Nutrition Service Asst - Casual

UPMC•Altoona, PA

8d•Onsite

About The Position

Prepares and portions all cold food items, including salads, desserts, and beverages, for patient and employee feeding. Sets up and serves hot and cold food on the patient line and in the cafeteria. Cleans cold food area, serving tables, refrigerated units, and equipment in the 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.
On-the-job training.
Act 34 clearance.

Responsibilities

Prepares and portions all cold food items, including salads, desserts, and beverages, for patient and employee feeding.
Sets up and serves hot and cold food on the patient line and in the cafeteria.
Cleans cold food area, serving tables, refrigerated units, and equipment in the cold food area.
Knows soaps/chemicals used daily and 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 the cold food setup is complete.
Sets up the hot food side and cold food side correctly for service when assigned to the cafeteria.
Serves hot and cold foods as requested and according to the portion control list, serving customers promptly.
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 and delivers them to non-patient areas, getting supply sheets initialed.
Properly stores patient supplies in the 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 proper chemicals and correctly lines them up when cleaned.
Operates, loads, and cleans the dishmachine, refilling soap and rinse additives.
Records temperatures and chemical usage for the dishmachine and turns it off at the end of the evening.
Cleans up breaks and special functions, properly documenting on the special function/break sheet.
Appropriately stores items returned from breaks/special functions.
Transports and disposes of waste to the compactor from the patient, cafeteria, and special functions, using the compactor properly.
Tears down food carts, rinses and racks items, and soaks all flatware.
Must be serviced on all equipment before being authorized to use it, including electric warmers used for special functions.
Must understand the need for handling food according to sanitation regulations.
Loads patient trays correctly into food carts, checking cart temperatures and placing supplies on the proper cart.
Properly boosts food carts before sending to the nursing unit.
Able to correctly place food carts on nursing units, dealing with any supplies/requisitions on carts, and following lift procedures.
Able to timely return carts to the kitchen following the proper order of return.
Properly uses Power Pal to transport food carriers to the building.
Inspects washed dishes and flatware for cleanliness, stains, flaws, and removes any with imperfections after referring to the supervisor.
Sorts and stores flatware.
Transports and stores dishes and flatware to the cafeteria and patient serving line.
Fills and operates the floor scrubber, using the proper pad and chemical for the kitchen and cafeteria floors.
Correctly cleans, prepares, and mixes ingredients for all cold foods.
Portions cold food items correctly, utilizing the correct scoop and serving size, and cuts cakes evenly.
Follows proper rotation, using the oldest dates first.
Accurately follows the production sheet and records any changes in amounts prepared.
Correctly records unused items after the patient line.
Observes and follows 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, and utensils after use and stores them in the proper area.
Sanitizes food prep surfaces.
Completes additional cleaning as assigned.
Prepares supplemental feedings accurately for patients as specified on the supplemental feeding list.