Vanderbilt University Medical Center Food Service Aide in Nashville, Tennessee

Food Service Aide

Requisition Number 1801891

Discover Vanderbilt University Medical Center:

Located in Nashville, Tennessee, and operating at a global crossroads of teaching, discovery and patient care, VUMC is a community of individuals who come to work each day with the simple aim of changing the world. It is a place where your expertise will be valued, your knowledge expanded and your abilities challenged. It is a place where your diversity — of culture, thinking, learning and leading — is sought and celebrated. It is a place where employees know they are part of something that is bigger than themselves, take exceptional pride in their work and never settle for what was good enough yesterday. Vanderbilt’s mission is to advance health and wellness through preeminent programs in patient care, education, and research.

Nutrition Services:

The Nutrition Services Department employs about 240 staff and serves approximately 1500 patient meals and more than 5000 employee and guest meals daily.

The goal of Nutrition Services is to provide excellent care to patients and their families during their visit to Vanderbilt Medical Center.

JOB CODE INFORMATION:

  1. Job Code: 8280

  2. Job Stream Description: Support/Technical

JOB SUMMARY:

Independently maintains detailed standards of sanitation for all patients, staff and visitor reusable food vessels.

KEY RESPONSIBILITIES:

  • Maintains all reusable food vessels in a sanitary and serviceable condition.

  • Maintains a safe, sanitary and organized production and storage areas and equipment.

  • Maintains a safe working environment.

  • The responsibilities listed are a general overview of the position and additional duties may be assigned.

TECHNICAL CAPABILITIES:

CUSTOMER SERVICE - (NOVICE): - Demonstrates the ability to influence customers. Knows how to verify and clarify the needs and expectations of customers. Responds quickly and efficiently to customer service requests. Participates in and conducts meetings with customers. Keeps customers informed of status via standard reporting techniques. Meets the continuing service needs of a customer group, including requests for changes in work content. Responds to customers with an appropriate level of urgency, energy, persistence and tenacity.

NUTRITION UTILITY (NOVICE): - Possesses sufficient fundamental proficiency to successfully demonstrate nutrition utility in practical applications of moderate difficulty.

DISHWASHING SERVICES (NOVICE): - Possesses sufficient fundamental proficiency to successfully demonstrate dishwashing services in practical applications of moderate difficulty.

CORE ACCOUNTABILITIES:

  • Organizational Impact: Performs clearly defined tasks and methods described in detail to achieve standardized solutions that impact own performance with regular guidance.

  • Problem Solving/ Complexity of work: Follows a well established process to solve routine problems where solutions are clearly prescribed.

  • Breadth of Knowledge: Has basic job knowledge of systems and procedures that are common to own job.

  • Team Interaction: Individually contributes to the team.

CORE CAPABILITIES:

SUPPORTING COLLEAGUES (S1):

    • Develops Self and Others: Continuously improves own skills by identifying development opportunities.
    • Builds and Maintains Relationships: Seeks to understand colleagues priorities, working styles and develops relationships across areas.
    • Communicates Effectively: Openly shares information with others and communicates in a clear and courteous manner.

DELIVERING EXCELLENT SERVICES (S1):

    • Serves Others with Compassion: Invests time to understand the problems, needs of others and how to provide excellent service.
    • Solves Complex Problems: Seeks to understand issues, solves routine problems, and raises proper concerns to supervisors in a timely manner.
    • Offers Meaningful Advice and Support: Listens carefully to understand the issues and provides accurate information and support.

ENSURING HIGH QUALITY (S1):

    • Performs Excellent Work: Checks work quality before delivery and asks relevant questions to meet quality standards Ensures continuous improvement.
    • Ensures Continuous Improvement: Shows eagerness to learn new knowledge, technologies, tools or systems and displays willingness to go above and beyond.
    • Fulfills Safety and Regulatory Requirements: Demonstrates basic knowledge of conditions that affect safety and reports unsafe conditions to the appropriate person or department.

