Food Service Worker IJOB SUMMARY: - The Food Service Worker I performs basic food preparation under the direction of the chef or designee including one or more of the following areas: kitchen, café, dish room, cash register, patient tray line, tray delivery and catering. Performs general cleaning and sanitation of the kitchen and assists in putting away food deliveries and rotating stock. Provides excellent customer service to patients, café customers and visitors.
Adheres to hospital policies and procedures including but not limited to safety, fire, disaster plans, and infection control.
PRE-REQUISITES: - Education: High school diploma or equivalent preferred.
Experience: Experience cashiering or prepping is preferred.
RELATIONSHIPS: o Restaurant & Catering Manager
- Supervises:
- Other Contacts:
- Patients, general public, hospital employees
SCOPE: - Machinery or Equipment Used:
- Carts and trays of various sizes, meat slicer (automated), coffee makers, blender, microwave, steamers, plate warmer, dishwasher, ovens, ice machine, bag sealer, mops, scrub brushes, broom. Electrical, gas, steam and manual kitchen equipment used for warming food, transporting, cleaning and serving.
- Physical Demands:
- Visual color discrimination is required to safely use various kitchen tools and supplies. Constant use of hands. Constant standing/walking. Frequent handling of objects weighing up to 20 lbs. Frequent pushing/pulling of carts of various sizes and loads up to 30 lbs. Occasional lifting up to 50 lbs. Occasional squatting, bending, and stooping as needed to reach kitchenware, trays and supplies. Occasional reaching up to 78 inches to retrieve cookware. Occasional short distance carrying of items up to 40 lbs.
- Working Conditions:
- Exposed to cleaning agents, water, heat and cold. Subject to burns, cuts and injury from moving parts of equipment. May be exposed to infectious and contagious diseases. Exposed to temperature variations from hot to cold. Occasional slippery floor conditions. Sufficient noise to cause distraction.
- Required Protective Equipment:
- Gloves, hat and/or hairnet, protective apron, long arm gloves, mask.
ESSENTIAL FUNCTIONS: - Provides exceptional customer service
- Writes the daily selections on the menu board.
- Serves food in a courteous and professional manner. Collects payments for meals.
- Keeps food preparation and storage areas stocked, clean and maintained according to hospital and food safety guidelines
- Takes food and freezer/refrigerator temperatures in patient care, cafeteria and the kitchen areas and records appropriately. Takes and records temperature of foods in all serving areas.
- Performs stock rotation to include moving old products to the front and all new products to the back.
- Sets up, empties and cleans food preparation and service areas before and after lunch and dinner.
- Follows food safety and sanitation guidelines
- Follows all appropriate food safety and sanitation guidelines, including: hand washing, personal hygiene, hair covering and glove use.
- Maintains work area in strict sanitary condition according to regulatory and department standards.
- Assemble trays of food for patients following patient menu selections and diet restrictions. Follows guidelines for portion control.
- Delivers and collects patient trays following procedures specific to the patient population and department.
- Washes, sanitizes and stores food preparation and service implements
- Maintains sanitary conditions when in the clean dish area.
- Loads and operates dish washer. Logs daily dishwasher temperatures.
- Sanitizes patient tray carts.
- Inspects clean dishes then places them in the appropriate storage areas.
- Washes pots and pans by hand as needed.