Responsibilities

Under the supervision of the department managers, the Food Service Aide performs a variety of routine tasks in the kitchen, tray line, and related areas according to standard practices and procedures in order to maintain a safe, efficient, and sanitary work environment. The Food Service Aide is responsible for filling all food/beverage requisitions received from patient service areas in an accurate and timely manner in order to assist in maintaining quality patient care.

Essential Functions:

• The Food Service Aide assembles patient trays according to department standards.
• Delivers patient trays according to department standards.
• Communicates with Nursing staff.
• Serves patients, employees and visitors in cafeteria.
• Demonstrates the ability to identify and communicate age appropriate data about the patient’s status in order to determine age-specific needs and provide the care needed.
• Treats all information and data within the scope of the position with appropriate confidentiality and security.
• Addresses customer, patients , employees and co-workers concerns with dignity and respect.
• Conduct demonstrates compliance with and reporting of suspected violations of all relevant laws, regulations, compliance policies and procedures and the Code of Conduct.
• Demonstrates age appropriate communication skills for the patient population served.
• Identifies and utilizes established portion control standards on patient trays to assure a clinically accurate and cost effective meal service.
• Fills all food/beverage requisitions received from patient service areas in an accurate and timely manner in order to assist in maintaining quality patient care.
• Completes assigned sanitation duties on a daily basis according to departmental schedule and procedure to provide a clean and healthy work environment and a safe product.

Qualifications

Education and Experience:

High School Diploma/GED required

Skills & Abilities:

Ability to listen to othersDemonstrated written communication skillsStrong verbal communication and listening skills

Ability to identify inferior products and unsafe equipmentAbility to follow portion controls using appropriate utensilsUtilizes standardized recipes