Food Service Technician

About the role

Cross trained in one or more of the patient tray assembly and distribution areas. May also, cross train in the dish room area.

Responsibilities

• Prepares and delivers food trays in accordance with established diet therapy protocols
• Fulfills daily/weekly cleaning duties as defined in daily job descriptions and weekly cleaning schedules
• Uses and handles chemicals according to present vendor guidelines
• Interprets patient enteral fee order and delivers appropriate product and tubing
• Adheres to Food Service polices for Infection Prevention, i.e., hand washing, hair covers, gloves, etc.
• Works with Director and manager to standardize work methods
• Communicates with dietitian regarding patient nutrition issues
• Assures dishes, pots and pans, silverware, etc. are properly cleaned and sanitized when working in the dishroom
• Visit patients for meal selections following diet order and patient preference
• Distributes patient meal trays assuring all patent are fed according to the most current diet prescription
• Assembles trays that are neat and appealing
• Assembles and distributes patient snacks
• Stocks work station/galley appropriately
• Completes dishroom duties per protocol including weekly cleaning

Qualifications

• Current Food Handlers card OR obtained within 30 days of hire through ONE of the following, as required by County DHHR: StateFoodSafety.com, Servsafe National Restaurant Association, Local County Health Department
• High school diploma or equivalent
• One (1) year experience in a long term care facility or hospital kitchen

Preferred Qualifications

• High school diploma or equivalent

Physical Requirements

• Must have ability to handle (lift and transport) cases of product such as multiple 20 pound cases of meat, frozen vegetables and #10 cans of product
• Visual acuity must be unimpaired
• Hearing within normal range is required
• Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work

Working Environment

• Exposure to heat and humidity as well as cold
• Potential for burns from using ovens, fryers and hot pans of food
• Potential for cuts from using knives

Skills And Abilities

• Ability to follow oral and written instructions and to read and follow standardized recipes
• Basic math skills including addition and subtraction
• Working knowledge of table of measure
• Basic computer skills
• Concentrated mental activity is required to organize the work
• Able to respond to changes in work volume throughout the shift
• Able to work some holidays
• Able to adapt to sudden and frequent changes in work schedule

Additional Job Description

Scheduled Weekly Hours: 40
Shift Varied (United States of America)
Exempt/Non-Exempt United States of America (Non-Exempt)

Contact Information

Company: UHC United Hospital Center
Cost Center: 600
UHC Dietary
Address: 327 Medical Park Drive Bridgeport, West Virginia
Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws.