Food Service Technician - (Dietary)

About the role

This position requires cross training in one or more patient tray assembly and distribution areas, and may also include cross training 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 orders and delivers appropriate product and tubing
• Adheres to Food Service policies for Infection Prevention, including 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
• Distributes patient meal trays ensuring 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

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
• 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
• Must have visual acuity and hearing within normal range
• 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
• 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