Food Service Worker - Nutrition & Food Services

The Nutrition and Food Services, Food Service Worker works in the patient and retail food service setting. Reporting to the Manager / Food Service Supervisor, the Food Service Worker may be responsible for preparing and serving meals and supplies to patients, residents, Veteran’s, staff, families and customers. Additionally, they are responsible for cleaning and sanitizing patient trays, related equipment and workplaces. The Food Service Worker supports safe food handling procedures and provides overall service excellence. The Food Service Worker performs a number of key work activities across the site.

Key Work Activities: Percentages of time allocated in the Key Work Activities are dependent upon the site and role they fulfill. Responsibilities include but are not limited to:

Patient Meal Selections (Customer Service)

• Answering patient phone calls and entering meal selections on a computer as applicable
• Visiting patients in their room and entering meal selections on an electronic tablet

Product/Food Preparation/Assembly and Service

• Assemble, portion, and serve patient, and visitor meals
• Portion and assemble nourishments, special feedings, beverages, menu items, prepare “mix & serve” menu items
• Salad and sandwich preparation

Delivery and Collection

• Delivery and distribution of selective menus and patient meals
• Delivery of nourishments, supplies (food and non-food)
• Collection of soiled patient trays

Food Handling

• Participating in receiving and storing supplies (food and non-food) using First In First Out (FIFO)
• Receive and interpret patient diet/meal orders; confirm patient meal requirements
• Inventory management

Menu Duties

• Generate and print menus, reports, tallies and labels
• Printing Meditech/STAR report and comparing to CBORD/ Vision reports

Food Safety and Sanitation

• Clean and sanitize dishes, utensils, equipment, and work area
• Maintain basic work area safety and sanitation
• Safe food handling and hygiene
• Proper hand hygiene, food storage cleanliness/ appropriate temperatures, sanitation, cross-contamination prevention, control time and temperature, etc.