Be inspired.  Be rewarded. Belong. At Emory Healthcare.

At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be.  We provide:

• Comprehensive health benefits that start day 1 

• Student Loan Repayment Assistance & Reimbursement Programs 

• Family-focused benefits  

• Wellness incentives 

• Ongoing mentorship, development, and leadership programs  
• And more

RESPONSIBILITIES

• Teams with unit personnel to ensure the timely delivery of meals to patients in accordance with defined service standards.

• Ensures that meal trays and all components are accurate and attractively presented.

• Ensures patients receive the food items they desire, including special requested items within the parameters of the patient’s diet order.

• Opens packages and arranges items on trays for patients when needed.

• Communicates with nursing staff regarding patients who require special assistance with feeding.

• Ensures all trays are retrieved at the end of meal service and returned to the kitchen or loaded onto transport carts for delivery to the kitchen.

• Enters patient food preferences into the card file section of the diet software system.

• Performs updates and backup procedures when software systems or interfaces are unavailable.

• Provides written reports following each meal period to the team leader or manager and immediately communicates concerns related to food quality, menu selections, or meal service.

• Delivers between-meal nourishments to patients as required.

• Actively participates in Unit Practice Councils and other meetings to identify solutions and resolve issues related to patient dining services.

• Monitors patient satisfaction and addresses concerns related to food services.

• Serves as a liaison between dining services and nursing units regarding patient dining services.

• Maintains frequent interaction with patients and families and exemplifies excellent customer service.

• Uses portable technology devices to review menu options and assist patients in selecting meals that meet the requirements of their diet order, including allergies, intolerances, and cultural or religious needs.

• Keeps clinical dietitians informed of patients with special dietary requirements so alternative meal options can be provided when necessary.

• Provides patients with information regarding menu ordering processes, diet specifications, and meal distribution.

• Receives calls and communication from patients and nursing staff regarding special requests or changes to patient diet orders.

• Communicates regularly with nursing staff regarding anticipated changes in patient status such as admissions, transfers, discharges, and diet changes (NPO to eating and vice versa).

• Observes patient intake at each meal and informs clinical dietitians of patients with limited intake.

• Inventories floor stock as needed.

• Monitors the use of enteral food supplies.

• Helps ensure that supplies needed to support food and nutrition services are maintained on the unit.

• Monitors supply usage and reports changes in needs to the appropriate personnel to ensure required products are available.

• Performs other related duties as assigned.

MINIMUM QUALIFICATIONS

• High school diploma or equivalent preferred.

• Must be able to read, write, and follow instructions.

• At least two years of college preferred.

• Previous hospitality experience preferred.

• Experience working in a high-volume operation preferred.

• Fast food experience does not qualify.

• Demonstrated skills in customer service, critical thinking, problem solving, and written and verbal communication.

• Ability to make sound judgments while quickly processing information.

• Proficiency in computer and web-based software applications, including the ability to adapt to regular changes in systems and processes.

• Ability to lift up to 50 lbs.

• Ability to walk and stand for extended periods.

• Ability to push and/or pull carts weighing up to 250 pounds.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law.

Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at careers@emoryhealthcare.org. Please note that one week's advance notice is preferred.

RESPONSIBILITIES

• Teams with unit personnel to ensure the timely delivery of meals to patients in accordance with defined service standards.

• Ensures that meal trays and all components are accurate and attractively presented.

• Ensures patients receive the food items they desire, including special requested items within the parameters of the patient’s diet order.

• Opens packages and arranges items on trays for patients when needed.

• Communicates with nursing staff regarding patients who require special assistance with feeding.

• Ensures all trays are retrieved at the end of meal service and returned to the kitchen or loaded onto transport carts for delivery to the kitchen.

• Enters patient food preferences into the card file section of the diet software system.

• Performs updates and backup procedures when software systems or interfaces are unavailable.

• Provides written reports following each meal period to the team leader or manager and immediately communicates concerns related to food quality, menu selections, or meal service.

• Delivers between-meal nourishments to patients as required.

• Actively participates in Unit Practice Councils and other meetings to identify solutions and resolve issues related to patient dining services.

• Monitors patient satisfaction and addresses concerns related to food services.

• Serves as a liaison between dining services and nursing units regarding patient dining services.

• Maintains frequent interaction with patients and families and exemplifies excellent customer service.

• Uses portable technology devices to review menu options and assist patients in selecting meals that meet the requirements of their diet order, including allergies, intolerances, and cultural or religious needs.

• Keeps clinical dietitians informed of patients with special dietary requirements so alternative meal options can be provided when necessary.

• Provides patients with information regarding menu ordering processes, diet specifications, and meal distribution.

• Receives calls and communication from patients and nursing staff regarding special requests or changes to patient diet orders.

• Communicates regularly with nursing staff regarding anticipated changes in patient status such as admissions, transfers, discharges, and diet changes (NPO to eating and vice versa).

• Observes patient intake at each meal and informs clinical dietitians of patients with limited intake.

• Inventories floor stock as needed.

• Monitors the use of enteral food supplies.

• Helps ensure that supplies needed to support food and nutrition services are maintained on the unit.

• Monitors supply usage and reports changes in needs to the appropriate personnel to ensure required products are available.

• Performs other related duties as assigned.

MINIMUM QUALIFICATIONS

• High school diploma or equivalent preferred.

• Must be able to read, write, and follow instructions.

• At least two years of college preferred.

• Previous hospitality experience preferred.

• Experience working in a high-volume operation preferred.

• Fast food experience does not qualify.

• Demonstrated skills in customer service, critical thinking, problem solving, and written and verbal communication.

• Ability to make sound judgments while quickly processing information.

• Proficiency in computer and web-based software applications, including the ability to adapt to regular changes in systems and processes.

• Ability to lift up to 50 lbs.

• Ability to walk and stand for extended periods.

• Ability to push and/or pull carts weighing up to 250 pounds.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law.

Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare’s Human Resources at careers@emoryhealthcare.org. Please note that one week's advance notice is preferred.