Food Service Worker

  • Jefferson County Health Center
  • 2000 South Main Street Fairfield Iowa 52556 United States
  • Posted: Oct 24, 2018
Full-time Service/Skilled Workers

Job Description

POSITION OVERVIEW:
Will be responsible to work the positions, both early and late of: Room Service, Porter, and Cafeteria. 
 
QUALIFICATIONS:
Minimum of high school diploma or equivalency. Should be familiar with modified diets and be or be able to become Serv-Safe cerrtified. Prefer some experience in volume cooking in health care service.  Motivation and ability to learn these skills quickly
 
ACCOUNTABILITY: 
 Reports to Dietary Manager, Assistant Manager, Supervisor, and/or Lead Cook
 
DIRECT REPORTS:
None
 
POSITION SPECIFIC REQUIREMENTS:
 
Must have or be able to gain knowledge to prepare all regular and clinical diets.  Must be able to communicate with other staff members. Must be able to comprehend modified diets until fully trained in such.   Must be able to respond to demands of patient care and dietary requirements. Must be willing to be trained in the use of Windows operating system and associated software to meet patient needs.
 
WORK ENVIRONMENT:
Good, inside temperature controlled, well-lit working environment.  Office space may be limited.
 
PHYSICAL DEMAND CHARACTERISTICS OF WORK:
Physical Demand
Level Occasional
0-33% of the workday Frequent
34-66% of the workday Constant
67-100% of the workday Typical Energy Required SEDENTARY 10 LBS Negligible Negligible 1.5 – 2.1 METS LIGHT 20 lbs 10 lbs Negligible 2.2 – 3.5 METS MEDIUM 20 to 50 lbs 10 to 25 lbs 10 lbs 3.6 – 6.3 METS HEAVY 50 to 100 lbs 25 to 50 lbs 10 to 20 lbs 6.6 – 7.5 METS VERY HEAVY Over 100 lbs Over 50 lbs Over 20 lbs Over 7.5 METS Typical Energy Required 1 lift/rep/
30 minutes 1 lift/rep/
2 minutes 1 lift/rep/
15 seconds    
ESSENTIAL FUNCTIONS:
  • Assist where needed and as requested or required in the dept.
  • Must have regular and punctual attendance.
  • Maintains clean equipment and work area. Helps maintain all storage areas in neat, clean and concise manner. Does special cleaning as assigned. Properly utilizes and stores cleaning equipment and supplies. 
  • Contributes to staff meetings. Attends appropriate continuing education activities
  • Assist with completion of departmental cleaning lists.   Maintains clean equipment and work area. Does special cleaning as assigned. Properly utilizes and stores cleaning equipment  and supplies. 
  • Provides a list of supplies needed to fill the needs of the area.
  • Answers telephone calls to take patient’s orders.  Uses good communication skills to work with other dietary staff as well as customers. Records dismissals and admissions or other information needed by department. Able to use computer appropriately if required to know how to use it.
  • Able to follow written and oral instructions concerning job schedules, recipes, cleaning, and diet orders. Uses resources efficiently, economically and appropriately. Demonstrates understanding of department policy and procedures. Demonstrates understanding and compliance with state, local standards and regulations that affect the dietary department.
  • Assures accuracy and attractive appearance of meals or snacks and delivers them in a timely manner. Foods are maintained and served at proper temperatures.
  • Familiar with basic diets as related to food choices and meal service. Makes sure food served or offered are appropriate for regular and therapeutic diets as defined in the approved diet manual of the department or as directed by supervisor.
  • Wash pots and pans in the dish machine or in the 3-compartment sink, using the proper chemicals and following the proper procedures.
  • Will assist with putting away deliveries and rotating stock to maintain compliance with FIFO (first in, first out) rules.
  • When asked to deliver food, the porter will assure accuracy and attractive appearance of meals or snacks and deliver them in a timely manner. The porter will assure that all food is held and served at the required temperature. 
  • Assists with special catering functions when instructed by supervisor.
  • When scheduled as Cafeteria 1 and 3, operates cash register per established procedures. After lunch and supper, clears register, completes cash register report and deposits money. Records courtesy meals (amount and number) so correct amount can be billed to appropriate areas.
  • Serves and prepares food from cafeteria serving line when scheduled as Cafeteria 2.
  •  
    Regular Schedule:       
    • Early Room Service 5:30 to 14:00
    • Late Room Service 10:30 to 19:00
    • Early Porter 6:00 to 14:30
    • Late Porter 10:30 to 19:00
    • Cafeteria 1 6:00 to 14:30
    • Cafeteria 2 6:30 to 15:00
    • Cafeteria 3 7:30 to 16:00
    • Weekend Porter 6:30 to 19:00
    • Weekend Room Service 6:00 to 18:30
    • 10 hour shifts every 4thweek after worked weekend. 
    • Expected to work every 4th weekend and alternating holidays.