TECH - DIETARY (NON REG) - PART TIME

UHS•Summit, NJ

2h•Onsite

About The Position

The Food Service Aide is responsible for assisting with preparing the salad bar, maintaining an adequate supply of beverages, ensuring the cafeteria and dining room remain clean at all times, assisting in the preparation of patient meals and snacks, assisting the cook as required and stocking kitchen necessities on each floor as required. Ensures quality patient service.

Requirements

1-3 years of relevant experience
Knowledge of basic therapeutic diets
Knowledge of basic food service sanitation
Ability to adhere to safety policies and procedures
Ability to recognize the importance of adapting to the various patient age groups (adolescent, adult and geriatric)
Ability to read menus and recipes
Ability to stoop, kneel and bend daily
Ability to reach, twist and turn above and below the waist
Ability to lift at least 50 pounds, and pull and push up to 50 pounds

Nice To Haves

High School Graduate/GED Preferred

Responsibilities

Assisting with preparing the salad bar
Maintaining an adequate supply of beverages
Ensuring the cafeteria and dining room remain clean at all times
Assisting in the preparation of patient meals and snacks
Assisting the cook as required
Stocking kitchen necessities on each floor as required
Ensures quality patient service
Comply with facility and departmental policies and procedures regarding food service
Comply with established guidelines for sanitation and safety
Completes assignments in cleaning log and initials when completed; 100% of the time
Obtain the tray count by unit for each breakfast, lunch and dinner meal
Prepares the food trays for regular and therapeutic diets
Labels special diets w/name and sticker
Sets up the tray line and or cold line with salads, dressing, fresh fruit, and other items on the menu for the day; ensuring it is well stocked with appropriate condiments for the meal
Set up dessert bar, milk and yogurt refrigerators and juice and coffee machines
Prepares and delivers floor stock as assigned
Conducts inventory and stocks unit kitchens based on set par levels 100% of the time
Alerts cook when more food is needed prior to running out on the line to reduce service interruptions
Utilize portion control guidelines when preparing food and serving meals
Sets up serving line with the correct size scoops, ladles to ensure portion control
Follows cook’s directions regarding portion sizes