Food Service Ambassador - Tray Line

Department: 11903 Advocate Lutheran General Hospital - Food and Nutrition Status:
Part time Benefits Eligible:
Yes Hours Per Week: 20 Schedule Details/Additional Information:
Shift 4:00pm - 8:00pm Five days a week Rotating weekends Holidays Pay Range: $18.85 - $28.30

• Acts as key contact person between food and nutrition and the patient.
• Obtains patient meal orders via call center or bedside following scripting and customer service standards.
• Provides patient with an orientation to Room Service and other department services including the patient menu, diet order, meal ordering process, guest services and how to speak with a dietitian.
• Delivers meals and collects patient trays after meals.
• Ensures satisfaction of patients with food items upon delivery.
• Records intake for patient calorie counts as ordered by physician or dietitian.
• Resolves any patients concerns.
• Document meal fluid intake for I & O.
• Receives and processes diet changes throughout the day, i.e. diet orders, patient admissions, cancellations, transfers, special physician orders such as tube feedings and supplements.
• Document in the patient card file regarding food allergies, intolerances, preferences, and food / drug interactions.
• Utilizes software to balance nutrients for the patient meal selections in accordance with the physician prescribed diet order and patient food allergies.
• Maintains Cbord patient information, runs missed meal and other reports.
• Reports quality issues to management and reports potential patient nutrition concerns to a registered dietitian.
• Generates multiple reports, modifies and communicates report information.
• Works with the Line expeditor to balance ticket flow.
• Loads and transports food carts.
• Delivers patient meal trays to patient rooms in accordance with established procedures.
• Delivers and stocks all nursing units and physician lounges.
• Effectively communicates all patient needs to the necessary departments including food and nutrition services and nursing services.
• Utilizes established safety and sanitation standards to ensure safe food handling techniques and prevent bacteria contamination.
• Follows all isolation precautions while delivering and collecting trays.
• Inventories and orders floor stock supplies on patient units.

None Required.

No Formal Education.

Typically requires 1 year of experience in performing face-to-face customer service.

• Strong knowledge in food service from within a hospital, restaurant or a related environment.
• Excellent customer service skills and communication skills to effectively interact with a variety of people.
• The ability to work in close cooperation with nursing personal is required.
• Ability to multitask, route calls, greet patients, place orders, and troubleshoot food related issues.
• Ability to read and understand written and oral communications.
• Must be self-directed, able to work independently and make decisions with minimal supervision.
• Ability to maintain a friendly and cheerful demeanor, reflecting the culture of healing.
• Excellent phone etiquette.
• Strong knowledge and understanding of food/drug interactions and food allergens.
• Good organizational and time management skills.
• Intermediate computer skills in Microsoft Office or similar products.
• Ability to use e-mail and internet.

• Operates equipment (i.e. dish-machine, tray line, garbage disposal, etc.) necessary to perform the job.
• Demonstrating ability to safely and effectively, utilize necessary power equipment.
• Stands walks and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout shift.
• Must be able to: lift up to 40 lbs. from floor to a maximum 5 ft. lift and carry up to 40 lbs. at waist height a reasonable distance.
• Must be able to: push/pull with 20 lbs. of force.
• Working atmosphere also contains fumes, odors, and dust/dirt. floor, spices, etc. (Fumes are trucks, dust/dirt from storeroom or cleaning agents).
• May be exposed to mechanical, electrical and chemical hazards.
• Protective clothing must be worn as necessary.
• May be required to enter patient isolation rooms wearing appropriate coverings during meal service tray delivery and pick up.
• Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a kitchen environment.

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