Nutrition service Aide

Fairview Health Services•Minneapolis, MN

6d•Onsite

About The Position

The Nutrition Service Aide supports patient care and creates a positive dining experience for patients, visitors, and staff. The role prepares and portions food, assembles and disassembles patient trays, serves customers, and delivers and retrieves patient trays. Work is at Fairview East Bank University Hospital in Minneapolis, on an evening schedule totaling 40 hours biweekly. The stated schedule may change based on operational needs. The position also supports food safety, sanitation, dishwashing, cafeteria service, cash handling, inventory stocking, and documentation. The employee adjusts service approaches to reflect the developmental level and cultural differences of the population served.

Requirements

Ability to communicate clearly in English, verbally and in writing.
Basic math skills.

Nice To Haves

High school diploma or GED.

Responsibilities

Prepare and portion food according to tallies, recipes, portion guidelines, department standards, and deadlines.
Prepare and deliver patient nourishments and tube feedings according to department standards.
Plate and serve food, placing correct items in the proper tray locations and meeting productivity standards.
Maneuver carts safely; deliver and collect patient trays and documents accurately and promptly as assigned.
Assemble and deliver labeled and dated floor-stock supplies.
Document production, plating, and service information, as well as refrigerator, freezer, and dishwashing temperatures as assigned.
Handle, store, and label food according to HACCP procedures; follow handwashing, glove-use, dress, hygiene, and employee health guidelines.
Communicate unacceptable refrigerator or freezer temperatures to a supervisor.
Sanitize equipment and work areas according to schedules and procedures, using equipment and chemicals as directed by manufacturers.
Use appropriate personal protective equipment and locate, read, and understand safety information in MSDS sheets.
Gather soiled laundry and place it in the assigned pickup area.
Keep work areas clean, maintain separate clean and dirty areas, and properly dispose of food waste and trash.
Wash and sanitize dishes and utensils, maintain required cleaning temperatures, prevent cross-contamination, check dishes for cleanliness, and store dishes in designated areas.
Serve customers in cafeterias, doctors’ dining rooms, and other non-patient locations; greet customers and respond to their needs with a positive attitude.
Operate the cash register, complete transactions to productivity standards, count and balance the cash drawer, handle transactions accurately, and maintain charging records.
Keep service areas stocked and complete and document assigned cleaning.
Adjust care or service approaches to reflect the developmental level and cultural differences of the population served.