guests at every point of contact

Maintains knowledge of therapeutic diets and menu items to ensure patient’s diet restrictions are adhered to.  Acts as a one of the quality and safety checks in the process of reviewing patient food order and patient dietary restrictions.  Alerts appropriate person(s) if a food item is not appropriate for a patient’s diet

Stores and handles all food properly following the guidelines of Hazard Analysis & Critical Control Points (HACCP)

Maintains clean work areas, including work surfaces, floors, walls and equipment in compliance with St. Charles Health System standards and Oregon Food Sanitation standards

Provides backup coverage for Diet Aid, Prep Cooks and other positions as assigned

Supports the vision, mission and values of the organization in all respects.

Supports Value Improvement Practice (VIP- Lean) principles of continuous improvement with energy and enthusiasm, functioning as a champion of change.

Provides and maintains a safe environment for caregivers, patients and guests.

Conducts all activities with the highest standards of professionalism and confidentiality.  Complies with all applicable laws, regulations, policies and procedures, supporting the organization’s corporate integrity efforts by acting in an ethical and appropriate manner, reporting known or suspected violation of applicable rules, and cooperating fully with all organizational investigations and proceedings.

Delivers customer service and/or patient care in a manner that promotes goodwill, is timely, efficient and accurate. 

May perform additional duties of similar complexity within the organization, as required or assigned.

EDUCATION:               

Required:    N/A           

Preferred: High School Diploma or equivalent-(equivalent education and experience will be considered)

LICENSURE/CERTIFICATION/REGISTRATION:

Required: Deschutes County Food Handlers Card         

Preferred: N/A

           

EXPERIENCE:

Required: Minimum 2 years institutional or restaurant food service experience    

Preferred: Some food services management or supervisor experience   

PERSONAL PROTECTIVE EQUIPMENT:

Must be able to wear appropriate Personal Prote