Food Service Specialist

Job Summary:

Assist in the preparation and service of meals and snacks for Hospital patients, Meals on Wheels, and staff, Visitors and Guests, while maintaining a clean and sanitary work environment. Be able to function as a host, cook, server, cashier, dishwasher, pot washer, and any other positions as needed.

ESSENTIAL FUNCTIONS:

• Open/Close Department as scheduled.

• Maintain food quality and safety, and sanitation.

• Prepare and serve all food items and meals as needed.

• Maintain temperatures of Foods Hot and Cold, Fill out Forms.

• Cover, Label and date according to policy.

• Utilize leftovers as possible.

• Utilize all equipment correctly.

• Participate in training of less experienced employees.

• Assist in stocking using FIFO.

• Assist with Stocking Nutrition Areas throughout the building and filling out forms.

• Provide all dietary functions in accordance with established dietary policies and procedures.

• Function in any Food Service capacity as needed when scheduled.

• Maintain correct cash handling procedures and paperwork.

• Set up for caterings or assist as required.

• Monitor dishes and dish machine for temperatures and cleanliness.

• When scheduled, speak menu to patients and fill out correct forms.

• Use AIDET when communicating with patients.

ADDITIONAL RESPONSIBILITIES:

• As assigned.

KNOWLEDGE/SKILL/ABILITIES:

• Knowledge of therapeutic diets and food/drug interactions.

• Knowledge of methods and procedures for cooking and serving food, principles of sanitation, and principles of safe food handling.

• Ability to multi-task with constant interruptions.

• Physical ability to do the job.

• Read, write and speak English.

AGE-RELATED COMPETENCIES: Demonstrates the basic knowledge and skills necessary to identify age-specific patient needs appropriate for this position.

Information Management: Treats all information and data within the scope of the position with appropriate confidentiality and security.

Risk Management/Quality Management/Safety: Cooperates fully in all Risk Management, Quality Management, Safety Activities, and Investigations.

MINIMUM POSITION QUALIFICATIONS:

• Education

• High school diploma or equivalent.

• Work Experience -
• Training -
• License/Certification

• Food Handlers Certificate from NMED required or within 30 days.

ENVIROMENTAL CONDITIONS: Work environment consists of daily patient contact, which may include exposure to blood, or other body fluids.