Description
Summary of Position:
Supports the mission of the department through: Preparation of cold food for residents, patients and Café; Stocking; General clean up; washing of pots and dishes, floor care; Transporting food carts; Operating cash register, utilizing the KRONOS meal deduction system. The food service worker is under the supervision of the Food Service Supervisor or Cook and reports directly to the Director of Food Services.
Qualifications
Education:
● High school diploma or GED preferred
Experience:
● 1 year of cold food preparation; cash handling, and customer service preferred
Knowledge/Skills/Abilities:
● Knowledge of food, nutrition; food preparation/production
● Must be able to read and follow written directions.
● Basic math skills of addition, subtraction, multiplication & division
● Knowledge of safety and sanitation procedures
● Previous experience in hospital food services preferred
● Sufficient computer skills as are required to complete an online application and the pre-employment/annual learning requirements
● In compliance with patient safety standards, must be able to effectively communicate in English; Bilingual abilities preferred
Certifications/Licensure:
● Current California Food Handlers Card prior to hire or must obtain within 30 days of hire.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● While performing the duties of this job, the employee is frequently required to walk, stand, sit, and talk or hear.
● The employee is occasionally required to use hands to finger, handle, feel or operate objects, tools, or controls; and reach with hands and arms.
● The employee is occasionally required to climb or balance; stoop, kneel, or crouch.
● Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.
● The employee must occasionally lift and/or move up to 50 pounds.
Working Conditions
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
● Normal office environment. The noise level in the work environment is usually quiet to moderate while in the kitchen.
● Occasional travel to various health system locations.
Essential Functions
1. Provide consistently exceptional care at all times.
2. Practices safe food handling through the food preparation process.
● Sanitizes hands before touching food, after touching money and from clean to dirty dishes and rags.
● Wears gloves, washes hands frequently, wears hair covering, changes apron when needed.
● Maintains proper food temperatures throughout the preparation, holding and serving processes.
3. Operates Info Genesis cash register in an accurately fashion
● Counts money and makes deposits correctly
● Informs supervisor of voids prior to performing shift reset
● Records information on the cash accounting sheets
● Charges correct amounts, ensures accuracy
● Makes correct change
● Correctly uses KRONOS meal deduction system – makes corrections when needed.
4. Keep the work area clean, sanitized and orderly. Ensures the work area is clean prior to scheduled breaks and for the next shift.
5. Effectively coordinates scheduled daily care activities. Is self-motivated. Able to safely and effectively set priorities.
6. Records assigned freezer and/or refrigerator temperatures. Alerts food service supervisor if problems are identified.
7. Serves employees and visitors in a prompt, friendly, helpful and effective way.
8. Equipment
● Operates a variety of kitchen utensils and equipment in a safe and effective manner to include: slicers, steamers, mixers, blenders, ovens, grills, steam tables, dish machine and disposal.
● Ensures that all equipment and utensils are inspected for cleanliness, sanitation, and proper operating condition.
● Ensures proper functioning of equipment and follows procedure when equipment malfunctions. Alerts the food service supervisor supervisor when equipment problems are identified.
9. Prepares and sets up food items attractively and in adequate amounts. Follows portion control standards.
10. Rotates perishable food items using FIFO system. Correctly labels and dates items prior to storage. Reports spoiled or unattractive food to the food service supervisor.
11. Works tray line service
● Accurately sets up trays with correct condiments and cold food items for regular and therapeutic diets.
● Accurate substitutions are made for therapeutic diets
● Demonstrates knowledge of patient diets and the cold food production for them (regular, mechanical, puree, low sodium, ADA, etc) by accurately preparing appropriate foods
12. Demonstrates adequate baking and food preparation skills to ensure that all food items meet the existing standards for quality, freshness, taste and appearance.
13. Cleans and sanitizes food carts according to defined timeframes.
14. Scrapes, washes dishes, utensils, pots, and pans to ensure adequate supplies are available for the food production needs of the skilled nursing residents, patients, and Café service.
15. Catering Service
● Reviews catering requests at the start of the shift and organizes catering duties for the day.
● Prepares all cold items and coordinates hot food items with the Cafe Chef.
● Accurately sets up and delivers caterings as scheduled.
● Picks up after the event ensuring that the catered area is clean and that all items left from the event are returned to the kitchen for processing.
● Reviews next day's catering agenda at the end of the shift to ensure that products are available and that breakfast catering start times are planned.
16. General Cleanup
● Thoroughly sweeps, mop floors and stores equipment appropriately
● Collects, processes and disposes of trash, cardboard boxes, recyclables, and transports to applicable disposal areas.
● Cleans out walk in refrigerator, sweeps and mops refrigerator floor.
17. Sets up and restocks the Café and doctors lounge for meals. This includes the stocking of supplies, condiments, food items, and making coffee.
18. Ensures adequate stock in the assigned production area. Anticipates need and ensures proper stock and garnish is on hand for the upcoming meal service.
19. Serves as a preceptor or resource for new employees and students.
20. Works collaboratively with other department staff to ensure that department activities are efficient and meet the needs of the customer
● Ensures department stock is evaluated and restocked in the cold food production stations when necessary.
● Works closely with other food service personnel to promote teamwork and to achieve team goals .
21. Adheres to break schedule and to complimentary meal policy.
22. Demonstrates a basic knowledge of regulatory and licensing standards and follows food service department policies and procedures to ensure that the standards are met. .
23. Café duties:
● Prepares and rotates salad bar items ensuring variety and freshness.
● Prepares sandwich bar items ensuring quantities are sufficient for that day.
● Correctly rotates, labels and dates items prior to storage. Reports spoiled or unattractive items to the food service supervisor.
● Records assigned freezer and refrigerator temperatures. Alerts the food service supervisor if any problems are identified.
● Assists with preparation of “to go” style sandwiches and specialty salads. Is creative and resourceful when preparing items.
● Sets up Café for meals which includes stocking of supplies, condiments, foods and making coffee.
● Routinely restocks Café supplies to ensure sufficient quantities at all times.
● Sets out and prepares a variety of desserts in an attractive manner, using different types of ingredients and colors to add eye appeal.
● Notifies the Cafe Chef when hot foods are getting low.
● Reports to the Cafe Chef for additional assignments during slow periods.
24. Proficient in the use of our electronic medical record software Epic and our dietary office software Computrition. Utilizes our Diet 3 report and patient roster to up date diets, allergies, Smart Subs and prints cold food and hot food Talley guides for the upcoming food production cycle.
25. Delivers floor stocks to the Skilled Nursing Facility and Hospital pantries in an accurate and timely fashion. Performs accurate computer entries of the charges for the deliveries and is responsible for keeping the pantry refrigeration units clean, sanitary and checks all product expiration dates, rotates and discards out-dated items.
26. Responds to the needs of the department by performing other duties, as necessary.
Barista Duties:
•Responsible for multiple tasks during everyday interactions with customers.
•Recommend products and take custom orders.
•Work in a fast-paced environment.
•Prepare beverages for customers, such as tea, coffee, and Espresso drinks.
•Prepare, stock, and serve bakery items.
•Maintain and clean the coffee cart area.
•Adhere to food safety procedures.
•Handle cash and record customer orders accurately.
•Resolve customer complaints efficiently and quickly as they come up.
•Be organized and open the coffee cart on time.
•Restock the coffee cart area prior to closing and plan for the next day's activities.
•Complete a biweekly stock request for input by the Food Service Supervisor.
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