FOOD SERVICE SPECIALIST

Job Summary:
Assist in the preparation and service of meals and snacks for Hospital patients, Meals on Wheels, and staff, Visitors and Guests, while maintaining a clean and sanitary work environment. Be able to function as a host, cook, server, cashier, dishwasher, pot washer, and any other positions as needed.
Essential Values-Based, Leadership and Management Competencies:
Demonstrates competencies in line with the five core values that are the foundation of all activities performed by employees in order to achieve the Mission of Artesia General Hospital
Respect:
Demonstrates competence in respect for others.
Leadership: Demonstrates competence in knowing everyone has a role.
Professionalism: Demonstrates competence in the conduct, aims and qualities of health care.
Dedication: Demonstrates competence in dedication to Artesia General Hospital.
Commitment to Excellence: Demonstrates competence in expecting nothing less than “DOING THE RIGHT THING”.
ESSENTIAL FUNCTIONS:
Open/Close Department as scheduled.
Maintain food quality and safety, and sanitation.
Prepare and serve all food items and meals as needed.
Maintain temperatures of Foods Hot and Cold, Fill out Forms.
Cover, Label and date according to policy.
Utilize leftovers as possible.
Utilize all equipment correctly.
Participate in training of less experienced employees.
Assist in stocking using FIFO.
Assist with Stocking Nutrition Areas throughout the building and filling out forms.
Provide all dietary functions in accordance with established dietary policies and procedures.
Function in any Food Service capacity as needed when scheduled.
Maintain correct cash handling procedures and paperwork.
Set up for caterings or assist as required.
Monitor dishes and dish machine for temperatures and cleanliness.
When scheduled, speak menu to patients and fill out correct forms.
Use AIDET when communicating with patients.
ADDITIONAL RESPONSIBILITIES
:
As assigned.
KNOWLEDGE/SKILL/ABILITIES:
Knowledge of therapeutic diets and food/drug interactions.
Knowledge of methods and procedures for cooking and serving food, principles of sanitation, and principles of safe food handling.
Ability to multi-task with constant interruptions.
Physical ability to do the job.
Read, write and speak English.
AGE-RELATED COMPETENCIES:
Demonstrates the basic knowledge and skills necessary to identify age-specific patient needs appropriate for this position.
Information Management:
Treats all information and data within the scope of the position with appropriate confidentiality and security.
Risk Management/Quality Management/Safety:
Cooperates fully in all Risk Management, Quality Management, Safety Activities, and Investigations.
MINIMUM POSITION QUALIFICATIONS:
Education
– High school diploma or equivalent.
Work Experience
–
Training
–
License/Certification
– Food Handlers Certificate from NMED required or within 30 days.
ENVIROMENTAL CONDITIONS:
Work environment consists of daily patient contact, which may include exposure to blood, or other body fluids.