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Food & Nutrition Worker II - Food & Nutrition Services (PRN) - Methodist Hospital
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | San Antonio, Texas |
About this job
General Statement of Duties :
Performs a wide range of duties involved with preparing and serving foods and beverages in one or more of a variety of food service operations. Prepares salads, hot foods, and cold foods, serves foods from counters and steam tables, and may serve as cashier.
Essential Job Functions :
Cafeteria
1. Demonstrates proper cash handling procedures including but not limited to: cash register operations, opening bank verification, closing bank reconciliation, meal passes and employee discounts, voids and over rings.
2. Ensures that cafeteria area is stocked with paper goods and inventory items.
3. Demonstrates a clear understanding of the importance of time sensitive aspects of cafeteria operations.
4. Maintains attractive product appearance served in sanitary conditions.
5. Understands the importance of meeting all deadlines for opening and closing the cafeteria.
6. Demonstrates the ability to follow all HACCP guidelines for the holding, serving, and storing of food and food products.
Salad Aides
1. Follows standardized recipes and monitors food for appropriate taste and appearance.
2. Reviews menu to determine type and quantities of salads to prepare.
3. Follows standardize portion sizes on salads and desserts for cafeteria and patient care areas.
4. Understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, HACCP.
5. Demonstrates ability to complete tasks in a timely manner. Works at acceptable production speed and makes deliveries as scheduled.
6. Demonstrates proper plating and presentation techniques using the appropriate serving size at all times/practices exceptional customer service skills for special functions.
Nourishments
1. Performs routine diet nourishment functions including, but not limited to, tube feed mixing, preparing formulas, assembling supplements, inventory for floor stock, and preparing nourishments.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of nourishment operations.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets, resources for non-typical modified diets, tube feeding/baby formula diet order handling and preparation.
Plugger
1. Performs routine patient cart functions, including, but not limited to, plugging in the carts for a predetermined time, adding temperature sensitive items to trays, preparing shakes as necessary, and checking tray temperatures.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of the patient tray operation.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets preparation, resources for non-typical modified diets.
Grill
1. Prepares all grill and fried items in a sanitary/timely manner based on menu.
2. Pre-prepares and stocks food items for use in the cafeteria grill area.
3. Demonstrates initiative to assist at steam table/salad bar/ beverage area during service periods.
4. Demonstrates, understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, and Hazard Analysis Critical Control Points.
5. Greets and assists all customers/physicians with their food needs/selections in a courteous and polite manner that consistently meets their expectations. Continuously practices service recovery skills as required.
6. Maintains a clean work area, following all cleaning schedules.
Minimum Education and Experience:
High School Diploma or equivalent preferred. Some Food Service experience is desirable.
Minimum License and Certificates Required :
Completion of a food safety course preferred.
Reporting Relationships:
Supervised By: Food Service Supervisor
Supervision Of: N/A
Physical Requirements
Environmental and Physical Demands/Hazardous Conditions:
WORKING CONDITIONS
(X) INSIDE: Spends approximately 40 hours or more per week inside.
( ) OUTSIDE: Spend approximately __ hours per week outside (driving/running work related errands).
( ) BOTH: The activities occur inside and outside in approximately equal amounts.
WORK POSITIONS: (defined in 5% increments of work time): Sitting % Standing 50% Walking 50%
LIFTING/CARRYING DEMANDS
( ) SEDENTARY WORK: Lifting 10 lbs. maximum and occasional lifting and/or carrying articles.
( ) LIGHT WORK: Lifting 20 lbs. maximum with frequent lifting and/or carrying articles weighing up to 10 lbs.
(X) MEDIUM WORK: Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs.
( ) HEAVY WORK: Lifting 100 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 50 lbs.
( ) VERY HEAVY WORK: Lifting objects in excess of 100 lbs. with frequent lifting and/or carrying of objects weighing more than 50 lbs.
( ) Ability to lift, push and pull with assistance (mechanical or co-worker) the weight of an average patient specific to the department.
Performs a wide range of duties involved with preparing and serving foods and beverages in one or more of a variety of food service operations. Prepares salads, hot foods, and cold foods, serves foods from counters and steam tables, and may serve as cashier.
