Food Service Worker

Prepares nutritional food for hospital patients, employees and visitors. Suggests menu items and assists in the requisition of food and supplies. Operates and maintains kitchen equipment. Must follow safety procedures and complies with all state and federal regulations. Must be able to access computer.

Essential Duties and Responsibilities:

A. Prepares, seasons, and cooks food for patients, employees, and visitors.

1. Reviews menus to determine types and quantities of food to be prepared.
2. Plans cooking schedule so that food will be ready at specified times.
3. Prepares food as stipulated in standardized recipes.
4. Prepares food for patients on therapeutic diets.
5. Prepares food for meetings and special functions of the hospital.
6. Recommends menu items and food items to be purchased.

B. Operates and maintains kitchen equipment.

1. Operates stoves, steam pots, ovens, and other kitchen equipment.
2. Cleans cooking equipment and maintains high sanitary standards in the kitchen.
3. Advises department manager of equipment requirements and needed maintenance.

Other Significant Requirements:

1. Maintains confidentiality while working with confidential matters on a daily basis.
2. Provides order information to vendors if the Director is not available.
3. Follows safety guidelines and policies for the Hospital District.
4. Assures work is performed in accordance with all federal, state, and facility regulations regarding sanitation and infection control.
5. Required to clean in work areas, dining areas, prep areas, and sweep and mop daily.
6. Will be trained to access the computer to complete nutritional screenings and assessments on patients.
7. Proper handling and storage of frozen foods, refrigerated foods, and placing all items in appropriate areas when vendors deliver.
8. Able to calibrate thermometers and record temperatures for any foods or units requiring temperature logs.

• Education: High School graduate or equivalent.
• Personal Job-Related Skills: Ability to read and write, access computer and e-mail.
• Licensure, Registry or Certification: Food Handlers card must be obtained and current.
• Experience:
• Prior Work: One year of previous institutional food preparation preferred or worked in a healthcare facility.
• Technical Training: None required.
• Physical and Mental Requirement: Duties of the position require extended periods of walking and standing. Some bending, stooping, and reaching for food items and equipment. Pushing and pulling of food carts and lifting up to 50 pounds. The ability to comprehend and follow written or verbal instructions and directions.