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Our Food Service Associates interact with patients and their loved ones every day. They make sure all dining areas are clean and food is well prepared to give our guests one less thing to worry about. In addition to preparing food and beverages, they make sure dining areas are stocked with what they need and provide a high level of customer service to all. That’s a pretty big job and there are several different responsibilities within this role. If you are interested in working in food services, we want to hear from you!   Why you should choose us: What sets us apart from other healthcare organizations? How much time do you have? In short, it all starts with our current employees. They believe in living our mission to provide compassion to everyone. We, in turn, believe that growing and supporting our people allows us to deliver a higher degree of quality care to our patients. CHI advocates for all who live in the communities we serve, especially the most vulnerable. Choose an organization who will champion your talents and nurture your career. Choose CHI! 

Works under the supervision of a Food Service Supervisor.  Provides optimal food service to patients, visitors, and employees in a manner consistent with the mission and philosophy of St. Alexius Medical Center.   ESSENTIAL DUTIES AND RESPONSIBILITIES:   Starter - Verbalize and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces - Demonstrates knowledge of proper use of cleaning products and equipment temperature practices - Verbalize and demonstrates proper food handling techniques when receiving, storing, preparing or serving food items. - Demonstrates good hand washing techniques, proper hair restraints and correct food temperature practices. - Demonstrates taking and documenting temperatures correctly - Verbalizes and demonstrates correct reporting procedures if temperature are not within acceptable ranges - Verbalize and demonstrates your role in correctly storing, labeling, dating and rotating food items - Understands and utilizes the menus, food forecasts, tally sheets/order sheets, serving portion guidelines. - Understands and adheres to department policy on tasting before service - Demonstrates how to transport food correctly. - Keeps work area neat and clean. - Replenishes supplies without over or under stocking. - Does not leave area unattended for any length of time. - Relieves the expeditor for breaks Dish Room - Verbalize and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces - Demonstrates knowledge of proper use of cleaning products and equipment temperature practices - Demonstrates good hand washing techniques, and proper hair restraints - Understands and adheres to department policy regarding washing, rinsing and sanitizing cooking equipment and serviceware - When in cafeteria dishroom: assure Cafeteria exit area is well maintained, garbage is removed routinely and cans are never full to over flowing.  Garbage cans are cleaned; tray belt is kept clear of dishes and the area is clean For Call Center - Verbalizes and demonstrates how the interface works with diet codes on HEO interacting with Vision’s dislikes and allergies for patients - Understanding of diets and diet restrictions relating to selections for room service - Able to verbalize back up procedure for HEO, Vision or for both if programs are down - Process room service selections, prints and interpret reports to manage room service systems - Execute, process and follow through corrections for nourishments (snack) periods - Confirm patient has received meal service by verbalizing with patients and/or other parties involved (i.e. non room service patient, nursing, dietitian) by following proper procedure - Confirms that end of day procedures for BTS are initiated, processed and completed - Demonstrates and verbalizes procedure for allergies and/ or intolerances - Processes “errors” from HEO log message printer - Demonstrates knowledge of correct procedure of phone coverage and use of printers - Demonstrates knowledge for tray orders for other patient trays (i.e. OR, OB-GYN, outpatient, etc.) For Room Service Associates - Verbalize and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces - Demonstrates knowledge of proper use of cleaning products - Demonstrates correct procedures in transporting tanks - E. Follow isolation precautions, proper identification procedures, do NOT serve NPO diets, and be friendly and helpful - Demonstrates correct procedures in passing trays - Verbalizes differences between diets in relationship to passing trays and nourishments - Demonstrates correct procedures for filling/billing stock orders to appropriate designated areas - Understands and utilizes the menus, food forecasts, tally sheets/order sheets, serving portion guidelines. - Verbalize and demonstrates your role in correctly storing, labeling, dating and rotating food items - Demonstrates knowledge of appropriate documentation regarding enteral/supplemental nutrition - Delivery of enterals on designated areas and documenting - Returning enterals no longer being used and documenting - Expiration of enteral after they have been opened - Measurement and mixing to specific enterals/recipes - Demonstrates good hand washing techniques and proper hair restraints - Knowledge of filling/billing stock orders for nursing units  

