Food Service Worker

About the Role

To assist the Cook(s) in preparing food according to a Dietician-approved, standardized menu for CIHA patients, providers, and guests. Assists in production and service of general, as well as, medically prescribed therapeutic and modified texture diets, in a sanitary manner, at a high rate of accuracy and acceptability.

Responsibilities

• Under direction of the Cook and Dietary Manager, prepares food and beverages according to cycle menu, census, and patient diet orders.
• Prepares food following standardized recipes, scaling recipes appropriately as indicated by the cook.
• Peels, washes, trims, and cuts up vegetables and fruits as necessary.
• Is knowledgeable in aspects of patient menu execution, including: proper serving sizes, interpreting a diet spreadsheet, modifying food for IDDSI textures, evaluating final food products, and serving trays accurately at appropriate temperatures.
• Prepares and serves all types of cold sides, salads, sandwiches, desserts, breads, and baked items, as well as additional items for therapeutic or modified texture diets as directed by the Cook.
• Prepares food in a way to reduce waste and spoilage.
• Presents items which are visually appealing to patients and conforms to established food standards in terms of shape, size, color, texture, and flavor.
• Prepares food to preserve nutritional value, color, palatability and acceptability to CIHA patients, providers, and guests.
• Prepares special foods per patient request as directed by the Cook.
• Manages time effectively to have menu items ready for serving at meal times and trays delivered during pre-determined time frames.
• Loads, unloads, and properly maintains dish machine, keeping appropriate records.
• Maintains a clean, disinfected, and orderly work station, observing high personal hygiene standards and all required safe food handling practices.
• Checks refrigerator thermometers frequently and reports temperature variations promptly.
• Follows approved safety and fire regulations at all times.
• When designated, receives, checks, and properly stores food deliveries promptly.
• Under direction of the Cook, examines all food for quality and freshness before preparation.
• Stocks, rotates, and performs inventory of food/supplies in patient nourishment areas.
• Delivers meal carts and patient trays to designated areas at designated times; retrieves these items and returns to kitchen.
• Adheres to all CIHA policies and attends training programs and in-services as scheduled; completes Relias online training courses by due dates.
• Performs cleaning duties as assigned by the daily, weekly, and monthly cleaning scheduling. Takes on additional cleaning projects as assigned.
• Additional duties as assigned.

Requirements

• High school or GED equivalent required.
• Food service and healthcare experience preferred.

Physical Demands

• Able to lift and carry in excess of 50 lbs.
• Able to stand/walk for the duration of shift.
• Able to work long hours, including evenings, weekends, and holidays, as needed.

Work Environment

• The work area is often warm, noisy, and cramped.
• Possibilities for being cut, burnt, or scalded due to working in the kitchen.
• Danger of slipping on the floor due to food or liquid spills.
• Exposure to communicable diseases.
• Must comply with NC Statutes relating to food service work and federal and state regulations pertaining to occupational safety and health, infection control, EPA standards, and HIPAA regulations.
• Must have annual TB test and mandatory Hepatitis A series.

Confidentiality

The incumbent shall maintain confidentiality of all pertinent patient information that comes to his/her attention. The Privacy Act carries both civil and criminal penalties for unlawful disclosure of knowledge.

Contacts

The incumbent will be in contact with coworkers, patients, dietitian, and other department staff including nursing.