FOOD SERVICE

Job Summary:

Assist in the preparation and service of meals and snacks for Hospital patients, Meals on Wheels, and staff, Visitors and Guests, while maintaining a clean and sanitary work environment. Be able to function as a host, cook, server, cashier, dishwasher, pot washer, and any other positions as needed.

Essential Values-Based, Leadership and Management Competencies:

Demonstrates competencies in line with the five core values that are the foundation of all activities performed by employees in order to achieve the Mission of Artesia General Hospital

• Respect: Demonstrates competence in respect for others.
• Leadership: Demonstrates competence in knowing everyone has a role.
• Professionalism: Demonstrates competence in the conduct, aims and qualities of health care.
• Dedication: Demonstrates competence in dedication to Artesia General Hospital.
• Commitment to Excellence: Demonstrates competence in expecting nothing less

ESSENTIAL FUNCTIONS:

• • Open/Close Department as scheduled.
  • Maintain food quality and safety, and sanitation.
  • Prepare and serve all food items and meals as needed.
  • Maintain temperatures of Foods Hot and Cold, Fill out Forms.
  • Cover, Label and date according to policy.
  • Utilize leftovers as possible.
  • Utilize all equipment correctly.
  • Participate in training of less experienced employees.
  • Assist in stocking using FIFO.
  • Assist with Stocking Nutrition Areas throughout the building and filling out forms.
  • Provide all dietary functions in accordance with established dietary policies and procedures.
  • Function in any Food Service capacity as needed when scheduled.
  • Maintain correct cash handling procedures and paperwork.
  • Set up for caterings or assist as required.
  • Monitor dishes and dish machine for temperatures and cleanliness.
  • When scheduled, speak menu to patients and fill out correct forms.
  • Use AIDET when communicating with patients.

ADDITIONAL RESPONSIBILITIES :

• • As assigned.

KNOWLEDGE/SKILL/ABILITIES:

• • Knowledge of therapeutic diets and food/drug interactions.
  • Knowledge of methods and procedures for cooking and serving food, principles of sanitation, and principles of safe food handling.
  • Ability to multi-task with constant interruptions.
  • Physical ability to do the job.
  • Read, write and speak English.

AGE-RELATED COMPETENCIES: Demonstrates the basic knowledge and skills necessary to identify age-specific patient needs appropriate for this position.

Information Management: Treats all information and data within the scope of the position with appropriate confidentiality and security.

Risk Management/Quality Management/Safety: Cooperates fully in all Risk Management, Quality Management, Safety Activities, and Investigations.

MINIMUM POSITION QUALIFICATIONS:

• Education - High school diploma or equivalent.
• Work Experience -
• Training -
• License/Certification - Food Handlers Certificate from NMED required or within 30 days.

ENVIROMENTAL CONDITIONS: Work environment consists of daily patient contact, which may include exposure to blood, or other body fluids.