Works under the supervision of a Food Service Supervisor.  Provides optimal food service to patients, visitors, and employees in a manner consistent with the mission and philosophy of St. Alexius Medical Center.   ESSENTIAL DUTIES AND RESPONSIBILITIES:   Starter - Verbalize and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces - Demonstrates knowledge of proper use of cleaning products and equipment temperature practices - Verbalize and demonstrates proper food handling techniques when receiving, storing, preparing or serving food items. - Demonstrates good hand washing techniques, proper hair restraints and correct food temperature practices. - Demonstrates taking and documenting temperatures correctly - Verbalizes and demonstrates correct reporting procedures if temperature are not within acceptable ranges - Verbalize and demonstrates your role in correctly storing, labeling, dating and rotating food items - Understands and utilizes the menus, food forecasts, tally sheets/order sheets, serving portion guidelines. - Understands and adheres to department policy on tasting before service - Demonstrates how to transport food correctly. - Keeps work area neat and clean. - Replenishes supplies without over or under stocking. - Does not leave area unattended for any length of time. - Relieves the expeditor for breaks -   Dish Room - Verbalize and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces - Demonstrates knowledge of proper use of cleaning products and equipment temperature practices - Demonstrates good hand washing techniques, and proper hair restraints - Understands and adheres to department policy regarding washing, rinsing and sanitizing cooking equipment and serviceware - When in cafeteria dishroom: assure Cafeteria exit area is well maintained, garbage is removed routinely and cans are never full to over flowing.  Garbage cans are cleaned; tray belt is kept clear of dishes and the area is clean For Call Center - Verbalizes and demonstrates how the interface works with diet codes on HEO interacting with Vision’s dislikes and allergies for patients - Understanding of diets and diet restrictions relating to selections for room service - Able to verbalize back up procedure for HEO, Vision or for both if programs are down - Process room service selections, prints and interpret reports to manage room service systems - Execute, process and follow through corrections for nourishments (snack) periods - Confirm patient has received meal service by verbalizing with patients and/or other parties involved (i.e. non room service patient, nursing, dietitian) by following proper procedure - Confirms that end of day procedures for BTS are initiated, processed and completed - Demonstrates and verbalizes procedure for allergies and/ or intolerances - Processes “errors” from HEO log message printer - Demonstrates knowledge of correct procedure of phone coverage and use of printers - Demonstrates knowledge for tray orders for other patient trays (i.e. OR, OB-GYN, outpatient, etc.) For Room Service Associates - Verbalize and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces - Demonstrates knowledge of proper use of cleaning products - Demonstrates correct procedures in transporting tanks - E. Follow isolation precautions, proper identification procedures, do NOT serve NPO diets, and be friendly and helpful - Demonstrates correct procedures in passing trays - Verbalizes differences between diets in relationship to passing trays and nourishments - Demonstrates correct procedures for filling/billing stock orders to appropriate designated areas - Understands and utilizes the menus, food forecasts, tally sheets/order sheets, serving portion guidelines. - Verbalize and demonstrates your role in correctly storing, labeling, dating and rotating food items - Demonstrates knowledge of appropriate documentation regarding enteral/supplemental nutrition - Delivery of enterals on designated areas and documenting - Returning enterals no longer being used and documenting - Expiration of enteral after they have been opened - Measurement and mixing to specific enterals/recipes - Demonstrates good hand washing techniques and proper hair restraints - Knowledge of filling/billing stock orders for nursing units    

- Maintains established departmental policies and procedures, objectives, quality improvement program, safety, environmental and infection control standards. - Accurately transcribes nutrition information from diet order list, order communications and verbal order into nutrition records, patient menus, and production tallies. Collects and enters patient data into appropriate department spreadsheets. Maintains and updates computerized statistics, performance improvement data, meeting schedules, foodservice and office supply ordering, and other clerical duties as needed. - Responsible for providing change to a cashier when a manager is not available. Reports any patient safety concerns to a manager. Be available to cover cashier breaks. Will count money with cashiers before and after their shifts. - Visit patients daily to assess food preferences, usual eating habits, need special assistance, etc. - Maintain stock of patient refrigerator with cold items including juices, dessert, salads, and sandwiches. - Other duties as assigned by management.

Our Food Service Associates interact with patients and their loved ones every day. They make sure all dining areas are clean and food is well prepared to give our guests one less thing to worry about. In addition to preparing food and beverages, they make sure dining areas are stocked with what they need and provide a high level of customer service to all. That’s a pretty big job and there are several different responsibilities within this role. If you are interested in working in food services, we want to hear from you!  Why you should choose us: What sets us apart from other healthcare organizations? How much time do you have? In short, it all starts with our current employees. They believe in living our mission to provide compassion to everyone. We, in turn, believe that growing and supporting our people allows us to deliver a higher degree of quality care to our patients. CHI advocates for all who live in the communities we serve, especially the most vulnerable. Choose an organization who will champion your talents and nurture your career. Choose CHI!  

