Colleague will perform job responsibilities in both the Food Service and Environmental Service departments.
Recognizes special needs/concerns of populations served and adjusts communication accordingly, i.e., language barrier, diminished hearing, concrete terms, etc. Recognizes and integrates cultural differences in menu planning and food production. Demonstrates competence in all aspects of the Expressly For You Program. Efficiently and pleasantly visits patient rooms to obtain verbal menu. Obtains menu selections based on diet. Label/head menus appropriately according to diet order and calorie count, enter snacks and tube feeding in the computer. Assemble trays according to meal selection, dietary restrictions and patient preferences. Assemble snacks based on labels. Completes tray assembly within designated times for effective flow of food to the nursing units. Provide accurate tallies to both production areas. Obtains floor stock inventory daily. Make sure the stock in the pantries are rotated out and outdated items discarded. Deliver tube feeding and floor stock as needed. Manages requests and computer generated meal changes/additions. Effectively communicates with dietician, shift leader or manager any patient comments or concerns or problems. Assists in food preparation: assembles prepared food for service, prepares salads, desserts, nourishments; prepares and stores all food according to HACCP standards. assumes ownership of of work area; maintains a neat, clean, clutter free environment. Restocks as needed. Breaks down and cleans up all food carts, cleans up after each meal. Operates dish machine. Sweeps and mops floors. Maintains HACCP Infection Control guidelines. Keeps hot food hot, cold food cold. Maintains clean appearance and good hygiene, wears uniform and hairnet and Personal Protective Equipment as required. Demonstrates equipment safety: meat slicer, coffee urn, can opener, dishwasher. Maintains a clutter free work environment.