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Standards of Performance, Professionalism and Dress Code (1.08)

Standards of Performance, Professionalism and Dress Code (1.08) - Policies, Administrative, UWHC, Department Specific, Culinary Services, Administration

1.08









Effective Date: February 5,
2015


Administrative Manual
 Nursing Manual
 Other _______________

Policy #:
1.08

 Original
 Revision

Page 1
Of 1

Title:
Standards of
Performance,
Professionalism
and Dress Code

I. PURPOSE

To establish guidelines for standards of performance, professionalism and dress code in Culinary and Clinical Nutrition Services.

II. POLICY

Each supervisor will be responsible to ensure that the rules concerning standards of performance, professionalism and dress code are
followed.


III. PROCEDURES



UW Health Performance Standard:
Culinary Services Team Performance
Expectation is demonstrated when an
individual:
Culinary Services Team Performance
Expectation is not reflected when an
individual:
INTEGRITY
In all our decisions, we are guided by doing the right
things at the right time and in the right place. We focus on
the best interests of guests. We are always honest with
each other, learners, and our guests.
ξ Accepts responsibility for one’s actions, honors
commitments and communicates truthfully in all
interactions
ξ Protects the confidentiality of UW Health, coworkers,
ξ Provides consistent care
ξ Accurately represents guest care
ξ Values contributions
ξ Demonstrates support for the process
ξ Follows through
ξ Is open and contributes to problem
solving
ξ Acts out of scope of practice
ξ Does not recognize that everyone has
strengths and weaknesses including self
and co-workers
ξ Places blame on co-workers
ξ Does not speak up for the profession,
themselves or guest care

UW Health Performance Standard:
Culinary Services Team Performance
Expectation is demonstrated when an
individual:
Culinary Services Team Performance
Expectation is not reflected when an
individual:
guests, and families
ξ Models and encourages high ethical standards
ξ Represents UW Health in a positive and professional
manner both within and outside the organization.
ξ Uses personal experiences to help relate
to guest, but uses an appropriate filter
ξ Advocates for professional and personal
and organizational values
ξ Knows and adheres to scope of practice
ξ Recognizes that all employees of UW
Health are “on stage” and works to
represent the organization in the most
positive manner when working, on break,
and/or in uniform
ξ Has poor follow through
ξ Allows work/personal life to affect guest
care
ξ Exhibits poor examples of UW Health
employees when on break and/or in
uniform
ξ Does not clean up after themselves
INNOVATION
We pride ourselves on finding new and better ways to
enhance quality of care and all aspects of our work.
ξ Appropriately searches for and implements new ideas
and methods to improve care, service, safety, and cost
effectiveness
ξ Takes the initiative for completing work assignments
more effectively and efficiently by using new ideas and
methods when appropriate
ξ Continuously monitors results for further process
improvements
ξ Willingly and effectively adapts to change

ξ Develops more efficient ways to
communicate between and within
different disciplines using technology
ξ Acknowledges, encourages and
celebrates new ideas and change
ξ Develops new ways to recognize
accomplishments and collaborate with
peers in the department
ξ Takes time to shadow another individual
to get a better grasp on the entire
department
ξ Participates in continuous improvement
(using PDCA) of patient & family-centered
care strategies
ξ Resists or criticizes change of policies and
technology
ξ Does not support other disciplines or
individuals within the department
ξ Points out issues without having
solutions
ξ Is ambivalent to the evolution of the
guest and family care process

COMPASSION
We treat guests, families, learners, and each other with
kindness and empathy. We connect with guests and
families individually and personally and engage them as
partners in decisions about their care.
ξ Anticipate the needs of guests, family members and
colleagues in all situations
ξ Recognizes when team members are
overloaded or confused and offers to
help
ξ Recognizes each other’s strengths and
our unique roles in moving the
department forwards
ξ Does not offer to help coworkers when
they clearly need it
ξ Displays negative attitudes towards
guests and staff
ξ Chooses individual instead of team work
ξ Belittles learners and puts up obstacles

ξ Displays cultural sensitivity, empathy and genuine
concern for the feelings and opinions of others
ξ Projects a positive, friendly, caring image of self, team,
and UW Health
ξ Demonstrates recognition that each person’s job is vital
to Culinary Services
ξ Supports and guides learners
ξ Uses team collaboration
ξ Makes the time to work with colleagues
and supporting each other
ξ Actively looks for opportunities to assess
guest experience and takes quick action
to resolve issues
ξ Greets coworkers and guests with
friendly smile and positive demeanor
ξ Displays good customer service and
positive attitude
for them
ξ Makes assumptions of people
ξ Delivers services based on convenience
ξ Is unwilling to go above and beyond for
the guests and coworkers
ξ Displays negative attitudes through
words and actions


