Food Service Technician

MINIMUM QUALIFICATIONS EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. Current Food Handlers card OR obtained within 30 days of hire through one of the following, as required by County DHHR: StateFoodSafety.com Servsafe National Restaurant Association Local County Health Department PREFERRED QUALIFICATIONS EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. High school diploma or equivalent. EXPERIENCE: 1. One (1) year experience in a long term care facility or hospital kitchen. CORE DUTIES AND RESPONSIBILITIES Prepares and delivers food trays in accordance with established diet therapy protocols. Fulfills daily/weekly cleaning duties as defined in daily job descriptions and weekly cleaning schedules. Uses and handles chemicals according to present vendor guidelines. (Never mixes chemicals. Labels spray bottles and proper label.) Interprets patient enteral fee order and delivers appropriate product and tubing. Adheres to Food Service policies for Infection Prevention, i.e., hand washing, hair covers, gloves, etc. Works with Director and manager to standardize work methods. Communicates with dietitian regarding patient nutrition issues. Assures dishes, pots and pans, silverware, etc. are properly cleaned and sanitized when working in the dishroom. Visit patients for meal selections following diet order and patient preference. Works with nursing to distribute patient meal trays ensuring all patients are fed according to the most current diet prescription. Assembles trays that are neat and appealing. Assembles and distributes patient snacks. Stocks work station/galley appropriately. Completes dishroom duties per protocol including weekly cleaning. PHYSICAL REQUIREMENTS Must have ability to handle (lift and transport) cases of product such as multiple 20-pound cases of meat, frozen vegetables and #10 cans of product. Visual acuity must be unimpaired. Hearing within normal range is required. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work. WORKING ENVIRONMENT Exposure to heat and humidity as well as cold. Potential for burns from using ovens, fryers and hot pans of food. Potential for cuts from using knives. SKILLS AND ABILITIES Must have ability to follow oral and written instructions and to read and follow standardized recipes. Must have basic math skills including addition and subtraction. Must have working knowledge of table of measure. Basic computer skills. Concentrated mental activity is required to organize the work. Must be able to respond to changes in work volume throughout the shift. Must be able to work some holidays. Must be able to adapt to sudden and frequent changes in work schedule. ADDITIONAL JOB DESCRIPTION Scheduled Weekly Hours: 40 Shift: Varied (United States of America) Exempt/Non-Exempt: United States of America (Non-Exempt) Company: UHC United Hospital Center Cost Center: 600 UHC Dietary Address: 327 Medical Park Drive Bridgeport West Virginia EQUAL OPPORTUNITY EMPLOYER West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment. #J-18808-Ljbffr