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Form of workJob Profile Summary
This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations. In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines. An organizational related support or service (administrative or clerical) role or a role that focuses on support of daily business activities (e.g., technical, clinical, non-clinical) operating in a "hands on" environment. The majority of time is spent in the delivery of support services or activities, typically under supervision. An experienced level role that requires basic knowledge of job procedures and tools obtained through work experience and may require vocational or technical education. Works under moderate supervision, problems are typically of a routine nature, but may at times require interpretation or deviation from standard procedures, and communicates information that requires some explanation or interpretation.
Job Overview
Under general supervision, this position works in any location where food is prepared including retail, patient and catering operations. This position is involved in all aspects of food services including assisting with menu selection, food preparation, food delivery, kitchen cleanliness and sanitation. This experienced staff member is trained in multiple areas in the department and may assist with training and informal supervision of less experienced staff.
Job Description
Minimum Qualifications:
1. Two (2) years of food service experience.
2. ServSafe certification within 6 months of employment.
Preferred Qualifications:
1. Dietetic tech degree.
2. High School diploma or equivalent.
Duties and Responsibilities: The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list. Other duties and responsibilities may be assigned.
1. Maintains and communicates accurate and updated diet order information through the system to ensure patients receive appropriate meals, nourishments and commercial enteral products in accordance with current diet order.
2. Elicits patient information regarding food preferences, intolerances, likes and dislikes. Alerts the Clinical Dietitian to any actual or potential nutritional problems of patients.
3. Assists patients with menu selection and writes and corrects regular and as assigned modified diets for patients. Responsible for maintaining high level of accuracy and appropriateness of patient trays.
4. Delivers trays to patients, picks up trays from patients.
5. Follows all precautions on patient units by donning and doffing PPE appropriately. Performs hand hygiene according to standards.
6. Stocks nursing unit pantries with nourishments and dietary supplies, utilizing first-in, first-out system.
7. Ensures accurate tray assembly on patient tray line. Prepares normal menu items, salads, sandwiches, desserts, and special items.
8. Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, season and knead food items for cooking, serving and storing.
9. Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage.
10. Maintains accurate sanitation and temperature logs in work area according to regulatory requirements.
11. Assists with setup, stocking, serving and delivering of food from counters, steam tables and work stations.
12. Responsible for cleaning and sanitizing of dishware, equipment and work stations. Strips, sanitizes, stacks, patients' trays and utensils in dish room, reassembles tray line. Cleans and sanitizes pots and utensils equipment, floors, walls, dish machine, etc
13. Removes trash from assigned workstation and/or from kitchen to specified area. Returns empty bottles and cans to recycle bin located in receiving /loading dock area. Removes crushed cardboard to designated areas.
14. Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment.
15. May prepare special nutritional products such as infant formulas, modular tube feedings, or powdered nutritionals for high-risk adult patients.
16. May operate a cash register (or equivalent), receives payments of cash, checks and charges from customers or employees for goods or services, making change and issuing receipts or tickets to customers.
17. May assist with orientation and training employees.
18. Assists in monitoring employee productivity and provides suggestions for increased service or productivity.
19. May participate in the collection and review of data recorded as a part of quality assurance/control.
20. May communicate with Registered Dietitians for nutrition consults and when necessary to improve patient care.
Physical Requirements:
1. Standing and walking for 95% of the day, straining and lifting approximately 30lbs., pushing loaded carts (approximately 400lbs.).
2. Requires manual dexterity to handle money, work cash register, and prepare food.
3. Exposure to infectious diseases due to interacting with sick patients.
4. Possible exposure hazardous chemicals due to cleaning and sanitation.
5. Requires ability to hear phoned patient orders, supervisors instructions.
6. Exposure to heat, cold, steam, chemicals and hot equipment.
7. Frequent exposure to garbage and trash.
Skills & Abilities:
1. Ability to read, write, and understand written instructions.
2. Interpersonal skills necessary to interact with patients, patient care team and employees.
3. Familiarity with therapeutic diets.
4. Knowledge of sterile food handling techniques.
5. Ability to operate simple mechanical devices such as coffee urn, dish machine, slicer, trash compactor.
6. Ability to use a knife for slicing, cutting, dicing.
This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations. In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines. An organizational related support or service (administrative or clerical) role or a role that focuses on support of daily business activities (e.g., technical, clinical, non-clinical) operating in a "hands on" environment. The majority of time is spent in the delivery of support services or activities, typically under supervision. An experienced level role that requires basic knowledge of job procedures and tools obtained through work experience and may require vocational or technical education. Works under moderate supervision, problems are typically of a routine nature, but may at times require interpretation or deviation from standard procedures, and communicates information that requires some explanation or interpretation.
