Nutrition Service Assistant (Casual)

Pinnacle Health Systems•Altoona, PA

51d

About The Position

UPMC Altoona is seeking a casual Nutrition Service Assistant to support the Nutrition Services team working rotating shifts! Purpose: Prepares and portions all cold food items including salads, desserts, beverages, for patient and employee feeding. Sets up and serves hot and cold food on patient line and in cafeteria. Cleans cold food area, serving tables, refrigerated units, and equipment in cold food area.

Requirements

High School diploma OR active High School/GED program enrollment OR one year of previous job experience required in lieu of HS Diploma/GED.
Experience Required: On-the-job training.
Act 34

Responsibilities

Has knowledge of soaps/chemicals used on a daily basis. Understands proper use.
Sets up cafeteria serving areas and salad bar with all required foods and beverages, utensils and other supplies. Appropriately stores desserts after cold food set-up is complete
When assigned to cafeteria, sets up hot food side and cold food side correctly for service. Serves hot and cold foods as requested and according to portion control list. Serves customers in a timely manner. Resupplies salad bar, condiments, and crackers, soda, milk, juices, etc. as needed.
Correctly checks inpatient nursing units for soda and ice cream par levels. Correctly assembles non-patient supplies. Delivers supplies to non-patient areas. Has supply sheets initialed. Properly stores patient supplies in cooler.
Prepares, delivers and/or sets up and serves all food items required for special functions and coffee breaks.
Reports all equipment malfunctions to supervisors.
Thoroughly cleans food carts, using properchemical. Correctly lines up food carts when cleaned. (DCS)
Sets up cafeteria serving areas and salad bar with all required foods and beverages, utensils and other supplies. Appropriately stores desserts after cold food set-up is complete
Operates, loads and cleans dishmachine. Refills soap and rinse additives in dishmachine. Records temperatures and chemical usage. Turns off dishmachine at the end of evening. Correctly cleans dishmachine.
Cleans up breaks and special functions. Properly documents on special function/break sheet. Appropriately stores items returned from breaks/special functions.
Transports and disposes of waste to compactor from patient, cafeteria and special functions. Uses compactor properly.
Tear down food carts. Rinses and rack items. Soaks all flatware.
Must be inserviced on all equipment before authorized to use it, including electric warmers used for special functions.
Must understand the need for handling food according to sanitation regulations.
a) Loads patient trays correctly into food carts. (checks that food cart temperatures are acceptable).When needed, places supplies on proper cart. (Places cart on lift properly. Sends to correct floor. Follows unit up procedure.b) Properly boosts' food carts before sending to nursing unitc) Able to correctly place food carts on nursing units. Correctly deals with any supplies/requisitions on carts. Follows lift procedures.d) Able to timely return carts to the kitchen. Follows proper order of return. Proper order of return.
Properly uses Power Pal to transport food carriers to Building.
Inspects washed dishes and flatware for cleanliness, stains, flaws, and removes any with imperfections after referring to supervisor. Sorts and stores flatware. Transports and stores dishes and flatware to cafeteria and patient serving line.
Fills and operates floor scrubber. Uses proper pad and chemical for the kitchen and cafeteria floors.
Operates, loads and cleans dishmachine. Refills soap and rinse additives in dishmachine. Records temperatures and chemical usage. Turns off dishmachine at the end of evening. Correctly cleans dishmachine.
a) Correctly cleans, prepares, and mixes ingredients for all cold foods. b) Portions cold food items correctly, utilizing correct scoop and serving size. Cuts cakes evenly. c) Follows proper rotation. Uses oldest dates first. d) Accurately follows production sheet. Records any changes in amounts prepared. Correctly records unused items after patient line.
Must observe and follow proper food handling procedures (established by the F.D.A) from preparation to storage of leftovers, to include, but not limited to maintaining food temperatures below 41 F and rapid cooling techniques. Proper use of gloves.
Maintains work area, including equipment (mobile work stations and milk coolers), in a sanitary and orderly condition at all times. Cleans equipment, tables, utensils after use and stores in proper area. Sanitizes food prep surfaces. Completes additional cleaning as assigned.
Transports and disposes of waste to compactor from patient, cafeteria and special functions. Uses compactor properly.
Prepares supplemental feedings accurately for patients as specified on supplemental feeding list.