Essential Job Functions :
Cafeteria
1. Demonstrates proper cash handling procedures including but not limited to: cash register operations, opening bank verification, closing bank reconciliation, meal passes and employee discounts, voids and over rings.
2. Ensures that cafeteria area is stocked with paper goods and inventory items.
3. Demonstrates a clear understanding of the importance of time sensitive aspects of cafeteria operations.
4. Maintains attractive product appearance served in sanitary conditions.
5. Understands the importance of meeting all deadlines for opening and closing the cafeteria.
6. Demonstrates the ability to follow all HACCP guidelines for the holding, serving, and storing of food and food products.
Salad Aides
1. Follows standardized recipes and monitors food for appropriate taste and appearance.
2. Reviews menu to determine type and quantities of salads to prepare.
3. Follows standardize portion sizes on salads and desserts for cafeteria and patient care areas.
4. Understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, HACCP.
5. Demonstrates ability to complete tasks in a timely manner. Works at acceptable production speed and makes deliveries as scheduled.
6. Demonstrates proper plating and presentation techniques using the appropriate serving size at all times/practices exceptional customer service skills for special functions.
Nourishments
1. Performs routine diet nourishment functions including, but not limited to, tube feed mixing, preparing formulas, assembling supplements, inventory for floor stock, and preparing nourishments.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of nourishment operations.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets, resources for non-typical modified diets, tube feeding/baby formula diet order handling and preparation.
Plugger
1. Performs routine patient cart functions, including, but not limited to, plugging in the carts for a predetermined time, adding temperature sensitive items to trays, preparing shakes as necessary, and checking tray temperatures.
2. Demonstrates a clear understanding of the importance of time sensitive aspects of the patient tray operation.
3. Provides optimum service to patients and caregivers without compromising dietary restrictions of production demands.
4. Demonstrates a willingness to cross train and work in other areas of the department as needed and assigned.
5. Demonstrates a high degree of accuracy in the performance of routine and assigned duties.
6. Understands modified diets preparation, resources for non-typical modified diets.
Grill
1. Prepares all grill and fried items in a sanitary/timely manner based on menu.
2. Pre-prepares and stocks food items for use in the cafeteria grill area.
3. Demonstrates initiative to assist at steam table/salad bar/ beverage area during service periods.
4. Demonstrates, understands and practices safe food handling techniques 100% of the time including dating/labeling, time/temperature guidelines, and Hazard Analysis Critical Control Points.
5. Greets and assists all customers/physicians with their food needs/selections in a courteous and polite manner that consistently meets their expectations. Continuously practices service recovery skills as required.
6. Maintains a clean work area, following all cleaning schedules.
Minimum Education and Experience:
High School Diploma or equivalent preferred. Some Food Service experience is desirable.
Minimum License and Certificates Required :
Completion of a food safety course preferred.
Reporting Relationships:
Supervised By: Food Service Supervisor
Supervision Of: N/A
Physical Requirements
Environmental and Physical Demands/Hazardous Conditions:
WORKING CONDITIONS
(X) INSIDE: Spends approximately 40 hours or more per week inside.
( ) OUTSIDE: Spend approximately __ hours per week outside (driving/running work related errands).
( ) BOTH: The activities occur inside and outside in approximately equal amounts.
WORK POSITIONS: (defined in 5% increments of work time): Sitting % Standing 50% Walking 50%
LIFTING/CARRYING DEMANDS
( ) SEDENTARY WORK: Lifting 10 lbs. maximum and occasional lifting and/or carrying articles.
( ) LIGHT WORK: Lifting 20 lbs. maximum with frequent lifting and/or carrying articles weighing up to 10 lbs.
(X) MEDIUM WORK: Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs.
( ) HEAVY WORK: Lifting 100 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 50 lbs.
( ) VERY HEAVY WORK: Lifting objects in excess of 100 lbs. with frequent lifting and/or carrying of objects weighing more than 50 lbs.
( ) Ability to lift, push and pull with assistance (mechanical or co-worker) the weight of an average patient specific to the department.
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