Food Service Worker - Part Time

Job Description

Job Description

Description:

Weekdays - 2:30 pm - 8:30 pm

Every other weekend required - 12:00 pm - 8:30 pm

SECTION I. JOB SUMMARY: The Food Service Workers will prepare, cook, modify texture or consistency and deliver food and beverages according to each resident’s physician’s diet order prescribed and monitored by the Registered Dietitian.

SECTION II: WORK PERFORMED: All stations involved in the food supply chain are to handle and prepare food and beverages in accordance with all applicable federal, state and local laws, rules, regulations and requirements and in accordance with the current U.S. FDA Food Code and USDA School Meals Program.

1. Properly prepare food according to standardized recipes.
2. Follow safe food handling for highly susceptible population.
3. Follow production, workflow sheets to prepare food.
4. Modify food texture and beverage consistencies as needed.
5. Maintain a safe, clean and sanitary work environment.
6. Use all food service equipment according to manufacturer’s safe operating instructions.
7. Record all required logs.
8. Employ personal judgment and experience using best practices.
9. Complete additional cleaning tasks as assigned.
10. Perform other duties as assigned by supervisor.
11. Maintain proper health and hygiene.

Food Service workers will rotate through each station and shifts in order to maintain proficiency with all tasks.

DIETARY STATION: #1 Morning Work hours: 7:00AM – 3:30PM;

15 MINUTE BREAK: 9:15 AM; MEAL BREAK: 12:00 PM

1. Meal Preparation.
2. Properly serve meal tray line.
3. Utilize re-therm carts and deliver trays to appropriate areas.
4. Deliver and retrieve food and bus tub carts.
5. Prepare servings accordingly for appropriate texture, thickness and portion requirements.
6. Properly label all plates.
7. Clean and sanitize all work area surfaces in kitchen.
8. Deliver and retrieve food and bus tub carts.
9. Portion and serve all meals breakfast, lunch, and dinner as required.

DIETARY STATION: #2 MORNING WORK HOURS: 7:00AM – 3:30PM;

15 MINUTE BREAK: 9:15 AM; LUNCH: 12:00 Noon

1. Meal Preparation.
2. Properly serve meal tray line.
3. Utilize re-therm carts and deliver trays to appropriate areas.
4. Deliver and retrieve food and bus tub carts.
5. Prepare servings according to appropriate texture, thickness and portion requirements.
6. Properly label all plates.
7. Clean and sanitize all work area surfaces in kitchen.
8. Deliver and retrieve food and bus tub carts.
9. Portion and serve all meals breakfast, lunch, and dinner as required.

DIETARY STATION: #3 NOURISHMENT WORK HOURS: 7:00AM – 3:30PM;

15 MINUTE BREAK: 10:15 AM; LUNCH: 12:00 Noon

1. Clean and sanitize all work area surfaces in beverage area, including carts and reach-in refrigerator, including all items and equipment utilized, before and after completion of preparation.
2. Accurately measure and pour beverages for all meals and snacks complying with current diet orders. Properly serve meal tray line.
3. Properly label all beverages and snacks.
4. Prepare pitchers of beverages, label and date as needed.
5. Thicken beverages to the required consistency.
6. Stock and organize all items kept in the nourishment area (beverages, puddings, snack, etc.

DIETARY STATION: #4 TUBE FEEDING WORK HOURS: 7:00AM – 3:30PM;

15 MINUTE BREAK: 10:30 AM; LUNCH: 12:15 PM

1. Maintain sanitary integrity of clean bottles while preparing them for the day.
2. Clean and sanitize bottle area including all items utilized, before and after completion of preparation.
3. Prepare formula feedings in accordance with established guidelines.
4. Restock formula room while maintaining a neat and orderly formula storeroom.
5. Label bags and bottles required according to individual formula sheets.
6. Deliver bottles and bags to appropriate nursing station for use in a safe and sanitary manner.
7. Restock each unit nursing station med-room utilizing supplies lists.
8. Modify food textures as necessary.
9. Properly portion and label each item.
10. Utilize first in first out (FIFO).

DIETARY STATION: #5 DISH-WASHER WORK HOURS: 8:00AM – 4:30PM;

15 MINUTE BREAK: 10:45 AM; LUNCH: 12:30 PM

1. Wash and sanitize dishware, eating utensils and cook ware.
2. Sweep and mop floors in the dish-pit, kitchen and storage areas.
3. Clean and sanitize reach in refrigerators.
4. Remove trash.
5. Clean and sanitize all carts and bus tubs.
6. Other duties as assigned.

DIETARY STATION: #6 EVENING (CLOSING POSITION) WORK HOURS: 12:00 – 8:30 PM

Break: TBD; Lunch Break: TBD

1. Prepare, portion and label breakfast plates for next day.
2. Properly serve meal tray line.
3. Utilize re-therm carts and deliver trays to appropriate areas.
4. Deliver and retrieve food and bus tub carts.
5. Prepare servings according appropriate texture, thickness and portion requirements.
6. Assist with catering.
7. Clean and sanitize all work area surfaces in kitchen.
8. Record all required logs.
9. Wash and sanitize dishware, eating utensils and cook ware.
10. Sweep and mop kitchen floor and dish pit.
11. Deliver 8:00 PM nourishments and early morning plates prior to departure.

SECTION III: CONDUCT In addition to the specifics listed below, incumbent must demonstrate respect and courtesy towards the individuals served here, family members, guests, vendors, and co-workers at all times, and acting as a “good will ambassador of St. Mary’s,” positively greet others and offer assistance as needed.

1. Attendance and punctuality.
2. Works well with others.
3. Uses time appropriately.
4. Attire is appropriate for job, including personal protective equipment (PPE).
5. Courteous to residents, visitors and staff.
6. Follows instructions with a positive attitude.
7. Complies with all applicable policies and procedures.

SECTION IV. QUALIFICATIONS:

1. Education: Incumbent should have the ability to read, speak, write, and follow oral and written directions. A High School Diploma or a GED is required.
2. Training and Experience: Experience cooking at home for personal consumption or experience in another commercial or institutional kitchen is required. All employees that work in Food Service must be Certified Food Service Manager Certificated. New hires will have 6 months to obtain certification.
3. Job Knowledge: The cook must be able to cook a variety of foods in large quantities and be familiar with seasoning required, appropriate cooking times, characteristics of various cuts of meats and names and contents of various types of dishes. He/she must be able to perform basic mathematics to adjust recipes for quantities of food required.

SECTION V. PHYSICAL AND OTHER REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

1. Must be able to sit, stand, walk, bend, and squat for variable periods of time.
2. While performing the duties of this job, the employee is regularly required to talk and hear. Specific vision abilities required by this job include close vision and ability to adjust focus.
3. Safely and properly use all food service equipment and machines.
4. Must use proper body mechanics to safely lift up to thirty-five (35) pounds, and bend or stand on a stool as necessary.
5. Must be able to safely and efficiently push, pull the hot/cold food carts to and from the living units.
6. Comply with Saint Mary’s Home established policies and procedures.
7. Attend all mandatory training, in-services and participate in drills and evacuations.
8. Acknowledge designation as a mandatory reporter.
9. Must wear company-issued photo identification (ID) badge at all times.
10. Must comply with Health Insurance Portability and Accountability Act (HIPAA) rules and requirements.