Food Service Worker; FT, Varying Days, 10a-6:30p at Johnson Regional Medical Center

Clarksville, Arkansas, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Aug, 26

Salary

0.0

Posted On

20 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Dietary Knowledge, Dishwashing, Sanitization, Patient Care, Inventory Management, Basic Computer Skills, Recipe Calculation, Infection Control, Time Management, Communication, Safety Compliance

Industry

Hospitals and Health Care

Description

Description Job Title: Food Service Worker; FT, Varying Days, 10a-6:30p Supervised by: Food & Nutrition Services Manager Job Summary: Under the direct supervision of the Food & Nutrition Services Manager, the Food Service Worker performs a variety of patient food service and dish duties. Demonstrates Competency in the Following Areas: Prepares food trays for general and therapeutic diets. Prepares and delivers items as requested by patient care units or patients. Maintains trayline in a clean, neat and organized manner. Prepares special diet foods as necessary. Delivers food carts to patient care units. Returns carts to kitchen at designated times. Loads and oversees dishwashers. Washes specified items by hand, i.e., pots, pans, knives. Disposes of trash and garbage in appropriate manner and as needed. Puts clean dishes and utensils away. Mops floors as scheduled and as necessary. Cleans walk-in refrigerators and storage areas. Assists in preparing salads, desserts and nourishments. Performs special cleaning duties as assigned by the Food & Nutrition Services Manager. Maintains a good working relationship both within the department and with other departments. Treats patients and families with respect and dignity. Observes infection prevention and control practices at all times. Participates in departmental performance improvement activities. Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors. Supports and maintains a culture of safety and quality. Maintains kitchen in a clean, neat, and organized manner. Professional Requirements: Adheres to dress code, appearance is neat and clean. Completes annual education requirements. Maintains regulatory requirements, including all federal, state, local regulations and accrediting organization standards. Maintains and ensures patient confidentiality at all times. Reports to work on time and as scheduled; completes work within designated time. Wears identification while on duty; uses computerized punch time system correctly. Completes in-services and returns in a timely fashion. Attends annual review and performs departmental in-services. Attends 12 staff meetings; or reads and returns all staff meeting minutes Actively participates in the department’s continuous quality improvement (CQI) activities. Represents the organization in a positive and professional manner. Complies with all organizational policies regarding ethical business practices. Communicates the mission, ethics and goals of the hospital, as well as the focus statement of the department. Requirements Regulatory Requirements: Preferred High school graduate or equivalent. Food service experience desired but not necessary. Language Skills: Able to communicate effectively in English, both verbally and in writing. Additional languages preferred. Other Skills: Basic computer knowledge. Have ability to calculate measurements in recipes to increase or decrease servings. Physical Demands: Normal hospital environment. Occasional exposure to steam and refrigerators. Normal/corrected eyesight. Hearing within normal range. Operates cash register and ice machine. Frequent standing. Lifting up to 50 pounds. Carrying, pushing/pulling up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising patient care.

Responsibilities

The Food Service Worker prepares and delivers patient food trays according to therapeutic diets and maintains kitchen cleanliness. Responsibilities include operating dishwashers, cleaning storage areas, and ensuring a safe environment for patients and staff.