Food Service Worker

Schedule: Part-Time, Including Weekends
Pay Rate: $17.00 per hour

The pay listed is the hourly range or the hourly rate for this position. A specific offer will vary based on applicant’s experience, skills, abilities, geographic location, and alignment with market data.

Responsibilities:

A Food Service Worker provides support throughout the Nutritional Services Department. This includes Patient Services, Retail Caf, and Production. A food Service worker maybe assigned and trained to work in a variety of settings throughout the Nutritional Services Department depending on operational needs. Below are the roles Food Service Workers may be trained in. Each job role focus may require additional essential duties and responsibilities, which are defined bythe assigned department and/or work assignment within Retail, Patient Services and Production.

Sanitation/Utility Role Focus: This role may include but not limited to dishwashing, three compartment sink washing, deep cleaning equipment, general cleaning and santitation. May include dishwashing, pot washing, general sanitation, cleaning and use of kitchen equipment.

Tray Line Expediter Role Focus: This role may include but not limited to stocking the patient services trayline, assemblying trays and comfort carts, evaluating meal trays for accuracy, distribution of trays, general santitation and cleaning, stocking of floor pantries.

Call Center Focus: This role may include but not limited to printing off meal tally sheets, communicating with patients and family members, knowledgeable of specialized diets and diet offerings, communicating diet allergies/preferences to the team, and maintaining patient confidentiality.

Tray Passer Role Focus: : This role may include but not limited to delivering patient’s their meals, ensuring accuracy of ordered meals, stocking floor pantries, tray assembly, being aware of food allergens and diet restrictions, Knowledge of personal protective equipment usage as required, and maintaining patient confidentiality.

ESSENTIAL FUNCTIONS:

• Actualizes ABM Healthcare Support Services Mission, Vision, and Value statements.
• Demonstrates correct operation, storage and cleaning of equipment.
• Demonstrates proper portioning in recipes and in serving food to prevent waste and assure high quality products.
• Demonstrates proper food preparation and assembly according to standardized recipes and methods of preparation.
• Prepares, serves, and delivers food to patients of all ages.
• Demonstrates correct catering services for meals, meetings or special events.
• Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions. Follows department policy on use of leftovers.
• Communicates with co-workers including information about food orders during cafeteria meal times and break reliefs.
• Orders daily food and supplies as needed.
• Plans and coordinates work schedule so that foods are ready at required times.
• Demonstrates a high level of accuracy when handling cash and charges in cash register.
• Assists with care and maintenance of department equipment and supplies.
• Provides and maintains a clean and sanitary environment in kitchen.
• Operates mechanical floor cleaners.
• Sweeps and completes wet mopping in kitchen.
• Moves and relocates equipment in kitchen back to original location.
• Washes walls, ceiling tiles, and vents as needed.
• Enhances professional growth and development through participation in educational programs, current literature, in-service meetings and professional conferences.
• Participates and attends meetings and in-services as required and/or assigned.
• Performs other related duties as assigned or requested.
• Maintains established hospital and departmental polices and procedures, objectives, performance improvement program, safety, environment of care, management of information, and infection control standards.
• Utilizes excellent customer service skills at all times.
• Complies with federal and state law and accrediting and licensing agencies at all times, to include but not limited to Joint Commission and federal compliance regulations.
• Willingness to be cross trained in areas of equal classification within the department per operational needs.
• Adhering to HACCP standards for food handling, food prep and food safety
• Adheres to established hospital and/or department uniform policy
• Completes food temperature, food safety, refrigator/freezer and other logs per department standards.
• Willingness to assist with training new staff members as assigned. Maintains a professional appearance at all times.
• Participates in scheduled department meetings.
• Annual age-specific competencies
• Mandatory Hospital Education
• TB, Immunization and Employee Health Requirements
• Department specific education and skill sets.

POSITION REQUIREMENTS – ESSENTIAL FUNCTIONS, JOB KNOWLEDGE, EDUCATION/EXPERIENCE:

• High school diploma or GED
• Six (6) months in food service
• Must know how to read and write

MACHINERY/EQUIPMENT/TOOLS OPERATED (i.e., typewriter, PC, automobile, etc.)

• Kitchen equipment in assigned area of work
• Knowledge of the use of a personal computer in a Windows environment.
• Knowledge of word processing, spreadsheets, and other assorted business software.