Nutrition Services Employee I

Position The Nutrition Service Employee I performs a variety of assignments relating to the preparation, service, and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles trays for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. 3. Follows appropriate portion control to assure cost containment and dietary compliance. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Patients and Families Reporting Relationships Reports to (position): Food Services Manager Supervises (position(s): None Qualifications Minimum Education: Required: None Preferred: High School Diploma or Equivalent Minimum Years of Experience (Amount, Type and Variation): Required: None Preferred: â- 1 year of customer service or food service experience â- All entry level employees with less than 1 year experience or if hired for only evening shifts or tray line and utility duties will start at this level. License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None Position Summary The Nutrition Service Employee I performs a variety of assignments relating to the preparation, service, and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles trays for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. 3. Follows appropriate portion control to assure cost containment and dietary compliance. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Patients and Families Reporting Relationships Reports to (position): Food Services Manager Supervises (position(s): None Qualifications Minimum Education: Required: None Preferred: High School Diploma or Equivalent Minimum Years of Experience (Amount, Type and Variation): Required: None Preferred: â- 1 year of customer service or food service experience â- All entry level employees with less than 1 year experience or if hired for only evening shifts or tray line and utility duties will start at this level. License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None