Performs a variety of tasks in the preparation and service of food including portioning for patients and staff, storing food and supplies, dishwashing and maintaining department cleanliness. Performs other duties as assigned.
1. Prepares cold food; fruit, juices, beverages, etc., for patient tray line.
a. Prepares food in required amounts in accordance with predetermined levels.
b. Observes sanitation procedures in handling utensils and food items.
c. Ensures that prepared food is attractive in appearance and with minimum of waste.
2. Picks up ward diet sheet daily before each meal.
a. Maintains and updates ward diet sheet on a daily basis.
b. Completes tray cards, as well as updates Kardex for patients when changes are made, for each patient in accordance with patient’s prescribed diet and food preference.
3. “Sets up” food service trays and associated cleanup.
Places food on tray for delivery to patients.
Places beverages accurately on trays. Labels all beverage lids with date and patient name.
Puts away all cold food, dates and labels them appropriately. Labels all foods put in refrigerator with date and name of patient.
Checks food tray for accuracy to eliminate errors.
4. Washes dishes and pots, using automatic dishwasher or manually, following department procedures.
Ensures that dishes, pots and utensils are cleaned and washed according to department procedures.
Washes and stores all dishes, pots and utensils correctly after each meal period.
5. Cleans dishwashers and associated equipment.
a. Daily, thoroughly cleans interior and exterior of dishwashing equipment.
b. Replenishes all supplies daily.
c. Removes, cleans and replaces all dishwasher components. De-limes machines
d. Maintains temperature log for dish machine.
e. Maintains sanitizer log for sanitation water for manual ware washing.
6. Fills and delivers daily floor requisitions.
a. Fills requisitions correctly; meets floor delivery schedule.
7. Prepares and delivers nourishment’s
a. Nourishment’s prepared correctly and in sufficient quantities with minimum waste.
b. Delivers nourishment’s on time and to correct locations.
8. Prepares and delivers late trays to floors.
a. Checks to ensure that all items are on the tray and delivery is on time.
9. Assists in keeping nutritional services and own work area organized and clean.
a. Ensures that own work area appears free of clutter and debris.
b. Performs routine cleaning according to schedule.
c. Stores all personal items in locker or in a designated area away from the kitchen.
d. Follows hospital infection control policies during cleaning procedures.
Education: High school graduate or equivalent preferred.
Work Experience: Six months experience in quality food production in a hospital or similar facility is desirable, but not required.