Student Intern, Nutrition Services - Westmoreland Hospital - Temporary

Excela Health Greensburg , PA 15601

Posted 2 weeks ago

Job Summary:

Performs a variety of duties in order to provide food to patients, visitors and staff in a safe and courteous manner. Position will have limited use of specialized equipment in kitchen.

Actively promotes a Lean work culture by performing team member duties to encourage consistent use of LEAN principles and processes, including continually seeking work process improvements. Recognizes the necessity of taking ownership of one's own motivation, morale, performance and professional development. Strives for behavior consistent with being committed to Excela's missions, vision and values.

TECHNICAL STANDARDS

Essential Functions: Defined as duties specific to the job, that, if removed, would change the entire purpose of the job; to include the Essential Physical Demands and Essential Working Conditions of this position.

I. Core Essential Functions:

  • Regular, consistent, on-site, and timely attendance.

  • Food Sanitation and Safety--Performs food service related duties in a manner, which meets the established Department of Health standards for sanitation and safety.

  • Practices good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene.

  • Uses gloves as directed for serving food, sanitation and food production activities.

  • Performs routine cleaning assignments (which includes patient carts) keeps work area and equipment neat and clean. Signs and dates cleaning sheets when work completed.

  • Reports any equipment malfunctions or unsafe work condition promptly to supervisor.

  • Disposes of garbage correctly and safely.

  • Food Storage--Stores all food safely, in proper locations and according to HACCP policy.

  • Stores food in a proper storage container, which is clearly labeled and dated.

  • Checks dates on stored items and plans usage accordingly to prevent waste.

  • Utilizes food items from storage locations on a FIFO basis.

  • Informs the supervisor when the last item is taken out of inventory to ensure accuracy of par levels.

  • Follows department guidelines for use by dates and expiration dates.

  • Stores food and supply items from deliveries in proper locations.

II. Specialty Essential Functions:

  • Food Preparation--Prepares food according to recipes and production sheets which meets the department's standards for quality, as measured by appearance, taste, and temperature and portion size.

  • Correctly produces or portions items on production sheets. Reports any discrepancies to the supervisor.

  • Maintains records for production area, which may include info about production and usage numbers, yields, and over production/leftovers.

  • Follows proper cooking techniques and methods which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients.

  • Performs simple mathematical calculations accurately when adjusting recipes, volumes, and weights of food products.

  • Prepares snacks/nourishments for patients according to department procedures and diet guidelines. Delivers snacks in a timely manner. Ensures that correct patient receives correct snack. Notifies diet office of any patient concerns or changes needed.

  • Inventories items for the following day and prepares orders.

  • Food Transportation/Utility--Performs utility and dish room duties as needed. Pulls or pushes food carts to various locations in a timely and safe manner.

  • Transports food carts to and from patient care areas in a safe, timely manner to ensure food arrives in a presentable manner.

  • Returns to patient areas according to schedule to gather late trays.

  • Performs routine cleaning assignments (which includes patient carts) keeps work area and equipment neat and clean. Signs and dates cleaning sheets when work completed.

  • Reports any equipment malfunctions or unsafe work condition promptly to supervisor.

  • Disposes of garbage correctly and safely.

  • Food Receiving--Receives food and supplies from vendors to assure accurate and safe delivery as per the HACCP guidelines.

  • Unloads food items from pallets or carts and correctly checks off invoice. Alerts supervisor to discrepancies.

  • Stores all items in correct location and rotates items on a FIFO (first in, first out) basis.

  • Stores perishable items in a timely manner and proper location according to HACCP guidelines to ensure food safety.

  • Checks dates on products and stored items. Notifies supervisor of expired items.

  • Returns empty boxes to proper trash location.

  • Food Service--Serves food to patients, customers and guests in a variety of settings according to department standards.

  • Uses correct portioning tool issued for products in all service areas, trayline, cafeteria, catering. Follows HACCP temperature guidelines for holding foods during service to ensure a safe, high quality product. Takes and records food temperatures at assigned times.

  • Accurately serves food on the trayline or in cafeteria. Performs duties in an efficient and cooperative manner. Keeps work station clean. Restocks as necessary.

  • Delivers trays to patients in a timely and courteous manner according to department guidelines to ensure that the correct patient receives the correct tray.

  • Stocks patient areas with food and supplies according to par levels. Maintains records. Reports problems with par levels to supervisor.

  • Demonstrates customer skills in dealing with patients, visitors and employees.

IV. Marginal Functions: Defined as duties that are not essential in nature and do not take a considerable amount of time to complete (less than 10%).

  • Performs other duties as required.
V. Required Skills and

Knowledge:
Minimum level of education, skills and abilities necessary in performing the job.

Education:

  • Current enrollment in a high school or GED Program.

Certification / Licensure / Regulation:

  • Worker's permit issued by local high school district

Prior Experience:

  • None Required

Other Skills and Abilities:

  • Flexible, team player, good communication skills, customer service skills.

Preferred Factor:

These are job related enhancements that are preferred or would benefit the performance outcome of the job but are not essential or required for the job to exist.

    1. Serve Safe Certificate, 2. Food Service experience, 3. Cash handling.

The above job descriptive information is intended to describe the general nature and level of work being performed by individuals assigned to this job. This is not intended to be an exhaustive list of all duties and responsibilities, as an employee may be assigned other duties other than described in this document.


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Student Intern, Nutrition Services - Westmoreland Hospital - Temporary

Excela Health