Food Service Assistant - Sanitation (Per Diem)

Overview

Assists in the preparation, assembly, and delivery of meals and snacks served to patients, cafeteria, and other customers. May on a regular or occasional basis, as assigned: request and store food and supplies; prepare simple food items using menus, standardized recipes and procedures; assemble patient trays; assemble food and supplies for catering events, set up and maintain a cafeteria/buffet line; and serve food to patients, staff and other customers. Cleans and sanitizes work area, equipment, and other areas as assigned using standard procedures.


Responsibilities

1. Requests (and conserves) food and supplies necessary to perform assigned duties.
2. Assists in the preparation of a variety of simple food products in accordance with standardized recipes, policies, and procedures.
3. Operates a variety of food service equipment including choppers, blenders, dish-machines, etc.
4. Portions food and assembles meals following menus, policies and procedures, and customer requests.
5. Serves food trays and/or food items to patients/customers.
6. Cleans food service areas and equipment, utensils, etc. as scheduled or assigned.
7. Maintains temperature, production, cleaning, and other records as assigned and takes action as required by policy. May perform clerical duties related to the recording, processing, assembly and distribution of patient diet orders, menus, and food production records.
8. May require transporting and retrieval of patient food carts.
9. May require working variable shifts.
10. Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
11. Adheres to all DCH Health System and Nutritional Services policies and procedures
12. Obtains daily production schedule and preparation requirements from the Chef/Sous Chef
13. Prepares items on production sheets, following established quantities and recipes
14. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
15. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures, and standard portion control.
16. Assures compliance with all sanitation, ServSafe, and safety requirements.

DCH Standards:

• Maintains performance, patient and employee satisfaction and financial standards as outlined in the performance evaluation.
• Performs compliance requirements as outlined in the Employee Handbook
• Must adhere to the DCH Behavioral Standards including creating positive relationships with patients/families, coworkers, colleagues and with self.

• Performs essential job functions in a manner that ensures the safety of patients, visitors and employees.
• Identifies and reduces unsafe practices that may result in harm to patients, visitors and employees.
• Recognizes and takes appropriate action to reduce risks and hazards to promote safety for patients, visitors and employees.

• Requires use of electronic mail, time and attendance software, learning management software and intranet.
• Must adhere to all DCH Health System policies and procedures.
• All other duties as assigned.

Qualifications

High School degree or equivalent preferred. Ability to read and write, speak and understand English (oral and written) and follow oral and written and instructions. ServSafe class is with a minimum score of 75% is preferred, but not required. Vision and hearing normal or corrected to normal. No previous experience required. Must be able to read, write legibly, speak and comprehend English.

WORKING CONDITIONS

Environmental

May be exposed to a hot humid environment. Work area temperatures can exceed 90 F and limited exposure to below 0 F. Risk of injury from sharp objects, hot surfaces, caustic chemicals and moving heavy parts and equipment.

Physical

Medium Work. Required to push and pull heavy objects and lift objects up to 35 lbs. on a regular basis and 50 lbs. on an occasional basis. Extensive standing and walking. Considerable bending, lifting, grasping.


Psychological

Frequent contact with coworkers and staff member face-to-face and by phone. Responsible for proper food handling practice to ensure safe food is served to patients and customers. Must have the ability to clearly and coherently communicate with coworkers and staff of all ages.

Physical presence onsite is essential. Hearing and vision must be normal or corrected to within normal range. Able to perform the duties with or without reasonable accommodation.