Food Service Assistant - Sanitation

Responsibilities

• Affords assistance in meal and snack preparation, assembly, and service to patients, cafeteria, and customers.
• Occasionally requests and stores food and supplies; prepares simple food items using menus, standardized recipes and procedures; assembles patient trays; assembles food and supplies for catering events; sets up and maintains a cafeteria/buffet line; serves food to patients, staff, and other customers.
• Cleans and sanitizes work area, equipment, and other areas as assigned using standard procedures.
• Requests and conserves food and supplies necessary to perform assigned duties.
• Assists in the preparation of a variety of simple food products in accordance with standardized recipes, policies, and procedures.
• Operates a variety of food service equipment including choppers, blenders, dish-machines, etc.
• Porposes food and assembles meals following menus, policies and procedures, and customer requests.
• Serves food trays and/or food items to patients/customers.
• Cleans food service areas and equipment, utensils, etc. as scheduled or assigned.
• Maintains temperature, production, cleaning, and other records as assigned and takes action as required by policy.
• May perform clerical duties related to the recording, processing, assembly and distribution of patient diet orders, menus, and food production records.
• May require transporting and retrieval of patient food carts.
• May require working variable shifts.
• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Adheres to all DCH Health System and Nutritional Services policies and procedures.
• Obtains daily production schedule and preparation requirements from the Chef/Sous Chef.
• Prepares items on production sheets, following established quantities and recipes.
• Completes and utilizes daily production worksheets and waste log sheets.
• Tastes completed meals to ensure quality.
• Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures, and standard portion control.
• Affirms compliance with all sanitation, ServSafe, and safety requirements.
• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook.
• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs essential job functions in a manner that ensures the safety of patients, visitors and employees.
• Identifies and reduces unsafe practices that may result in harm to patients, visitors and employees.
• Recognizes and takes appropriate action to reduce risks and hazards to promote safety for patients, visitors and employees.
• Requires use of electronic mail, time and attendance software, learning management software and intranet.
• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook.
• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs essential job functions in a manner that ensures the safety of patients, visitors and employees.
• Identifies and reduces unsafe practices that may result in harm to patients, visitors and employees.
• Recognizes and takes appropriate action to reduce risks and hazards to promote safety for patients, visitors and employees.

Qualifications

• High School degree or equivalent preferred.
• Ability to read and write, speak and understand English (oral and written) and follow oral and written and instructions.
• ServSafe class is with a minimum score of 75% is preferred, but not required.
• Vision and hearing normal or corrected to normal.
• No previous experience required.
• Must be able to read, write legibly, speak and comprehend English.