MMMIA_Catering Assistant_Y1284

About the position

The position is responsible for patient food service on assigned units, which includes menu selections, tray assembly, tray delivery and pick up, special requests and needs, in-between meal food delivery, and answering the phone for patient wants/needs. The role also involves processing soiled equipment and utensils through the dish machine or by manual washing. The employee will assemble and deliver meal trays to patient care units, including late trays, room service meal trays, and nourishments for general and therapeutic diets. Additionally, the employee will wash and sanitize soiled pans, dishes, utensils, and other equipment, and set up and maintain food serving areas according to department guidelines. It is essential to notify appropriate staff of any food shortages to avoid service interruptions and to prepare and serve all food items according to therapeutic diets, standardized recipes, menus, and service guidelines, ensuring quality and appearance. The employee must follow HACCP techniques and other food safety guidelines in the preparation, storage, handling, and holding of all food items, including leftovers. Responsibilities also include covering, dating, and labeling all food items in storage, rotating food products on a first-in, first-out basis, and maintaining quality monitor records related to food and equipment to ensure food safety. The employee will assist with catered functions as needed, restock work areas with supplies, condiments, silverware, and dishware, and demonstrate the ability to operate and maintain all equipment in the work unit. Communication skills are vital, as the employee must share necessary information with customers, co-workers, and supervisors in a timely manner, and provide assistance in a courteous and cooperative manner. Participation in department and unit meetings, training sessions, and effective training and orientation of co-workers is expected. The employee must maintain patient and organizational confidentiality, notify supervisors of unsafe work environments, and dress professionally according to departmental policy. The role requires adherence to the mission, philosophy, and values of Mercy Medical Center - North Iowa, and the employee will perform other responsibilities as requested by the Food Service Lead, Supervisor, or Director of Nutrition Services.

Responsibilities

• Assemble and deliver meal trays to patient care units, including late trays and room service meal trays.
• Wash and sanitize soiled pans, dishes, utensils, and other equipment.
• Set up and maintain food serving areas according to department guidelines.
• Notify appropriate staff of any food shortages to avoid service interruptions.
• Prepare and serve all food items according to therapeutic diets, standardized recipes, menus, and service guidelines.
• Follow HACCP techniques and other food safety guidelines in food preparation, storage, handling, and holding.
• Cover, date, and label all food items in storage.
• Rotate food products on a first-in, first-out basis.
• Maintain quality monitor records related to food and equipment to ensure food safety.
• Assist with catered functions as needed.
• Restock work area with supplies, condiments, silverware, and dishware as needed.
• Demonstrate ability to operate and maintain all equipment in the work unit.
• Check equipment for proper operation and report any problems to supervisor or maintenance.
• Maintain cleanliness and sanitation of work areas according to department checklists.
• Follow department procedure for filling and recording interdepartmental supply requests.
• Support efficient use of department resources.
• Demonstrate effective communication skills with customers, co-workers, and supervisors.
• Provide assistance to customers and co-workers in a courteous and cooperative manner.
• Attend department and unit meetings, inservices, training sessions, and huddles.
• Participate in effective training and orientation of co-workers.
• Maintain patient and organizational confidentiality.
• Notify supervisor of unsafe work environments.
• Dress in a professional manner according to departmental policy.

Requirements

• Ability to follow food safety guidelines and HACCP techniques.
• Effective communication skills.
• Ability to operate and maintain food service equipment.
• Experience in food service or related field preferred.