Kitchen Worker-Patient Food-Per Diem-Day/Evening Shift-Weekends As Needed
I. Position Function:
Portions and plates food, before and during tray-line.
Performs a variety of tray-line tasks associated with the Patient Tray Service to ensure patient satisfaction.
Performs a wide variety of functions to ensure timely, accurate and courteous delivery and pick-up of patient trays, and nourishment.
Performs basic food preparation (i.e., gelatin, custard, sandwiches, salads, and desserts) for patient and customer satisfaction.
Maintains sanitation standards for all dishes and equipment to ensure patient satisfaction and meet all health code standards.
Stock and maintain sanitation standards for patient floor kitchens.
II. Job Relationships:
Supervised and reportable to Operations Manager.
Must be able to effectively communicate with patients, visitors and other hospital staff.
To be able to assemble and deliver patient meal trays, timely and accurately.
IV. A. Responsibilities/Essential Functions:
Provides superior customer service to internal and external clients, customers,
and patients as referenced in the Service Excellence Standards.
Maintains tray-line standards to ensure that patient trays are accurate, timely and of good quality.
Ensures the maintenance of proper food temperatures during the tray-lines.
Sets up tray-line to ensure quick and accurate serving of food.
Serves appropriate food, beverages, condiments and garnish in an attractive manner on all trays.
Produces and portions products according to established par levels, utilizing recipes or directions to meet established standards.
Has working knowledge of diet principles.
Reads and interprets patient menu to assure patients get correct food and accompaniments.
Places foods/beverages and condiments on patient tray assuring that principles of all diets are followed
Cleans and sanitizes equipment and utensils as directed.
Maintains effective and efficient communication with all personnel and patients to ensure the smooth operation of the kitchen.
Accurately inventories, cleans, rotates stock and discards out dated items, restocks and wipes out refrigerators, records temperatures to ensure sanitation standards.
Completes all dish-room functions accurately and in a timely way to ensure the proper sanitation of all dishes.
Completes all functions in the dish-room to ensure that all dishes are washed by 10:30 AM., 3:00 PM., and 7:00 PM.
Follows established sanitation guidelines to ensure a clean and safe work environment.
Adheres to sanitation guidelines to prevent food borne illness and possible spread of infection.
Maintains a "CLEAN AS YOU GO" policy using prescribed methods as demonstrated by a clean and neat work area.
Uses proper hand washing techniques.
Covers, labels and dates food in the appropriate containers.
Utilizes and stores cleaning agents properly.
Attends all employee meetings and in-services as scheduled by the supervisor.
Must be able to perform at least two different position assignments.
B. Responsibilities/Non-Essential Functions:
Appropriate dishes, bowls, cups and utensils are used for serving food to ensure attractiveness and correct portion sizes.
Station is refilled with food or beverages as necessary in a quick and accurate fashion.
Coffee and iced tea is brewed according to standards and served in appropriate mugs.
Bring questions referring to diets to tray-line management for resolution.
Refers all patients’ questions to appropriate personnel.
Washes and dries all food trucks after every meal to ensure proper sanitation.
Reports all unsafe conditions and improper articles on patient trays (such as needles, glasses, etc.) to supervisor immediately for appropriate disposal.
Ensures that all paper items, straws, plastic are removed from the dishes and trays prior to loading into the dish-machine.
Station is cleaned and wiped down after each meal.
Station (i.e., steam-tables, milk-box belt-line area) is turned off, drained, wiped down and sanitized after dinner meal.
Empties lowerators and equipment is pushed into the dish-room.
Utensils are rinsed off and put in the pot-sink in the pot-room.
Maintains clean and sanitary equipment/utensils using prescribed cleaning methods following all sanitation checklists.
Performs other related duties as assigned.
V. Reporting Requirements:
Reports any questions referring to diets to tray-line management for resolution.
Informs supervisor of any problems that arise either by notifying supervisors during meal rounds or by calling diet office.
Reports to manager on duty all unsafe conditions and improper articles on patient trays.
Shall be accountable for maintaining all tray-line standards, to ensure that patient trays are accurate, timely and of good quality.
Shall be accountable for observing hospital policies and procedures.
Shall be accountable for observing all policies and procedures of the department, including Safety and Sanitation, Infection Control and Fire Safety.
High School or GED equivalent preferred.
Food service experience preferred, willing to train if necessary.
Must be able to read and write English.
Must be able to work in dishroom
On-going training in-services required.
Equal Opportunity Employer Minorities/Women/Veterans/Disabled