Food & Nutrition Staff II - Food & Nutrition Services

Summary:

• Performs duties in one or more of the functional areas that may include tray line, retail, sanitation, groceries and assisting where needed for smooth operations. Duties may include preparing, displaying, setting up, cleaning, delivery, and stocking of food items, trays, dishes, and silverware and cashiering. Maintains and records temperatures and quantity of food prepared, leftover and waste.

Responsibilities:

• When working in the cafe serving, associate prepares and serves food items for cafeteria meals according to menu plans and recipe instructions.
• When working on tray line, associate prepares patient trays on tray line according to menu and diet specifications. Prepares tray line stations for each meal, restocking silverware, china, food beverages and condiments. Verbalizes and demonstrates knowledge of therapeutic diet guidelines and restrictions. Is able to accurately assess diet/tray inaccuracies and correct them.
• When working catering, prepares and delivers food to special function meeting rooms and cleans up after meetings are finished; records leftovers. Ensures food is of excellent quality, pleasing and accurate presentation, and meeting room is set up appropriately.
• When working as cashier, associate follows correct pricing procedures, is accurate to within $1.00 of daily transactions, fosters and maintains positive customer interactions.
• Follows three compartment sink procedure to clean and sanitize pots and pans.
• Operates the dishwashing machine appropriately to clean all dishes, trays, and silverware; transports and puts away dishes to the appropriate storage areas.
• Responsible for cleaning work, serving, and eating areas and the various implements, containers, appliances, and equipment used. Ensures work area is stocked and left ready for the next shift.
• Initiates repair requests for inoperative appliances and equipment. Brings safety and equipment issues to attention of management in a timely manner.
• Records food and/or equipment temperatures in assigned area in an accurately and timely manner. Requests temp logs if needed, prior to recording times.
• Complies with soap/sanitizer/thermometers and all other cleaning and calibration requirements in area.
• Communicates effectively with co-workers to ensure seamless customer services/operations.
• Performs other duties as assigned.

Other Responsibilities:

• Assists with special projects as assigned.
• Accurately interprets and communicates Human Resources Policies and Procedures.
• Exhibits flexibility, adapting readily to changes in the work environment or work schedule.
• Maintains a positive attitude, even during periods of stress.
• Assumes responsibility for professional growth and development.
• Complies and adheres to all CSV policies.
• Maintains positive attendance and communicates in advance any absence from work.
• Adheres to all patient and environmental safety policies and procedures.

Requirements:

A. EDUCATION

• High school diploma or GED preferred.

B. SKILLS

• Ability to read, write and communicate effectively in English
• Demonstrates leadership and service excellence through commitment and advanced skills
• Ability to interact with a variety of customers
• Demonstrates attention to detail
• Knowledgeable of sanitation and food safety practices
• Some functions may require: good understanding of basic restrictions on patient diets; ability to perform basic math skills.

C. EXPERIENCE

• Prior restaurant, institutional, serving, or cashiering experience desirable. Preferred 3-6 months hospital experience within the department or former hospital experience within the food and nutrition department. Is crossed trained in all tray line areas, including dish room or cross trained in cashiering, serving, and dish room areas.

Work Schedule:

6:30AM - 3PM

Work Type:

Full Time