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Room Service Associate (part time)

Eskenazi Health serves as the public hospital division of the Health & Hospital Corporation of Marion County. Physicians provide a comprehensive range of primary and specialty care services at the 333-bed hospital and outpatient facilities both on and off of the Eskenazi Health downtown campus including at a network of Eskenazi Health Center sites located throughout Indianapolis.

Job Role Summary

The Room Service Associate is responsible for essential tasks associated with patient meal service including: tray assembly on the room service line, tray and nourishment delivery to patients throughout the hospital system, pantry inventory and supply, and tray and cart breakdown and sanitation within the dish room. The Room Service Associate works in a team-based environment and communicates daily with patients, visitors, guests, and other personnel within the department and on hospital floors in order to maintain optimal patient feeding.

Essential Functions and Responsibilities

The essential functions and responsibilities include:

• Following hospital and departmental procedures related to meal tray assembly and delivery to maintain patient safety standards.
• Embodying excellent customer service while serving as a representative of the department.
• Handling food within service areas in accordance with Indiana State Department of Health, Joint Commission regulations and departmental policy and procedures.
• Maintaining productivity standards to assure patient meal orders are obtained, assembled, and delivered in established time frames.
• Performing daily cleaning tasks associated with dish/service ware utilized to feed a high volume of patients, guests, and employees.
• Completing other associated job duties as assigned.

Job Requirements

The job requirements include:

• High School Diploma or equivalent (GED).
• Minimum of one year of general work experience or currently enrolled in a higher education institution.

Knowledge, Skills & Abilities

The knowledge, skills, and abilities include:

• Ability to effectively use electronic menu management system as related to essential job functions.
• General knowledge of safe food storage, preparation and handling.
• Knowledge of therapeutic diet restrictions.
• Strong customer service skills and ability to communicate effectively in a professional manner with food service personnel, hospital staff, guests and patients.
• Demonstrates proper use of equipment as related to essential job assignments.
• Ability to follow infection control policies and procedures.
• Ability to follow all Food and Nutrition Services policies and procedures.