Summary of Position:
Supports the mission of the department through: Preparation of cold food for residents, patients and Caf\u00e9; 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:
\u25cf High school diploma or GED preferred
Experience:
\u25cf 1 year of cold food preparation; cash handling, and customer service preferred
Knowledge/Skills/Abilities:
\u25cf Knowledge of food, nutrition; food preparation/production
\u25cf Must be able to read and follow written directions.
\u25cf Basic math skills of addition, subtraction, multiplication & division
\u25cf Knowledge of safety and sanitation procedures
\u25cf Previous experience in hospital food services preferred
\u25cf Sufficient computer skills as are required to complete an online application and the pre-employment/annual learning requirements
\u25cf In compliance with patient safety standards, must be able to effectively communicate in English; Bilingual abilities preferred
Certifications/Licensure:
\u25cf 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.
\u25cf While performing the duties of this job, the employee is frequently required to walk, stand, sit, and talk or hear.
\u25cf The employee is occasionally required to use hands to finger, handle, feel or operate objects, tools, or controls; and reach with hands and arms.
\u25cf The employee is occasionally required to climb or balance; stoop, kneel, or crouch.
\u25cf Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.
\u25cf 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.
\u25cf Normal office environment. The noise level in the work environment is usually quiet to moderate while in the kitchen.
\u25cf Occasional travel to various health system locations.
Essential Functions
Provide consistently exceptional care at all times.
Practices safe food handling through the food preparation process.
\u25cf Sanitizes hands before touching food, after touching money and from clean to dirty dishes and rags.
\u25cf Wears gloves, washes hands frequently, wears hair covering, changes apron when needed.
\u25cf Maintains proper food temperatures throughout the preparation, holding and serving processes.
\u25cf Counts money and makes deposits correctly
\u25cf Informs supervisor of voids prior to performing shift reset
\u25cf Records information on the cash accounting sheets
\u25cf Charges correct amounts, ensures accuracy
\u25cf Makes correct change
\u25cf Correctly uses KRONOS meal deduction system \u2013 makes corrections when needed.
Keep the work area clean, sanitized and orderly. Ensures the work area is clean prior to scheduled breaks and for the next shift.
Effectively coordinates scheduled daily care activities. Is self-motivated. Able to safely and effectively set priorities.
Records assigned freezer and/or refrigerator temperatures. Alerts food service supervisor if problems are identified.
Serves employees and visitors in a prompt, friendly, helpful and effective way.
Equipment
\u25cf 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.
\u25cf Ensures that all equipment and utensils are inspected for cleanliness, sanitation, and proper operating condition.
\u25cf Ensures proper functioning of equipment and follows procedure when equipment malfunctions. Alerts the food service supervisor supervisor when equipment problems are identified.
Prepares and sets up food items attractively and in adequate amounts. Follows portion control standards.
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.
Works tray line service
\u25cf Accurately sets up trays with correct condiments and cold food items for regular and therapeutic diets.
\u25cf Accurate substitutions are made for therapeutic diets
\u25cf Demonstrates knowledge of patient diets and the cold food production for them (regular, mechanical, puree, low sodium, ADA, etc) by accurately preparing appropriate foods
Demonstrates adequate baking and food preparation skills to ensure that all food items meet the existing standards for quality, freshness, taste and appearance.
Cleans and sanitizes food carts according to defined timeframes.
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 Caf\u00e9 service.
Catering Service
\u25cf Reviews catering requests at the start of the shift and organizes catering duties for the day.
\u25cf Prepares all cold items and coordinates hot food items with the Cafe Chef.
\u25cf Accurately sets up and delivers caterings as scheduled.
\u25cf 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.
\u25cf 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.
\u25cf Thoroughly sweeps, mop floors and stores equipment appropriately
\u25cf Collects, processes and disposes of trash, cardboard boxes, recyclables, and transports to applicable disposal areas.
\u25cf Cleans out walk in refrigerator, sweeps and mops refrigerator floor.
Sets up and restocks the Caf\u00e9 and doctors lounge for meals. This includes the stocking of supplies, condiments, food items, and making coffee.
Ensures adequate stock in the assigned production area. Anticipates need and ensures proper stock and garnish is on hand for the upcoming meal service.
Serves as a preceptor or resource for new employees and students.
Works collaboratively with other department staff to ensure that department activities are efficient and meet the needs of the customer
\u25cf Ensures department stock is evaluated and restocked in the cold food production stations when necessary.
\u25cf Works closely with other food service personnel to promote teamwork and to achieve team goals .
Adheres to break schedule and to complimentary meal policy.
Demonstrates a basic knowledge of regulatory and licensing standards and follows food service department policies and procedures to ensure that the standards are met. .
Caf\u00e9 duties:
\u25cf Prepares and rotates salad bar items ensuring variety and freshness.
\u25cf Prepares sandwich bar items ensuring quantities are sufficient for that day.
\u25cf Correctly rotates, labels and dates items prior to storage. Reports spoiled or unattractive items to the food service supervisor.
\u25cf Records assigned freezer and refrigerator temperatures. Alerts the food service supervisor if any problems are identified.
\u25cf Assists with preparation of "to go" style sandwiches and specialty salads. Is creative and resourceful when preparing items.
\u25cf Sets up Caf\u00e9 for meals which includes stocking of supplies, condiments, foods and making coffee.
\u25cf Routinely restocks Caf\u00e9 supplies to ensure sufficient quantities at all times.
\u25cf Sets out and prepares a variety of desserts in an attractive manner, using different types of ingredients and colors to add eye appeal.
\u25cf Notifies the Cafe Chef when hot foods are getting low.
\u25cf Reports to the Cafe Chef for additional assignments during slow periods.
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.
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.
Responds to the needs of the department by performing other duties, as necessary.
Barista Duties: