Food Service Worker

About the role

The Food Service Specialist assists patients with menu selection and delivers meals in a timely manner. They provide excellent customer service and interact with Nursing, Dietician, and Food Service to ensure meal preferences and restrictions are accommodated.

Responsibilities

• Prepares and serves food according to Health rules and regulations, following established handling practices and procedures
• Demonstrates commitment to high quality product and presentation
• Delivers and collects menus in a timely manner
• Determines the amount and type of food and supplies required using production systems
• Plans food production to coordinate with meal serving hours
• Stores food properly, marking date and item, rotating stock and breaking down boxes
• Observes proper food preparation and handling techniques, complying with established sanitation standards, health standards and personal hygiene
• Provides menus and communicates with patient/family about the room service process including food choices and times of service in a timely manner
• Replenishes floor stock based on floor stock forms. Account for all items requested and notify the manager of any discrepancies
• Maintains refrigerators on the floor clean and free of expired items. Discard open containers and expired items
• Provides meals and snacks within the diet order, observes and documents food intake and response to care, and serves as a liaison between the patient, Food and Nutrition Department, and Nursing
• Ensures all patients on a physician-prescribed diet receive meals per patient needs/desires. Completes rounds after passing trays to inquire if patient has further dietary needs
• Assists with patient tray assembly and transports patient food carts to and from the kitchen to nursing units. Maintain temperatures of hot and cold food during meal delivery
• Transports soiled carts, and empty racks for soiled trays, to and from the dish room and nursing units
• Cleans and sanitizes kitchen, serving, and dining areas according to safety and sanitation rules and practices
• Clean and return all pots, pans, china, flatware, trays, storage containers, other items, utensils, and equipment in a timely manner, following CNS standards and policies
• Set up and maintain a 3-compartment sink. Change the water and maintain proper levels of chemical additives as needed to wash, rinse, and sanitize items properly. Check the soap supply and use a test strip to be sure that the correct amount of sanitizing agent is present
• Performs cashier functions, including sales, making change, reconciliation and reporting
• Inventories and maintains supplies
• Keeps all towels and soap dispensers clean and stocked throughout the shift
• Provides excellent customer service
• Comprehends and ensures all Health Insurance Portability and Accountability Act (HIPAA) policies are followed regarding protected health information of patients/residents
• Adheres to the Facility’s Emergency Preparedness Program, Occupational Safety and Health Administration (OSHA), and other mandatory programs in the facility as appropriate

Requirements

• Minimum High School Diploma or GED preferred
• Prior professional cooking experience, and knowledge of commercial food preparation and handling technique preferred
• Prior kitchen sanitation experience, and knowledge of safety and sanitation rules and practices
• Must possess skills to effectively operate cash register or cash handling computer system