Under the direction of the Dietary Director, Manager and Supervisors, the Food Service Aide performs the various duties and functions in the therapeutic kitchen, cafeteria and in cash register operations as well as other related duties. Catering wait service is performed as needed. Responsibilities POSITION SPECIFIC DUTIES (other duties may be assigned)1 Adheres to department punctuality and attendance guidelines.
Consistently clocks in and out at start and end of shift and for lunch break.2 Put on a hairnet when entering the kitchen.3 Follows all safe and sanitary practices for food handling, preparation and storage.4 Operates the cash register according to standard procedures.5 Knows location of supplies for food served on the line.6 Addresses employees, patients, visitors and customers in a pleasant and courteous manner, offering assistance or giving directions and information as needed.7 Maintains workstation in a clean, neat, safe, and orderly manner.
Sweep floors, mop spills, clean tables.8 Sets up catering as requested by the foodservice manager/supervisor.9 Assists in setting up, serving and cleaning up catering as assigned.10 Knows proper response to Hospital Codes and where to report to in a case of emergency.11 Knows portion sizes and prices.12 Serves customers when needed.13 Assembles prepared food on trays for general and therapeutic diets.14 Assists in preparing and delivering late trays, nourishments, tube-feedings and restocking supplies at work stations, nursing units, and departments.15 May have to communicate with patients, nurses, visitors and other employees while performing services.16 Follows department policies and hospital policies.17 Reports accidents, injuries and potential hazards to manager/supervisor.18 Observes all hospital and departmental safety policies.
Use recommended protectiveequipment for each task performance and be able to access the MSDS.19 Performs other duties as asked by the supervisor. Qualifications QUALIFICATIONS/JOB
● High school graduate or equivalent.
- 6 months of previous food service experience is preferred. OTHER SKILLS, ABILITIES & KNOWLEDGE:
- Must have basic knowledge of math; know the value of money; able to calculate in ounces, grams and pounds.
- Can demonstrate knowledge and competence in the handling of money and making change.
- Exhibits self-confidence and assuredness, especially when dealing with difficult situations with customers and patients.
- Must comply with departmental standards of appearance and dress code; wearing hair coverings, uniform, and name badge.
- Must be able to read, write and speak English, especially for menus, labels,
s, schedules, manuals and instructions.● Must be capable of following a series of verbal and written tasks.
Variable shift