Nutrition Services Aide-Day Shift

St. Luke’s is proud of the skills, experience and compassion of its employees. The employees of St. Luke’s are our most valuable asset! Individually and together, our employees are dedicated to satisfying the mission of our organization which is an unwavering commitment to excellence as we care for the sick and injured; educate physicians, nurses and other health care providers; and improve access to care in the communities we serve, regardless of a patient’s ability to pay for health care. The Nutrition Services Aide is responsible for performing a wide range of duties within the foodservice department, which may include: delivery and retrieval of patient trays, stocking supplies in various areas of the hospital, operating a POS system, portioning food, general cleaning responsibilities including ware washing, delivering, staging, and cleaning up of catered functions, answering and processing calls for patient meal requests. Responsibilities Prepares, sets, and serves all food as directed ensuring proper temperatures and portion sizes. Performs minor food preparation and portioning tasks in accordance with departmental policy. Prepares and gathers all items needed for snacks and breaks and ensures they are delivered to the proper areas. Helps in tray assembly. Delivers trays to patients in accordance with established facility and departmental procedures. Utilizes established double identifies to ensure patient safety. Double checks tray for accuracy and nutrition order compliance prior to delivery. Ensures the tray is positioned properly for the patient; assists the patient with the opening of any tray elements; and checks with patient for the need of any additional or missing items. Picks up soiled trays in a timely manner and returns trays to kitchen for proper cleaning and storage. Ensures and maintains proper food quality and temperature. Prepares, serves, and merchandises menu items in a manner that best enhances the products and adheres to all dietary restrictions. Ensures that all menus are posted in the proper areas and that changes to the menus have been communicated to the responsible individuals. Answers patients call in a prompt, courteous manner, and processes request in accordance with patient’s nutritional care order. Operates POS while following cash handling policies and procedures. Sets up, delivers, and breaks down catering functions. Stocks assigned areas as directed. Assists with general sanitation of food service department including wiping walls, cleaning equipment, working in the dish room, emptying trash cans etc. Cleans and maintains work area at all times. Completes projects as assigned. Prioritizes work assignments. Reports for work at the scheduled time in proper uniform with the ability to perform all assigned duties. Practices good personal hygiene and grooming standards. Displays a commitment to PCRAFT values. Adheres to all hospital and departmental policies. Adheres to all DOH, Joint Commission and other regulatory agency guidelines as appropriate. Conducts work within hazard analysis and critical control points (HACCP) guidelines as appropriate and adheres to all departmental sanitation procedures. Adheres to all established systems and training programs to provide a safe environment. Complies with all OSHA regulations and other local, state and federal regulations. In addition to the tasks listed above, any other duty as assigned by direct supervisor. Physical and Sensory Requirements Walking for up to 7 hours, 30 minutes at a time; sitting for up to 1 hour at a time and standing up to 1 ½ hours for 30 minutes at a time. Frequently uses handling and occasionally twisting/turning, lifting (1-50 lb.), carrying (1-50 lb.), pushing (1-50 lb.), and pulling (1-50 lb.). When performing essential functions, occasionally involves with stooping/bending, climbing, reaching above shoulder level. Employee must have the ability to hear normal conversation, have general vision, far vision, and peripheral vision. Working Conditions Works in clean, well-lit, well-ventilated kitchen. Must be able to withstand heat while working around stove, ovens and changes in temperature when going in/out of refrigerated or deep freeze areas. Must be aware of the dangers of cuts and burns while working with kitchen equipment. Must exhibit safety awareness in working areas with wet, slippery floors and exposure to hazardous materials. Training and Experience Customer service and/or food service experience preferred, but not necessary. On job training will be provided. Equal Opportunity Employer. #J-18808-Ljbffr Dormont Manufacturing Co