FOOD SERVICE WORKER - NUTRITIONAL SERVICES
Status: PRN - As Needed
Shift: Varies, 5:30am-2pm, 6am-2:30pm, 6:30am-3pm, 11am-7:30pm, rotating weekends
Exempt: No
Other information:
Education:
Must be able to read.
Experience/Skills:
Experience as a utility person preferred
Physical Demands:
Must be able to stand for long periods of time. Must operate steam hoses and pressure washer on occasion. Stands most of the shift. Required to lift mop buckets, etc., and carry from one place to another. Frequent stooping and bending is required.
Strength:Medium
Push:Occasionally
Pull:Occasionally
Carry:Occasionally
Lift:Occasionally
Sit:Occasionally
Stand:Frequently
Walk:Frequently
Responsibilities:
1.Delivers and returns meal delivery carts after breakfast and lunch meals.
2.Delivers early or late patient meal trays as needed between meals.
3.Responsible for proper use and handling of cleaning chemicals.
4.Responsible for general cleanliness of kitchen and work area, using proper sanitation procedures.
5.Retrieves meal delivery carts from floors and soiled rooms following meals.
6.Responsible for cleanliness of food carts.
7.Delivers floor supplies to stations when necessary.
8.Scrapes left-overs from patient trays and loads dish machine or removes clean dishes from machine as assigned.
9.Delivers unit requisitions as needed and completes temperature logs in nourishment rooms.
10.Responsible for proper handling and storage of patient foods.
11.Responsible for attending mandatory staff meetings and in-services.
12.Follow North Oaks Health System’s Compliance Programs and Federal and State Regulatory guidelines.
13.Responsible for proper management of patient information.
14.Responsible for participation in QA/CQI studies as needed.
15.Completes grill cook duties as needed.
16.Other duties as assigned by supervisor.
MAY BE ASSIGNED TO ONE OF THE FOLLOWING TASKS/AREAS AT ANY TIME:
Trayline:
1.Prepares salads for assigned meal.
2.Does necessary pre-preparation of salad for the following day.
3.Toasts bread for breakfast.
4.Prepares beverages needed for the meal.
5.Prepares between meal snacks for designated patients according to the age of the patient served and/or any special religious / cultural, or ethnic requests.
6.Responsible for proper serving sizes.
7.Responsible for preparing thickened liquids on patient line.
8.Responsible for maintaining supplies needed on the patient line.
9.Prepare and dish all desserts and breads needed for patients for each meal.
10.Prepares garnish for meals.
11.Prepares and labels Jello and diet Jello as needed.
12.Works on pod at meal times in assigned position (serving hot foods or tray set-up/cold foods and drinks) and makes diet modifications according to age of patient served.
13.Responsible for reporting NPO and discharges to the supervisor after nourishment delivery.
14.Responsible for accurately reading patient menus for trayline.
15.Responsible for assisting in puree food preparation.
16.Responsible for stocking and rotating items in trayline coolers and marking items with a “use-by” date.
17.Responsible for cleaning trayline refrigerators.
18.Works on cash register as needed.
Dishroom:
1.Washes trays as they come down the conveyor.
2.Returns trays to the cafeteria.
3.Empties the garbage cans as needed in the kitchen and dishroom.
4.Sweeps and mops the dishroom.
5.Keep shelves for cleaning chemicals and other supplies clean and organized.
6.Keeps clean linen room clean and organized.
7.Keeps shelving in the dishroom clean and organized.
8.Keeps conveyor belt clean and also keeps under the belt clean.
9.Cleans and drains dishmachine after each meal.
10.Responsible for cleanliness of the cart washing area.
11.Spot mops spills in kitchen and dishroom as needed.
12.Aids trayline workers in loading / unloading dishes from dishmachine after meals.
13.Cleans and sanitizes meal carts after breakfast and lunch.
14.Responsible for keeping department stocked with clean rags and clean mops.
Pot and Pan / Utility:
1.Washes soiled pots, pans, and utensils used by kitchen and cafeteria personnel, using proper sanitation procedures.Will change pot sink water every 2 hours, wiping sinks after each change.
2.Empties and lines garbage cans with double bags as needed in kitchen and dishroom.
3.Mops cafeteria floor.
4.Responsible for general cleanliness of pot washing area including wall and tiles following proper sanitation procedures.
5.Spot mops spills in kitchen and dishroom as needed.
6.Picks up soiled utility from nursing unit.
Floors / Utility (Evening):
1.Responsible for cleaning of major cooking equipment as outlined in cleaning schedule.
2.Responsible for mopping walk-in refrigerator and freezer as per cleaning schedule.
3.Mops, steam cleans, or pressure washes kitchen floor nightly, using proper sanitation procedures.
4.Empties and lines garbage cans as needed in kitchen and dishroom.
5.Steam cleans rubber floor mats from kitchen.
6.Picks up soiled utility from nursing units.