ACCOUNTABILITY
We hold ourselves individually and collectively responsible
for the work we do and for the experience and outcomes
of every guest, every learner, every day.
ξ Completely understands job requirements
ξ Completes work on time, in accordance with
expectations and in an excellent manner
ξ Takes personal responsibility for decisions, actions
and results and learns from successes and failures
ξ Seeks or accepts guidance when needed
ξ Follows and supports organizational and
departmental policies
ξ Takes initiative to utilize available
references independently prior to asking
for assistance
ξ Asks for help appropriately
ξ Follows policies and procedures
ξ Actively participates in activities,
gatherings and meetings
ξ Holds self accountable for performance
and realizes that success is dependent on
themselves
ξ Accepts work assignments in a
professional manner and with a positive
attitude
ξ Maintains credentials
ξ Completes departmental and hospital
educational requirements on time
ξ Maintains compliance with hospital-
required flu vaccines and TB testing
ξ Punches in and out on time (if
appropriate); uses and enters benefit
time accurately
ξ Takes ownership of the department and
holds others accountable for doing the
same thing
ξ Considers cost management when
utilizing supplies
ξ Participates in continuous education
ξ Effectively communication of necessary
information for smooth transition of
patient care
ξ Does not complete work within
established department guidelines
ξ Fails to communicate guest nutrition care
information to the appropriate parties
(nurses, supervisors, lead workers, etc)
ξ Does not communicate absentees or
being late
ξ Is routinely tardy or late for meetings and
fails to participate
ξ Puts down UWHC, either at or outside of
work and to others
ξ Does not hold fellow co-workers
accountable
ξ Does the minimum amount of work to
“get by”


RESPECT
We honor patients’ right to privacy and confidentiality.
We value differences among individuals and groups. We
actively listen, encourage feedback, and choose the best
way to deliver timely and meaningful information in all
situations, especially in high stress situations inherent in
this complex and demanding guest care environment.
ξ Acknowledges, honors and values diverse backgrounds,
perspectives and cultural differences
ξ Values and uses the unique talents and viewpoints of
others
ξ Leverages the unique talents and viewpoints of others
ξ Seeks common ground to resolve conflicts
ξ Gives constructive feedback in a respectful manner in
every situation
ξ Maintains professional boundaries
ξ Is courteous, hones, and respectful in all interactions
ξ Accepts, acknowledges and values the different roles
within UW Health and how they contribute
ξ Speaks courteously and respectfully with
guests, families and coworkers
ξ Protects privacy of guests and families by
conducting conversations/education in
private settings and by protecting guest
information
ξ Maintains a professional appearance and
always follows the dress code and
appearance policy of the organization
and adheres to specific department
expectations
ξ Honors and values diverse eating and
cultural backgrounds in meal interactions
and nutrition education
ξ Does not allow personal life to affect
performance or customer service
ξ Uses disrespectful language when
speaking to guests and colleagues
ξ Exhibits rude behavior
ξ Speaks poorly of other staff or
departments or guests or their families
ξ Uses personal devices in public places
and during in-services or group
discussions unless it’s related to your job
duties
ξ Allows work or personal life to affect
customer service


EXCELLENCE
Working together, we strive to be the best, and we work
continuously to improve our performance and exceed
expectations.
ξ Actively supports UW Health’s mission, vision, values
and strategic goals
ξ Consistently achieves superior results and delivers the
highest quality care and/or service while inspiring
others to do the same
ξ Consistently and actively participates department
activities
ξ Improves performance by actively seeking feedback,
coaching, mentoring
ξ Seeks and shares expertise on best practices
ξ Promotes continuous learning for all
ξ Actively works together with coworkers
ξ Focuses on increased communication
ξ Recognizes others for achievements and
competencies (high 5s)
ξ Keeps guest care and guest safety in the
forefront
ξ Encourages and supports each other –
teamwork
ξ Focuses on the issue rather than the
person when there is a complex issue
ξ Is open to new ideas and suggestions
ξ Respect and learn from the expertise of
others
ξ Seeks best practice guidelines
ξ Provides useful, constructive, and timely
feedback
ξ Points out strengths of others
ξ Offers to help others
ξ Interacts in a professional and respectful
way with coworkers
ξ Encourages each other for professional
advancement and certification
ξ Shares knowledge and resources with
others (e.g. information learned at
conferences or meetings)
ξ Displays an “it’s not my job attitude”
ξ Does not giving 100% each day/shift
ξ Blames others for his/her actions
ξ Discounts or dismisses input of others.
ξ Projects a negative image of UW Health,
department and/or individual staff
members
ξ Provides feedback in a non-constructive
manner
ξ Dismisses others achievements
ξ Withholds expertise or negates teaming
opportunities
ξ Compromises patient care
ξ Is not performing to personal best
ξ Ignores opportunities to intervene for
guest safety/care



