Stock/ Cook I/ Dishwasher Part time

Food Service Worker

Receives, checks and stores weekly deliveries of food and supplies.

Physical Requirements / Demands:

• Ability to lift sixty (60) pounds. Moving, lifting, or transferring of supplies may involve lifting of up to seventy-five (75) pounds at times
• Ability to stand and walk for extended periods
• Ability to bend, lean, and stoop without hindrance; requires a full range of body motion
• Fine motor skills
• Visual acuity; normal range of hearing
• Hearing: Must be able to hear clearly with hearing assistance device if necessary

Cooks provide direct and individualized diet care to patients based on the specific physician ordered diet.

• Collects census sheet from Nurses Station, checks all current Diet Cards for accuracy. Makes Diet Cards for new patients according to diet order. Discards discharged patients Diet Cards in shred box.
• Collects cooler and freezer temperatures, records in daily log sheets.
• Prepares and serves meals to patients, staff, volunteers and visitors.
• Records all food temperatures when they have reached the appropriate temperature, records temperature at serving time and records temperature on holding time.
• Receives and checks all food and supplies upon delivery to ensure that specifications have been met, that the food is in a safe, wholesome condition and free from contamination.
• Maintains proper food storage.
• Maintains proper Ware Washing operating procedures at all times.
• Records Ware Washing wash and rinse temperature at every meal.
• Displays professionalism while completing multiple tasks in a timely manner.
• Maintains proper supplies and equipment to prepare meals for patients.
• Ensures that all food items are within their expiration dates.
• Serves as the communication liaison to family and members of the procedure team by being sensitive to their needs for courtesy, dignity, privacy, and ensuring a friendly environment at all times.
• Performs other position-related duties as assigned by management

Facility General Requirements

• Attend facility new hire orientation as scheduled by HR
• Complete Department Orientation Initial Competency within 7 days of hire date
• Complete Department Initial Skills Competency within 90 days of hire date
• Follow facility and OSHA safety rules and procedures
• Respect cultural and religious practices of patients from all backgrounds
• Follow HIPAA regulations at all times
• Be punctual and dependable for assigned shifts
• Dress within the dress code requirements of the facility
• Identifies all patients using at least two identifiers verbally (name and DOB), and by checking ID bracelet
• Follows Hospital Wide and Department Specific policies and procedures
• Must interact with physicians, guest, staff, and patients pleasantly, cooperatively, and effectively

Knowledge, Skills and Abilities

• Must be able to comprehend and follow verbal or written instructions.
• Knowledgeable in use of institutional/commercial kitchen equipment, food preparation and service.
• Ability to handle multiple tasks at one time.
• Critical thinking and problem-solving abilities
• Good Communication skills with ability to communicate appropriately with all age groups
• Ability to perform under stress and cope with difficult situations
• Good time management and organizational skills to complete food service and documentation each shift.