Harvest Food Service Attendant

Overview

Description At Scion Health, we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.

The culinary assistant prepares and serves food using proper food handling and safety techniques for patients, employees, and special functions, resulting in food that meets the nutritional guidelines and safety standards set forth in the department policies and procedures. The employee maintains a clean and safe working environment in accordance with established standards and regulations.

• Food Preparation:
  Assist in preparing food following department standardized recipes, planned menus, and policies and procedures.
• Serve and portion food per patient diet order, department standardized recipes, planned menus, and policies and procedures.
• Follow standardized menus for patients and cafeteria food preparation.
• Makes only authorized changes to the planned menu and records the change according to established policy.
• Use production sheets to direct preparation and quantity of food.
• Ensure preparation of foods is completed to meet established mealtimes.
• Prepare and serve food at the proper temperature set forth by the FDA Food Code.
• Prepare patient snack orders using a production sheet for snack preparation; ensure all snacks are labeled properly and distributed to patients timely.

• Food Receiving, Purchasing, Storing:
  Label, date, and store food (including leftovers) properly according to proper cool-down techniques and established policies.
• Assist in receiving, storing, and verifying invoices for incoming food supplies, etc. as indicated by the supervisor/manager.
• Ensure an adequate supply of food and supplies is always available; report stock levels to the supervisor in a timely manner.
• Use food supplies and equipment efficiently to prevent waste.
• Stock nourishment rooms and administration suite/lounge per department procedure.

• Safety and Sanitation of Work Environment:
  Keep work area clean and uncluttered during preparation and service of food.
• Perform cleaning assignments according to established policies and utilize proper cleaning chemicals.
• Perform duties using proper infection control techniques and protective equipment as needed.
• Wash dishes, pots, and pans according to established procedures for manual and/or automatic dishwashing.
• Take dish machine temperature and/or sanitizer concentration prior to each use and record on log; report any problems with water temperature or sanitizer to supervisor.
• Store dishes, pots, and pans in the proper location to prevent contamination and according to established standards.
• Operate equipment according to manufacturer guidelines and maintain it in clean and safe operating condition; report all equipment problems immediately to supervisor.
• Maintain the security of the department.

• Menu Management:
  Check for new diet orders, discharges, room changes prior to each meal tray line assembly in medical record.
• Assist patients with selective menus as needed.
• Use the menu management computerized program to add new admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray tickets.
• Cashier for cafe meal service; verify and sign for starting cash bank with a manager; balance drawer at shift end; report overages/shortages; complete all necessary reports.
• Ringing up every sale accurately; count cash back to customers; keep cash secure in register/safe.
• Order accuracy: take orders accurately and use correct menu items/PLUs on the POS.
• Payments:
  Handle cash, debit/credit cards, mobile payments; apply discounts/refunds per policy.
• Handling issues: resolve minor complaints; escalate bigger issues to the manager.
• Keep checkout area clean, organized, and stocked.

• Other:
  Fulfills job responsibilities in accordance with the standards set out in the Company’s Code of Business Conduct, policies and procedures, the Corporate…