Food and Nutrition Aide - PT

Metron Integrated Health Systems - Belding, MI3.2

Part-time
Metron of Belding is seeking an food and nutrition aide. This is working 4-8pm and 20-24 hours every two weeks

Knowledge and Abilities - Able to read, write, and follow written and oral instructions including some calculations. Basic knowledge of attractive food service, sanitation and safety.

AREAS OF RESPONSIBILITY

A. Preparation of Food and Meal Trays

B. Deliver and Return Food Carts

C. Deliver Between Meal Nourishments

D. Adhere to Sanitary and Safety Standards and Requirements

E. Communicate Effectively

F. Promote Positive Public Relations for the Facility

G. Perform Other Tasks as Required

H. Attend Meetings as Required

INTERPRETATION OF RESPONSIBILITY

A. Preparation of Food and Meal Trays

  • 1. Prepare vegetables for cooking
  • 2. Prepare and serve salads and desserts using standardized recipes
  • 3. Work at assigned cold or hot food station in central tray line
  • 4. Set up trays quickly and accurately in neat attractive arrangement according to posted menu
  • 5. Place cold foods, condiments, serving containers, dishes, silverware, etc., appropriate to meal being served and individual preferences
  • 6. Carefully follow directions in serving modified diets adhering to mealtime schedules and following standardized recipes and methods of preparation
  • 7. Adheres to specified portion controls
  • 8. Serve late or "hold" trays
B. Deliver and Return Food Carts

  • 1. Deliver cart with food trays to patient areas
  • 2. Assist with tray distribution, as desired
  • 3. Return food carts from patient area to dishwashing area
C. Deliver Between Meal Nourishments

  • 1. Prepare appropriate snacks or special nourishments according to specifications
  • 2. Ensure delivery at proper time
D. Adhere to Sanitary and Safety Standards and Requirements

  • 1. Maintain good personal hygiene and adhere to uniform requirement
  • 2. Wear hairnet or hair cap in food service areas
  • 3. Clean work areas and equipment such as counter tops, steam table, coffee urn, refrigerators
  • 4. Know and report potential sanitation or safety hazards in the kitchen, dining room or other areas
  • 5. Handle materials carefully to avoid breakage
  • 6. Transport garbage to outdoor receptacle, as needed
  • 7. Attend in-service programs, as required
  • 8. Adhere to Universal Precautions and Facility Infection Control Policies and Procedures
  • 9. Adhere to the Dietary Cleaning Schedules
  • 10. Mixes clean-up solutions
E. Communicates Effectively

  • 1. Report pertinent events of the day to Supervisor prior to leaving shift
  • 2. Report menu/substitutional change needs when situation indicates.
  • 3. Report equipment malfunction to supervisor and/or Administrator
F. Promote Favorable Public Relations

  • 1. Maintain courteous, tactful, and helpful manner when dealing with patients, staff and visitors
2. Represent the Facility in a positive manner

3. Maintain confidentiality in accordance with HIPAA guidelines

G. Perform Other Tasks as Required

  • 1. Must be able to follow emergency and evacuation procedures
2. Assist with special Facility occasions

3. Assist in clean up of dining room, as needed

4. Stores food items and supplies

5. Adhere to Patient rights and report suspected deviations to immediate supervisor

H. Attend Meetings as Required

1. Attend staff meetings as scheduled

2. Attend other meetings as required

  • = Essential Functions
ENVIRONMENTAL CONDITIONS

Works in clean, well-lit kitchen that may be warm and humid. There are frequent cooking noises, exposure to hot liquids, hot ovens, steam, grease, occasional ex-posure to hazardous materials or chemicals such as detergent, bleach, as identified in the MSDS Manual. Frequently in and out of freezer or refrigerator with exposure to very cold temperature. There is stress associated with various appliances and stages of food preparation and tray line service.

Equipment Used:
Telephone and writing implements, steam table, utility carts, tray carts, grinder, chopper, bench can opener, electric can opener, microwave oven, pots/pans, measuring utensils, scoops, ladle, dipper, serving utensils, refrigerator/freezer, walk-in cooler, pump dispensers, slicer, coffee machine, beverage dispenser, food ther-mometer, portion control scales, ice machine, pressureless steamer, rotary toaster, chopping board, ingredient bins, knives, timer, Lowerater.

PHYSICAL/SENSORY/COGNITIVE REQUIREMENTS TO PERFORM THE ?ESSENTIAL? JOB FUNCTIONS

A. Physical - Will need to continuously stand up to eight hours, walk, squat, bend to floor, pushes carts, reach, twist, and potentially remain in uncomfortable positions for extended periods of time. Requires varying degrees of pushing, pulling and lifting with weight of the container often food preparation materials up to 25 pounds unassisted. Lift and carry trays and other equipment in food preparation area. Must have eye/hand coordination sufficient to read menus, measure and pour ingredients, monitor temperatures, serve correct portions, measure and weigh

foods for special menus. Assembles trays, silverware, glassware. Must be able to clearly speak. Must deal calmly with multiple tasks, noises, and interruptions on a continuous basis.

B. Sensory - Must be able to hear normal sounds and voice patterns with constant background noise. Must be able to receive and follow verbal instructions. Must be able to respond to timers, audible emergency signals, alarms, and telephones. Must be able to smell smoke, spoiled food, other noxious odors. Must be able to read printed menus on tray line, thermometers, pressure gauge, and similar equip-ment. Ability to identify colors for warning lights, signs and labels. Must be able to read regular/small size print.

C. Cognitive - Must be able to remember and space multiple food cooking times. Must be able to remember specific menus. Analyzes standardized menus, makes simple adjustments. Must be aware of potential dangers of cuts or burns while working with kitchen equipment. Must be able to concentrate on details during constant interruptions. Check trays for accuracy. Must be able to inventory food supplies needed. Must be aware of physical requirements to move food stuff items or kitchen equipment.

D. Emergency Situations - In the event of an emergency, employee must be physically able to respond and assist in patient evacuations.

This job description is not intended to be all-inclusive. The employee may be required to perform other work related tasks as assigned or requested by the supervisor or manage-ment. The job description is simply a communication tool and is subject to change as the needs prevail. This document is not intended to imply a written or implied contract of employment.

Some previous experience as a waitress or food service worker is desirable.