Food Service Worker

Job Overview:The Food Service Worker is responsible to prepare meals, nourishments, and snacks for residents. Under direction of the Food Service Supervisors, food is prepared and served to provide nutrition and a pleasant dining experience for residents, while meeting the standards and regulations set forth by the Department of Health, and Center for Medicaid and Medicare services (CMS).

Essential Functions (Major Duties or Responsibilities):

A. Food Preparation and Serving60%

• Prepares and serves food and beverages to provide residents with nutritionally adequate meals and snacks by following dietary procedures and meeting established work schedules.

• Prepares nourishments, snacks, and coffee and juice carts for residents to meet nutritional needs by following established procedures and schedules.

• Prepares individual meal trays for residents using knowledge of therapeutic and mechanically altered diets, and following resident’s individual diet order.

• Set up tray-line and carts such as condifemtn cart, flatware cart, heated food holding cart in preparation of assembling meal trays to serve to residents.

• Places assistive devices such as modified flatware, cups, and plates on trays and table for residents as identified on their diet tickets.

• Places entrée, salads, desserts, breads, and beverages on individual trays and table settings for each resident.

• Places flatware, napkins, and individual condiments on trays and table settings for each resident following daily menus and diet guidelines.

• Portions salads, desserts, fruits, breads, and beverages individually for residents according to the menu and using graudated kitchen utensils.

• Prepare food and desserts as ordered on individual residents’ diets using a commercial blender as identified on their diet tickets.

• Checks each tray setting for accuracy of diets, portions, condiments, individual requests, etc.

• Transports food cart to special care unit. Serves residents meals in dining room.

• Checks temperatures as assigned by supervisor to assure foods/liquids are served and stored at established temperatures to prevent burns and food-borne illness, while maintaining quality.

• Records temperatures of the different refrigerators and dish machine as required to assure accurate temperatures for sanitation and food safety.

• Properly dates and labels all stored food items. Practices proper food storage rotation.

B. Cleaning & Sanitizing35%

• Cleans and sanitizes dietary equipment to prevent bacterial growth, cross contamination, and spread of food-borne illness by following Department of Health, facility, and Food Service department policies and procedures.

• Washes dishes, utensils, and pans, scraping leftover food inta a garbage disposal and trash containers. Operates commercial mechanical dishwasher or washes by hand using a three-compartment sink.

• Clears dining room tables of dishes after meals.

• Cleans dining room tables and chairs after each meal.

• Cleans and sanitizes kitchen equipment such as blender, dish machins, tray-line equipment, food carts, freezers, and cupboards.

• Follows proper sanitation, hand washing, gloving proceudres to avoid cross-contamination and spread of food-borne illness to residents and staff.

C. Other Duties as Assigned 5%

• Stocks and organizes food items on shelves rotating stock by expiration date to ensure freshness and prevent food spoilage, and to maintain a workable inventory. Removes damaged items and reports to supervisor.

• Refills and replaces condiment containers.

• Provides special requests for residents needs such as clear liquids, late meals due to appointments, and menu changes.

Physical and Environmental Demands:

Must be able to operate commercial kitchen equipment in a safe manner. Work closely with co-workers in limited space & maintain positive work relations. Lift 15 lbs. frequently/50 lbs. occasionally.Carry 15 lbs. occasionally.Push/Pull force 25lbs frequently, up to 80 lbs. Reach forward & down frequently/above the shoulders occasionally. Remain on feet (stand or walk) for extended periods of time on tile floors. Handle/grasp up to 80% of a shift, with repetitive hand motions. Must be able to tolerate extreme heat & humidity. Regular exposure to odors, fumes, & noise from equipment. Possible exposure to verbal & physical abuse from residents.

Knowledge, Skills and Abilities (Behaviors):

Required for the first day of work:

• Working knowledge of kitchen sanitation, safety & equipment.

• Ability to establish & maintain effective working relationships with co-workers/residents.

• Ability to follow instructions.

• Ability to effectively communicate with others.

• Ability to maintain a clean and safe environment.

Minimum Qualifications (Education and Experience):

• No education required

• No prior work experience required