Our Mission

We Are Caring People Committed To Improving Community Health.

Expectations at MGRMC

• Excellence is about commitment. At MGRMC, we will:

o Make every patient and visitor's satisfaction a top priority.

o Go beyond the minimum required.

o Do all that is required to ensure a safe and secure environment within our hospital.

o Demand 100% effort from ourselves in everything we do while accepting nothing less from those we work with.

• Attitude - Our Attitude defines who we are. At MGRMC, we will:

o Recognize that our attitude is an expression to others of our character and integrity.

o Recognize that our attitude we carry as we approach our day to day tasks will inevitably drive our behavior.

o Have a pleasant attitude that underscores our principles of caring and compassion towards those we serve.

o Perform with an understanding that our organization, and each person who makes up our organization, will succeed as far as our attitude takes us.

• Compassion - A Compassionate gesture to a patient, a visitor or a fellow co-worker can be the difference between a positive or a negative experience. At MGRMC, we will:

o Approach our duties with a sense of Compassion.

o Show empathy to those who are struggling.

o Provide comfort when comfort is needed.

o Recognize that every person, whether patient, visitor or co-worker, deserves the same treatment that we would want for ourselves.

• Communication is the life blood of any organization. At MGRMC, we will:

o Strive to have full transparency, when possible, between Administration, Management and Staff.

o Expect everyone to take responsibility for receiving information that has been communicated.

o Provide clear, concise and timely information to our patients.

o Exhibit positive body language when communicating. We will listen with our eyes and our ears.

o Provide any instruction, feedback or criticism with tact.

• Professionalism is the standard by which every organization is judged. At MGRMC, we will:

o Be current in all educational aspects of our professions.

o Remain courteous at all times, especially in situations where discourteousness may seem the natural reaction.

o Exhibit the appearance, demeanor and grooming of one who belongs to a professional organization.

o Recognize the effect of our actions in front of non-staff members. What may be acceptable to an audience of co-workers, may not be acceptable to an audience of patients or visitors.

• Respect is a staple of any successful relationship. At MGRMC, we will:

o Recognize we are all one team in search of a common goal that will elude us if sought separately.

o Treat everyone (patients, visitors and co-workers) equally.

o Respect the privacy of others that we value for ourselves.

o Make time to praise and not just find time to criticize.

o Use hospital funds with prudence.

• Accountability - Holding people Accountable for their actions is the only way to guarantee our organization is living up to its Mission, Vision, and Value. At MGRMC, we will:

o Take responsibility and ownership for assignments that are given.

o Respect and established organizational chain of command.

o Be reliable in all our duties and expectations.

o Accept feedback and implement it.

o Always adhere to our 4A process for Service Recovery. (Anticipate, Acknowledge, Apologize and Amend)

o Expect to be held accountable to these Performance Standards.

Position Summary

Under the general direction of the Chief Operating Officer, organizes and coordinates department personnel, work and food production.

Required Qualifications

• Must be at least 18 years of age.

• Proof of highest level of education completed but not less than high school education or equivalent as recognized by an approved government accreditation association.

• Three years’ experience in a responsible position in restaurant, cafeteria, or institutional kitchen management.

• Maintains current Food Manager Certification from the AAA or other approved educational programs. New hires obtain upon hire.

• Knowledge of nutrition, and basic clinical dietary restrictions in a hospital environment

• Knowledge of various phases of food preparation.

• Current driver license required.

• Ability to effectively communicate in oral and written form required.

• An understanding of computer systems, process design and data management.

• Must have a well-groomed, professional appearance.

• Required to have the mental and physical ability to perform, with or without reasonable accommodation, the essential functions of the job.

• Ability to lift, carry, pull, & push 50 pounds.

• Language proficiency in English, with excellent written and verbal fluency.

Preferred Qualifications

• Previous experience with Meditech or other electronic medical records systems.

