Nutrition Aide / Dishwasher

Description

STATEMENT OF PURPOSE

Under the general supervision of the Nutrition Services Supervisor, the Nutrition Aide performs a variety of patient food services and dish room duties. If desired and approved, this position may also perform the function of serving a variety of food items to employees and guests in the Apple Basket Café while operating the cash register.

JOB FUNCTIONS

Responsibilities for Saturday

• Sunday as Evening Aide (4:15 pm
• 7:00 pm): Review evening meal list and add/modify trays in the CBORD Nutrition program, as needed.

Participates in patient tray assembly line and completes prep of cold items for evening meal. Delivers food carts to patient floors as specified and delivers meal trays to patients. Rounds on patients. Returns to the units and collects dirty meal trays and reports the percentage of meals and beverages consumed by patient. Returns all trays and carts to the dish room for cleaning. Delivers "late trays" ordered for patients, as needed, after entering into CBORD. Assembles and operates dish machine. Processes dishes according to standard procedure. Scrubs pots, pans, and other dishes as needed. Delivers clean dishes and utensils to proper kitchen areas. Completes daily cleaning of food service equipment and work areas. Completes set-up, delivery, or retrieval of items for caterings or meetings. Stocks patient tray-line at the end of each shift. Interacts with patients of all age groups (infants, pediatrics, adolescents, adults, and geriatrics) while delivering and picking up patient trays; may also come in contact with physicians and other employees. Responsibilities on Saturday and Sunday as Salads/Dishwasher (7 am

• 2 pm): Participates in patient tray assembly line and completes prep of cold items for both breakfast and lunch meals.

Delivers food carts to patient floors as specified and delivers meal trays to patients. Rounds on patients. Delivers "late trays" ordered for patients, as needed, after entering into CBORD. Assists café employee with set up and take down of the salad bar, putting in clean containers at end of shift. Assembles and operates dish machine and records dishwasher temps. Processes dishes according to standard procedure. Scrubs pots, pans, and other dishes as needed. Delivers clean dishes and utensils to proper kitchen areas. Completes daily cleaning of food service equipment and work areas. Completes set-up, delivery, or retrieval of items for caterings or meetings as needed Stocks patient tray-line at the end of each shift. Interacts with patients of all age groups (infants, pediatrics, adolescents, adults, and geriatrics) while delivering and picking up patient trays; may also come in contact with physicians and other employees. Responsibilities on Saturday and Sunday as AM Café (8:30 am

• 2 pm): (If position is desired by employee and granted by supervisor/manager) Sets-up service area for breakfast and lunch meals.

Operates POS cash register. Serves employees and guests in the cafeteria line; greets patrons cheerfully and respectfully. Practices proper portion control techniques. Cleans tables and chairs in the cafeteria after breakfast and lunch meals; refills napkin holders and condiments as needed. Maintains cafeteria service area in a clean, neat, and orderly fashion. Sets up and takes down breakfast and lunch menu options including the salad bar. Maintains adequate stocks of food items and beverages according to pre-established par levels. Miscellaneous Responsibilities Answers the department telephone calls, as needed. Consistently uses AIDET communication skills with patients, guests and employees. Ensures work area is kept in a clean, neat and orderly manner. Interacts with patients of all ages (infants, pediatrics, adolescents, adults and geriatrics) while delivering patient meal trays. May also have contact with physicians and cafeteria customers. Contributes to overall Nutrition Services Department and ever growing services. Assures that personal behavior complies with the hospital's Standards of Behavior at all times. Performs other related duties as assigned or requested by department manager or supervisor. Requirements

QUALIFICATIONS/REQUIREMENTS FOR THIS POSITION

Preparation and Training

• Work requires the ability to read, write, perform simple arithmetic and transmit simple orders to other employees. Moderate computer skills required. Work Experience
• Prior food service experience preferred, but not required. Attendance
• Punctual and regular attendance is an essential responsibility of each employee at JRMC. Employees are expected to report to work as scheduled, on time and prepared to start working. Employees are also expected to remain at work for their entire work schedule. Analytical Ability
• Requires the ability to follow standardized procedures and basic instructions to ensure accurate food preparation, portioning, and service.

Able to identify and report food safety concerns, equipment issues, and supply needs. Demonstrates attention to detail in maintaining cleanliness, organization, and compliance with food safety and sanitation guidelines. Prioritizes tasks and adapts to changing demands in a fast-paced environment. Independent Judgement

• Some independent judgment is required; works under supervision for most of the shift; may work alone for last 1 ½ hours of shift on rare occasions. Contacts with Others
• Contact with others outside of immediate department during tray delivery and pick-up. Material and / or Equipment
• In the event of an isolated incident of improper or careless activity, probable financial losses of material/equipment would be low. Supervising the Work of Others
• NA Responsibility for Welfare of Others
• The employee is occasionally in situations where carelessness on his/her part would cause harm to others.

Mental / Visual

Effort

• Work requires concentration for short periods of time, occasionally under pressure.

Must be able to speak and write the English language in an understandable manner. Must be in good general health and demonstrate emotional stability. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the major requirements of this position can be met. Working Conditions

• Clean, well lighted work area, frequent exposure to heat and cold.

Is subject to falls and burns throughout the work day. Participates in and complies with JRMC Safety Management Program. Maintains knowledge of and observes Standard Precautions. Practices sanitary food handling techniques.

OSHA Job Classification:

This position is defined as a

Category II:

Employees does not have exposure to blood-borne pathogens. Physical and Sensory Effort

• Work involves constant standing or walking. Needs finger dexterity when handling dishes during tray assembly and cart stripping. Considerable reaching, stooping, bending. Must be able to move racks of dishes or silverware frequently with weight up to 30 pounds. Occasionally requires ability to move around narrow isles less than 24 inches in width. Hazard
• Due to the nature of the work, carelessness on the employee's part could occasionally cause moderate harm to him/herself. Promotion
• No formal line of promotion Background Check
• A comprehensive background check and drug screening will be conducted as a condition of employment for this role. Drug Screen
• A urine drug screening is required for all positions and must be completed within 30 days of the date of hire. Physical Requirements
• These are physical requirements of the position that may be performed as part of daily duties.

Inability to meet one or more of these physical requirements will not automatically disqualify a candidate or employee from the position. Upon request for reasonable accommodation, JRMC may be able to adjust or excuse one or more of these requirements, depending on the requirement, the essential functions to which it relates and the proposed accommodation.

Employee Requirements:

Visual Observation

• Continuously Standing
• Continuously Walking
• Continuously Sitting
• Rarely Hands and Finger Dexterity
• Continuously Reaching with Hands and Arms
• Continuously Climbing
• Rarely Stooping/Kneeling/Crouching/Crawling
• Rarely Hearing/Listening
• Continuously Tasting or Smelling
• Continuously Working Inside
• Continuously Working Outside
• Rarely Working in Extreme Heat
• Rarely Working in Extreme Cold
• Rarely Working with Hazardous Materials
• Rarely Noise
• Continuously Working in Dirt/Dust
• Rarely Driving
• Never Lifting / Carrying / Pushing /

Pulling:

Up to 10 pounds

• Continuously Up to 25 pounds
• Occasionally Up to 50 pounds
• Rarely Up to 75 pounds
• Never Up to 100 pounds
• Never Over 100 pounds
• Never