Food Services Tech I

Overview:

Dish room / Tray line / Pots and Pans/ Floor Stock

These positions perform a variety of food serve tasks in support of the hospital meal service and patient care program. The employee will work under moderate supervision in the main kitchen performing ware washing, cleaning and tray line tasks. Certain positions within this category will be responsible for inventorying and restocking patient care areas with food related items.

Responsibilities:

• Wash dishes, glassware, flatware, pots and pans using a dishwasher or by hand.

• Empties trash cans; discards refuse in proper manner.

• Maintains kitchen work areas, equipment, and utensils in clean and orderly condition.

• Places clean dishes, utensils, and cooking equipment in storage areas.

• Prepare and package individual place settings. Stock tray line for patient meal service.

• Assist in service of patient meals by manning a tray line station.

• Inventory patient care areas for stock needs. Restock those areas correctly and completely maintaining proper documentation.

• Adheres to all safety and sanitation guidelines.

• Sweep and scrub floors.

• Maintains a safe environment by following Serve-Safe standards.

Working Conditions

The job is performed in an area that experiences extreme temperatures and hazardous condition; the work area is often steamy and floors are wet.

Qualifications:

Knowledge, Skills and Abilities:

Ability to read, write, speak and understand English