Position Summary

The Nutrition Service Employee II performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department.

Primary Position Responsibilities

1.

Assembles trays for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner.

2.

Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management.

3.

Follows appropriate portion control to assure cost containment and dietary compliance.

4.

Operates essential equipment to their job duties and restocks stations.

5.

Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals.

6.

Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and operate register and be responsible for handling cash transactions. Also may work in diet office as a clerk taking patients meal orders.

7.

Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards.

Work Contact Group (Internal/External)

Department Employees, Hospital Employees, Patients and Families

Reporting Relationships

Reports to (position):

Food Services Manager

Supervises (position(s):

None

Qualifications

Minimum Education:

Required:

None

Preferred:

High School Diploma or Equivalent

Minimum Years of Experience (Amount, Type and Variation):

Required:

1 year of customer service or food service experience. Internal employees can promote from I to II once they are trained on at least 2 of the following tasks: Cafeteria, Daytime traypassing or Clinical Clerking.

Preferred:

None

License, Registry or Certification:

Required:

None

Preferred:

None

Knowledge, Skills and/or Abilities:

Required:

Able to read and write in English.

Preferred:

None