REPORTS TO:

Manager of Dietary Services

SUMMARY STATEMENT & PURPOSE

The Food Service Worker is responsible for the preparation and service of all meals for patients and facility staff according to the approved menu cycle and productions sheets. Additional responsibilities include operating the dish machine and restocking of dishware and utilities.

All employees are expected to be pleasant, respectful, and courteous in all interactions with patients, families, staff, and visitors of the Hospital, as well as being a positive representative of INBH at all times.

MINIMUM QUALIFICATIONS

• At least two (2) years’ experience in quantity cooking
• Basic knowledge of modified diets.
• Washington State food handler’s permit within 30 days of hire.
• Training in food service sanitation and possession of food service sanitation certification

PREFERRED QUALIFICATIONS

• Experience utilizing industrial kitchen equipment and utensils; and some prior kitchen supervisory experience

SPECIFIC PERFORMANCE RESPONSIBILITIES

All functions are essential functions unless otherwise noted.

The job functions of this position are not limited to the duties listed below.

1. Open the kitchen and ensure organization of daily events.
2. Prepare meals and beverages according to menu cycle and daily production sheet, providing attention to attractive and tasteful meals.
3. Accurately prepare food for modified diets, consulting with Manager of Dietary Services and/or Dietician as required.
4. Complete and prepare meals in a timely manner as prescribed by posted meal times.
5. Follow posted cleaning schedule and ensure a clean work area and dining room at all times.
6. Document refrigeration and dish machine temperatures according to posted schedules.
7. Adhere to standards for food temperature during cooking, serving and storage of leftovers.
8. Maintain walk-in freezer and storerooms in an orderly fashion, and properly date and label all food items.
9. Comply with established guidelines for sanitation and safety.
10. Interact with patients in the serving line, offering assistance in the selection of a nutritionally balanced meal.
11. Wash dishes and maintaining dish room in a clean and orderly fashion.

PHYSICAL & SENSORY REQUIREMENTS, WORK ENVIRONMENT & CONDITIONS:

• Ability to manipulate various kitchen equipment and utensils.
• Ability to read menus and recipes.
• Ability to work within deadlines.
• Ability to stand and walk about the kitchen and facility frequently.
• Ability to stand up to 8 hours at a time.
• Ability to lift at least 50 pounds and to push and pull up to 50 pounds.
• Ability to work in temperatures ranging from -0°F to 100°F and higher.
• Ability to stoop, kneel, and bend daily.
• Ability to reach, twist and turn above and below the waist.
• Ability to use both hands to accomplish assigned duties.
• Prepared to handle hazardous chemicals as needed.
• Ability to see, taste, smell and hear to assess products served and produce a safe work environment.