Food Service Associate, FT Rotating Days & Evening shift with weekend and holidays as required

BMC Software•Boston, MA

8d•Onsite

About The Position

The Food Service Associate is responsible for portioning and plating food, performing all tasks associated with the Patient Tray Service to ensure patient satisfaction. This role also involves food preparation for patients and customers, maintaining sanitation standards for dishes and equipment, and stocking patient floor kitchens. The associate will work a full-time schedule with rotating day and evening shifts, including weekends and holidays as required.

Requirements

Must possess knowledge of basic principles of nutrition, diets, recipes, food preparation and service.
Must be able to read, write and communicate fluently in English.
Ability to interact and communicate with patients, medical staff, dietary staff, and able to follow accurately diet orders.
Must demonstrate effective interpersonal and communication skills with a background in customer or patient service.
Must be able to follow the standards of federal, state and local regulatory agencies and JCAHO requirements for sanitation, food preparation and handling.
Must be able to lift up to 40lbs and transport the meal cart to unit floors for meal service without assistance.
Must have sufficient dexterity to handle food and equipment efficiently and safely.
Position requires incumbent to walk and stand 95% of the time while engaged in job routine activities.
Incumbents must satisfy the Fit Test Requirements for using the N95 Respirator Mask.
On going training in-services required.

Nice To Haves

High school diploma or GED is preferred.
Minimum of two years’ experience in food service /customer service environment.
Patient feeding experience with all age groups and diet experience preferred.

Responsibilities

Portions and plates food before and during tray-line service.
Performs all tray-line tasks associated with Patient Tray Service.
Delivers and picks up patient trays and nourishments in a timely, accurate, and courteous manner.
Prepares food items such as gelatin, custard, sandwiches, salads, and desserts.
Maintains sanitation standards for all dishes and equipment.
Stocks and maintains sanitation standards for patient floor kitchens.
Provides superior customer service to internal and external clients, customers, and patients.
Maintains tray-line standards for accuracy, timeliness, and quality.
Ensures proper food temperatures during tray-line service.
Sets up tray-line for quick and accurate serving.
Serves appropriate food, beverages, condiments, and garnish attractively on all trays.
Prepares late trays quickly and accurately.
Produces and portions products according to established par levels and recipes.
Prepares sandwich of the day, special salad/fruit plates, and garnishes.
Reads and interprets patient menus to ensure correct food and accompaniments.
Follows principles of all diets when placing foods/beverages and condiments on patient trays.
Delivers trays to patients' bedside tables, notifying nursing of hold and isolation trays.
Checks trays against patient name on door for proper delivery.
Assembles and delivers late trays within 30 minutes of receiving menu.
Delivers early trays to patient rooms on a timely basis.
Maintains effective and efficient communication with all personnel and patients.
Maintains patient nourishment areas and kitchens stock.
Accurately inventories, cleans, rotates stock, discards outdated items, restocks, and records refrigerator temperatures.
Completes all dish-room functions accurately and in a timely manner.
Follows established sanitation guidelines to ensure a clean and safe work environment.
Adheres to sanitation guidelines to prevent foodborne illness and infection spread.
Maintains a "CLEAN AS YOU GO" policy.
Uses proper hand washing techniques.
Covers, labels, and dates food in appropriate containers.
Utilizes and stores cleaning agents properly.
Attends all employee meetings and in-services as scheduled.
Uses appropriate dishes, bowls, cups, and utensils for serving food.
Refills station with food or beverages as necessary.
Brews coffee and iced tea according to standards.
Brings questions regarding diets to tray-line management for resolution.
Collects patient food trays and places them on the truck.
Notifies supervisor of all requests made by nursing or patients.
Refers all patient questions to appropriate personnel.
Informs supervisors of problems that arise.
Washes and dries all food trucks after every meal.
Reports all unsafe conditions and improper articles on patient trays to supervisor immediately.
Ensures paper items, straws, and plastic are removed from dishes and trays before loading into the dish-machine.
Cleans and wipes down station after each meal.
Turns off, drains, wipes down, and sanitizes station after dinner meal.
Empties lowerators and pushes equipment into the dish-room.
Rinses off utensils and puts them in the pot-sink.
Maintains clean and sanitary equipment/utensils using prescribed cleaning methods.
Completes all sanitation checklists.