Food and Nutrition Services (Closing Shift )

St. Tammany Parish Hospital•Covington, LA

About The Position

Positions are available in the Food and Nutrition Department, including cafeteria, food production, food service, and room service roles. The department’s listed positions include Cafeteria Worker, Cashier, Food Server, Food Production Worker, Cafeteria Cook, Cafeteria Grill, Deli Cook, Patient Cook, Patient Prep Cook, Food Service Worker, Dishwasher, Pot Washer, Trayline Worker, Room Service Specialist, Call Center, Food Delivery, and Food Runner. The schedule is a closing shift, with 40 scheduled hours per week. Duties vary by assignment. Cafeteria responsibilities include operating a cash register and handling charges accurately, serving customers, maintaining beverage and condiment stations, replenishing supplies, and keeping work and dining areas clean and stocked. Food production responsibilities include preparing hot and cold foods for the Room Service program according to recipes, instructions, patient orders, and established time standards; preparing grill and breakfast items; setting up production and assembly lines; and maintaining kitchen cleanliness and food-safety practices. Food service responsibilities include cleaning and sanitizing dishes, utensils, equipment, and kitchen areas; maintaining sanitation logs and chemical dilution; and supporting trayline and cart delivery. Room Service Specialists serve meals, explain meal-ordering procedures and general diet-order guidelines, help patients place meal orders, enter orders in Computrition, and coordinate with the call center, production and trayline areas, patients, nurses, and dietitians. Staff are expected to communicate politely and effectively, support customers and patients, help wherever needed, and demonstrate acceptance of CARES and HACCP standards. This position is considered essential during emergency conditions. St. Tammany Health System states that it is an equal opportunity employer.

Requirements

High school diploma or GED preferred.
No experience necessary.
Must be able to communicate effectively and follow verbal and written instructions.
Must be able to work weekdays, weekends, and holidays between 6:00 a.m. and 9:30 p.m.

Responsibilities

Operate the cash register and process charges accurately; charge customers according to the price list.
Serve customers efficiently and courteously, and act as a liaison between customers and the kitchen.
Set up, clean, maintain, and replenish beverage, condiment, dining, and work areas; prep and restock for the next shift.
Prepare hot and cold food for the Room Service program according to instructions, recipes, patient orders, and established time standards; remake food when needed and do not substitute without patient permission.
Set up and maintain the grill; prepare omelets, breakfast items, lunch items, and breakfast sandwiches as directed.
Set up production and assembly-line items and replenish supplies for subsequent meals.
Clean and sanitize dishes, silverware, pots, pans, utensils, equipment, floors, walk-ins, storage areas, and the kitchen; sort items and re-clean when necessary.
Collect and dispose of garbage; complete dish machine and pot sink sanitation logs; maintain correct chemical dilution and clean and maintain the dish machine, salvajor, and pulper.
Support trayline operations, roll silverware, retrieve and deliver carts, and help ensure patient trays are prepared and delivered within established timelines.
Serve meals to patients, explain the meal-ordering process and general physician diet-order guidelines, and help patients place orders when needed.
Enter patient meal orders in the Computrition computer system and coordinate between patients, the call center, production and trayline areas, nurses, and dietitians.
Communicate politely and effectively with staff, customers, and patients; act as a customer or patient advocate and help wherever needed.
Maintain CARES and HACCP standards, identify and resolve HACCP compliance issues, and help train others when needed.
Maintain kitchen equipment and cleanliness, including clean floors and breaking down boxes.