Nutrition service Aide

Fairview Health Services•Minneapolis, MN

15h•Onsite

About The Position

The Nutrition Service Aide prepares and portions food, assembles and disassembles patient trays safely, serves customers, and delivers and retrieves patient trays. The position is located at Fairview East Bank University Hospital in Minneapolis and is scheduled for 56 hours biweekly on the day shift. The schedule and job duties may change based on operational needs. The role also includes preparing patient nourishments and tube feeding, maintaining food safety and sanitation standards, washing dishes and utensils, stocking supplies, and serving customers in cafeterias, doctors’ dining rooms, and other non-patient locations. The aide documents production, service, temperatures, and other assigned information; operates a cash register; and provides courteous service while adjusting care or service to 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 for designated areas and in the correct amounts based on tallies, following recipes and portion guidelines.
Present food on appropriate dishware and complete preparation and portioning by departmental deadlines.
Prepare and deliver patient nourishments and tube feeding according to department standards.
Document production, plating, service, and other required information.
Plate and serve food, placing correct items in the proper tray locations according to productivity standards.
Maneuver carts safely; deliver and collect patient trays and documents accurately and promptly as assigned.
Assemble and deliver floor stock supplies with appropriate labels and dates.
Handle, store, and label food safely in accordance with HACCP procedures; follow handwashing, glove-use, dress, hygiene, and employee health guidelines.
Record refrigerator and freezer temperatures as assigned and report unacceptable temperatures to a supervisor.
Sanitize equipment and work areas according to schedules and procedures, using equipment, chemicals, and personal protective equipment as recommended.
Know the locations of MSDS sheets and read and understand their 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 dispose of food waste and trash properly.
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; greet customers and respond to their needs with a positive attitude and pleasant demeanor.
Operate a cash register, complete transactions to productivity standards, count and balance the cash drawer, handle transactions accurately, and maintain department charging records.
Keep areas stocked during service periods and complete and document assigned cleaning.
Adjust care or service approaches to reflect the developmental level and cultural differences of the population served.