Food & Nutrition Associate

Responsibilities

• Prepares, portions, and serves menu items for general and modified patient diets and for retail food service or catering.
• Sets up meal service stations.
• Assembles and serves meals in accordance with selected menus, presentation, and portion control guidelines, receives and puts away deliveries.
• Maintains clean and sanitary food preparation areas and equipment.
• Washes dishes, flatware, serving utensils and disposes of trash.
• Loads, operates, and unloads commercial dishwasher.
• Transports carts to patient units and all other areas of the hospital.
• May operate a cash register to process and verify payment for goods or services and may operate selected production and other equipment.
• Follows all safety and infection control policies and procedures which includes proper and frequent hand washing and using required protection devices to prevent transmission of food borne illnesses to patients, customers and staff.
• Reports safety hazards.
• Cleans, sanitizes and organizes the work area.
• Mops floors, empties and cleans trash containers and equipment.
• Washes tables, walls, and counters.
• Removes trash from the kitchen.
• Requisitions/procures ingredients from storage areas according to recipe or menu requirements.
• Limits and dates food items.
• Takes and records temperatures of food and food service equipment; documents the temperature information and adheres to FIFO protocols.
• May train to assist with cooking and baking.
• Reports problems in food quality or service and customer/patient concerns: communicates or shares recommendations for improvements.

Requirements

• High school diploma or equivalent preferred.
• Must be able to read, write, and follow instructions.
• One (1) year of food service experience preferred.
• Demonstrated skills in customer service, critical thinking, problem solving and written and verbal communication.
• Ability to make sound judgments while quickly processing information.
• Ability to perform basic tasks on a computer including logging on and off a workstation, checking email and completing annual online employee commitment modules.

Minimum Qualifications

• PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.
• ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.