Job Summary:
Vanderbilt University Medical Center has temp to hire opportunities for food service workers (nutrition assistants). The food service worker prepares and assembles food for patient foodservice, maintains food quality and safety, and maintains sanitation of foods, supplies and equipment. This position is stationed in the kitchen at the Adult Hospital and will primarily be responsible for assembling patient's plates/meals by reading menu tickets. Will also be assigned other responsibilities in the kitchen as needed.

Department Description:

Vanderbilt University Medical Center TempForce was created to connect temporary talent to all areas of VUMC. TempForce places diverse and skilled personnel to departments across the Medical Center. In any given year, TempForce fills a wide variety of temporary and temp to hire requests including pharmacists, administrative/clerical roles, medical assistants and more.

The goal of Nutrition Services is to provide excellent care to patients and their families during their visit to Vanderbilt Medical Center. A wide variety of choices for eating at the Medical Center are available to visitors and family members. Our facilities include the Courtyard Cafe located at The Vanderbilt Clinic, the Vandy Cafe located in the Monroe Carell Jr Children's Hospital at Vanderbilt, and several kiosks located throughout the Medical Center campus that serve food & beverages.

The Nutrition Services Department serves approximately 1500 patient meals per day and more than 5000 employees and guests are served daily.

The Nutrition Services Department employs approximately 240 staff.

Length of Assignment:

• Ongoing
• Temp to hire

Shift:

• 12:00pm-8:30pm
• Must be available to work every other weekend, rotating days and holidays

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.

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 Adult Hospital in Tennessee and metropolitan Nashville, named to the Best Hospitals Honor Roll of the top 20 adult hospitals, 10 nationally ranked adult specialty programs, with 3 specialties rated in the top 10 nationally, Monroe Carell Jr. Children's Hospital at Vanderbilt named as one of the Best Children's Hospital in the nation, with 10 out of 10 pediatric specialties nationally ranked.

* Healthcare's Most Wired: Among the nation's 100 "most-wired" hospitals and health systems for its efforts in innovative medical technology.

* Becker's Hospital Review: named as one of the "100 Great Hospitals in America", in the roster of 100 Hospitals and Health Systems with Great Oncology Programs and to its list of the 100 Hospitals with Great Heart Programs.

* The Leapfrog Group: One of only 10 children's hospitals in the to be named at Leapfrog Top Hospital.

* American Association for the Advancement of Science: The School of Medicine has 112 elected fellows

* Magnet Recognition Program: Received our third consecutive Magnet designations.

* National Academy of Medicine: 22 members, elected by their peers in recognition of outstanding achievement

* Human Rights Campaign Healthcare Equality Index: 6^th year in a row that Vanderbilt University Medical Center was a Leader in LGBTQ Healthcare Equality.

Additional Key Elements/ Responsibilities:

• Ensures food safety and quality.
• Sets up stations with entrees, soups and other food products and utensils.
• Serves and replenishes steam tables and breaks down stations at the end of meal service.
• Apportions and places food servings on plates and trays according to diet list on menu tickets.
• Reads menu tickets on trays to determine items to place on trays.
• Places utensils and condiments on trays
• Examines filled trays for completeness and places it on large carts.
• Delivers trays to patient rooms as needed.
• Cleans and sanitizes workstations, counters, steam tables and equipment.
• Restocks beverage areas.
• Washes dishes and will be assigned other duties as needed.

Position Qualifications:

• High School Diploma or GED (or equivalent experience) and < 1 year relevant industry
• Previous experience in nutrition services in a medical setting highly preferred

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.

FDA/USDA REGULATIONS (NOVICE):- Possesses sufficient fundamental proficiency to successfully demonstrate FDA and or USDA regulations in practical applications of moderate difficulty.

FOOD REPLENISHMENT (NOVICE):- Possesses sufficient fundamental proficiency to successfully demonstrate food replenishment in practical applications of moderate difficulty.

Physical Requirements/Strengths needed & Physical Demands:

• Medium Work category requiring exertion up to 50lbs of force occasionally and/or up to 20 of force frequently and/or up to 10 of force continually to move objects.

Movement

• Occasional: Sitting: Remaining in seated position
• Occasional: Lifting over 35 lbs: Raising and lowering objects from one level to another, includes upward pulling over 35 lbs, with help of coworkers or assistive device
• Occasional: Bending/Stooping: Trunk bending downward and forward by bending spine at waist requiring full use of lower extremities and back muscles
• 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: Kneeling:Bending legs at knees to come to rest on knee or knees.
• 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.
• Occasional: Fingering: Picking, pinching, gripping, working primarily with fingers requiring fine manipulation.
• Frequent: Standing: Remaining on one's feet without moving.
• Frequent: Walking: Moving about on foot.
• Frequent: Lifting under 35 lbs: Raising and lowering objects under 35 lbs from one level to another
• Frequent: Carrying under 35 lbs: Transporting an object holding in hands, arms or shoulders, with help of coworkers or assistive device.
• Frequent: Push/Pull: Exerting force to move objects away from or toward.
• 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: Bimanual Dexterity: Requiring the use of both hands.

Sensory

• Occasional: Taste: Ability to detect quality, texture, consistency and taste of prepared foods/quality control.
• 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

• Occasional: Chemicals and Gasses: Medications, cleaning chemicals, oxygen, other medical gases used in work area.