Menu Clerk at Beacon Health System – Three Rivers, Michigan

REPORTS TO: Nutritional Services Manager

MISSION, VALUES and SERVICE GOALS

• MISSION: We deliver outstanding care, inspire health, and connect with heart.
• VALUES: Trust. Respect. Integrity. Compassion.
• SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

PRIMARY FUNCTIONS:

• Performs work of routine difficulty preparing menus, modifying patient selections to meet prescribed diet order using input from Registered Dietitian and patient preferences, assembling trays, performing dishwashing, sanitation and related clean-up responsibilities. Employee performs within the prescribed limits of Three Rivers Health’s Compliance program. Is responsible to detect, observe and report compliance variances to their immediate supervisor, or, upward through the chain of command, the Compliance Officer, or the Compliance hotline.

ORGANIZATIONAL RESPONSIBILITIES

Associate complies with the following organizational requirements:

• Attends and participates in department meetings and is accountable for all information shared.
• Completes mandatory education, annual competencies and department specific education within established timeframes.
• Completes annual employee health requirements within established timeframes.
• Maintains license/certification, registration in good standing throughout fiscal year.
• Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
• Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
• Adheres to regulatory agency requirements, survey process and compliance.
• Complies with established organization and department policies.
• Available to work overtime in addition to working additional or other shifts and schedules when required.

Commitment to Beacon's six-point Operating System, referred to as The Beacon Way:

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

Education and Experience

• The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. At least one (1) year experience working in related cafeteria setting preferred.

Working Conditions

• Exposed to heat and humidity of kitchen environment.

Physical Demands

• Position requires the ability to lift light to medium objects and the ability to stand for extended periods of time.