Room Service Expediter
Summary
The primary purpose of the Expediter is to ensure accurate, timely, and attractive assembly of meals for patients and guests. Utilize excellent interpersonal skills in coordinating food flow from production to wait staff. Maintain par levels of non-food items (condiments, beverages and other items necessary for patient tray delivery). May enter data into computer, print and utilize computer reports. Able to complete all tasks within established time frames. Assist with the filling and execution of nursing stock orders or may also assist in filling in production areas when staffing challenge present.
Core Values
Caring Behaviors
-
Courtesy: Is respectful and courteous to each other at all times
-
Friendliness/Teamwork: Promotes and rewards teamwork and inclusiveness; Is sensitive to the concerns of our patients and our co-workersIntegrity Behaviors
-
Reliability: Communicates frequently, honestly and openly
-
Accountability: Holds self and others accountable for practicing our values
-
Safety: Notices a safety concern and brings it to someone’s attention; Models safe behaviors (wears badge, washes hands, keeps work area clean and orderly)Discovery Behaviors
-
Responsiveness: By his/her actions, creates an environment of trust; Encourages learning, creativity and new ideas
-
Personal Leadership/Self-Initiative: Helps others to identify and solve problems; Seeks personal growth and enables others to do so
Key Functions
- Production
-
Work in a fast-paced environment and make rapid decisions. Able to read food tickets.
-
Ensure tray accuracy to order ticket.
-
Be willing to respond to any job-related requests by Management.
-
May be required to fill in for production or dish washing areas in the event of staffing shortages.
-
The ability to multi task keeping orders accurate going to multiple locations.
-
Assist with inventory, as assigned at the end of the month
-
Possess understanding of standard mise en place practices and rotation of food product to ensure freshness and quality.
- Patient Safety and Satisfaction
-
Ensure Production personnel are adhering to established food presentation standards and diet compliance of portion size by taking random weights of foods on plates as stated on recipe.
-
Ensure compliance with food safety and sanitation standards and regulations.
-
Possess or develop knowledge of the menu, and of foods allowed on modified diets.
-
Follow procedures to ensure control of food and supplies.
-
Complete food tasting and taking of temperature for all cold and hot food holding documenting on sheets provided.
-
Must work with patients, visitors and staff in a professional manner to ensure the highest customer/patient satisfaction.
-
May be appointed to participate in patient rounding in Patient Care Units. Adhere to excellent sanitation practices including a clean as you go mindset, good personal hygiene.
-
Ability to maintain daily critical control points in respective areas under HACCP guidelines. Taking & documenting cooking, holding and stores temperatures.
-
Wearing all applicable PPE including but not limited to gloves, cutting glove, non-slip safety shoes, burn sleeves, masks, heavy duty cleaning aprons or gloves
-
Properly labeling all prepared and foods stored outside of it original packaging with Date of production, expiration date, and employee’s initials.
-
Practice safe work habits at all times to avoid injury to self and others.
-
Immediately report all suspicious occurrences and potential hazardous conditions or items that may need to a work order submitted to properly have things fixed.
- Communication
-
Communicate effectively to wait staff, production personnel and dish room in coordinating food flow to the patient.
-
Possess understanding of standard mise en place practices and rotation of food product to ensure freshness and quality.
-
Communicate with Dietician and/or Diet Technician to ensure patient’s nutritional needs, special requests or conditions are being served.
-
Exhibit a positive, enthusiastic attitude, committed to a team approach.
- Other duties as assigned.
Working Conditions
|
This position requires: |
|
| |
|
|
Working in Office Environment |
__X__ No |
______ Yes |
|
|
Working in Patient Care Unit (e.g. Nursing unit; outpatient clinic) |
__X __ No |
______ Yes |
|
|
Exposure to human/animal blood, body fluids, or tissues |
_ ___No |
__X___ Yes |
|
|
Exposure to harmful chemicals |
_ _ ___ No |
__X__ Yes |
|
|
Exposure to radiation |
_ X___ No |
______ Yes |
|
|
Exposure to animals |
_ X __ No |
______ Yes |
Physical Demands
Indicate the time required to do each of the following physical demands:
|
|
Time Spent | ||||
|
Never
0% |
Occasionally
1-33% |
Frequently
34-66% |
Continuously
67-100% | ||
|
Standing |
|
|
|
X | |
|
Walking |
|
|
|
X | |
|
Sitting |
|
X |
|
| |
|
Reaching |
|
|
|
X | |
|
Exposure to Hot & Cold Temperature extremes |
|
|
X |
| |
|
Lifting/Carrying | |||||
|
|
Up to 10 lbs. |
|
|
X |
|
|
|
10lbs to 50 lbs. |
|
|
X |
|
|
|
More than 50 lbs. |
|
|
X |
|
|
Pushing/Pulling | |||||
|
|
Up to 10 lbs. |
|
|
X |
|
|
|
10lbs to 50 lbs. |
|
|
X |
|
|
|
More than 50 lbs. |
|
|
X |
|
|
Use computer/keyboard |
|
X |
|
| |
EXPERIENCE:
Required: Two years of experience as wait staff in a high volume hotel/restaurant or five years food service experience.
It is the policy of The University of Texas MD Anderson Cancer Center to provide equal employment opportunity without regard to race, color, religion, age, national origin, sex, gender, sexual orientation, gender identity/expression, disability, protected veteran status, genetic information, or any other basis protected by institutional policy or by federal, state or local laws unless such distinction is required by law. http://www.mdanderson.org/about-us/legal-and-policy/legal-statements/eeo-affirmative-action.html