Shift 3:30p-7:30p with 10-15 average hours a week GENERAL SUMMARY:Requisitions supplies and replenishes inventory. Hot and cold food production for retail services. Maintains sanitary and organized environment. Practices and abides by food codes and applicable regulatory and accrediting agency requirements to provide safe food to our customers.  Serves customers in a professional manner with great customer service.  ESSENTIAL FUNCTIONS: - Hot and cold food production for retail sales. - Sliced fruit, vegetables, desserts, meats for retail production and sales. - Sets up for café sales- stock food and paper products. - Checks food temperatures frequently throughout shift. Documents temperatures on applicable forms. Notifies Supervisor immediately of any food out of compliance. - Monitors temperature of freezers, refrigeration, dishwasher and heating units throughout shift. Documents temperatures on appropriate forms. Notifies Supervisor immediately of any food out of compliance. - Maintain refrigeration units in clean orderly condition, compliant with food codes and regulatory agencies. - Requisitions, transports and replenishes foods and supplies to replenish the inventory in the café. - Inspects items for integrity. Rotates stock, disposes of outdated products or less than optimum quality or correct temperature. - Properly wraps, labels, dates food items. - Portions and packages cold food items; stocks and cleans refrigerated display cases inside and out. - Makes coffee, juice and smoothies; replenishes and cleans beverage-dispensing machines and areas. - Maintains a clean and sanitary work area, the café serving and seating area, and equipment. - Pushes food carts, racks and dish bins. - May cook at the grill, fryer, or sandwich grill. - Deep cleans refrigerators, counter tops and cupboards, tile, and entire café serving and seating areas including microwaves, tables, chairs and tray return.  Cleans and sanitizes utensils and equipment. - Maintains signage daily. - Uses standardized and non-standardized recipes and ingredients to prepare, create, and process foods. - Assists in other areas as requested.  

Position Type: PRN Scheduled Hours per 2 week Pay Period: 0 Primary Location: IA > DES MOINES > MERCY MEDICAL CENTER GENERAL SUMMARY:Requisitions supplies and replenishes inventory. Hot and cold food production for retail services. Maintains sanitary and organized environment. Practices and abides by food codes and applicable regulatory and accrediting agency requirements to provide safe food to our customers.  Serves customers in a professional manner with great customer service. CORPORATE PHILOSOPHY STATEMENT:It is the obligation of each employee of Mercy Medical Center to abide by and promote the mission and core values of the Spirit of Mercy. CORPORATE POLICY STATEMENT:It is the obligation of each employee of Mercy Medical Center to comply with Mercy’s mission, values, standards of conduct, policies, procedures and related practices (e.g. Dress Code, Time and Attendance, and other policies) HIPAA SECURITY COMPLIANCE:Security Access:  Low “Incumbent has no access to confidential information and must comply with the terms of the Mercy Medical Center Security Policies as it applies to their job role.” ESSENTIAL FUNCTIONS: - Hot and cold food production for retail sales. - Sliced fruit, vegetables, desserts, meats for retail production and sales. - Sets up for café sales- stock food and paper products. - Checks food temperatures frequently throughout shift. Documents temperatures on applicable forms. Notifies Supervisor immediately of any food out of compliance. - Monitors temperature of freezers, refrigeration, dishwasher and heating units throughout shift. Documents temperatures on appropriate forms. Notifies Supervisor immediately of any food out of compliance. - Maintain refrigeration units in clean orderly condition, compliant with food codes and regulatory agencies. - Requisitions, transports and replenishes foods and supplies to replenish the inventory in the café. - Inspects items for integrity. Rotates stock, disposes of outdated products or less than optimum quality or correct temperature. - Properly wraps, labels, dates food items. - Portions and packages cold food items; stocks and cleans refrigerated display cases inside and out. - Makes coffee, juice and smoothies; replenishes and cleans beverage-dispensing machines and areas. - Maintains a clean and sanitary work area, the café serving and seating area, and equipment. - Pushes food carts, racks and dish bins. - May cook at the grill, fryer, or sandwich grill. - Deep cleans refrigerators, counter tops and cupboards, tile, and entire café serving and seating areas including microwaves, tables, chairs and tray return.  Cleans and sanitizes utensils and equipment. - Maintains signage daily. - Uses standardized and non-standardized recipes and ingredients to prepare, create, and process foods. - Assists in other areas as requested.  

