Food Services Assistant - Multiple Openings

Food Services Assistant

At Houston Methodist, the Food Services Assistant (FSA) position is responsible for performing a variety of duties in the kitchen, patient tray line and/or retail areas such as assisting in tray assembly for patients, simple food preparation, serving customers and set up to include replenishing stations. This position transports food carts to and from kitchen areas to patient care units and/or conference rooms in a timely manner and will perform dishwashing duties as assigned. The FSA position communicates with peers and management regarding identified hazards in the work place, following correct procedures in cleaning of equipment and sanitation of work areas, along with special cleaning as assigned. This position follows all departmental policies and procedures and complies with relevant local Food Ordinances.

High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred

• Experience in a food service environment or large service establishment preferred

• Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI)

Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations. Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security. Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles. Working knowledge of Serve Safe guidelines and Health department standards. Knowledge of food service equipment and sanitation principles. Demonstrates active listening skills giving full attention to what other people are saying. Knowledge of kitchen equipment.

• Interacts in a positive, professional manner with patients, visitors and staff. Communicates clearly and professionally to promote both work efforts and problem resolution. Works in conjunction with the Patient Services, Catering, Retail Services and Production staff as part of a team ensuring each delivery is accurately prepared, and on time.
• Follows through with resolving problems as they arise and provides leadership with a full report when issues are identified.
• Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability.

• Prepares and serves simple food items as directed by production sheet or menu.
• Delivers trays with accuracy and efficiency to designated locations to achieve established time frame for room service or traditional service meal delivery. Assists with assembling of trays on tray-line as needed. Works in the dish room as assigned.
• Transports pantry supplies, garbage, cardboard, and supplies to designated areas. Maintains clean, orderly storage areas with all food items.
• Retrieves soiled trays, returns carts in a timely manner to appropriate location.
• Performs patient tray setup and ensures all supplies stocked for patient tray line each meal period.

• Follows proper procedure in loading and transporting of food delivery carts to prevent spillage and delay of meal delivery to the patient. Accurately maintains food cart delivery log.
• Ensures food served is presented attractively and is held at the proper temperature. Follows all relevant local Food Ordinances including but not limited to, labeling and dating food properly to ensure freshness, properly rotates food items, and ensures all food beyond the expiration date is discarded. Ensures the service area is clean and sanitized.
• Follows the menu paying close attention to details. Reviews menus in advance to ensure supplies are in-house. Utilizes down time for preparation of setups to ensure menus are ready at the specified time.

• Minimizes food waste through portion control and ensures proper use and storage of food, supplies, and equipment to reduce departmental cost and expenses.
• Utilizes resources with cost-effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed.

• Generates and communicates new ideas and suggestions that will improve quality or service.
• Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis.

Uniform: Yes

On Call: No

Travel: No