What are the responsibilities and job description for the Food Service Technician-UHC position at WVU Medicine?
Cross trained in one or more of the patient tray assembly and distribution areas. May also, cross train in the dish room area.
MINIMUM QUALIFICATIONS :
EDUCATION, CERTIFICATION, AND / OR LICENSURE :
1. Valid Food Service Worker Permit (FSWP) from the local health department prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class.
PREFERREDÂ QUALIFICATIONS :
EDUCATION, CERTIFICATION, AND / OR LICENSURE :
1. High school diploma or equivalent.
EXPERIENCE :
1. One (1) year experience in a long term care facility or hospital kitchen preferred
CORE DUTIES AND RESPONSIBILITIES : The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Prepares and delivers food trays in accordance with established diet therapy protocols
2. Fulfills daily / weekly cleaning duties as defined in daily job descriptions and weekly cleaning schedules.
3. Uses and handles chemicals according to present vendor guidelines. (Never mixes chemicals. Labels spray bottles and proper label.
4. Interprets patient enteral fee order and delivers appropriate product and tubing.
5. Adheres to Food Service polices for Infection Prevention, i.e., hand washing, hair covers, gloves, etc.
6. Works with Director and manager to standardize work methods.Communicates with dietitian regarding patient nutrition issues.
7. Assures dishes, pots and pans, silverware, etc. are properly cleaned and sanitized when working in the dishroom.
8. Visit patients for meal selections following diet order and patient preference.
9. Works with nursing to distribute patient meal trays assuring all patent are fed according to the most current diet prescription.
10. Assembles trays that are neat and appealing.
11. Assembles and distributes patient snacks.
12. Stocks work station / galley appropriately
13. Completes dishroom duties per protocol including weekly cleaning.
PHYSICAL REQUIREMENTS : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Must have ability to handle (lift and transport) cases of product such as multiple 20 pound cases of meat, frozen vegetables and #10 cans of product.
2. Visual acuity must be unimpaired.
3. Hearing within normal range is required.
4. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.
WORKING ENVIRONMENT : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Exposure to heat and humidity as well as cold.
2. Potential for burns from using ovens, fryers and hot pans of food.
3. Potential for cuts from using knives.
SKILLS AND ABILITIES :
1. Must have ability to follow oral and written instructions and to read and follow standardized recipes.
2. Must have basic math skills including addition and subtraction.
3. Must have working knowledge of table of measure.
4. Basic computer skills.
5 Concentrated mental activity is required to organize the work.
6. Must be able to respond to changes in work volume throughout the shift.
7. Must be able to work some holidays.
8. Must be able to adapt to sudden and frequent changes in work schedule.
