Food Service Call Center Operator | Full Time | Days

Summary

In a call center environment, processes inpatient meals, diet orders, special services, consults, transfers, and nourishments to meet specific patient needs within their physician prescribed menu. Must be able to work 12 hour shifts, holidays and weekends. Must be able to be mobile on feet for 12 hour shift as needed.

Education

Some additional training beyond high school, but less than an Associates Degree.

Certification, Registration & Licensure

None required.

Experience

Three months experience in an office, food service or hospitality related setting; and computer experience in a Windows environment required. Strong communication skills and the ability to use an automated call distribution system highly preferred. Ability to work 12 hour shifts weekends and holidays.

Responsibilities

• Processes patient meal orders, diet orders, special services, consults, transfers, nourishments and requisitions.
• Provides customer service to patients.
• Answers incoming phone calls.
• Delivers patient nourishments.
• Actively attends departmental meetings.
• Performs other duties as assigned.

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Physical and Work Requirements

The physical demands and characteristics of the work environment described here are representative of those that will be encountered by an employee to successfully perform the essential functions of this job.

The Dictionary of Occupational Titles Material Handling Classification is LIGHT. The employee must regularly lift, carry or push/pull less than 10 pounds, frequently lift, carry or push/pull up to 10 pounds, and occasionally lift, carry or push/pull up to 20 pounds.

• While performing the duties of this job, the employee is regularly required to do fine motor, do repetitive motion, hear, sit, and speak.
• The employee is frequently required to bend, reach, and walk.
• The employee is occasionally required to climb, smell, squat, stand, and taste.

• Specific vision abilities required by this job include color vision, depth perception, far vision, near vision, and peripheral vision.
• The employee is occasionally exposed to airborne pathogens, bloodborne pathogens, bodily fluids, nonweather related heat or cold, and slippery surfaces.
• The noise level in the work environment is usually moderate.