Food Service Associate, FT Rotating Days & Evening shift with weekend and holidays as required

Position: Food Service Associate,

Department: Patient Food

Schedule: Full Time, Rotating Days & Evening shift with weekend and holidays as required       

I. Position Function:

• Portions and plates food, before and during tray-line.

• Performs all tray-line tasks associated with the Patient Tray Service to ensure patient satisfaction.

• Performs a wide variety of functions to ensure timely, accurate and courteous deliver and pick-up of patient trays, and nourishment.

• Perform food preparation (i.e., gelatin, custard, sandwiches, salads, and desserts) for patient and customer satisfaction.

• Maintains sanitation standards for all dishes and equipment to ensure patient satisfaction and meet all health code standards.

• Stock and maintain sanitation standards for patient floor kitchens.

II. Job Relationships:

• Supervised and reportable to Food Service Managers.

• Must be able to effectively communicate with patients, visitors and other hospital staff.

III. Authority:

• To be able to assemble and deliver patient meal trays, timely and accurately.

IV. A. Responsibilities/Essential Functions:

• 1.) "Provides superior customer service to internal and external clients, customers, and patients as referenced in the Service Excellence Standards."

• Maintains tray-line standards to ensure that patient tray are accurate, timely and of good quality.

• Ensures the maintenance of proper food temperatures during the tray-lines.

• Sets up tray-line to ensure quick and accurate serving of food.

• Serves appropriate food, beverages, condiments and garnish in an attractive manner on all trays.

• Late trays are prepared quickly and accurately to ensure patient satisfaction.

• Produces and portions products according to established par levels, utilizing recipes or directions to meet established standards.

• Prepares sandwich of the day and special salad/fruit plates.

• Prepares garnishes for days tray service.

• Has working knowledge of diet principles.

• Reads and interprets patient menu to assure patients get correct food and accompaniments.

• Places foods/beverages and condiments on patient tray assuring that principles of all diets are followed.

• Provides meal service to patients to support the departments mission.

• Meets food truck and begins delivering trays within 5 minutes of truck arrival. Delivers trays to patients bedside table for all patients except patients on respiratory isolation, HOLD or NPO

• Notifies nursing of all hold and isolation trays and passes them if appropriate.

• Checks trays against patient name on door to ensure proper delivery of trays.

• Delivers patient in-between meal feeding at 8:00 PM., ensuring that all items are accurate and maintain quality standards.

• Assembles and delivers late trays to patients within 30 minutes of receiving menu.

• Delivers early trays to patient rooms on a timely basis.

• Maintains effective and efficient communication with all personnel and patients to ensure the smooth operation of the kitchen.

• Maintains patient nourishment areas and kitchens stock to meet the patients nutritional needs.

• Accurately inventories, cleans, rotates stock and discards out dated items, restocks and wipes out refrigerators, records temperatures to ensure sanitation standards.

• Completes all dish-room functions accurately and in a timely way to ensure the proper sanitation of all dishes.

• Completes all functions in the dish-room to ensure that all dishes are washed by 10:30 AM., 3:00 PM., and 7:00 PM.

• Follows established sanitation guidelines to ensure a clean and safe work environment.

• Adheres to sanitation guidelines to prevent food borne illness and possible spread of infection.

• Maintains a "CLEAN AS YOU GO" policy using prescribed methods as demonstrated by a clean and neat work area.

• Uses proper hand washing techniques.

• Covers, labels and dates food in the appropriate containers.

• Utilizes and stores cleaning agents properly.

• Attends all employee meetings and in-services as scheduled by the supervisor.

B. Responsibilities/Non-Essential Functions:

• Appropriate dishes, bowls, cups and utensils are used for serving food to ensure attractiveness and correct portion sizes.

• Station is refilled with food or bever