GENERAL SUMMARY: Sets up, prepares and assembles meals and trays for patient service.  Prepares nourishments, infant and pediatric formulas, and tube feedings as needed.  Inventories and stocks galleys in patient care areas.  Provides timely wholesome and high quality food and customer service to meet the needs of the customer.  Practices safe food handling and quality control.   ESSENTIAL FUNCTIONS: - Completes required cleaning of work areas. - Inventory and stock galley supplies utilizing par level lists. Maintains clean and organized galley. - Takes temperature of refrigerators, freezers and food as required. Properly documents temperatures, documents and takes appropriate action when temperatures are out of acceptable range. - Responsible to inspect and ensure integrity of food items. Rotate and monitor expiration dates. - Delivers nourishments, formula, and tube feedings to patients and/or galley. - Pushes food carts, racks and dish bins. - Maintain clean environment by cleaning and deep cleaning equipment, refrigerators, cupboards, tables, etc., as required by accrediting and regulatory agencies. - Determines food count, prepares and pre-portions food items for patient tray assembly. - Weighs and measures menu items for special diets. - Prepare hot and cold food, using standardized recipes, as required for patient menu. - Breakdown leftover items. - Prepares bulk nourishments and swallow evaluation kits. - Requisitions, gathers, and stocks supplies in work area. - Prepares, labels, and delivers nourishments for patient use. Prepares bulk nourishments. - Prepares infant and pediatric formula per departmental policy and procedure. - Reads tube-feeding recipes, calculates supplies needed, mixes products, labels appropriately and stores for supervisor to check. - Delivers food carts to the patient care areas and meal trays to patients as necessary. - Pulls stock and assemble food items and supplies requisitioned from inventory for production and preparation of meals and services. Records items issued and returned. - Prepares special menu items for modified diets; inventories servings and informs supervisor of par levels needed. - Receives stock, inspects for integrity and temperature compliance, stocks, dates and labels as necessary and rotates. - Completes quality control monitors and documentation to ensure delivery of high quality food services and regulatory requirements are met. - Adherers to guidelines for portion control. - Stocks assigned area(s) with appropriate food, paper supplies and equipment. - Assembles, with accuracy, food items per customer requests. - Reads and flows recipe for accuracy. - Resolves patient/customer complaints/concerns or refers as necessary to management. - Covers, labels and dates food items and leftovers for storage. - Takes and documents refrigerator/freezer temperatures as required. - Stores and holds all foods at the proper temperatures with documentation. - Completes weekly cleaning assignments. - Cleans and sanitizes equipment after each use as assigned. - Completes other duties as assigned to meet the goals and objectives of the department and organization.

GENERAL SUMMARY: Sets up, prepares and assembles meals and trays for patient service.  Prepares nourishments, infant and pediatric formulas, and tube feedings as needed.  Inventories and stocks galleys in patient care areas.  Provides timely wholesome and high quality food and customer service to meet the needs of the customer.  Practices safe food handling and quality control.     ESSENTIAL FUNCTIONS: - Completes required cleaning of work areas. - Inventory and stock galley supplies utilizing par level lists. Maintains clean and organized galley. - Takes temperature of refrigerators, freezers and food as required. Properly documents temperatures, documents and takes appropriate action when temperatures are out of acceptable range. - Responsible to inspect and ensure integrity of food items. Rotate and monitor expiration dates. - Delivers nourishments, formula, and tube feedings to patients and/or galley. - Pushes food carts, racks and dish bins. - Maintain clean environment by cleaning and deep cleaning equipment, refrigerators, cupboards, tables, etc., as required by accrediting and regulatory agencies. - Determines food count, prepares and pre-portions food items for patient tray assembly. - Weighs and measures menu items for special diets. - Prepare hot and cold food, using standardized recipes, as required for patient menu. - Breakdown leftover items. - Prepares bulk nourishments and swallow evaluation kits. - Requisitions, gathers, and stocks supplies in work area. - Prepares, labels, and delivers nourishments for patient use. Prepares bulk nourishments. - Prepares infant and pediatric formula per departmental policy and procedure. - Reads tube-feeding recipes, calculates supplies needed, mixes products, labels appropriately and stores for supervisor to check. - Delivers food carts to the patient care areas and meal trays to patients as necessary. - Pulls stock and assemble food items and supplies requisitioned from inventory for production and preparation of meals and services. Records items issued and returned. - Prepares special menu items for modified diets; inventories servings and informs supervisor of par levels needed. - Receives stock, inspects for integrity and temperature compliance, stocks, dates and labels as necessary and rotates. - Completes quality control monitors and documentation to ensure delivery of high quality food services and regulatory requirements are met. - Adherers to guidelines for portion control. - Stocks assigned area(s) with appropriate food, paper supplies and equipment. - Assembles, with accuracy, food items per customer requests. - Reads and flows recipe for accuracy. - Resolves patient/customer complaints/concerns or refers as necessary to management. - Covers, labels and dates food items and leftovers for storage. - Takes and documents refrigerator/freezer temperatures as required. - Stores and holds all foods at the proper temperatures with documentation. - Completes weekly cleaning assignments. - Cleans and sanitizes equipment after each use as assigned. - Completes other duties as assigned to meet the goals and objectives of the department and organization.

