Position: Food Service Associate
Department: NUTRITIONAL SERVICES
Performs a variety of roles within the department, including, but not limited to cook, patient dining associate, cafeteria clerk, and barista. Not every associate will perform every task; however, there will be an emphasis on cross-training.
Responsible to: Director of Nutritional Services
Employees Supervised: None
Interrelationships: All department and hospital staff
ESSENTIAL DEPARTMENTAL JOB FUNCTIONS
After Adequate Training, Food Service Associates Are Expected To:
Prepare, set up and serve all food on all daily menus.
Utilize batch cooking techniques to insure that all food remains fresh throughout each serving period.
Complete food production sheets for cafeteria, patients, and daycares.
Put away deliveries and update needed items on order list.
Complete, record and remedy, if necessary, daily taste panels.
Demonstrate proper cleaning and sanitation of work area.
Verify daily priorities with Director
Serve customers promptly and demonstrate excellent public relations skills in all interactions within the hospital and community.
Complete opening and/or closing checklists for the shift.
Record food temperatures three times during each meal service.
Record refrigerator/freezer temperatures according to schedule and report noncompliant temperatures.
Comply with department standards for uniform, sanitation and safety policies.
Operate all equipment necessary to perform essential job functions.
Assist director with inventory and reports.
Assist in developing and maintaining quality patient care by adhering to patients’ diet orders, while catering to patients’ preferences, whenever possible.
Record diet changes in the dietary cardex, according to orders from the nursing units.
Visit each patient to assist with meal orders.
Notify Dietitian of patient referrals for diet instruction.
Provide preliminary diet instruction material to patients in the absence of the dietitian.
Fill and record stock requisitions from departments within the hospital.
Edit menus according to diet manual.
Deliver and pick up patient trays.
Record patient food and liquid intakes.
Assemble patient trays.
Complete all assigned cleaning.
Properly wash, rinse and sanitize cooking equipment, dishes and trays.
Check and record dish machine water temperatures, sanitizer strength and refill sanitizer buckets every two hours, or sooner, as needed.
Label, store and rotate food properly.
Set up cafeteria and Bistro service areas according to department standards.
Perform accurate cash register transactions.
Stock all items in cafeteria, Bistro and kitchen.
Clean steam wells, as necessary, according to schedule.
Detect and refer possible nutritional problems to Director.
Dispose of trash in a timely manner and in proper receptacles.
MARGINAL JOB FUNCTIONS:
Perform other duties as assigned by Director.
Obtain Food Handler’s License.
High School graduate or equivalent preferred.
TRAINING AND EXPERIENCE:
Commercial kitchen experience preferred. On the job training provided.
Ability to follow oral and written directions. Good verbal and numeric skills. Awareness of and adherence to patient confidentiality.
WORKING CONDITIONS AND PHYSICAL DEMANDS
Stand and walks 90% of shift.
Bends and lifts up to 50 pounds, carries up to 20 pounds when performing assigned duties.
Performs repetitive tasks.
Must be aware of the dangers of cuts and burns while working with kitchen equipment.
Working conditions are sometimes wet and slippery.
Ability to withstand heat and changes in temperature when going in and out of refrigerators or freezers.
Ability to focus on computer screen while completing reports.
Hours Per Schedule
Apply for Position
Applications are also available at the hospital.
Resumes may be mailed to:
Salem Township Hospital
1201 Ricker Drive
Salem, IL 62881
Attn: Human Resources
618-548-3194, ext. 8187