Job Overview
Under general supervision, this position works in any location where food is prepared including retail, patient and catering operations. This position is involved in all aspects of food services including assisting with menu selection, food preparation, food delivery, kitchen cleanliness and sanitation. This experienced staff member is trained in multiple areas in the department and may assist with training and informal supervision of less experienced staff.
Job Description
Minimum Qualifications:
1. Two (2) years of food service experience.
2. ServSafe certification within 6 months of employment.
Preferred Qualifications:
1. Dietetic tech degree.
2. High School diploma or equivalent.
Duties and Responsibilities: The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list. Other duties and responsibilities may be assigned.
1. Maintains and communicates accurate and updated diet order information through the system to ensure patients receive appropriate meals, nourishments and commercial enteral products in accordance with current diet order.
2. Elicits patient information regarding food preferences, intolerances, likes and dislikes. Alerts the Clinical Dietitian to any actual or potential nutritional problems of patients.
3. Assists patients with menu selection and writes and corrects regular and as assigned modified diets for patients. Responsible for maintaining high level of accuracy and appropriateness of patient trays.
4. Delivers trays to patients, picks up trays from patients.
5. Follows all precautions on patient units by donning and doffing PPE appropriately. Performs hand hygiene according to standards.
6. Stocks nursing unit pantries with nourishments and dietary supplies, utilizing first-in, first-out system.
7. Ensures accurate tray assembly on patient tray line. Prepares normal menu items, salads, sandwiches, desserts, and special items.
8. Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, season and knead food items for cooking, serving and storing.
9. Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage.
10. Maintains accurate sanitation and temperature logs in work area according to regulatory requirements.
11. Assists with setup, stocking, serving and delivering of food from counters, steam tables and work stations.
12. Responsible for cleaning and sanitizing of dishware, equipment and work stations. Strips, sanitizes, stacks, patients' trays and utensils in dish room, reassembles tray line. Cleans and sanitizes pots and utensils equipment, floors, walls, dish machine, etc
13. Removes trash from assigned workstation and/or from kitchen to specified area. Returns empty bottles and cans to recycle bin located in receiving /loading dock area. Removes crushed cardboard to designated areas.
14. Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment.
15. May prepare special nutritional products such as infant formulas, modular tube feedings, or powdered nutritionals for high-risk adult patients.
16. May operate a cash register (or equivalent), receives payments of cash, checks and charges from customers or employees for goods or services, making change and issuing receipts or tickets to customers.
17. May assist with orientation and training employees.
18. Assists in monitoring employee productivity and provides suggestions for increased service or productivity.
19. May participate in the collection and review of data recorded as a part of quality assurance/control.
20. May communicate with Registered Dietitians for nutrition consults and when necessary to improve patient care.
Physical Requirements:
1. Standing and walking for 95% of the day, straining and lifting approximately 30lbs., pushing loaded carts (approximately 400lbs.).
2. Requires manual dexterity to handle money, work cash register, and prepare food.
3. Exposure to infectious diseases due to interacting with sick patients.
4. Possible exposure hazardous chemicals due to cleaning and sanitation.
5. Requires ability to hear phoned patient orders, supervisors instructions.
6. Exposure to heat, cold, steam, chemicals and hot equipment.
7. Frequent exposure to garbage and trash.
Skills & Abilities:
1. Ability to read, write, and understand written instructions.
2. Interpersonal skills necessary to interact with patients, patient care team and employees.
3. Familiarity with therapeutic diets.
4. Knowledge of sterile food handling techniques.
5. Ability to operate simple mechanical devices such as coffee urn, dish machine, slicer, trash compactor.
6. Ability to use a knife for slicing, cutting, dicing.