MANAGING RESOURCES EFFECTIVELY (S1):

    • Demonstrates Accountability: Takes responsibility for completing assigned activities and thinks beyond standard approaches to provide high-quality work/service.
    • Stewards Organizational Resources: Displays understanding of how personal actions will impact departmental resources.
    • Makes Data Driven Decisions: Uses accurate information and good decision making to consistently achieve results on time and without error.

FOSTERING INNOVATION (S1):

    • Generates New Ideas: Willingly proposes/accepts ideas or initiatives that will impact day-to-day operations by offering suggestions to enhance them.
    • Applies Technology: Absorbs new technology quickly; understands when to utilize the appropriate tools and procedures to ensure proper course of action.
    • Adapts to Change: Embraces change by keeping an open mind to changing plans and incorporates change instructions into own area of work.

Position Qualifications:

Required:

  • High School Diploma or GED (or equivalent experience) and < 1 year relevant industry

  • 32 hours per week, Variable shifts

Physical Requirements/Strengths needed & Physical Demands:

  • Light Work category requiring exertion up to 20 lbs. of force occasionally and uses negligible amounts of force to move objects.

Movement

  • Occasional: Sitting: Remaining in seated position

  • Occasional: Carrying under 35 lbs: Transporting an object holding in hands, arms or shoulders, with help of coworkers or assistive device.

  • Occasional: Push/Pull: Exerting force to move objects away from or toward.

  • Occasional: Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching or maneuvering self, patient and equipment simultaneously while working in large and small spaces

  • Occasional: Climbing: Ascending or descending stairs/ramps using feet and legs and/or hands and arms.

  • Occasional: Crouching/Squatting: Bending body downward and forward by bending legs and spine.Reaching above shoulders: Extending arms in any direction above shoulders.

  • Occasional: Reaching above shoulders: Extending arms in any direction above shoulders.

  • Frequent: Walking: Moving about on foot.

  • Frequent: Lifting under 35 lbs: Raising and lowering objects under 35 lbs from one level to another

  • Frequent: Bending/Stooping: Trunk bending downward and forward by bending spine at waist requiring full use of lower extremities and back muscles

  • Frequent: Reaching below shoulders: Extending arms in any direction below shoulders.

  • Frequent: Handling: Seizing, holding, grasping, turning or otherwise working with hand or hands.

  • Frequent: Fingering: Picking, pinching, gripping, working primarily with fingers requiring fine manipulation.

  • Frequent: Bimanual Dexterity: Requiring the use of both hands.

  • Continuous: Standing: Remaining on one's feet without moving.

Sensory

  • Continuous: Communication: Expressing or exchanging written/verbal/electronic information.

  • Continuous: Auditory: Perceiving the variances of sounds, tones and pitches and able to focus on single source of auditory information

  • Continuous: Vision: Clarity of near vision at 20 inches or less and far vision at 20 feet or more with depth perception, peripheral vision, color vision.

  • Continuous: Smell: Ability to detect and identify odors.

Environmental Conditions

VUMC Recent Accomplishments

Because we are committed to providing the best in patient care, education and research, we are proud of our recent accomplishments:

  • US News & World Report: #1 Hospital in Tennessee, #1 Health Care Provider in Nashville, #1 Audiology ( Bill Wilkerson Center at http://www.vanderbilthealth.com/billwilkerson/ ), 12 adult and 10 pediatric clinical specialties ranked among the nation's best, #15 Education and Training

  • Truven Health Analytics: among the top 50 cardiovascular hospitals in the U.S.

  • Becker's Hospital Review: one of the "100 Greatest Hospitals in America"

  • The Leapfrog Group: grade "A" in Hospital Safety Score

  • National Institutes of Health: among the top 10 grant awardees for medical research in the US

  • Magnet Recognition Program: Vanderbilt nurses are the only group honored in Middle Tennessee

  • Nashville Business Journal: Middle Tennessee's healthiest employer

American Hospital Association: among the 100 "Most Wired" medical systems in the US

Job Food Service

Organization: VUH Nutrition Kitchen Storerm 201987

Title: Food Service Aide

Location: TN-Nashville-The Vanderbilt Clinic (TVC)

Requisition ID: 1801891