Food Service Worker (Ingredient Control)

Food Service Worker (Ingredient Control)

Duties include but not limited to:

• Set up assigned station on the tray line with the correct supplies and food items.
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates.
• Break down and clean the station when assigned.
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary.
• Return soiled trays and dishes to the dish room.
• Deliver meal trays to the patients' bedsides and report the patients' comments and complaints to the supervisor or dietitian.
• Prepare beverages according to the number of servings required.
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities.
• Sort, wash, peel and cut cold foods using knives or other equipment.
• Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Prepare uncooked food items, such as sandwich spread and salad dressings.
• Operate and break down and clean all equipment assigned to food service and related areas.
• Portion other food items into standard serving sizes using the proper utensils and specified dishware.
• Prepare boxed/to go meals.
• Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures.
• Verify that food items on the tray are appropriate for the prescribed diet.
• Identify obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Decide what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for.
• Distributes menus and surveys to patients.
• Provide patients with basic information about modified diets and the nutrition services that are available.
• Prepare individual and bulk nourishments and supplemental foods and beverages for patients.
• Follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings. following standardized recipes and using sanitary techniques..
• Determine the quantities of ingredients needed to prepare required yield.
• Make conversions between the metric system to the standard system.
• Take nourishment inventories, stocking using first in-first out procedures, replacing expired items.
• Label and distribute individual nourishments.
• Sterilize equipment and sanitize work areas.
• Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Separate food waste and trash from dishes, glasses and silverware in the dish washing area.
• Unload food/tray delivery carts.
• Store sanitized dishes, glasses and silverware.
• Scrape, soak, scour, and scrub cookware and utensils.
• Move garbage cans when collecting and transferring trash from the work area to the disposal area.
• Provide assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks.
• Use a computer terminal to record and retrieve recipe, menu and inventory data and to produce reports.
• Other duties as assigned to meet the needs of the Medical Center.

Work Schedule: 5:30am-2:00pm and 7:00am-3:30pm, Rotating Tours and Shifts including weekends and holidays based on patient care needs.

Position Description Title/PD#: Food Service Worker (Ingredient Control)/PD99836-S