GENERAL SUMMARY: Sets up, prepares and assembles meals and trays for patient service.  Prepares nourishments, infant and pediatric formulas, and tube feedings as needed.  Inventories and stocks galleys in patient care areas.  Provides timely wholesome and high quality food and customer service to meet the needs of the customer.  Practices safe food handling and quality control.     ESSENTIAL FUNCTIONS: - Completes required cleaning of work areas. - Inventory and stock galley supplies utilizing par level lists. Maintains clean and organized galley. - Takes temperature of refrigerators, freezers and food as required. Properly documents temperatures, documents and takes appropriate action when temperatures are out of acceptable range. - Responsible to inspect and ensure integrity of food items. Rotate and monitor expiration dates. - Delivers nourishments, formula, and tube feedings to patients and/or galley. - Pushes food carts, racks and dish bins. - Maintain clean environment by cleaning and deep cleaning equipment, refrigerators, cupboards, tables, etc., as required by accrediting and regulatory agencies. - Determines food count, prepares and pre-portions food items for patient tray assembly. - Weighs and measures menu items for special diets. - Prepare hot and cold food, using standardized recipes, as required for patient menu. - Breakdown leftover items. - Prepares bulk nourishments and swallow evaluation kits. - Requisitions, gathers, and stocks supplies in work area. - Prepares, labels, and delivers nourishments for patient use. Prepares bulk nourishments. - Prepares infant and pediatric formula per departmental policy and procedure. - Reads tube-feeding recipes, calculates supplies needed, mixes products, labels appropriately and stores for supervisor to check. - Delivers food carts to the patient care areas and meal trays to patients as necessary. - Pulls stock and assemble food items and supplies requisitioned from inventory for production and preparation of meals and services. Records items issued and returned. - Prepares special menu items for modified diets; inventories servings and informs supervisor of par levels needed. - Receives stock, inspects for integrity and temperature compliance, stocks, dates and labels as necessary and rotates. - Completes quality control monitors and documentation to ensure delivery of high quality food services and regulatory requirements are met. - Adherers to guidelines for portion control. - Stocks assigned area(s) with appropriate food, paper supplies and equipment. - Assembles, with accuracy, food items per customer requests. - Reads and flows recipe for accuracy. - Resolves patient/customer complaints/concerns or refers as necessary to management. - Covers, labels and dates food items and leftovers for storage. - Takes and documents refrigerator/freezer temperatures as required. - Stores and holds all foods at the proper temperatures with documentation. - Completes weekly cleaning assignments. - Cleans and sanitizes equipment after each use as assigned. - Completes other duties as assigned to meet the goals and objectives of the department and organization.

GENERAL SUMMARY: Sets up, prepares and assembles meals and trays for patient service.  Prepares nourishments, infant and pediatric formulas, and tube feedings as needed.  Inventories and stocks galleys in patient care areas.  Provides timely wholesome and high quality food and customer service to meet the needs of the customer.  Practices safe food handling and quality control.     ESSENTIAL FUNCTIONS: - Completes required cleaning of work areas. - Inventory and stock galley supplies utilizing par level lists. Maintains clean and organized galley. - Takes temperature of refrigerators, freezers and food as required. Properly documents temperatures, documents and takes appropriate action when temperatures are out of acceptable range. - Responsible to inspect and ensure integrity of food items. Rotate and monitor expiration dates. - Delivers nourishments, formula, and tube feedings to patients and/or galley. - Pushes food carts, racks and dish bins. - Maintain clean environment by cleaning and deep cleaning equipment, refrigerators, cupboards, tables, etc., as required by accrediting and regulatory agencies. - Determines food count, prepares and pre-portions food items for patient tray assembly. - Weighs and measures menu items for special diets. - Prepare hot and cold food, using standardized recipes, as required for patient menu. - Breakdown leftover items. - Prepares bulk nourishments and swallow evaluation kits. - Requisitions, gathers, and stocks supplies in work area. - Prepares, labels, and delivers nourishments for patient use. Prepares bulk nourishments. - Prepares infant and pediatric formula per departmental policy and procedure. - Reads tube-feeding recipes, calculates supplies needed, mixes products, labels appropriately and stores for supervisor to check. - Delivers food carts to the patient care areas and meal trays to patients as necessary. - Pulls stock and assemble food items and supplies requisitioned from inventory for production and preparation of meals and services. Records items issued and returned. - Prepares special menu items for modified diets; inventories servings and informs supervisor of par levels needed. - Receives stock, inspects for integrity and temperature compliance, stocks, dates and labels as necessary and rotates. - Completes quality control monitors and documentation to ensure delivery of high quality food services and regulatory requirements are met. - Adherers to guidelines for portion control. - Stocks assigned area(s) with appropriate food, paper supplies and equipment. - Assembles, with accuracy, food items per customer requests. - Reads and flows recipe for accuracy. - Resolves patient/customer complaints/concerns or refers as necessary to management. - Covers, labels and dates food items and leftovers for storage. - Takes and documents refrigerator/freezer temperatures as required. - Stores and holds all foods at the proper temperatures with documentation. - Completes weekly cleaning assignments. - Cleans and sanitizes equipment after each use as assigned. - Completes other duties as assigned to meet the goals and objectives of the department and organization.

