Nutrition Service Asst - Casual

UPMC•Altoona, PA

14h•Onsite

About The Position

UPMC Altoona is seeking a casual Nutrition Service Assistant to work day/evening shifts for at least 12 hours per week and one weekend per month. The role supports cafeteria and patient food service, including preparation, portioning, delivery, and setup of food and supplies. It also involves dishwashing, cleaning and sanitizing work areas and equipment, handling waste, and following food-safety and sanitation procedures. On-the-job training is provided, and employees must complete equipment in-service training before using equipment.

Requirements

High school diploma, active enrollment in a high school or GED program, or one year of previous job experience in place of a high school diploma/GED.
On-the-job training.
Act 34 clearance.
Ability to follow food-safety and sanitation procedures, including temperature control and proper glove use.
Must complete in-service training on equipment before being authorized to use it.

Responsibilities

Know the soaps and chemicals used daily and understand their proper use.
Set up cafeteria serving areas and the salad bar with required foods, beverages, utensils, and supplies; store desserts appropriately after cold-food setup.
Set up hot and cold cafeteria serving areas, serve food according to portion-control guidance, serve customers promptly, and replenish items as needed.
Check inpatient nursing units for soda and ice-cream par levels; assemble and deliver non-patient supplies, obtain initials on supply sheets, and store patient supplies in the cooler.
Prepare, deliver, set up, and serve food for special functions and coffee breaks; clean up afterward, document on the appropriate sheet, and store returned items appropriately.
Report equipment malfunctions to supervisors.
Clean food carts with proper chemicals and line them up correctly after cleaning.
Operate, load, and clean the dish machine; replenish soap and rinse additives; record temperatures and chemical usage; and turn off the machine at the end of the evening.
Transport and dispose of waste from patient areas, the cafeteria, and special functions using the compactor properly.
Tear down food carts, rinse and rack items, and soak flatware.
Complete equipment in-service training before operating equipment, including electric warmers used for special functions.
Handle food according to sanitation regulations and established food-safety procedures.
Load patient trays correctly into food carts and check cart temperatures; place supplies on the proper cart; use the lift correctly; send carts to the correct floor; follow unit-up procedures; boost carts as needed; place carts on nursing units; manage supplies and requisitions; and return carts to the kitchen in the proper order and on time.
Use the Power Pal to transport food carriers to the building.
Inspect washed dishes and flatware for cleanliness, stains, and flaws; refer imperfect items to a supervisor; sort and store flatware; and transport and store dishes and flatware at the cafeteria and patient serving line.
Fill and operate the floor scrubber using the appropriate pad and chemical for kitchen and cafeteria floors.
Clean, prepare, and mix ingredients for cold foods; portion cold items using the correct scoop and serving size; cut cakes evenly; follow stock rotation; follow production sheets; record changes in quantities prepared; and record unused items after the patient line.
Follow food-handling procedures from preparation through leftover storage, including maintaining food temperatures below 41°F, using rapid-cooling techniques, and properly using gloves.
Maintain work areas and equipment, including mobile workstations and milk coolers, in a sanitary and orderly condition; clean equipment, tables, and utensils after use; store them in the proper area; sanitize food-preparation surfaces; and complete additional cleaning as assigned.
Prepare supplemental patient feedings accurately according to the supplemental feeding list.