Food Service Technician

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

Qualifications

Minimum 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

Preferred Qualifications

• High school diploma or equivalent.
• One (1) year experience in a long term care facility or hospital kitchen.

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 properly).
• Interprets patient enteral fee order and delivers appropriate product and tubing.
• Adheres to Food Service policies 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.
• 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

• 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.
• 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

Scheduled Weekly Hours: 40

Shift: Varied