Food Service Technician

in a Medical Treatment Facility.

Job Description
* Assist in preparing an entire meal requiring preparation of a full range of cooking in accordance with standardized recipes.
* Assist cooks in weighing, measuring, and monitoring cooking time. Make conversions from metric system to United States customary measurement. Determine quantities of ingredients for required yields. Assist in preparing a variety of prepared foods such as canned and frozen vegetables, meat, fish, poultry, steaks, breads, desserts, and grilled or deep fried items, and cook modified diet foods according to recipes. Properly place food items in the oven or other institutional food service equipment as directed.
* Work as a short-order cook.
* Cut, shred, slice, and dice meats, fish, poultry, fruits, vegetables, produces and other items for cooking and serving.
* Set up cafeteria lines, food service counters, steam tables, dining room tables, and side service stands with hot and cold foods, including meats, vegetables, salads, desserts, bread, butter, beverages, glasses, silverware, and condiments. Serve on the serving line as required.
* Check silverware, tray and napkin dispensers for cleanliness and adequate supply and clean and replenish as needed.
* Operate, maintain, and clean tools, equipment, dishes and all department work areas and assist with storeroom functions to include, but not limited to, washing dishes, pots, pans, coffee urns, glasses, and flatware, operating a mechanical dishwasher, and performing heavy duty cleaning tasks throughout areas (i.e. walk-in refrigerators, freezers, etc.).
* Sweep and mop floors. Dispose of food waste and trash.
* Unload food and beverages from delivery trucks. Assist in unloading supply trucks and storing heavy supplies.
* Utilize safety and sanitation practices, Hazard Analysis and Critical Control Points
* (HACCP) rules, regulations, and procedures to maintain a safe and clean work environment.
* Perform basic clinical nutrition-related patient care and clerical tasks to include, but not limited to, visiting inpatients to determine food preferences and answering questions about menus and diets.
* Conduct nutrition screening and assess the basic nutritional status of patients to determine nutrition risk and level of care required and documents in the medical record as directed.
* Work on the patient tray assembly line as needed.
* Perform cashier-related tasks to include, but not limited to, greeting customers and ringing food items on cash register.
* Perform cash counts and completes cash processing/accountability documentation. Count cash before receiving the change fund and when turning in money after the meal.
* Safeguard money, keeping cash drawer closed, except when obtaining money from customer and making change.
* Close out register by printing a register receipt reflecting subtotals/totals. Compare total in cash register drawer with total on the receipt. Bring discrepancies to the attention of the supervisor and assist in resolving the discrepancy.
* Set up and/or erase menu boards and food item description cards.
* Compare items and prices on menu with those on the cash register. Report all discrepancies to supervisor.
* Must be able to lift 40 lbs and be able to walk, stand, sit, and bend for prolonged amount of time.

Knowledge, Skills and Abilities:
* Knowledge of Infection Control and Employee Health Programs for medical treatment facilities.
* General ethics, customer etiquette, and excellent communication and customer service skills.
* General office administrative and clerical skills to perform receptionist duties and answer telephones.
* Ability to communicate effectively, both orally and in writing.

Education and Experience
* High School diploma or General Educational Development (GED) equivalency.
* At least 1 year experience required.