GENERAL SUMMARY: Sets up, prepares and assembles meals and trays for patient service.  Prepares nourishments, infant and pediatric formulas, and tube feedings as needed.  Inventories and stocks galleys in patient care areas.  Provides timely wholesome and high quality food and customer service to meet the needs of the customer.  Practices safe food handling and quality control.     ESSENTIAL FUNCTIONS: - Completes required cleaning of work areas. - Inventory and stock galley supplies utilizing par level lists. Maintains clean and organized galley. - Takes temperature of refrigerators, freezers and food as required. Properly documents temperatures, documents and takes appropriate action when temperatures are out of acceptable range. - Responsible to inspect and ensure integrity of food items. Rotate and monitor expiration dates. - Delivers nourishments, formula, and tube feedings to patients and/or galley. - Pushes food carts, racks and dish bins. - Maintain clean environment by cleaning and deep cleaning equipment, refrigerators, cupboards, tables, etc., as required by accrediting and regulatory agencies. - Determines food count, prepares and pre-portions food items for patient tray assembly. - Weighs and measures menu items for special diets. - Prepare hot and cold food, using standardized recipes, as required for patient menu. - Breakdown leftover items. - Prepares bulk nourishments and swallow evaluation kits. - Requisitions, gathers, and stocks supplies in work area. - Prepares, labels, and delivers nourishments for patient use. Prepares bulk nourishments. - Prepares infant and pediatric formula per departmental policy and procedure. - Reads tube-feeding recipes, calculates supplies needed, mixes products, labels appropriately and stores for supervisor to check. - Delivers food carts to the patient care areas and meal trays to patients as necessary. - Pulls stock and assemble food items and supplies requisitioned from inventory for production and preparation of meals and services. Records items issued and returned. - Prepares special menu items for modified diets; inventories servings and informs supervisor of par levels needed. - Receives stock, inspects for integrity and temperature compliance, stocks, dates and labels as necessary and rotates. - Completes quality control monitors and documentation to ensure delivery of high quality food services and regulatory requirements are met. - Adherers to guidelines for portion control. - Stocks assigned area(s) with appropriate food, paper supplies and equipment. - Assembles, with accuracy, food items per customer requests. - Reads and flows recipe for accuracy. - Resolves patient/customer complaints/concerns or refers as necessary to management. - Covers, labels and dates food items and leftovers for storage. - Takes and documents refrigerator/freezer temperatures as required. - Stores and holds all foods at the proper temperatures with documentation. - Completes weekly cleaning assignments. - Cleans and sanitizes equipment after each use as assigned. - Completes other duties as assigned to meet the goals and objectives of the department and organization.

GENERAL SUMMARY: Cleans and services the Clinical Nutrition Services department. Maintains sanitation of the department following regulatory agencies requirements. Washes and sanitizes dishes and production equipment. Collects and removes waste for the department.   ESSENTIAL FUNCTIONS: - Washes, sanitizes and stores pots, pans, bowls, trays, cooking utensils and tools used in preparation and service of food. - Cleans all areas of the Dietary department including but not limited to; floors, walls, ceilings, counters, cupboards, production, windows, doors, doorframes, fire suppression systems, carts, racks, serving and dining areas, tables, storerooms, chairs, shelving, equipment, ovens, refrigerated and freezer units, food storage areas and pot and pan area. - Assists in moving and cleaning food carts from storage units, food storage areas and pot and pan area. - Collects waste in all areas of department, transports and empties into waste compactor. - Cleans departmental fryers. Discarding of used oil appropriately. - Wipes up spills as immediately and as necessary. - Keeps hallways clean and clear of clutter. - Maintains janitorial supplies and closets and equipment organized and clean. Replenishes paper towels, soap, etc. throughout the department. - Routinely deep cleans cooking equipment, hoods and rotating fans when not in use. - Transports trays, molds, pots and pans to and from work areas. - Go to patient floors to collect and bring down dirty patient tray to wash. - Assists in other duties as requested.

