OHSU is proud to be designated a Magnet hospital by the American Nurses Credentialing Center. Just 9 percent of U.S. healthcare organizations hold this designation. We pride ourselves in not only serving our community with the highest of accolades but also pushing a multifaceted mission that strives for excellence within the OHSU Culture.

 

OHSU is hiring! We offer a variety of benefits on top of joining a thriving organization:

• Medical, dental and vision coverage at low or no cost to employees
• Covered 100% for full-time employees and 88% for dependents
• Several retirement plans to choose from! – Oregon Public Service Retirement Plan and University Pension Plan, voluntary savings plans (403b, 401a and 457b)
• Up to 200 hours (equal to 25 full days) a year of paid time off 
• 96 hours of sick leave a year (prorated by FTE status) 
• Commuter subsidies
• Tuition reimbursement 
• Access to group life insurance, disability insurance and other supplemental benefits
• Annual Raises
• Employee discounts to local and major businesses
• Childcare service discounts
• Growth/Development Opportunities

We want you, apply and work with us today! https://www.ohsu.edu/

 

The Meal Service Associate is part of the multi-disciplinary team providing food and nutritional care to OHSU patients on Marquam Hill and at CHH2. Primary duties include coordinating all aspects of patient meal service including assisting the patients to place meal orders, assembling the meal in the kitchen (at CHH2), delivering to the patient and picking up the dirty tray. 

Patient Care: Provides direct care to the patient as required for meal service including: providing the menu, taking the patient’s meal order using a portable electronic device, confirms the items ordered are consistent with the prescribed diet, and checks the medical record for CBG orders or medications that need to be timed with food intake. Assists with assembling meals in the kitchen (at CHH2), delivers the meal, and ensures patients are ready for meal with over-bed table cleared. Checks for tray accuracy when delivering trays and is alert for items left on trays (glasses, dentures, paperwork). Removes soiled meal tray from the room and documents intake in the medical record. Orders product and maintains nourishment room inventory using FIFO, demonstrates competency in specific skills and follows established protocols including: uses two patient identifiers; uses hand sanitizer between patient contacts; recognizes and responds to emergent situations; documents according to established policies and procedures including: patient intakes and calorie count data in Epic on the computer, converts weights and measures for food items for calorie count data, coordinates care and/or services with other team members including: alerts dietitians and dietetic technicians to patients’ needs and arranges for snacks as appropriate, notifies nursing and other professional staff of patient needs when out of the Meal Service Associate scope of practice, communicates in a respectful, caring and non-judgmental manner, reinforces nutritional teaching and counseling which is supportive and/or restorative of health, assumes responsibility for professional/job related development, knowledge of advances in technology, use of new equipment and appropriate application of hospital systems, incorporates quality improvement practices into performance, incorporates the principles of OHSU’s Mission Statement into performance, supports patient and family centered care across the continuum through service coordination, adheres to HIPPA and confidentiality guidelines, and adheres to the OHSU Code of Conduct. Performs requirements for Staff Members as outlined in Compliance Roles and Responsibilities in OHSU Hospitals and Clinics:

1. Carries out job responsibilities in an ethical, effective and professional manner.
2. Reports potential compliance problems using the reporting processes as outlined in the Code of Conduct.
3. Models ethical and appropriate behavior, professional standards, compliance, and personal integrity.
4. Participates in training programs.
5. Understands and complies with OHSU and departmental policies and procedures, applicable rules and regulations.

 

Hospitality: Fulfills responsibility to organization through performance that promotes the service excellence philosophy; provides outstanding care to patients including: immediate service recovery; listens and responds to patients’ needs including unspoken or subtle requests; completes patient surveys as needed. 

 

Clerical: Keeps list of patients for assigned floor(s), checks diets on the food and nutrition list with the list on the care unit(s), keeps communication log(s) current, orders par stock, records food intakes, fluid intakes, and calorie count information in the EPIC system. Uses tray monitor on electronic mobile device to promote trays after meal is delivered to patient in a timely manner.

 

Food Preparation: Heats food for patients as needed and makes coffee for the unit.

 

Sanitation: Puts frozen and refrigerated stock away quickly, stocks non-perishables, picks up trays from meals and puts into soiled tray cart, cleans nourishment room and equipment, refrigerator, freezer and other storage areas. Practices FIFO when restocking nourishment room.

 

Sustainability: Supports sustainability efforts of Food & Nutrition Services by participating fully in the recycling programs.

 

Waste Prevention: Prevents waste by assisting patients to get what they want, using oldest first (FIFO), and preparing only what is needed. Demonstrates fiscal accountability and the effective use of resources.

• High school diploma or equivalent
• Direct One year of food service experience which included customer service experience and demonstrated customer service skills
• Ability to read, write, and speak fluently in English.
• Ability to learn new computer applications and programs quickly and accurately.
• Ability to keep abreast of new equipment and advances in technology.
• Must have detailed and accurate math skills to convert weights and measures for patient food intakes without a calculator.
• Must have critical thinking skills to appropriately diagnose and respond to service recovery opportunities.
• Multnomah County Food Handler’s Card within one (1) week of hire.
• Compliance with Code of Conduct, Respect in the workplace and Applicable policies, procedures and agreements related to position, department or OHSU as a whole
• Must be able to perform the essential functions of the position with or without accommodation

• One (1) year hospitality experience in a fast-paced hospital food service environment.
  Experience communicating with patients, nursing staff, dietitians, dietetic technicians, and diet aides.
• Completion of a vocational training program in a health care support area (e.g., Certified Nursing Assistant).
• CNA2 (Acute Care Certification).
• ServSafe certified

Pay Range: $21.81 - $29.09 per hour

• Exposure to refuse from patient trays, exposure to wet areas and noise in the main kitchen, exposure to airborne infectious disease from patients.
• Continuous moving about work area, lifting, lifting/pushing overhead up to 50 pounds unassisted, lifting and carrying items up to 50 pounds unassisted, constant standing on feet eight hours per day, frequent bending forward, stooping, reaching overhead, and pushing/pulling carts up to 25 pounds, clear and audible speaking voice and correctable vision to size 12 type, and ability to hear normal speech level.

Oregon Health & Science University values a diverse and culturally competent workforce. We are proud of our commitment to being an equal opportunity, affirmative action organization that does not discriminate against applicants on the basis of any protected class status, including disability status and protected veteran status. Individuals with diverse backgrounds and those who promote diversity and a culture of inclusion are encouraged to apply. To request reasonable accommodation contact the Affirmative Action and Equal Opportunity Department at 503-494-5148 or aaeo@ohsu.edu.