Catering To You Associate FT Rotate

DMC Rehabilitation Institute of Michigan is one of the nation's largest hospitals specializing in rehabilitation medicine and research. RIM is known for its clinical expertise in spinal cord injury, brain injury, stroke, amputee, orthopedics and catastrophic injury care. The Institute houses the Center for Spinal Cord Injury Recovery and the Southeastern Michigan Traumatic Brain Injury System (SEMTBIS), one of only 16 federally designated model systems of care for brain injury care and research. RIM also operates 31 outpatient sites throughout southeast Michigan specializing in sports medicine and orthopedics.

Job Summary

Under general supervision and according to established policies and procedures, performs duties related to the preparation, delivery and all aspects of direct meal service to patients, staff and guests.

• These may include but are not limited to taking inventory and maintaining records, stocking food and supplies, food preparation, setup and service, and transport of food and supplies within or between hospitals, cleaning and sanitizing all equipment and work areas.

• Prepare, deliver/collect, and review daily patient menus to ensure selections are in accordance with prescribed diet. May prepare and deliver patient formulas.

• May interact with Nursing to ensure patients diet prescriptions are accurate and patients food needs are met and maintaining patient diet record.

• Assists Dietitian with monitoring of patients who are NPO, on liquid diets or have calorie count ordered.

• Exhibits a friendly, caring attitude to patients when introducing the Catering to You program, taking menu selections, delivering trays, inquiring during catering rounds and retrieving trays.

1.High school diploma or equivalent.

2.Possesses necessary skills to effectively operate hospitals admission, discharge and transfer system and other computer-based systems, which manage patient-care records.

3.Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute ration and percentages.

4.Prior hospital food service experience.

5.Must have thorough knowledge of modified diet restrictions for patient meal preparation and meal services.