Food Service Worker

Food Service Worker

Major duties include, but are not limited to:

• Set up assigned station on the tray line with the correct supplies and food items
• Serve food cafeteria style by placing uniform portions of food on customers'/patients'/residents' plates
• Break down and clean the station when assigned
• 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 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 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
• Provide patients with basic information about modified diets and the 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
• Make conversions between the metric system to the standard system
• 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
• Move garbage cans when collecting and transferring trash from the work area to 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
• Use a computer terminal to record and retrieve recipe, menu and inventory data and to produce reports
• Operate one or more gasoline or diesel-powered motor vehicles equipped with or without hydraulic tailgates for the pickup and delivery of food, supplies, and equipment.
• Perform driving assignments on the grounds of all facilities and over all roads in all traffic and weather conditions.
• Ensure that vehicle is not overloaded, and that cargo is protected and handled in accordance with established standards of safety and sanitation.
• Responsible for maintaining vehicle, i.e., gasoline or diesel fuel, oil, cleanliness, etc., and report malfunctions or discrepancies to responsible staff.
• Observe sanitation and safety policies and procedures in transporting food supplies to ensure their integrity is not compromised.
• Other duties as assigned to meet the needs of the Medical Center

Work Schedule: 5:30am - 2:00pm rotating days off, and working some Holidays and weekends

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

Physical Requirements: Must be able to reach, bend, turn, and move hands, arms, feet, and legs in order to operate hand and foot controls of motor vehicles. Frequently handle objects weighing up to 40 pounds and occasionally handle heavier objects while loading and unloading supplies and equipment.