FLSA Employment Status: Nonexempt/Hourly
JOB SUMMARY
Serves food to individuals and patient hospital rooms, or residential care facilities.
Reporting Structure: Reports to the Director of Nutrition Services and/or designee
MINIMUM QUALIFICATION REQUIREMENTS
Education
High School or GED Preferred
Work Experience
Little or no previous work-related skill, knowledge, or experience is required
License/Certification
N/A
STANDARD CORE COMPETENCES
Mission, Vision
Core Values/Standards of Conduct
AIDET/Organizational Expectations
Safety
Quality
Flexibility
Customer Service
Diversity and Inclusion
Finance
Abuse and Neglect of Adult Patient
Abuse and Neglect of Pediatric Patient
Acute Coronary Syndrome/Chest Pain Protocols
Biohazard Waste
CC Hand Hygiene
JOB SPECIFIC CORE COMPETENCES
Ability to read and comprehend instructions
Ability to follow directions
Food service
Dietary: Environment of Care
Dietary: Infection Control
Hospital Food Service Standards
ESSENTIAL FUNCTIONS
Assists in the preparation of foods according to production as appropriate.
Examines trays to ensure that they contain required items.
Serves and prepares trays according to menu/diet orders on the tray line during meal times.
Places food servings on plates or trays according to orders or instructions.
Transports food or supplies to serving areas; ensures that areas are properly set up.
Monitors food distribution, ensuring that meals are delivered to the correct recipients according to guidelines, such as those for special diets, are followed.
Ensures proper temperature of food in steam tables and correct counter display.
Operates food production equipment according to policy and standards.
Takes orders, portions, and serves food to customers.
Records portions served according to procedure; removes, covers, wraps, labels, stores, rotates, and discards food and condiments as directed.
Assists in monitoring work and training employees in proper techniques and in the use of supplies, materials, and equipment as appropriate.
Cleans assigned area following proper sanitary procedures, according to cleaning schedule and as assigned/needed.
OTHER DUTIES
Loads trays with accessories such as eating utensils, napkins, or condiments.
Cleans or sterilizes dishes, kitchen utensils, equipment, or facilities.
Arranges food for serving.
Monitors food services operations to ensure procedures are followed.
Stocks serving stations or dining areas with food or supplies.
Assists dishwasher in clearing soiled dishes and refuse from tables in dining halls and operates dishwasher according to policy and procedures.
Performs other duties as assigned.
PHYSICAL DEMANDS
Prolonged periods of standing and walking
Must be able to lift, push, and pull up to 40 pounds during a scheduled work shift.
Must be able to see with corrective eye wear
Must be able to hear clearly with assistance
May be exposed to infectious and contagious diseases
Able to handle emergency and/or crisis situations
May be required to wear protective equipment as necessary
Reaching, stooping, bending, kneeling, and crouching in food preparation area
Ability to perform effectively in a stressful and fast-paced environment.
Ability to pass all required health and other screening tests including random and reasonable suspicion drug screens.
PHYSICAL ABILITIES AND REQUIREMENTS
Activity
Occasionally (1-33%)
Frequently (34% to 66%)
Continuously (67% to 100%)
Sitting
X
Walking
X
Standing
X
Bending
X
Squatting
X
Climbing
X
Kneeling
X
Twisting
X
Lifting
X
Carrying
X
Pushing
X
I, (Print Name) ____have received a copy of this job description.
The following signature indicates that I have read and understand all aspects of the job description, and I assert that I am not aware of any reason that would prevent me from performing all job responsibilities under the conditions described. Further, my signature indicates that, upon accepting employment at HMC, I agree to perform the job duties as listed in this job description and all other duties as required.
Employee Signature____Date