Food Services Specialist

Overview

At Houston Methodist, the Food Service Specialist position is responsible for assisting management in developing as well as implementing process improvements for increasing patient and customer satisfaction, actively participating in the department's quality/ performance improvement programs. In the absence of the Supervisor/Team Leader, this position must possess the appropriate job knowledge and skill to follow through as well as correct problems with the customer (patients, staff, and visitors). This position is assigned to work in food service department areas and perform and/or direct duties such as: assisting in tray assembly, simple food preparation, serving customers, replenishing stations, cash handling and transporting food carts in a timely manner. The Food Service Specialist position completes approved number of required customer service and/or diet knowledge in-services, communicates with peers and management regarding identified hazards in the workplace, following all departmental policies and procedures and complying with relevant local Food Ordinances.

Houston Methodist Standard

PATIENT AGE GROUP(S) AND POPULATION(S) SERVEDRefer to departmental "Scope of Service" and "Provision of Care" plans, as applicable, for description of primary age groups and populations served by this job for the respective HM entity.

HOUSTON METHODIST EXPERIENCE EXPECTATIONS

• Provide personalized care and service by consistently demonstrating our I CARE values:
  • INTEGRITY: We are honest and ethical in all we say and do.
  • COMPASSION: We embrace the whole person including emotional, ethical, physical, and spiritual needs.
  • ACCOUNTABILITY: We hold ourselves accountable for all our actions.
  • RESPECT: We treat every individual as a person of worth, dignity, and value.
  • EXCELLENCE: We strive to be the best at what we do and a model for others to emulate.

• Practices the Caring and Serving Model

• Delivers personalized service using HM Service Standards

• Provides for exceptional patient/customer experiences by following our Standards of Practice of always using Positive Language (AIDET, Managing Up, Key Words)

• Intentionally collaborates with other healthcare professionals involved in patients/customers or employees' experiential journeys to ensure strong communication, ease of access to information, and a seamless experience

• Involves patients (customers) in shift/handoff reports by enabling their participation in their plan of care as applicable to the given job

• Actively supports the organization's vision, fulfills the mission and abides by the I CARE values

Responsibilities

PEOPLE ESSENTIAL FUNCTIONS

• Holds accountability for operation in the absence of the Manager or Team Leader. Assists in projects, training, and orientation of new employees. Participates in departmental safety programs and compliance with all regulatory agencies. Communicates clearly and professionally to promote both work efforts and problem resolution.

• Provides weekly inspection reports, violations, and corrections to the Manager.

• Promotes, develops, and sustains teamwork. Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability.

SERVICE ESSENTIAL FUNCTIONS

• Determines food orders and orders food via telephone and computer-based systems (ex. CBORD) to meet the needs of the patient menu and production schedule. Oversees the final tray assembly for patients on assigned units for accuracy, proper temperature, and appearance.

• Verifies compliance with diet orders and FNS nourishment lists, notifies supervisor for approval of any nourishments outside of guidelines. Able to make simple diet modifications to conform to new orders while assembling trays for patients.

• Maintains established stock levels for perishable and non-perishable items stored within the unit, based on par levels and inventory. Maintains daily pars of food items in the café and rotates products properly.

• Resolves promptly any issues, which may occur with any of the patient dining services programs and refers complaints to the appropriate departmental staff member for investigation and follow up. Recommends improvements of department score for patient satisfaction, through peer-to-peer accountability to service standards.

QUALITY/SAFETY ESSENTIAL FUNCTIONS

• Leads and controls the flow of tray delivery to meet the 45-minute time standard and ensures traditional service meal delivery schedule is adhered to. Ensures food trucks leave the kitchen according to schedule.

• Maintains log documenting times of deliveries and