JOB SUMMARY: The Food Service Worker is responsible for routine daily tasks related to patient food service. These tasks include, but not limited to; tray assembly, portioning of food; preparation of snacks, tube feedings, and supplements; delivery of floor stock and special items to the units; delivery of patient meal trays into patients rooms. Ensures that all tasks are completed safely, and in strict adherence to Food and Nutrition cleaning /sanitation policies and other related policies and procedures. Provides the highest level of customer service at all times.
Process menus correctly by placing appropriate food items on patient trays during meal service.
Delivers meal trays to patient rooms visually checking identification bracelet and calling patients name with affirmative response. Delivers pediatric trays to nursing station.
Strips, cleans, and sanitizes patient carts using approved procedures.
Rinses, washes and sanitizes dishware and utensils according to Board of Health Regulations.
Sets up and delivers patient late trays within 30 minutes of notification.
Checks pantries for soiled trays, after meal service and at the end of shift.
Prepares and delivers patient nourishments based on menu rotation and patient diet.
Selects appropriate foods for therapeutic diets when preparing patient trays and late trays.
Controls food portions through the use of appropriate sized utensils and measuring devices.
Correctly records dish machine and refrigerator temperatures. Reports abnormal temperatures to supervisors to initiate corrective action process
Cleans, sanitizes and stocks milk and ice cream units daily and as needed.
Picks up and delivers p.o. supplements from pharmacy, for patients daily.
Stocks tray line before and after meal service and as needed.
Cleans all work areas, walls, equipment, and storage areas after use according to department’s policy and procedures.
Checks with supervisor or clinical staff before making menu substitution.
Maintains a clean self and work area and practices Infection Control (hand washing) for protection of self and patients.
Uses all necessary food service equipment as needed using proper safety precautions and operation procedures.
Promptly reports food shortages or potential food shortages to supervisor.
Follows sanitation procedures when handling utensils and food items 100% of the time.
Other duties as assigned.
CERTIFICATION/LICENSURE/REGISTRATION: Not applicable
EDUCATION: High School Diploma or its equivalent, preferred.
EXPERIENCE: One year of experience in healthcare food and nutrition services preferred and clerical experience preferred.
KNOWLEDGE, SKILLS & ABILITIES:
Adaptability – Effectively adapts to work within new work structures, processes, requirements, or cultures.
Energy – Maintains high levels of activity or productivity; sustaining long working hours when necessary;
Empathy – Deals effectively with others who may be experiencing stress and loss to reduce tension
Stress Tolerance – Maintains stable performance under pressure
Communication – Communicate clearly, proactively, and concisely with all key stakeholders, customers, and management
Customer Engagement – Able to effectively engage with patients and family member as appropriate to meet there need and expectation for cleanliness during their stay
SPECIAL DEMANDS: Must be able to work in environments containing human blood and body fluids. Must be able to speak, write, and read in English.
SPECIAL CONSIDERATIONS
Age legend does apply. This position does not have responsibility for the assessment, treatment and care of patients.
Responsibility for the safety of others: Position requires that the employee be on constant alert for possible hazards that may create unsafe conditions in the hospital. Possible hazards that should be watched for include, but are not limited to: faulty equipment or machinery; spills on floors, etc. Such conditions must be immediately reported to the employee's supervisor or the Plant Operations department.
Responsibility for physical assets: The employee will be responsible for the equipment and supplies that are issued to perform job functions during his/her shift. Employees are responsible for tagging and depositing with the Security Department personal property found during their duties.
WORK ENVIRONMENT: The individual spends at least 75% of his/her time in air conditioning. Frequent variation in temperature may occur walking through the kitchen area or into the refrigerator/freezer. Moderate intermittent noise from kitchen equipment. The potential for exposure to blood-borne pathogens, body fluids or other potentially-infectious materials is minimal. The potential for exposure to blood-borne pathogens, bodily fluids, or other potentially-infectious materials is minimal to none.
ESSENTIAL DUTIES: This position requires a knowledge of internal policies and procedures relating to food service sanitation, food preparation and delivery. Frequent interaction with patients and nursing. Familiarity with therapeutic diets, portion control and production tallies. Ability to learn operation of equipment and simple food preparation tasks. Ability to conduct oneself in a mature and professional manner at all times. Ability to receive and respond to instructions and work harmoniously with hospital personnel.
PHYSICAL DEMANDS: Frequent variation in temperatures may occur walking through the kitchen area or into refrigerator/freezer. Moderate intermittent noise from kitchen equipment. The potential for exposure to blood-borne pathogens, body fluids, or other potentially-infectious materials is minimal. Requires the ability to exchange ideas by means of the spoken and written word.
EGREE OF SUPERVISION: Moderate, must be able to follow instructions and verbalize understanding of tasks.
EQUIPMENT USED: This position involves minimal exposure to infectious waste that mandates the wearing of gloves. Protective clothing and equipment include rubber soled shoes, oven mitts, aprons, hair covering, steel slicing gloves, safety belts and freezer jacket