GIRMC Nutrition and Dining Tech III - Cafeteria Service

About the role

Performs a variety of ordering, inventory control, catering services, serving duties, food production tasks and retail operations.

Responsibilities

• Commits to the mission, vision, beliefs and consistently demonstrates core values.
• Uses NDS software to coordinate menu selections for patients and to complete menu system process.
• Prepares and assembles a variety of hot and cold food or beverage items relevant to area of assignment; may operate cash systems if assigned to coffee bar locations.
• Prepares hot foods according to menu plans in quantities specified; may prepare and serve grill menu items to order.
• Assesses quality of ingredients or products prior to use; accurately assembles ingredients in accordance with established recipes and procedures for items required.
• Practices appropriate preparation techniques, per State Health Department requirements, to ensure safe handling and storage of foods to prevent food borne illness and/or cross contamination of cooked and uncooked foods.
• Receives, stores and distributes food, supplies and equipment in a timely manner; checks all orders for appropriateness; signs off on invoicing.
• Rotates stock in accordance with department procedures; assists in conducting physical inventory to support purchasing activities.
• Prepares and measure/weighs special food/formulas/nourishments for patients on therapeutic diets; calculates and prepares tube feedings; delivers nourishments and tube feedings to nursing units at designated times.
• Monitors patient tube feedings per physician orders.
• Acts as primary liaison between Nursing and Nutrition and Dining Services in receiving phone/computer orders and expediting subsequent food service requirements; follows through on all data entry requirements.
• Serves as a lead worker/facilitator overseeing and checking patient tray assembly for designated meals as assigned.
• Introduces new patients to department services by providing information on meal service and menu selections.
• Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests.
• Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription.
• Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.
• Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.

Requirements

• High School diploma or equivalency preferred.
• Must be 18 years of age to legally operate required food production equipment.

Physical Requirements

Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.