Food Service Worker

Major duties and responsibilities

• Sets up and breaks down assigned station with the correct supplies and food items
• Portion food items into standard serving sizes using the proper utensils and specified dishware
• Selects and places correct items on patient trays
• Decides what food items to serve for the most common diets
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu
• Sets up dining room tables for service - place food and beverages on tables - and replenish items as necessary
• Delivers meal trays to the patients' bedsides reporting the patients' comments and complaints to the supervisor or dietitian
• Provides assistance to cooks in the food preparation area - such as weigh - measure and assemble ingredients according to standardized recipes
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts
• Reads and interprets regular or modified menus - individual diet cards - tray tickets or patient selections
• Performs heavy-duty cleaning tasks throughout the food service and related areas

Physical Requirements

• Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity
• Food service workers are regularly exposed to hot liquids - sharp cutting blades - hot working surfaces and extreme temperature changes when entering walk-in refrigeration units
• Performs work requiring light to moderate physical effort
• May be required to perform heavy work - such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading - storing - and delivering supplies
• Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others