FOOD SERVICE WORKER I

Overview:

Responsible for washing, rinsing, and sanitizing all pots, pans, and utensils using state approved sanitation procedures. Sets up trayline, serves food with proper portion control and delivers, passes, and retrieves patient food trays/carts.

Responsibilities:

PRINCIPAL DUTIES AND RESPONSIBILITIES(*Essential Functions)

1. Checks each patient tray before delivery by feeling bottom and top of hot food to ensure proper temperature.
2. Delivers and passes food tray/late trays to patient in a prompt, accurate, and courteous manner, following proper floor sequence, and documentation, using service excellence skills.
3. Retrieve food trays/carts from patient floor on schedule.
4. Cleans the work station counters, sinks, walls, and shelves at the beginning and end of each shift, using the double bucket method.
5. Follows approved sanitation procedures posted in work area.
6. Documents the time of food waste on the Food Waste Log after each meal.
7. Maintains clean wash, rinse, and sanitizing waters as posted.
8. Pot and Pan Machine temperatures are documented at each meal with test strip and recorded on Pot & Pan Temperature Form.
9. Prepares a list as needed of food items to be added to tray, pours coffee, hot water, adds frozen and other food items to food cart prior to delivery.
10. Process patient trays and other service ware through the dish machine in a timely manner utilizing proper techniques.
11. Record food intake of patient on menu and sign Calorie Count Form.
12. Reviews patient menus for write-in's, prepares or informs appropriate individual responsible for item.
13. Serves food on patient trays, including late trays, in accurate, neat, timely, sanitary, and safe manner according to diet manual and portion chart.
14. Loads trays properly on food cart and maintains appropriate tray speed.
15. Scrapes debris from pots, pans, and utensils; soaks them in a soap and hot water solution; scours all debris away from all sides of pots, pans, and utensils; rinses and sanitizes pots, pans, and utensils.
16. Items are placed in appropriate baskets and placed in pot and pan machine for sanitizing.
17. Baskets are removed from machine and items are allowed to air dry.
18. Items are placed in proper storage location upside down.
19. Reports all broken or malfunctioning equipment to management.

Qualifications:

JOB SPECIFICATIONS(Minimum Requirements)

• Must be able to read, write legibly, and speak English.

• Able to concentrate with interruptions.

• Ability to take oral and written instructions.

• Need manual dexterity and good eye/hand coordination.

• Ability to work independently with little supervision.

• Need mechanical aptitude to disassemble and reassemble equipment.

• Ability to work as part of a group.

EDUCATION

• High School Diploma/GED Equivalent Preferred

• GED Equivalent must be secured within one year of employment

STANDARDS OF BEHAVIOR

Meets the Standards of Behavior as outlined in Personnel Policy and Procedure #1, Employee Relations Code.

Demonstrates knowledge of procedures for protecting and maintaining security, confidentiality and integrity of employee, patient, family, organizational and other medical information. Understands and supports the commitment of Methodist Hospitals in adhering to federal, state and local laws, rules and regulations governing ethical business practices for healthcare providers.

• The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. The statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required.