Food Service Worker; FT, Varying Days, 10a-6:30p

Job Summary

Under the direct supervision of the Food & Nutrition Services Manager, the Food Service Worker performs a variety of patient food service and dish duties. Demonstrates competency in the following areas:

• Prepares food trays for general and therapeutic diets.
• Prepares and delivers items as requested by patient care units or patients.
• Maintains trayline in a clean, neat and organized manner.
• Prepares special diet foods as necessary.
• Delivers food carts to patient care units. Returns carts to kitchen at designated times.
• Loads and oversees dishwashers.
• Washes specified items by hand, i.e., pots, pans, knives.
• Disposes of trash and garbage in appropriate manner and as needed.
• Puts clean dishes and utensils away.
• Cleans walk-in refrigerators and storage areas.
• Aids in preparing salads, desserts and nourishments.
• Performs special cleaning duties as assigned by the Food & Nutrition Services Manager.
• Maintains a good working relationship both within the department and with other departments.
• Treats patients and families with respect and dignity.
• Observes infection prevention and control practices at all times.
• Participates in departmental performance improvement activities.
• Supports and maintains a culture of safety and quality.
• Maintains kitchen in a clean, neat, and organized manner.

Professional Requirements

• Adheres to dress code, appearance is neat and clean.
• Completes annual education requirements.
• Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards.
• Maintains and ensures patient confidentiality at all times.
• Reports to work on time and as scheduled; completes work within designated time.
• Wears identification while on duty; uses computerized punch time system correctly.
• Completes in-services and returns in a timely fashion.
• Attends annual review and performs departmental in-services.
• Attends 12 staff meetings; or reads and returns all staff meeting minutes.
• Actively participates in the department’s continuous quality improvement (CQI) activities.
• Represents the organization in a positive and professional manner.
• Complies with all organizational policies regarding ethical business practices.
• Communicates the mission, ethics and goals of the hospital, as well as the focus statement of the department.

Requirements

• Regulatory Requirements: Preferred High school graduate or equivalent. Food service experience desired but not necessary.
• Language Skills: Able to communicate effectively in English, both verbally and in writing. Additional languages preferred.
• Other Skills: Basic computer knowledge. Have ability to calculate measurements in recipes to increase or decrease servings.

Physical Demands

• Normal hospital environment.
• Occasional exposure to steam and refrigerators.
• Normal/corrected eyesight.
• Hearing within normal range.
• Operates cash register and ice machine.
• Frequent standing.
• Lifting up to 50 pounds.
• Carrying, pushing/pulling up to 50 pounds.