Workplace Professionalism

First impressions count. A team member who doesn’t take time to maintain a professional appearance reflects badly on UW Health as a
whole and presents the image of not being able to perform adequately on the job. A neat, tasteful appearance contributes to the positive
impression you make on our guests.

Since our business is food, it is imperative that our guests can trust us for the highest standards of hygiene and cleanliness. Team members
will be disciplined for unacceptable hygiene or appearance issues. This includes coming to work without your proper uniform, or having
unacceptable jewelry, tattoos or piercings.

If you need further information please see UW Health policy 9.16 Dress Code and Appearance.


Uniform Expectations
Cashiers
ξ Provided by UW Health:
o Black or Royal blue performance polo shirt.
o Black UW Health performance jacket.
o Black dress pant.
o Name tag must be 100% visible at all times.
ξ Solid black socks.
ξ Solid close-toed, leather and non-skid shoes.
ξ If you are cold: you are allowed to wear the performance jacket over your polo shirt but name tag must be visible.


Stock clerks
ξ Provided by UW Health:
o Red performance polo shirt.
o Black UW Health performance jacket.
o Gray utility pant.
o Name tag must be 100% visible at all times.
ξ Solid black socks.
ξ Solid steel-toed shoes.

If you are cold: you are allowed to wear the performance jacket over your polo shirt but name tag must be visible

Café workers, Culinary workers, Utility workers
ξ Provided by UW Health:
o Black or Royal blue chef’s shirt. Shirt should be buttoned to the top.
o Black chef’s pant.
o Black chef’s hat.
o Name tag must be 100% visible at all times.
ξ Solid black socks.
ξ Solid close-toed, leather and non-skid shoes.
ξ If you are cold: you are allowed to wear a solid black or white long-sleeved shirt underneath your chef coat. You are not
allowed to wear anything over the chef coat.

Coffee shop employees
ξ Provided by UW Health:
o White dress shirt.
o Black dress pant.
o Royal blue tie or handkerchief.
o Name tag must be visible at all times.
ξ Solid black socks.
ξ Solid close-toed, leather and non-skid shoes.
ξ If you are cold: you are allowed to wear a solid white long-sleeved shirt underneath your dress shirt. You are not allowed to
wear anything over the dress shirt.

Bakers
ξ Provided by UW Health:
o White chef’s shirt.
o Black and white checkered chef’s pant.
o Black chef’s hat.
o Name tag must be 100% visible at all times.
ξ Solid black socks.
ξ Solid close-toed, leather and non-skid shoes.
ξ If you are cold: you are allowed to wear a solid white long-sleeved shirt underneath your chef coat. You are not allowed to
wear anything over the chef coat.



Cooks
ξ Provided by UW Health:
o Black chef’s coat. Shirt should be buttoned to the top.
o Black and white checkered chef’s pant.
o Black chef’s hat.
o Name tag must be 100% visible at all times.
ξ Solid black socks.
ξ Solid close-toed, leather and non-skid shoes.
ξ If you are cold: you are allowed to wear a solid black or white long-sleeved shirt underneath your chef coat. You are not
allowed to wear anything over the chef coat.


Runners
ξ Provided by UW Health:
o White dress shirt.
o Black dress pant.
o Royal blue tie or handkerchief.
o Name tag must be visible at all times.
ξ Solid black socks.
ξ Solid close-toed, leather and non-skid shoes.
ξ If you are cold: you are allowed to wear a solid white long-sleeved shirt underneath your dress shirt. You are not allowed to
wear anything over the dress shirt.



SIGNED BY:


MEGAN WALTZ
DIRECTOR, CULINARY SERVICES