Food Service Worker

BASIC FUNCTION:

This position is responsible for cleaning and sanitizing all dishes utensils pots pans carts used for both retail and room service operation. In addition this position will assist and run patient carts to appropriate zones as instructed. This position requires the ability to assist with meals on wheels catering food preparation and in the caf as assigned. This position is required to assist with taking calls setting up cold items on trays and expediting trays by serving as a backup to the host/hostess as required.

The dish room position will be responsible for sanitation of the kitchen which includes: Cleaning and maintaining the floors/walls/equipment/space utilizing dish machine per specifications verifying that equipment is working properly sweep nursing units for trays left over from previous evening wash dishes/pots/other service ware as needed returning all clean items to the appropriate storage area be sure that dish room sanitation levels are maintained while machine is in service (clean and dirty side division) sweep and mop department as needed/instructed deliver trays as needed return dirty trays to kitchen on an hourly basis and assist with special functions as needed

SHIFT DAYS/HOURS:

AM FSW 6:00 a.m. to 2:30 p.m.; PM FSW 4:00 p.m. to 7:00 p.m. Subject to change based on business necessity.

INTERPERSONAL RELATIONSHIPS:
Supervision Received: Kitchen Manager

Supervision Exercised: None

Other: Patients hospital employees patients family members and members of the general Public

EXPOSURE TO HAZARDS:
To reduce job hazards this position is responsible for wearing PPE during job functions. PPE can include: gloves gown/coat shoe covers head/face eye and ear protection. Each job function requires a different level of PPE individuals receive initial and annual training to identify the appropriate level of PPE required. According to OSHA standards this position is classified as low risk with little or no risk of exposure. Heavy lifting wet floors risk for burns cuts and potential overexposure to chemicals such as Clorox dish machine detergent etc.

EQUIPMENT USED: Stoves ovens grill dish machine slicer mixers steamers microwave oven cash register etc.

ESSENTIAL FUNCTIONS:

1. Operates dish machine and conducts daily cleaning and weekly deliming per specifications.
2. Washes dishes pots and other service ware as needed. Returns all clean items to appropriate areas.
3. Verifies that dish machine sanitation is maintained while machine is in service (clean and dirty side division). Properly sanitizes dirty tray cart and uses soaking bin appropriately (without bleach and for silverware and soaking tough items only)
4. Records and maintains sanitizer logs. Ensures that soap and sanitizer buckets are provided for prep area and dish room each morning and before lunch and dinner meal periods
5. Checks and documents temperatures according to protocol recording temperature once during each meal service
6. Keeps work area clean and uncluttered.
7. Regularly verifies that equipment is working properly and communicates technical/functional issues immediately through appropriate channels.
8. Conducts trays sweeps including tray retrieval from patient rooms and storage areas hourly post peak meal times
9. Completes all necessary caf food prep as F1 or FSW. Removes outdating food items as F3
10. Assists in other positions such as room service ordering and tray setup. Delivers patient meals as needed or instructed. Promptly pauses dish room work to assist in caf when customers enter.
11. Completes daily weekly and monthly task checklist as well as daily coronavirus sanitizing task
12. Other duties as assigned.

QUALIFICATIONS:
Education: None required

Experience: Previous experience working in a health care food service setting is preferred but not required.

Certificates License Registrations:

Knowledge
Skills and Abilities:
Ability to speak read write and follow written and oral instructions. Must be able to
work cooperatively as part of a team. Demonstrates ability to exercise time and task
management.

Physical: Medium Work: Exerting 20 to 50 pounds occasionally or 10 to 25 pounds frequently or up to 10 pounds constantly. Physical demand requirements are in excess of those for Light Work.