Food Service Assistant, Per Diem

Food Service Assistant

The Food Service Assistant is responsible for performing a variety of food preparation and cleaning functions in the cafeteria, kitchen, and dishwashing areas. The Food Service Assistant maintains the facilities at an optimal level of service, cleanliness, and orderliness and maintains the kitchen and other food service locations within the hospital at a high level of cleanliness in order to avoid the risk of food borne illness and cross contamination of food. This position is part of the 1199SEIU Bargaining Unit at Cooley Dickinson Hospital. This position reports to the Executive Chef and operates within established organizational and departmental policies and procedures.

Minimum Requirements:

• High school diploma or equivalent preferred
• Ability to follow written and oral instructions required
• Ability to operate cash register required
• Previous food preparation and service experience preferred

Essential Job Functions:

• Prepare and set up salad bar, deli station, dessert cabinets, beverages, baked goods, etc.
• Obtain and place dishes, silverware, hot and cold food, baked goods, beverages, desserts, and condiments.
• Set up board menu to reflect current menu.
• Serve food as directed.
• Greet all customers promptly and courteously. Receive payment for food and drinks from visitors and staff.
• Set up register and equipment. Cash out drawer at end of shift and put money in safe as directed.
• Wipe off counters, tables and chairs; arrange, rearrange, and replenish items as needed.
• Assemble prepared foods on patient trays for regular and modified diets from patient menus. Consistently place food items in proper area of tray or plate in a neat and orderly manner. Check for missing items and inform the starter and tray line checker of those items. Prepare special nourishments and requests by properly following instructions of all mixtures.
• Deliver patient trays and supplies to rooms and/or floors.
• Act as a communicative representative between Nutrition Services and Nursing on behalf of the patient by listening, communicating problems or questions and visually monitoring the quality control of meal trays.
• Perform duties assigned on cleaning schedules daily. Check work areas, sinks, or other areas for sharp knives or objects that may be dangerous to employees.
• Dispose of trash and boxes in their proper disposal locations.
• Sweep, mop, and rinse floors utilizing proper chemicals and techniques as outlined in department policy manual.
• Use proper hand washing techniques, duration, and frequency to maintain a high level of personal sanitation.
• Utilize proper cleaning and sanitizing methods for all kitchen equipment according to sanitation schedule. Follow all cleaning assignments according to instructions, policies and procedures set forth.
• Place and rotate all supplies to meet the department requirements.
• Service patient tray areas by transporting patient meals in an efficient and effective manner consistent with department goals and objectives.
• Maintain working knowledge of chemicals and their proper use. Follow all safety requirements according to cleaning product description. Know location of MSDS (Materials Safety Data Sheets) and application of use. Use disposable gloves while using chemicals and other protective gear as specified by chemical.
• Check ovens, counters, and equipment to ensure all particles are removed; clean areas or equipment as needed and/or by cleaning schedule.
• Return any chemicals or supplies etc. to the chemical storeroom and place labeled chemicals in proper storage areas.
• Prevent cross-contamination of counters and/or equipment and do not handle them after stripping dirty equipment and areas.
• Stock items in a manner which meets all regulatory and department policies. Inform supervisor of any shortages in supplies. Practice back safety while lifting food supplies to their proper location.
• Transport carts, trays, and food items to patient care floors on an as needed basis to ensure food is delivered in a timely manner.
• Return carts, trays, and other utensils to the kitchen at designated times and on an as needed basis.
• Start dish machine; fill up all tanks, check soap and rinsing solution to ensure proper operation. Operate dish machine according to instructions, policies and procedures set forth.
• Set up dish room, lowerators, and storage bins; use clean gloves and gown to receive clean dishes and put in their proper storage bin. Check clean dishes to ensure all particles are removed.
• Clean stripping area; dish machine, food trucks, and any carts. Sanitize specified equipment. Return equipment to its respective station.
• Assist in patient tray line assembly and/or catering events under direction of supervisor.
• Maintain sanitary work areas in order to avoid the risk of food-borne illness and cross-contamination of food. Use proper hand washing techniques and procedures and maintain a high level of personal sanitation. Always observe sanitation procedures before handling utensils or food items, always use disposable gloves while handling food, changing them according to department policy.
• Label food items properly. Check expiration dates on food and restock units in timeframes established.
• Establish par levels and ensure station areas are stocked and ready at specified daily time consistent with department goals and objectives.
• Assist with care and maintenance of department equipment and supplies.
• Place and rotate all supplies to meet department requirements.
• Maintain department records, reports, and files as required, including stockroom requisitions.
• Remain flexible to work other shifts, holidays, and weekends as requested.
• Maintain established hospital and departmental policies and procedures, objectives, confidentiality, quality improvement program, compliance, safety, infection control, and environmental standards.
• Maintain professional growth and development through attendance at seminars, workshops, conferences or in-services, professional affiliations, or journals to stay abreast of current trends in field of expertise.
• Meet annual competency and retraining requirements.
• Attend meetings as required.
• Perform other functions/duties as requested.