Nutrition Service Asst - Casual

UPMC•Altoona, PA

1d•Onsite

About The Position

Purpose: 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 GED.
On-the-job training.
Act 34

Responsibilities

Prepares supplemental feedings accurately for patients as specified on the supplemental feeding list.
Transports and disposes of waste to the compactor from the patient, cafeteria, and special functions. Uses the compactor properly.
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.
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.
Correctly cleans, prepares, and mixes ingredients for all cold foods. b) Portions cold food items correctly, utilizing the 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 the patient line.
Operates, loads, and cleans the dish machine. Refill the soap and rinse additives in the dishwasher. Records temperatures and chemical usage. Turns off the dishwasher at the end of the evening. Correctly cleans dish machine.
Fills and operates the floor scrubber. Uses proper pad and chemical for the kitchen and cafeteria floors.
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.
Properly uses Power Pal to transport food carriers to the Building.
Loads patient trays correctly into food carts. (checks that food cart temperatures are acceptable). When needed, places supplies on the proper cart. (Places cart on lift properly. Sends to the correct floor. Follow the unit-up procedure. b) Properly boosts' food carts before sending to the nursing unit) Able to correctly place food carts on nursing units. Correctly deals with any supplies/requisitions on carts. Follows lift procedures. d) Able to return carts to the kitchen. Follows the proper order of return. Proper order of return.
Must understand the need for handling food according to sanitation regulations.
Must be trained on all equipment before authorized to use it, including electric warmers used for special functions.
Tear down food carts. Rinses and racks items. Soaks all flatware.
Transports and disposes of waste to the compactor from the patient, cafeteria, and special functions. Uses the compactor properly.
Cleans up breaks and special functions. Properly documented on special function/break sheet. Appropriately stores items returned from breaks/special functions.
Operates, loads, and cleans the dish machine. Refill the soap and rinse additives in the dishwasher. Records temperatures and chemical usage. Turns off the dishwasher at the end of the evening. Correctly cleans dish machine.
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
Thoroughly cleans food carts, using proper chemicals. Correctly lines up food carts when cleaned. (DCS)
Reports all equipment malfunctions to supervisors.
Prepares, delivers/or sets up, and serves all food items required for special functions and coffee breaks.
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 the cooler.
When assigned to the cafeteria, sets up hot food side and cold food side correctly for service. Serves hot and cold foods as requested and according to the portion control list. Serves customers promptly. Resupplies salad bar, condiments, crackers, soda, milk, juices, etc., as needed.
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
Knows soaps/chemicals used daily. Understands proper use.