• Two years of experience in a hospital dietary environment

Principle Clinical/Technical Duties

• Category: Department Operations

o Supports Administrative team in fulfilling MGRMC’s Vision, Mission, and Values.

o Interview employment applicants, select best applicant, evaluate performance, counsel for improvement, commend for job well done or terminate employees according to MGRMC Policy.

o Prepares, recommends and adheres to the approved department operating and capital budgets

o Regularly analyzes food costs and makes recommendations to administration on Café price changes.

o Continually assesses Café menus, updating as needed based on sales of various items.

o Trains department staff on the importance of consistency with safe food handling, food preparation, portioning, and minimizing food wastage.

o Holds regular staff meetings with a focus of keeping the department informed on pertinent department and organizational topics.

o Ensures availability of appropriate in-services, outside education and training for all staff.

o Establishes and adheres to department strategic goals, policies and procedures.

o Manages the point-of-sale system and cash handling for the dietary department.

• Category: Patient Care/Customer Service

o Identifies and pursues department Quality Improvement Project focused on improving effectiveness and efficiency of care of service.

o In collaboration with the clinical dietician, develops and maintains current file of recipes for all diets according to clinical dietary standards.

o Establishes a patient and customer friendly service team and working environment.

o Supervises and assists with client meal service, planning, programs, and preparation.

o Inspects special diet trays for conformance to physician’s diet orders.

o Ensures completion of initial and reassessments of patient’s nutrition according to federal and state guidelines.

o Leads dietary team in providing meals for special functions, coordinating with administration or department leaders to ensure timely and quality food service.

o Maintains a high level of food preparation with consistency in food quality for all food provided by the dietary department.

• Category: Core Competency

o Conducts and/or assists with departmental inspections and recommendations for change based on evaluating physical layout, equipment and procedures.

o Policy, Regulation and Licensure- Ensures all manuals are current and applicable. That all policies, regulations and licensure requirements are known and followed by the department.

• Category: Other duties as assigned

o Other duties as assigned

This is a general description of the kinds of duties and responsibilities that are performed by employees who have this title. It shall not be construed as an all-inclusive determination of the specific duties and responsibilities of any particular position. It is not intended in anyway to limit the right of any supervisor to assign, direct and control the work of employees under his/her supervision.

Working Conditions

• Exposure to temperature and humidity changes, as in entering refrigerated storage areas, working at ovens and ranges, dish washing machines and steam tables.

• Job duties involve no exposure to blood, body fluids or tissue during the normal work routine, but employment may require performing unplanned Category I tasks that involve exposure to blood, body fluids, or tissue.

Adherence to Policies & Procedures

• Consistently applies knowledge of policies/procedures in departmental performance. Recognizes & appropriately responds to deviations from departmental policy/procedure.

Age-Appropriate Interventions

• Demonstrates knowledge & appropriate measures with consideration of cognitive/physical/emotional/ biological maturation level, in meeting needs of population served, as it relates to age-appropriate intervention.

Safety

• Demonstrates knowledge of MGRMC safety policies/procedures contributes to a safe/secure work environment for everyone and initiates effective actions in response to potential and actual safety hazards.

Acknowledgement

I acknowledge that I have received and reviewed this job description and I understand the contents and will abide accordingly.

________________________________ __________________

Employee Signature Date

Position Summary

Under the general direction of the Chief Operating Officer, organizes and coordinates department personnel, work and food production.

Required Qualifications

• Must be at least 18 years of age.
• Proof of highest level of education completed but not less than high school education or equivalent as recognized by an approved government accreditation association.
• Three years’ experience in a responsible position in restaurant, cafeteria, or institutional kitchen management.
• Maintains current Food Manager Certification from the AAA or other approved educational programs. New hires obtain upon hire.
• Knowledge of nutrition, and basic clinical dietary restrictions in a hospital environment
• Knowledge of various phases of food preparation.
• Current driver license required.
• Ability to effectively communicate in oral and written form required.
• An understanding of computer systems, process design and data management.
• Must have a well-groomed, professional appearance.
• Required to have the mental and physical ability to perform, with or without reasonable accommodation, the essential functions of the job.
• Ability to lift, carry, pull, & push 50 pounds.
• Language proficiency in English, with excellent written and verbal fluency.

Preferred Qualifications

• Previous experience with Meditech or other electronic medical records systems.
• Two years of experience in a hospital dietary environment

#LI-Onsite

Traci Johns

1600 S 20th Ave. Safford, AZ 85546
Email: tjohns@mtgraham.org
Phone: 928-651-4694