Food Service Technician

4 weeks ago

Bridgeport, United States WVU Medicine Full time
Cross trained in one or more of the patient tray assembly and distribution areas. May also, cross train in the dish room area.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School graduate or equivalent required

2. Must have a current Food Handlers card.

PREFERRED QUALIFICATIONS:

EXPERIENCE:

1. One (1) year experience in a long term care facility or hospital kitchen preferred

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Prepares and delivers food trays in accordance with established diet therapy protocols

2. Fulfills daily/weekly cleaning duties as defined in daily job descriptions and weekly cleaning schedules.

3. Demonstrates proper handling and operation of equipment. Microwave, computer, blender, phone/pager, IPad, Retherm carts, microwaves, coffee makers, toasters and refrigerators

4. Communicates with coworkers and supervisors in a professional manner

5. Uses and handles chemicals according to present vendor guidelines. (Never mixes chemicals. Labels spray bottles and proper label.)

6. Regulates speed of work within realm of safety to get the work done on time.

7. Interprets patient enteral fee order and delivers appropriate product and tubing.

8. Completes paper work as required for the job.

9. Adheres to Food Service polices for Infection Prevention, i.e., hand washing, hair covers, gloves, etc.

10. Applies professional judgment within realm of job as defined by the appropriateness of action taken to situation presented.

11. Assists in orienting new Associates utilizing training manuals and job descriptions.

12. Works with Director and manager to standardize work methods. Communicates with dietitian regarding patient nutrition issues.

13. Works with co-workers in a quiet, productive, always helpful manner to assure the best possible service.

14. Follows safety regulations per each job

15. Assures dishes, pots and pans, silverware, etc. are properly cleaned and sanitized when working in the dishroom.

16. Visit patients for meal selections following diet order and patient preference.

17. Works with nursing to distribute patient meal trays assuring all patent are fed according to the most current diet prescription.

18. Assembles trays that are neat and appealing.

19. Assembles patient snacks for 10 am, 2 pm, and 8 pm. Distributes 10 am and 2 pm snacks.

20. Stocks work station/galley appropriately

21. Completes dishroom duties per protocol including weekly cleaning.

PHYSICAL REQUIREMENTS: 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.

1. Must have ability to lift 50 lbs.

2. Visual acuity must be unimpaired.

3. Hearing within normal range is required.

4. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.

5.Must be able to push/pull food tray carts loaded with patient trays.

WORKING ENVIRONMENT: 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.

1. Exposure to cold occurs throughout the job.

2. Potential for cuts from using knives.

3. Potential for burns from retherm cart, hot dishes, coffee or hot food. (Galley Technician)

4. Some exposure to heat and humidity.

SKILLS AND ABILITIES:

1. Must have ability to follow oral and written instructions.

2. Must have basic math skills including addition and subtraction.

3. Basic computer skills required

4. Concentrated mental activity is required to organize the work.

5. Must be able to respond to changes in work volume throughout the shift.

6. Must be able to work weekends, holidays and all shifts.

7. Must complete UHC diet therapy training.

8. Must be able to work as a team members with members of the dish room, nursing, trayline and galley tech staff.

9.

Proficient in diet therapy.

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