Harvest Food Service Attendant, Full-Time Day (7:00am-4:00pm)

Kindred Healthcare•Watertown, WI

About The Position

The Harvest Food Service Attendant prepares and serves food to patients, employees, and special functions using proper food-handling and safety techniques. The role ensures food meets nutritional guidelines and departmental safety standards, and maintains a clean and safe working environment. Duties may include menu management and cashiering for cafeteria meal service when assigned or designated by a supervisor. The attendant works cooperatively with hospital teams, protects confidential information, follows applicable policies and regulations, and performs other duties as assigned.

Requirements

Ability to communicate work status, concerns, and safety issues verbally, in writing, or by other effective methods appropriate to the work environment.
Good and regular attendance.
Knowledge of therapeutic diets and texture or liquid modifications.
Knowledge of safe food handling.
Knowledge of applicable federal, state, and city food codes and regulations.
Basic computer skills, working knowledge of Microsoft Office, and ability to learn a menu-management system.
Understanding of growth and development across the lifespan and ability to provide care appropriate for adolescent, adult, and geriatric patients, as applicable.
High school diploma or equivalent, or demonstrated ability to perform the essential functions of the role (preferred).
Food handlers card or permit if required by state or local jurisdiction, upon hire or within the facility-specified timeframe (may be facility-specific).
At least 1 year of experience in a quality food preparation setting, such as a restaurant, hospital, nursing center, or hotel (preferred).

Nice To Haves

High school diploma or equivalent.
At least 1 year of experience in a quality food preparation setting.

Responsibilities

Prepare food according to standardized recipes, planned menus, and department policies and procedures.
Serve and portion food according to patient diet orders, recipes, menus, and department procedures.
Follow standardized menus for patient and cafeteria food preparation; make only authorized menu changes and document them according to policy.
Use production sheets to guide food preparation and quantities, and complete preparation in time for established mealtimes.
Prepare and serve food at temperatures prescribed by the FDA Food Code; prepare, label, and timely distribute patient snacks using production sheets.
Label, date, cool, and store food and leftovers according to established procedures.
Assist with receiving, storing, and verifying invoices for incoming food supplies as directed; maintain adequate supplies and report stock levels to the supervisor.
Use food supplies and equipment efficiently to prevent waste, and stock nourishment rooms and the administration suite/lounge according to procedure.
Keep work areas clean and uncluttered; perform cleaning assignments using appropriate chemicals and infection-control techniques and protective equipment as needed.
Wash and store dishes, pots, and pans according to procedures; check and record dish machine temperature or sanitizer concentration before use and promptly report problems.
Operate equipment according to manufacturer guidelines, maintain it in clean and safe operating condition, and immediately report equipment problems.
Maintain department security.
When designated, check medical records for diet orders, discharges, and room changes; assist patients with selective menus; and use the computerized menu-management program to update patient information, enter selections, and print menus, reports, or tray tickets.
For cafeteria cashier duties, verify and sign for the starting cash bank, accurately process sales and orders, handle payments, apply discounts or refunds according to policy, secure cash, balance the drawer, report discrepancies, complete reports, and keep the checkout area clean, organized, and stocked.
Resolve minor customer complaints and escalate larger issues to the manager.
Follow the Company Code of Business Conduct, policies and procedures, compliance requirements, applicable laws, and professional standards.
Maintain confidentiality of patient and employee information and demonstrate guest-relations skills with patients, physicians, visitors, employees, and others.
Work cooperatively with coworkers across hospital departments; follow the dress code and wear proper identification.
Complete annual health, safety, and education requirements; maintain professional development and current position certification.
Report to work on time, follow absence-notification policies, and attend mandatory in-services and staff meetings.
Communicate issues, concerns, and improvement opportunities to the supervisor; participate in performance improvement, quality-data collection, surveys, and corrective action plans as directed.
Assume kitchen leadership when assigned by the supervisor and perform other duties as assigned.