What are the responsibilities and job description for the Food Services Assistant-EMRMC Cafeteria-Part Time-Varied position at Ephraim McDowell Health?
Job Description
JOB SUMMARY:
Under general direction, performs general tray line functions; receives and interprets diet orders and ensures correct food selections are offered and served to patients. Exhibits the F.I.R.S.T. values (Friendliness, Innovation, Respect, Service, and Trust).
ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES:
- Set up and work all positions on the patient tray line.
- Prepare cold foods according to standardized recipe and production sheet.
- Washes and sanitizes pots, pans, and other small ware utilizing three compartment sink.
- Washes and sanitizes dishes, trays and service ware utilizing dish machine.
- Performs general cleaning and sanitizing tasks according to established department procedures.
- Observes all principles of safe food handling.
- Is able to interpret and select proper food items relating to therapeutic diets.
- Trains new food service assistants in infection control, sanitation, knowledge of special diets, and preparation of cold foods, portion control, and reduction of waste.
- Knowledge of special diets and works with dieticians to ensure correct preparation/portion control.
- As needed, assist hostess with patient food cart delivery and pick up.
- Demonstrates a commitment to professional accountability and growth to maintain and expand knowledge and skills.
- Contributes to the achievement of the mission and philosophy of the Organization.
- Contributes to the effective operations of the Organization by demonstrating dependability in job performance.
- Demonstrates a commitment to incorporating the core concepts of patient family centered care into practice (dignity, respect, information sharing, and participation).
- Demonstrates a commitment to the development and implementation of shared governance across the Organization.
- Performs other related duties as assigned.
WORKING CONDITIONS, HAZARDS AND PHYSICAL EFFORT:
Works in an institutional food service environment. Working environment is well-ventilated, well lighted, and temperature controlled. Subject to slips and falls due to wet floor surfaces and cuts and burns from equipment. Safe work habits required. Job requires one to be in a stationary position, moving around the unit and a moderate amount of positioning objects up to 25 lbs. independently. Must be able to adjust to a moderate pace of work with time deadlines. Must possess sanitary work habits, good customer service and communication skills. Safe use of chemicals and weekend work required. Work assignments may be rotated to better serve customers and patients.
CONTACTS WITH OTHERS:
Other Associates, patients, dieticians, management, patient’s families, and visitors.
EQUIPMENT USED/SPECIAL SKILLS REQUIRED:
None
Position Type
Part Time with Benefits - 20-35 hours per week