GIRMC Nutrition and Dining Services Technician I

GENERAL SUMMARY:

Performs a variety of dishwashing and cleaning services, completes serving duties, performs meal delivery to patient care areas, and assembles food items for cafeteria and patient meal service.

PRINCIPAL JOB FUNCTIONS:

1. *Commits to the mission, vision, beliefs and consistently demonstrates our core values.

2. *Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed.

3. *Empties garbage and cleans/sanitizes garbage receptacles.

4. *Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.

5. *Serves retail customers in an efficient, courteous manner.

6. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned.

7. Ensures stocked levels of dining service related supplies in service areas are maintained.

8. *Supports trayline operations as directed.

9. Checks and updates diet orders via computer database.

10. *Delivers designated trays, supplies and/or nourishments to patient locations as scheduled.

11. Safely operates equipment used within the assigned work area.

12. Reports malfunctions/breakdowns of equipment to supervisors immediately.

13. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information.

14. Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors.

15. *Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.

16. Maintains professional growth and development through seminars, workshops, and professional affiliations to keep abreast of latest trends in field of expertise.

17. Participates in meetings, committees and department projects as assigned.

18. Performs other related projects and duties as assigned.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

1. Knowledge of computer hardware equipment and software applications relevant to work functions.

2. Knowledge of food service delivery methods and practices.

3. Knowledge of customer service practices.

4. Skill in the safe operation of applicable kitchen and hospital equipment (i.e., dishwasher, silver washer, pot and pan machine, waste pulper, soiled return conveyor system, garbage disposals, and sanitation steam equipment).

5. Ability to communicate effectively both verbally and in writing.

6. Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments, including diverse patient populations.

7. Ability to perform work in a timely and effective manner within strict timelines.

8. Ability to problem solve and engage independent critical thinking skills.

9. Ability to maintain confidentiality relevant to sensitive information.

10. Ability to prioritize work demands and work with minimal supervision.

11. Ability to maintain regular and punctual attendance.

EDUCATION AND EXPERIENCE:

Must be 16 years of age or older.