Food and Nutrition Services (Closing Shift )

Positions within the Food and Nutrition Department

Hours: Closing Shift

Cafeteria Worker

• Cashier
• Food Server

Food Production Worker

• Cafeteria Cook
• Cafeteria Grill
• Deli Cook
• Patient Cook
• Patient Prep Cook

Food Service Worker

• Dishwasher
• Pot Washer
• Trayline Worker

Room Service Specialist

• Call Center
• Food Delivery
• Food Runner

JOB SUMMARY (CAFETERIA WORKER):  

Responsible for cash drawer. Operates cash register and process charges accurately. Cross trains as cafeteria worker. Maintains clean work and dining environment. Responsible for setting up and maintaining beverage and condiment areas. Makes beverages and replenishes supplies to all areas. Charges customers for food according to the price list. Serves customers efficiently and timely. Preps and restocks for the next shift. Replenishes, cleans, and restocks any and every area when out. Keeps cafeteria seating, microwave, condiment, and beverage area clean and stocked. Liaison between the customer and kitchen. Communicates politely and effectively with staff, customers, and patients. Assumes the role of customer advocate.  Helps wherever and whenever needed to ensure customers have an adequate selections of food and beverage supplies. Demonstrates acceptance of CARES and HACCP standards.

JOB SUMMARY (FOOD PRODUCTION WORKER)

Responsible for the preparation of the hot and cold food for the Room Service program according to instructions and within the established time standards. Accepts responsibility for food and adherence to recipes. Prepares food according to patient’s order and does not substitute without patient’s permission. Remakes food as requested/needed to ensure quality and accuracy. Compiles with changes in production. Sets up items for assembly line for this meal and preps/replenishes for the next.

Responsible for setting up and maintaining the grill, preparing omelets, breakfast items, lunch items according to directions. Maintains clean work and eating environment. Makes breakfast sandwiches and replenishes supplies to all areas. Communicates politely and effectively with staff, customers and patients. Assumes the role of patient advocate. Helps wherever and whenever needed including training others. Identifies and resolves issues with HAACP compliance. Demonstrates acceptance of CARES and HAACP standards. Collects and disposes of garbage. Responsible for and maintains equipment, cleanliness of kitchen, clean floors, breaking down boxes, etc. Cross-trained to work other food production worker positions.

JOB SUMMARY (FOOD SERVICE WORKER)

Responsible for general cleaning of kitchen. Cleans and sanitizes dishes, silverware, pots, pans, utensils, etc.; sorts and examines all for cleanliness and re-cleans as necessary. Collects and disposes of garbage. Completes the dish machine and pot sink sanitation log. Maintains correct dilution of chemicals: cleans and maintains dish machine salvajor and pulper. Cleans floors, walk-ins, storage areas and kitchen. Retrieve carts. Works the dish room, line trays, roll silverware, etc. Helps wherever and whenever needed to ensure trays are prepared and delivered to patients within established timelines {works trayline, delivers carts, etc.}. Communicates politely and effectively with staff and patients. Assumes the role of patient advocate.  Helps wherever and whenever needed. Demonstrates acceptance of CARES and HAACP standards.

JOB SUMMARY (ROOM SERVICE SPECIALIST)

Serves meals to patients efficiently and timely.  Instructs patients on meal ordering process.  Explains general guidelines of physician’s diet orders.  Assists patients in placing meal orders when needed. Places meal orders into the computer system (Computrition) for menu processing.  Liaison between the call center, patient and the production/ tray line areas; and between the patient, nurse and dietitian.  Communicates politely and effectively with staff and patients. Assumes the role of patient advocate.  Helps wherever and whenever needed. Demonstrates acceptance of C.A.R.E.S. and HACCP standards.

MINIMUM QUALIFICATIONS:  

High school diploma or GED preferred. No experience necessary. Must be able to communicate effectively and follow verbal and written instructions. Must be able to work anytime weekdays, weekends, and holidays between the hours of 6:00 am and 9:30 pm. This position is considered essential during emergency conditions.