Food Service Worker

Food Service Worker

Major duties and responsibilities include (but are not limited to):

• Reviews worksheets and menus to identify food items, portion sizes and number of portions needed.
• Sets up and replenishes serving lines with dishware, napkins, condiments, and hot and cold food items.
• Sets up and serves on tray line stations and delay tray area, reading menu and tray tickets and placing food items listed.
• Serves cafeteria-style, portioning food for customers according to menu, tray tickets, and/or preferences.
• Identifies discrepancies between the prescribed diets and the food items designated on the menu, tray ticket or by the patient preferences. Reports discrepancies to a supervisor or dietitian.
• Decides what food items to serve for common diets (such as mechanical, carbohydrate-controlled, and liquid diets.) Determines appropriate food items for modified diets and serves tray/meal items using point of service style meal service. Gives guidance to lower-graded employees when they are unfamiliarly with servicing appropriate items for a modified diet and when there is no tray ticket or other guidance.
• Washes, peels, and cuts fruit and vegetables by hand or machine. Assembles and mixes salad ingredients and dessert items. Portions, plates and garnishes salads, desserts, and beverages.
• Assembles sandwiches and cold plates for nourishments and meals.
• Covers, labels, dates, and stores leftovers.

Food/Tray Delivery:

• Transports food delivery carts by hand or motorized vehicles to wards.
• Loads and unloads tray carts onto/off delivery truck.
• Delivers tray carts to and from rethermalization rooms, docks, and carts.
• Passes and collects patient trays according to procedure.
• Returns soiled trays, pans, and utensils for cleaning and sanitation.

Sanitation/Cleaning:

• Breaks down and cleans serving lines and tray-line stations after each meal period and returns food supplies and soiled dishware to designated areas.
• Scrapes, sorts, soaks and racks dishware, glasses, and silverware. Loads and unloads machine. Scrubs cooking utensils and pans using utilizing three-sink and/or machine-washing methods.
• Operates machine washing machines; checks detergent level and water temperature. Cleans washing machines and work areas after a meal. Deep cleans and de-limes washing equipment by removing doors, screens, strained pans, and spray arms as assigned.
• Collects trash and transports to disposal area. Sorts and prepares items for recycling.

Work Schedule: Full-Time, 5 Days with 2 Days Off (weekends included)

Position Description Title/PD#: Food Service Worker

Relocation/Recruitment Incentives: Not Authorized

US Department of Veterans Affairs