Food Service Associate (Hospital)

Riverside Hospital•Smithfield, VA

12d

About The Position

The Food Services Associate prepares and serves food to patients, visitors, and hospital team members. The role follows food safety and sanitation standards and helps maintain a safe work environment for staff and customers. The associate prepares food according to recipes, production worksheets, regulatory guidelines, and Food & Nutrition Services policies and procedures; serves meals with appropriate portion control and presentation; and assembles patient trays in accordance with diet orders, therapeutic menus, and allergy restrictions. The position also includes maintaining food quality and safe storage, managing stock to reduce waste, communicating with patients and colleagues, completing assigned cleaning tasks, and supporting coworkers during busy periods.

Requirements

High school diploma or GED preferred.
One year of prior food service experience preferred, preferably in a healthcare facility.
Virginia State ANSI-approved Allergen Awareness certificate program certification required within 180 days.
Virginia State ANSI-approved Food Handlers certificate program certification required within 30 days, or a Virginia State ANSI-approved Food Protection Manager certification is required.

Nice To Haves

Prior food service experience, preferably in a healthcare facility.
High school diploma or GED.

Responsibilities

Prepare food according to recipes and techniques on production worksheets, regulatory guidelines, and Food & Nutrition Services policies and procedures.
Complete preparation tasks such as slicing lunch meat, chopping fruits and vegetables, and preparing salads and sandwiches.
Serve meals using proper portion control and plate presentation.
Follow therapeutic menus and diet therapy guidelines to provide consistent and appropriate nutritional care as ordered by physicians.
Assemble patient trays accurately according to the patient-specific tray ticket or tray card, diet order, and allergy restrictions.
Follow food safety, infection control, sanitation, temperature, quality, and storage requirements throughout food production.
Use the FIFO (First-in/First-out) system to use existing stock first and help control food waste.
Label and date products according to policy and alert management to discrepancies.
Maintain positive, respectful interactions with patients and their families, and communicate positively with internal customers such as physicians and team members.
Demonstrate flexibility and reliability in meeting customer needs and assist coworkers during heavy workloads.
Complete assigned cleaning tasks listed in workflows and assignment sheets before the end of the shift.
Notify a supervisor or manager when assigned tasks cannot be completed.