Service Worker-Food Service

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Job Description - ! Service Worker-Food Service )

Job Description

! Service Worker-Food Service -

Wythe County Community Hospital

Description

Under the direction of the Food and Nutrition Director, Supervisor or Team Leader, assumes the role as Diet Clerk, planning diets and menu items for the patient line. The Diet Clerk is responsible for the computerized diet office, Kardex file, production, and communication with patient care nursing staff. He/She must be able to read a patient’s diet and create a menu to fit.

Approximately 60% of the time is spent in this role. 40% is spent in other roles within food service, such as prep cook, cafeteria attendant, or cook.

• Has knowledge of common therapeutic diets and cold tray assembly.
• Monitors and records temperatures of items for cold serving.
• Communicates clearly with patients, patient care staff, and kitchen staff.
• Able to operate office equipment such as fax machine, copier, label maker.
• Competent with computers, utilizing Office programs and Meditech system.
• Ability to change/add/delete items to a certain diet as needed.
• Picks up menus from patient rooms. Tallies item totals and makes production sheets.
• Completes all three meal sheets.
• Completes patient census indicating the various diets on production sheets.
• Completely fills out call logs and diet sheets.
• Distributes nourishments to proper patients.
• Covers, labels, and dates all items placed in refrigerators or freezer.
• Monitors and records food temperatures (using the HACCP log) to meet the unit safety needs and requirements of NSF, Health Department, and Hospital polices.
• Records temperatures on patient floor nourishment refrigerators.
• Completes annual skilled checklist.
• Works as a team member.
• HACCP (Hazard Analysis and Critical Control Points) compliant.
• Maintains a clean and organized office.
• Reads production sheets daily. Interprets and follows as census warrants.
• Maintains organization of coolers, freezers, and storeroom.
• Assists with organization of work areas in food production.
• Assists with deliveries of stock
• Understands care and operation of basic food service equipment such as: stoves, ovens, slicers, steamers, and various other equipment and hand tools of the trade.
• Attends 90% of unit Meetings. If unable to attend, reads minutes of meetings.
• Has proper knowledge of and follows safety regulations.
• Abides by hospital and departmental policies and procedures.
• Responsible for the production of food for all three meals for patient line and cafeteria.
• Is prompt and completes work on schedule.
• Completely fills out logs.
• Performs all duties that may be assigned.
• Rotates stock as needed with “First in, First out” methodology.
• Follows established cleaning schedule for designated work area.
• Assists with cleaning of the kitchen floor.
• Able to distinguish colors for proper reading of gauges and proper use of equipment.
• Assists in the training of new production staff members.
• Takes lead role when asked by supervisor for the food production responsibilities in the kitchen.
• Displays professionalism while completing multiple urgent tasks in a timely manner
• Respects and honors cultural and religious differences between patients and self.
• Upholds HIPAA regulations.
• Is punctual and can be relied upon to report when assigned to work.
• Maintains professional and technical knowledge by completing Life Talent assignments by established deadlines, maintaining certification and license requirements to insure no lapse in expiration.
• Puts patient first. Always. Strives daily to give all customers excellent care.
• Participates in meetings, committees and continuing education to improve both individual departmental and organizational performance.
• Promotes cooperative relationships among health care teams by communicating information, responding to requests, building rapport, participating in team problem-solving methods.
• Contributes to the maintenance of a safe working environment…