The Food Service Worker primarily prepares, serves, and stores food according to department procedures. Cleans and maintains work area according to Indiana State Department of Health Sanitation Requirements (410 IAC 7-24). Duties: Service Standards
Arranges food and garnishes attractively.
Follows daily work assignments and maintains work area in a clean, neat, and orderly manner. Keeps assigned areas well stocked with supplies.
Delivers and picks up patient food carts from nursing units, as needed. Delivers food items to patient units, as needed. Cleans carts per cleaning procedures.
Understands and uses good portion control.
Operates assigned equipment safely and uses correct methods.
Time and Temperature Requirements
Meets schedules and preparation time requirements.
Records food and refrigeration temperatures accurately on forms.
Assures appropriate food temperatures are maintained and recorded during service periods.
Assures that leftovers and food put in storage has been cooled properly and meets temperature requirements for safe food handling.
Sanitation and Cleaning
Maintains and cleans area following department cleaning procedures.
Uses chemicals safely and how they are intended for use, following chemical procedures and MSDS instructions
Follows Indiana State Department of Health Sanitation Requirements (410 IAC 7-24) at all times.
Practices good personal hygiene and follows department guidelines including hand washing and dress code requirements. Wears clean apron, gloves and clean uniform as required.
Cleans and sanitizes equipment according to cleaning procedures and to meet sanitation requirements.
Understands and uses good sanitation habits when preparing and serving food. Uses appropriate food handling techniques.
Utilizes Sanitizer Test Strip for quaternary sanitizers and may document sanitizer strength.
Food Preparation, Storage, and HACCP
Labels and dates food according to department guidelines. Rotates food following first in/ first out rule.
Stores food and leftovers meeting requirements for safe food handling.
Prepares cold food for service. Keeps foods refrigerated until and during service.
Prepares quantities necessary to assure freshness and avoid food waste.
Keeps supervisor informed of work progress and problem areas.
Trains other staff members, as required.
Follows infection control procedures at all times; treats all body substances as infectious.
Qualifications: Minimum Position Qualifications
High school diploma or equivalent preferred.
Previous experience in food service preferred.
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