Nutrition Service Worker (Server)

Nutrition Service Workers are responsible for preparing & delivering meals to the patients in a timely manner, as well as providing quality customer service to our patients.

1. Maintains required quality standard and participates in departmental quality initiatives.
2. Understands job responsibilities, anticipates needs and is prepared to accurately complete assignments in a safe and timely manner.
3. Performs dishroom activities:

• Fills dish machine tanks and checks soap and rinse solutions before washing dishes.
• Cleans and sanitizes service ware, pots and pans.
• Cleans and sanitizes food cart and loweraters.
• Removes trash from barrels as needed.
• Leaves dish room area clean and orderly, floors and walls clean.
• Alerts supervisor of all equipment failures and safety hazards that occur while working.

4. Performs tray station duties:

• Sets up tray stations completely and efficiently prior to meal service.
• Prepares patient trays according to diet orders and menu specifications.
• Prepares late trays and delivers them promptly.
• Identifies patients prior to delivering food items.
• Delivers meal carts to patient units at designated times.
• Returns patient carts to dish room at designated times.
• Checks nursing kitchens for leftover trays after each meal and delivers to dish room.
• Cleans tray line after each use.
• Assist cooks with setting up hot stations efficiently prior to meal service.
• Assist cooks with keeping hot station stocked efficiently.
• Assist cooks with getting special/charted items to the line as time allows and/or as directed.
• Run patient/resident late trays as assigned/needed.
• Thicken soups and coffees to standards at hot and cold stations.

5. Stocks supplies and maintains service area

• Displays bakery products in the cafeteria
• Brews coffee and stocks condiments as needed.
• Stocks all silverware, dishes, paper and plastic goods, soda, snacks, ice cream and other products throughout the day.
• Cleans equipment after use
• Stock hot and cold stations at the end of each meal service.

6. Performs sanitations duties:

• Empties trash, recycling barrels, and cardboard in the kitchen and cafeteria.
• Cleans trash containers as needed.
• Removes waste from department and take to dumpster.
• Sweeps, mops, in kitchen and café as needed to maintain a clean and sanitary environment.
• Cleans walls, vents and equipment.
• Places mops and rags in receptacles after use.
• Clean hand sinks in the kitchen and cafeteria.
• Clean and sanitize all hot and cold stations after each meal service.
• Maintains a clean and sanitary environment
• Completes sanitation checklists as required and responsible for adressing any areas of non-conformance

7. Performs customer service duties:

• Sets up workstation according to diagram prior to meal period.
• Knows menu items and portion control.
• Stirs food to keep looking fresh during service and notifies cook to anticipate run outs. Advises cook when food is no longer looking fresh and must be replaced.
• After service, cleans workstation and leaves area stocked and orderly.
• Respects and maintains confidentiality in all areas. This includes patients, families, co-workers, and physicians.  In addition, this includes medical, financial, and personal information.
• Assumes responsibility and accountability for individual judgments, actions, and decision making.

8. Performs nutrition related duties on patient & resident units

• Demonstrates proper tray identification system and basic nutrition knowledge.
• Delivers meals, nourishments and floor stock in a timely manner
• Inventories unit floor stock and documents supplies delivered for appropriate reimbursement. Rotates floor stock properly (FIFO)
• Assists customers with tray setup and menu selection
• Completes assignments and follows through on patient/resident requests.
• Communicates any known issues with all pertinent parties (nursing, nutrition, etc.)
• Keeps job materials and supplies well organized for quick retrieval
• Demonstrates appropriate phone manners and customer service skills
• Responsible for cleaning carts, putting dishes away, wrapping silverware and other side work

9. Performs duties in diet office

• Prepares Delivery Count Sheet for each meal based on information in the worklists.
• Enters in production data for menu forecasting based on information from the PSA's and Production staff (over/under sheets)
• Maintain current patient care records.
• Enters in data on the SMS system pertaining to likes and dislikes, or specific diet requests.
• Answers phone: a) Identifies department and self 100% of time, b) Takes complete messages including date, time, calling party and message.
• Uses computer to access worklist, nourishments and patient information.
• Uses SNF cardex to check patient menu choices against diet orders.
• Accurately charts items for hot and cold production.

10. Performs cold food production duties as outlined in production sheets for patients, cafeterial service and coverage of the deli station.

• Produces all assigned cold food items, nourishments, or formula items as required on food production sheets.
• Adheres to approved recipes and procedures 100% of the time.
• Follows established procedures of retention, dating and labeling of food to be stored.

11. Prepares and serves hospital catered functions

• Checks catering book for daily catering needs
• Brews coffee for catering functions
• Prepare and serve items as indicated on catering sheets
• Stocks supplies on units/areas as indicated on worksheets
• Help prepare offsite lunches
• Restock and clean catering area

1. High School Diploma, GED Equivalent, or a Junior or Senior High School student with a reference letter from a faculty member required.
2. Prior experience in food service in a health care setting is preferred.
3. Highly motivated, well organized and self-directed.
4. Must work well as a team member.
5. Must be able to push food carts with varying weights greater than 100lbs.
6. Must be able to lift items that weigh up to 50 lbs.
7. Good verbal communication and customer service skills required.
8. Readily learns and applies new procedures and technology.
9. Some prior knowledge of special diets preferred.
10. Requires detailed attention and familiarity with proper patient identification procedures.
11. Prior experience in patient setting is preferred.
12. Telephone skills are helpful.
13. Prior knowledge of various types of food preparation and familiarity with quantity food service equipment, quantify food service experience preferred.
14. Basic knowledge of Safe Food Handling required.
15. Some knowledge of the cash register operation is desirable, along with some previous experience handling currency (both Canadian and American).

As applicable, the individual has training/competency in attending to the special needs and/or behaviors appropriate to the age of the patients for which care is being provided.