Food Service Worker - PRN - Dietary -… at Muscogee… · Okmulgee

MINIMUM QUALIFICATIONS

Education – High School Diploma or GED equivalent is required.

Experience –

Licenses & Certification –Valid Oklahoma driver’s license is preferred.

Knowledge & Skills –

1. Knowledge of basic food preparation techniques.
2. Knowledge of safe food handling practices and sanitation.
3. Knowledge of dietary systems and how they interrelate with the various departments within the Hospital.
4. Ability and skill to organize, file and retrieve information.
5. Ability to use personal computers operating general office software in a Windows environment.
6. Ability to communicate courteously and effectively with patients, medical staff, administrative staff, health care professionals and the general public both orally and in writing.
7. Ability to maintain a confident professional demeanor.

JOB SUMMARY

Under immediate to general supervision, performs a variety of duties involved in handling, preparing and serving food for both regular and modified diets; applying high standards of sanitation at all times; serving food accurately and according to medical prescriptions; and maintaining required records. Incumbent is under the supervision of the Food Services Manager.

WORK ENVIRONMENT

The work is performed in a kitchen environment located within a hospital. Incumbent is subject to cuts, burns and other injuries present while performing the duties of the position.

PHYSICAL DEMANDS

Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment can cause uncomfortably high temperatures and humidity. Performs work requiring light to moderate physical. May be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. Frequently lifts or moves objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.

ESSENTIAL FUNCTIONS

Satisfactory job performance will be determined by successful execution of the following:

1. Following the cycle menu, patient census, number of personnel and guest meals; prepares foods such as toast, tea and coffee; prepares salads and desserts; cleans and prepares vegetables and other foods for cooks. Standardized recipes are used at all times and adjustments are made based on the number of servings needed. Prepares and cooks food to preserve nutritive value, color, palatability and acceptability.
2. Schedules food preparation and cooking to have all items ready for service at the specified time.
3. Checks all food for proper temperature and all other aspects of quality food before meal service. The accuracy of modified diets as well as all other trays is monitored closely. Trays are also checked for attractiveness.
4. Operates dishwashing machinery; removes refuse from kitchen areas; sweeps, mops and scrubs kitchen, dining and storage areas; washes and scours pots, pans and other cooking utensils.
5. Gathers, cleans, stacks and washes dishes and silverware.
6. Maintains high personal hygiene standards and all required safe food handling practices. Participate in maintaining the cleaning schedule of equipment and food storage areas. Check refrigerator thermometers frequently and reports temperature variations promptly. Follow approved safety and fire regulations at all times.
7. When designated, receive, check and properly store food deliveries promptly.
8. Assists cooks.
9. Regular attendance is required.
10. Performs other duties as required.