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.

Qualifications

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

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 (never mixes chemicals, labels spray bottles and proper label)
• Interprets patient enteral fee order and delivers appropriate product and tubing
• Adheres to Food Service policies for Infection Prevention (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
• Visits patients for meal selections following diet order and patient preference
• Works with nursing to distribute patient meal trays assuring all patients 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

Physical requirements

• 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

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
• Ability to respond to changes in work volume throughout the shift
• Ability to work some holidays
• Ability to adapt to sudden and frequent changes in work schedule

Schedule

40 hours per week. Shift varied.