Shift 3:30p-7:30p with 10-15 average hours a week  GENERAL SUMMARY:Requisitions supplies and replenishes inventory. Hot and cold food production for retail services. Maintains sanitary and organized environment. Practices and abides by food codes and applicable regulatory and accrediting agency requirements to provide safe food to our customers.  Serves customers in a professional manner with great customer service.   ESSENTIAL FUNCTIONS: - Hot and cold food production for retail sales. - Sliced fruit, vegetables, desserts, meats for retail production and sales. - Sets up for café sales- stock food and paper products. - Checks food temperatures frequently throughout shift. Documents temperatures on applicable forms. Notifies Supervisor immediately of any food out of compliance. - Monitors temperature of freezers, refrigeration, dishwasher and heating units throughout shift. Documents temperatures on appropriate forms. Notifies Supervisor immediately of any food out of compliance. - Maintain refrigeration units in clean orderly condition, compliant with food codes and regulatory agencies. - Requisitions, transports and replenishes foods and supplies to replenish the inventory in the café. - Inspects items for integrity. Rotates stock, disposes of outdated products or less than optimum quality or correct temperature. - Properly wraps, labels, dates food items. - Portions and packages cold food items; stocks and cleans refrigerated display cases inside and out. - Makes coffee, juice and smoothies; replenishes and cleans beverage-dispensing machines and areas. - Maintains a clean and sanitary work area, the café serving and seating area, and equipment. - Pushes food carts, racks and dish bins. - May cook at the grill, fryer, or sandwich grill. - Deep cleans refrigerators, counter tops and cupboards, tile, and entire café serving and seating areas including microwaves, tables, chairs and tray return.  Cleans and sanitizes utensils and equipment. - Maintains signage daily. - Uses standardized and non-standardized recipes and ingredients to prepare, create, and process foods. - Assists in other areas as requested.    

GENERAL SUMMARY: Sets up, prepares and assembles meals and trays for patient service.  Prepares nourishments, infant and pediatric formulas, and tube feedings as needed.  Inventories and stocks galleys in patient care areas.  Provides timely wholesome and high quality food and customer service to meet the needs of the customer.  Practices safe food handling and quality control.     ESSENTIAL FUNCTIONS: - Completes required cleaning of work areas. - Inventory and stock galley supplies utilizing par level lists. Maintains clean and organized galley. - Takes temperature of refrigerators, freezers and food as required. Properly documents temperatures, documents and takes appropriate action when temperatures are out of acceptable range. - Responsible to inspect and ensure integrity of food items. Rotate and monitor expiration dates. - Delivers nourishments, formula, and tube feedings to patients and/or galley. - Pushes food carts, racks and dish bins. - Maintain clean environment by cleaning and deep cleaning equipment, refrigerators, cupboards, tables, etc., as required by accrediting and regulatory agencies. - Determines food count, prepares and pre-portions food items for patient tray assembly. - Weighs and measures menu items for special diets. - Prepare hot and cold food, using standardized recipes, as required for patient menu. - Breakdown leftover items. - Prepares bulk nourishments and swallow evaluation kits. - Requisitions, gathers, and stocks supplies in work area. - Prepares, labels, and delivers nourishments for patient use. Prepares bulk nourishments. - Prepares infant and pediatric formula per departmental policy and procedure. - Reads tube-feeding recipes, calculates supplies needed, mixes products, labels appropriately and stores for supervisor to check. - Delivers food carts to the patient care areas and meal trays to patients as necessary. - Pulls stock and assemble food items and supplies requisitioned from inventory for production and preparation of meals and services. Records items issued and returned. - Prepares special menu items for modified diets; inventories servings and informs supervisor of par levels needed. - Receives stock, inspects for integrity and temperature compliance, stocks, dates and labels as necessary and rotates. - Completes quality control monitors and documentation to ensure delivery of high quality food services and regulatory requirements are met. - Adherers to guidelines for portion control. - Stocks assigned area(s) with appropriate food, paper supplies and equipment. - Assembles, with accuracy, food items per customer requests. - Reads and flows recipe for accuracy. - Resolves patient/customer complaints/concerns or refers as necessary to management. - Covers, labels and dates food items and leftovers for storage. - Takes and documents refrigerator/freezer temperatures as required. - Stores and holds all foods at the proper temperatures with documentation. - Completes weekly cleaning assignments. - Cleans and sanitizes equipment after each use as assigned. - Completes other duties as assigned to meet the goals and objectives of the department and organization.

- Prepares and cooks food for Grab & Goes, Salads and any other assigned task; utilizing standardized recipes, and following guide book to ensure quality and consistency. Responsible for appearance and proper service of food (sanitation and temperature). Is thoroughly familiar with the cook / serve method of Food Service. - Prepare food items to meet high quality standards and appropriate deadlines, including items such as salads, which are prepped in advance. - Utilize Grab & Go/Salad production guides properly; documenting initial and final quantities of products prepared for the respective production areas on a regular basis. - Utilize Grab & Go/Salads standardized recipes, making modifications as necessary to improve product quality, recording the modifications and communicating them to the supervisor. - Uses a variety of kitchen utensils and equipment including grinders, slicers, mixers, and blenders. - Test, develop and standardize new recipes as assigned. - Practice proper food handling procedures at all times. - Utilize leftover foods in accordance with established guidelines. - Ensures that all food production equipment and utensils are inspected and maintained for cleanliness and proper operation. - Check in orders, and following established procedures. - Other duties as scheduled or assigned. - Available during lunch hours to help with Pizza Station/Lunch My Way slips. - Other duties as assigned by management.

Pay Scale: $12.33 - $16.29   Shift: Casual Part Time, Varied   Job Summary:   Under the direction of the Food & Nutrition Services Director, performs a variety of tasks in food service area according to standard practices and procedures. Demonstrates good organizational and communication skills in dealing with internal and external customers. Essential Duties: - Performs general/specific cleaning duties, routine and non-routine. - Responsible for maintaining supply levels in assigned work area. - Participates in patient meal tray assembly for dinner by placing cold food items on trays. - Deliver patient dinner carts and picks up dinner carts for cleaning. - Prepares mission food for pick up. - Keep all dishes and utensils clean while on duty, including evening pots. - Sweep and mop kitchen floors and walk-ins, clean out warmers and steamers, and change fryer filter as needed. - Ensures kitchen equipment has been turned off, everything is clean and put away, and the kitchen is ready for the next day.

Under general direction, the Front Desk Lead oversees the coordination and administration of front office activities and is responsible for coding, coordinating, verifying and distributing all billable services.   - Act as a team lead to schedule work and ensure timely and accurate billing activities. - Coordinate with clinical staff to obtain charge information for all patients. - Act as a resource for Practice Managers and Physicians with denials and coding questions. - Code procedures performed and diagnosis on charge. - Coordinate copies of medical documentation with physician charges to support billing to third-party payers. - Resolve complex patient billing inquiries and problems. - Conduct all functions associated with patient check-out including pricing services, collecting payment and scheduling follow-up appointments. - Complete payment and benefit verification on all patients in accordance with practice policies. - Coordinate scheduling with that of the practitioners’ schedules to ensure proper coverage of patient appointments and out-of-office calls. - Work with Practice Manager to facilitate training of new hires and other training initiatives. - Perform other duties as assigned.

Position Type: Regular Scheduled Hours per 2 week Pay Period: 72 Primary Location: AR > Little Rock, AR > CHI St. Vincent

GENERAL SUMMARY: Responsible for nursing program/course development and classroom instruction, which encompasses assessment, problem identification, planning, implementation, and evaluation. Acts as an educational consultant for teaching programs and projects. Is an expert practice nurse and provides leadership to nursing, at the unit service line and organizational level.   ESSENTIAL FUNCTIONS: - Functions as an expert clinician in a specialty or subspecialty of nursing practice (i.e. acute care, geriatrics, critical care, cardiology.) - Determines and appraises patient specific and population-based programs of care (i.e. NRP, ECCO, NOEP, POEP, ENA, Periop, etc.) - Assists in identifying needs for new standards, policies, guidelines and procedures within the organization and across systems. Functions as a change agent by identifying the needs, competencies, strengths, and opportunities to improve critical thinking, interpersonal, and technical skills. - Develops educational plans and learning resources. Provides orientation/education for staff, students, and community organizations as requested and in accordance with adult learning principles. - Provide frequent feedback in order to build knowledge and levels of competency in clinical practice. - Facilitates evidence-based practice by bringing nursing research to the point of care. - Serves as a mentor to assist in the development of professional unit preceptors. - Advises, collaborates, translates, integrates, and evaluates research that is in the literature and/or in progress within the organization through practice, education, and reflective discussion with staff. - Maintains up-to-date knowledge of the Iowa Nurse Practice Act, Joint Commission, and American Nurses Association accepted standards of nursing practice. - Serves as a resource in area of specialty and collaborates with interdisciplinary teams. Maintains a broad base of current clinical and theoretical concepts of professional nursing practice within the area of specialty/focus. - Utilizes information technology for data input, analysis, retrieval and program development and presentation. - Collaborates with leaders to oversee and support on-boarding and orientation plan for new hires. - Maintains clinical competence by providing nursing care to patients; includes assessment, planning, implementing, and evaluation the patient’s care plan in coordination with the physician