Nutrition Service Asst - Casual

Prepares and portions all cold food items, including salads, desserts, and beverages, for patient and employee feeding. Sets up and serves hot and cold food on the patient line and in the cafeteria. Cleans cold food area, serving tables, refrigerated units, and equipment in the cold food area.

Schedule: Casual, Rotating with requirements of 24 hours per pay and work one weekend per month.

• Knows soaps/chemicals used daily. Understands proper use.
• Sets up cafeteria serving areas and salad bar with all required foods and beverages, utensils, and other supplies. Appropriately stores desserts after the cold food setup is complete
• When assigned to the cafeteria, sets up the hot food side and cold food side correctly for service. Serves hot and cold foods as requested and according to the portion control list. Serves customers promptly. Resupplies salad bar, condiments, and crackers, soda, milk, juices, etc., as needed.
• Correctly checks inpatient nursing units for soda and ice cream par levels. Correctly assembles non-patient supplies. Delivers supplies to non-patient areas. Has supply sheets initialed. Properly stores patient supplies in the cooler.
• Prepares, delivers, and/or sets up and serves all food items required for special functions and coffee breaks.
• Reports all equipment malfunctions to supervisors.
• Thoroughly cleans food carts, using proper chemicals. Correctly lines up food carts when cleaned. (DCS)
• Sets up cafeteria serving areas and salad bar with all required foods and beverages, utensils, and other supplies. Appropriately stores desserts after the cold food setup is complete
• Operates, loads, and cleans dishmachine. Refill soap and rinse additives in dishmachine. Records temperatures and chemical usage. Turns off dishmachine at the end of the evening. Correctly cleans dishmachine.
• Cleans up breaks and special functions. Properly documents on the special function/break sheet. Appropriately stores items returned from breaks/special functions.
• Transports and disposes of waste to the compactor from the patient, cafeteria, and special functions. Uses the compactor properly.
• Tear down food carts. Rinse and rack items. Soaks all flatware.
• Must be serviced on all equipment before being authorized to use it, including electric warmers used for special functions.
• Must understand the need for handling food according to sanitation regulations.
• a) Loads patient trays correctly into food carts. (checks that food cart temperatures are acceptable). When needed, places supplies on the proper cart. (Places cart on lift properly. Sends to correct the floor. Follows unit up procedure. b) Properly boosts' food carts' before sending to the nursing unit) Able to correctly place food carts on nursing units. Correctly deals with any supplies/requisitions on carts. Follows lift procedures. d) Able to timely return carts to the kitchen. Follows the proper order of return. Proper order of return.
• Properly uses Power Pal to transport food carriers to the building.
• Inspects washed dishes and flatware for cleanliness, stains, flaws, and removes any with imperfections after referring to the supervisor. Sorts and stores flatware. Transports and stores dishes and flatware to cafeteria and patient serving line.
• Fills and operates floor scrubber. Uses proper pad and chemical for the kitchen and cafeteria floors.
• Operates, loads, and cleans dishmachine. Refill soap and rinse additives in dishmachine. Records temperatures and chemical usage. Turns off dishmachine at the end of the evening. Correctly cleans dishmachine.
• a) Correctly cleans, prepares, and mixes ingredients for all cold foods. b) Portion cold food items correctly, utilizing the correct scoop and serving size. Cuts cakes evenly. c) Follows proper rotation. Uses the oldest dates first. d) Accurately follows the production sheet. Records any changes in amounts prepared. Correctly records unused items after the patient line.
• Must observe and follow proper food handling procedures (established by the F.D.A) from preparation to storage of leftovers, to include, but not limited to, maintaining food temperatures below 41 F and rapid cooling techniques. Proper use of gloves.
• Maintains work area, including equipment (mobile work stations and milk coolers), in a sanitary and orderly condition at all times. Cleans equipment, tables, and utensils after use and stores them in the proper area. Sanitizes food prep surfaces. Completes additional cleaning as assigned.
• Transports and disposes of waste to the compactor from the patient, cafeteria, and special functions. Uses the compactor properly.
• Prepares supplemental feedings accurately for patients as specified on the supplemental feeding list.

• Education and Formal Training Required: High School Diploma OR active High School/GED program enrollment OR one year of previous job experience required in lieu of HS Diploma/GED. 
• Experience Required: On-the-job training.
  Licensure, Certifications, and Clearances:
  
   
• Act 34

UPMC is an Equal Opportunity Employer/Disability/Veteran