Overview
Responsible for washing, rinsing, and sanitizing all pots, pans, and utensils using state-approved sanitation procedures. Sets up tray line, serves food with proper portion control, and delivers, passes, and retrieves patient food trays/carts.
Responsibilities
Principal Duties and Responsibilities (*Essential Functions)
1. Checks each patient tray before delivery by feeling the bottom and top of hot food to ensure proper temperature.
2. Delivers and passes food trays and late trays to patients promptly, accurately, and courteously, following proper floor sequence and documentation, using service excellence skills.
3. Retrieves food trays and carts from the patient floor on schedule.
4. Cleans work station counters, sinks, walls, and shelves at the beginning and end of each shift, using the double bucket method.
5. Follows approved sanitation procedures posted in the work area.
6. Documents the time of food waste on the Food Waste Log after each meal.
7. Maintains clean wash, rinse, and sanitizing waters as posted.
8. Documents Pot and Pan Machine temperatures at each meal with test strips and records on the Pot & Pan Temperature Form.
9. Prepares a list of food items to be added to trays, pours coffee and hot water, and adds frozen and other food items to the food cart prior to delivery.
10. Processes patient trays and other service ware through the dish machine in a timely manner using proper techniques.
11. Records patient food intake on the menu and signs the Calorie Count Form.
12. Reviews patient menus for write-ins and prepares or informs the responsible individual of the items.
13. Serves food on patient trays, including late trays, accurately, neatly, timely, hygienically, and safely, according to diet manual and portion chart.
14. Loads trays properly on the food cart and maintains appropriate tray speed.
15. Scrapes debris from pots, pans, and utensils; soaks them in soap and hot water; scours all debris from all sides; rinses and sanitizes.
16. Places items in appropriate baskets for sanitizing in the pot and pan machine.
17. Removes baskets after sanitizing and allows items to air dry.
18. Stores items properly upside down in their designated locations.
19. Reports broken or malfunctioning equipment to management.
Qualifications
Job Specifications (Minimum Requirements)
* Ability to read, write legibly, and speak English.
* Able to concentrate with interruptions.
* Ability to follow oral and written instructions.
* Manual dexterity and good eye/hand coordination.
* Ability to work independently with minimal supervision.
* Mechanical aptitude to disassemble and reassemble equipment.
* Ability to work as part of a team.
Education
* High School Diploma or GED preferred.
* GED must be obtained within one year of employment if applicable.
Standards of Behavior
Meets the Standards of Behavior outlined in Personnel Policy and Procedure #1, Employee Relations Code.
Confidentiality/HIPAA/Corporate Compliance
Demonstrates knowledge of procedures for protecting and maintaining the security, confidentiality, and integrity of employee, patient, family, organizational, and other medical information. Supports Methodist Hospitals' commitment to adhere to applicable laws and regulations.
Disclaimer
The above statements describe the general nature and level of work performed. They are not exhaustive of all responsibilities, duties, or skills required.
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