Food Service Worker

Job Description

Job Description

MACON COMMUNITY HOSPITAL

Position Description

Department Name: Dietary

Job Title: Food Service Worker

Reports to (Title): Dietitian / Dietary Manager

Supervises: (Positions) None.

I have reviewed these job requirements and verify that I can perform all essential functions of this position. I understand that information regarding patients at this facility is confidential and is not to be disclosed without written authorization of the patient or authorized representative. I will discuss patient’s information only in the course of my duties and never in open areas such as hallways, snack bar, etc., where it might be overheard by visitors or other patients, or outside of the hospital while off duty. I also understand that information in some patient’s records may be governed by federal regulation and that disclosure of such information is punishable by fine or imprisonment, even after I leave the employment of the facility. I certify that I have completed HIPAA training and will honor all policies and procedures. I understand that violations of these policies and procedures may result in sanctions. I agree to abide by all local, state and federal laws.

Employee Signature:

Date:

I.Position Summary

Prepares meals for patients using proper production systems. Working with other employees with a team attitude; performing duties in aclean and organized manner. Handles and prepares food in accordance with sanitary regulations. Observes all rules of personal hygiene,sanitation and safety when preparing and serving food. Responsible for preparation of food that is palatable, high quality and appetizingin appearance, using appropriate recipes. Prepares both hot and cold items. Performs routine temperature checks to ensure servicetemperatures meet guidelines. Follow diet guidelines when preparing meals. Transports food carts to patient areas with trays serving allpatients regardless of age. Cleans dishwasher according to current procedures. Performs general cleaning duties. Documentstemperature logs, assists in care and maintenance of work areas, equipment and supplies. Performs other duties as assigned. Responsibleto actively participate in quality assurance/performance improvement activities to ensure processes are meeting the intendedgoal/outcome, to identify opportunities for improvement, and to be accountable for the quality of care provided in their respective area.Responsible to actively participate in quality assurance/performance improvement activities to ensure processes are meeting the intendedgoal/outcome, to identify opportunities for improvement, and to be accountable for the quality of care provided in their respective area.

II.Position Requirements:

A.Licensure/Certification/Registration: None.

B.Education: High School diploma or GED is preferred.

C.Experience: Experience in healthcare setting with institutional cooking and patient diet knowledge is preferred.

D.Special qualifications: Strong sanitation and organizational skills. Good writing and reading skills. Basic computer skills.

III.Degree of Supervision Required: Involves general guidance and direction by Supervisor/Director. The employee will beexpected to perform most duties independently and in accordance with established departmental and hospital policies andprocedures.

IV.Ages of Patients Served:

This position requires competence in nutritional care for the age groups indicated. The staff member must be able todemonstrate the knowledge and skills necessary to provide care, based on physical, psycho/social, educational, safety and related criteria, appropriate to the age of the patients served in his/her assigned service area. The skills and knowledge needed to provide such care may be gained through education, training or experience.

Birth - 1 Year

Infant

2-12 Year

Pediatric

13-18 Years

Adolescent

19-69 Years

Adult

70 +

Geriatric

N/A

No responsibility to treat or care for patients

V. Working Conditions:

Hospital rooms, common areas, clinical departments, and hospital grounds. Potential hazards include:

Exposure to

None

Some

Frequent

Very

Frequent

Exposure to

None

Some

Frequent

Very

Frequent

• toxic/caustic chemicals

X

• blood or body fluids

X

•extreme conditions, hot or cold

X

• communicable diseases

X

• dust/fumes/ gases

X

•unprotected heights

X

• moving mechanical arts

X

• CRT (computer) Monitor

X

•potential electric shock

X

• frequent,repetitive motions

X

• x-ray electromagnetic energy

X

• Other (as listed) Slips/falls working around wet floors

X

• high pitched Noises

X

• Burns from hot fluids or equipment

X

• needles or other sharp objects

X

VI. Physical Requirements:

This position requires constant standing/walking, smelling, hearing, feeling, touching, color vision and lifting 50 pounds with help if available. Frequently this position will require twisting, pushing/pulling, bending/stooping, working in hot, wet or cold surroundings. Occasionally this position requires the use of arm and back muscles lifting 11–50 pounds and the use of power equipment.

VII. Personal Protective Equipment:

This position requires the use of personal protective equipment during various tasks/activities. Personal protective equipment including, but is not limited to, gloves, masks and safety glasses.