DEPARTMENT FOOD SERVICES
FACILITY Tift Regional Medical Center
WORK TYPE Full Time SHIFT Midday
SUMMARY
Under the direct supervision of the Food Service Director, the Food Service Assistant is responsible for providing excellence in customer service to all patients and guests, maintaining a kitchen environment to the standards of state and federal regulatory authorities, and providing quality food and presentation to all guests and patients. The Food Service Assistant optimizes the department budget by reducing waste and assists with daily food safety and department safety audits.
RESPONSIBILITIES
Wears full proper uniform. Proper use of PPE (personal protective equipment), including but not limited to gloves, aprons, safety shoes, goggles, and face shields. Removes jewelry from hands and arms before prepping food or working around food prep areas. Practices proper personal hygiene, including proper hair restraints. Demonstrates proper hand washing and understands when hand washing is necessary. Covers open sores, cuts, or splint bandages completely when handling food as needed. Practices the First In First Out (FIFO) method. Properly records all food temperatures using thermocouple and properly uses time as temperature control when necessary. Properly labels wraps and dates all items within the department. Maintains cleanliness throughout the kitchen and production areas during the entire shift. Ensures all equipment is clean and in working order. Prevents eating surfaces of dishware from coming in contact with staff clothing. Handles cups, glasses on the outside of the container and knives, forks, and spoons by the handles. Maintains storage areas by emptying and throwing away boxes, cleaning up spills, and communicating product outage. Sets up and uses sanitation buckets properly. Demonstrates the proper way to set up a 3-compartment sink by knowing temperatures of each sink (110°F), ratio of sanitizer strength (200ppm), and 60-second contact time for Quat Sanitize. Maintains proper storage and labeling for all chemicals and other hazardous materials. Practices FIFO First In First Out Method. Properly opens the kitchen as well as prepares for the day and evening shifts. Provides excellent and timely customer service to all patients, visitors, and employees. Maintains all food items in fresh and attractive manner. Communicates effectively with the team to ensure product availability. Understands and follows prescribed diet orders, menu spreadsheets, corresponding recipes, portion sizes, and serving utensils for all diets on the menu. Understands the different levels of therapeutic diets. Provides required menu substitutions or modifications in meals for patients whose special needs restrict their diets by use of nutritionally equivalent foods and monitoring of portion sizes for meal components. Properly follows procedures for lifting and moving objects to prevent muscle and back injuries. Knows who to contact if questions regarding diets cannot be answered from the diet manual. Determines amounts to be prepared and stocked via production sheets, patient counts, and other provided data. Properly maintains all equipment and serving utensils to extend the life and service times. Keeps abreast of pertinent federal and state regulations and laws and Tift Regional Health System Inc. (TRHS) policies as they presently exist and as they change or are modified. Understands and adheres to TRHS compliance standards as they appear in TRHSs Corporate Compliance Policy, Code of Conduct, and Conflict of Interest Policy, and HIPAA and TRHS policies regarding privacy and security of protected health information. Demonstrates the ability to perform tasks that meet the age-specific requirements of the persons patients, vendors, and staff that the employee is charged to interact with as required by the position. Offers suggestions on ways to improve operations of the department and reduce costs. Attends all mandatory education programs. Improves self-knowledge through voluntarily attending continuing education, certification classes. Maintains required competency levels as identified in written exams, skills checklists, skills labs, annual safety and health requirements, as well as service excellence education hours requirements. Cross-trains in order to better assist co-workers and to provide maximum efficiency in the department. Volunteers and participates on hospital committees, functions, and department projects. Manages resources effectively. Reports equipment in need of repair in order to extend the life of equipment and removes malfunctioning equipment out of service with timely reporting to the appropriate personnel. Makes good use of time so as to not create needless overtime.
EDUCATION
High School Diploma or Equivalent in Education specialization
CREDENTIALS
SERVESAFE CERTIFICATION
OTHER INFORMATION
Two or more years of relative experience preferred. ServSafe Certification preferred.
SOUTHWELL
Tift Regional Health System Inc. is an Equal Opportunity Employer.