FOOD SERVICE WORKER I

Food Service Worker

Employees are required to observe established sanitary standards in preparing, handling and serving of food, and in their personal hygiene; and are responsible and courteous and have a pleasant demeanor in serving patrons of the dining area. Work involves providing assistance to the Cook II and the other Food Service Workers as needed. Under the direction of the Cook II performs a variety of general cleaning in order to meet the department needs.

Must have completed High School or GED equivalent. Ability to read with understanding. Maintain current CPR certification from the American Heart Association. Knowledge of food preparation and serving procedures. Ability to maintain a sympathetic attitude towards patients and patrons. Knowledge of food sanitation and safe handling practices. Knowledge of the use and care of food service equipment and kitchen utensils. Ability to understand and follow oral and written instructions.

Provides a high quality of food preparation and beverages for patients, cafeteria and catering services at all times. Performs duties of special diet in case of absence of the Cook II. Cleans and chops vegetables and fruits, weighs, measures and assembles ingredients for cooks, makes coffee and toast. All salad mixes are mixed and deserts prepared daily to insure high quality products. All cafeteria and patients' food items are prepared properly in allowed time and ready at time of service. Works cooperatively with tray line to delivery food as promptly as possible. Delivers meals to inpatient units. Serves food on tray-line at assigned station. Food items are properly portioned and arranged on trays, during tray-line. Able to read menu and accurately place corresponding items on tray before tray without causing significant downtime on line. Cleans kitchen equipment, tray line and hot units, etc. Completes cleaning specific to assigned area within deadlines. Cover food and stores in refrigerators. Performs daily routine in pot sink. Using proper amount of detergent and water temperature cleans all pots, pans and utensils as they are put in pot sink area providing constant supply of clean pots. Equipment is put away, counter tops washed, barrel empty and clean and floor swept and mopped at end of each shift. Returns all cleaned equipment to its proper storage areas. Operating dish machine, strips, loads, washes and un-racks dishes from dining room and patient care areas. Demonstrates skill in use and maintenance of dish machine. Operating temperatures for dish machine are recorded on temperature sheet during each shift. Responsible for cleaning kitchen, food service area, refrigerators, storage and dining area/floor in order to meet Sanitation Standards. Participates in proper handling, labeling, packaging, storage and rotation of foodstuffs. Follows procedures, standards of safety, and personal hygiene as required by the department. Hands are properly washed and hairnets worn at all times when working with food. Attends appropriate orientation and training courses to maintain competency in job skills and knowledge. Attends all required Safety and Annual Training Programs and can describe his/her responsibilities related to general safety, department, company and safety specific job-related hazards. Operates assigned equipment and performs all procedures in a safe manner as instructed. Maintains work area and equipment in condition required by department standards. Assists in disposal of kitchen trash, retrieves and cleans trash cart. Performs work of equal skill and responsibility as directed. May also perform work of lesser or greater responsibility as the work load of the department requires. Delivers and picks up special functions, as directed by Supervisor. All function carts are cleaned before leaving kitchen. All function related material is removed from area in a smooth quiet efficient manner. Follows the companies Exposure Control Plans/Blood Borne and Airborne Pathogens. Demonstrates knowledge of techniques, procedures and correct use of protective barrier equipment. Assures a safe environment by instituting appropriate control measures. Demonstrates a cooperative, supportive attitude when asked to do something outside the usual routine. Demonstrates respect and regard for the dignity of all patients, families, visitors, and fellow employees to ensure a professional, responsible and courteous environment. Fosters mature professional relationships with fellow employees in a courteous, friendly manner as measured by management observation and peer input. Maintains professional composure and confidence during stressful situations. Maintains open communication using appropriate chain of command regarding issues. Conducts all work activities with respect for rights and wishes of patients, visitors, families and fellow employees. Presents neat appearance in proper attire and identification as required by the position, department, and company policy. Reports to work in proper uniform.