A Busser, Banquet Worker, or Cafeteria Attendant assists with food service at a restaurant, large banquet hall or cafeteria. Removes used dishes, sets tables with clean dishes and linens, replenishes foods served at food stations or buffet tables, and provides water, coffee or other beverages for patrons.
Receive 17% Weekday Nights, 26% Weekend Nights and 15% Weekend Day shift differentials Compensation Disclaimer Compensation for this role is based on a number of factors, including but not limited to experience, education, and other business and organizational considerations.
Department:
Food and Nutrition•
SRMC FTE
0.80
Part Time Shift:
Rotating Position Summary:
Perform routine food service tasks within assigned kitchen area and patient delivery routes to provide quality service while observing Hospitals policies and procedures for patients and customers while delivering food orders to patient rooms. Assist washing dishes, pots and pans; maintain clean and sanitary department areas meeting State inspection guidelines. Stock the patient line. Ensure adherence to Hospitals and departmental policies and procedures. No patient care assignment.
Detailed responsibilities:
PATIENT SAFETY 1
•Follow patient safety-related policies, procedures and protocols
RELATED WORK
•Perform related duties and responsibilities as required CLEAN•Wash pots, pans and other service ware; clean and maintain a sanitary work area
FOOD SERVICE
•Supply food service line with condiments, menu items, and service ware as needed; may serve food on food line
FOOD SERVICE
•Deliver and pick up food trays to patient rooms following established scripting for delivery and pick up methods
FOOD SERVICE
•Deliver food orders, snacks and/or supplies to patient rooms or designated locations; review daily menu for daily food stocking and distribution
PATIENT SAFETY 2
•Demonstrate proactive approach to patient safety by seeking opportunities to improve patient safety through questioning of current policies and processes
SANITATION
•Clean and maintain a sanitary work area; ensure compliance with Hospitals and state regulatory requirements
FOOD SERVICE
•Assemble food trays as required by diet specifications placed through the call center
PATIENT SAFETY 3
•Identify and report/correct environmental conditions and/or situations that may put a patient at undue risk
PATIENT SAFETY 4
•Report potential or actual patient safety concerns, medical errors and/or near misses in a timely manner
PATIENT SAFETY 5
•Encourage patients to actively participate in their own care by asking questions and reporting treatment or situations that they don't understand or may "not seem right"
Exerting 50 to 100 pounds of force occasionally, and/or 25 to 50 pounds of force frequently, and/or 10 to 20 pounds of force constantly to move objects or people. Physical Demand requirements are in excess of those for Medium Work.
Working conditions:
Essential:
Minor Hazard•physical risks, dirt, dust, fumes, noise May work rotating shifts, holidays and weekends Tuberculosis testing is completed upon hire and additionally as required
