Food Service Worker

Food Service Worker

Wage grade 4 food service workers independently perform duties that require proficiency in special procedures. They require a broad knowledge of service operations, such as food and beverage preparation, modified diets, computer proficiency, dishwashing, dry and refrigerated storage, and safety and sanitation. Wage grade 4 workers can do all the duties of a lower grade worker, but also may help with making patient selections, thickening items and checking trays. Experience with Room Service Model essential. Major duties and responsibilities include (but are not limited to):

• Sets up and breaks down assigned station with the correct supplies and food items.
• Serve food cafeteria style by placing uniform portions of food on patients/residents plates.
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary.
• Return soiled trays and dishes to the dish room.
• Deliver meal trays to the patients/bedsides and report the patients comments and complaints to the supervisor or dietitian.
• Prepare beverages according to the number of servings required.
• Prepare fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantities; sort, wash, peel and cut cold foods using knives or other equipment.
• Provide assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes; prepare uncooked food items, such as sandwich spread and salad dressings.
• Operate and break down and clean all equipment assigned to food service and related areas; portion other food items into standard serving sizes using the proper utensils and specified dishware.
• Prepare boxed/to go meals.
• Make final check of diet trays assembled by lower grade workers for completeness, correct food temperatures; verify that food items on the tray are appropriate for the prescribed diet.
• Identify obvious discrepancies between the prescribed diets and the food items designated by the room service menu.
• Decide what food items to serve for the most common diets when the diet card or tray ticket identifies only the kind of diet called for.
• Distributes menus and surveys to patients.
• Provide patients with basic information about nutrition services that are available.
• Prepare individual and bulk nourishments and supplemental foods and beverages for patients; follow directions in assembling, measuring, weighing, or mixing ingredients for basic formulas and supplemental feedings following standardized recipes and using sanitary techniques.
• Determine the quantities of ingredients needed to prepare required yield.
• Take nourishment inventories, stocking using first in-first out procedures, replacing expired items; label and distribute individual nourishments.
• Sterilize equipment and sanitize work areas.
• Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line.
• Perform heavy-duty cleaning tasks throughout the food service and related areas.
• Separate food waste and trash from dishes, glasses and silverware in the dish washing area.
• Store sanitized dishes, glasses and silverware.
• Scrape, soak, scour, and scrub cookware and utensils the disposal area.
• Provide assistance to cooks in the food preparation area including assembling, labeling and arranging completed recipe items in preparation for use by cooks.
• Must be able to lead/guide lower grade employees and communicate effectively.
• Performing other duties as assigned.

Work Schedule: 6:00 AM - 2:30 PM, 10:30 AM - 7:00 PM, ROTATING.

Position Description Title/PD#: Food Service Worker/PD99836S

Relocation/Recruitment Incentives: Not authorized