Nutrition service Aide

Fairview Health Services•Minneapolis, MN

1d•Onsite

About The Position

Prepares and portions food, assembles and disassembles patient trays safely, serves customers, and delivers and retrieves patient trays. This is a float position that may assist wherever needed, including stocking, trayline, traypassing, dishroom, galley stock, retail, and various cleaning tasks. The position is located at Fairview East Bank University Hospital in Minneapolis and is scheduled for 80 hours biweekly. The stated schedule is day shift, 7:30 a.m.–4:00 p.m., and may change based on operational needs. Week 1: Monday, Wednesday, Thursday, and Friday. Week 2: Monday, Tuesday, Wednesday, Thursday, Saturday, and Sunday.

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 for the designated area in the correct amounts, following tallies, recipes, portion guidelines, department standards, and deadlines.
Present food on appropriate dishware and plate and serve food accurately, placing the correct items in the proper locations on trays in accordance with productivity standards.
Prepare and deliver patient nourishments and tube feeding according to department standards.
Document production, plating, and service information as required.
Maneuver carts safely; accurately deliver and collect patient trays and documents in a timely manner as assigned by supervisors.
Assemble and deliver floor stock supplies with appropriate labels and dates.
Handle, store, and label food safely according to HACCP procedures; follow hand-washing procedures, wear gloves, follow dress and hygiene codes, and observe employee health guidelines to prevent disease transmission.
Record refrigerator and freezer temperatures as assigned and communicate unacceptable temperatures to a supervisor.
Sanitize equipment and work areas according to assigned schedules and procedures; use equipment, chemicals, and personal protective equipment appropriately, and know how to locate and understand MSDS safety information.
Gather soiled laundry and place it in the assigned pickup area.
Maintain a clean work area, keep clean and dirty areas separate, and properly dispose of food waste and trash.
Wash and sanitize dishes and utensils, maintain required cleaning temperatures, document 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; operate the cash register, complete transactions, count and balance the cash drawer, handle transactions accurately, and maintain charging records.
Greet customers and respond to their needs with a positive attitude and pleasant demeanor.
Keep areas stocked during service periods and complete and document assigned cleaning according to department standards.
Adjust care or service approaches to reflect the developmental level and cultural differences of the population served.