Position Summary:

Properly handles, prepares, serves and stores food items for all services of the department in compliance with department policies/procedures, regulatory agency standards, HACCP Guidelines and Sodexho Marriott Production Standards (Gold Checks). Complies with recipes and able to adjust for volume as required. Participates in the department Performance Improvement Program. Maintains sanitation standards as defined by department policies/procedures.

Equipment Listing:

1. Food Service Equipment

2. Computer

3. Telephone

Position Requirements:

A. Licensure/Certification/Registration:

Current Serve-Safe Certification Preferred

B. Experience:

Minimum of three years institutional food production preferred.

C. Knowledge/Skills/Abilities:

Ability to read and write English. Must be able to calculate menu/recipe

conversions. Strong communication and customer service skills.

Employee holds main responsibilities for delivering trays to patients as needed, dishwashing, tray pick up, putting away food order, general kitchen cleaning and preparation of food items as needed. Employee may also be responsible for expediting/set up of patient meal trays, organize meals into appropriate meal carts and assure delivery to patient rooms by diet assistant runners within appropriate time frames. Also includes re-stocking of work area.

The employee may become trained on the Healthtouch operating system to answer room service phones as needed, and hold some responsibilities for the diet office which includes, but is not limited to patient census and meal call-backs.

The employee may become trained on the Healthtouch operating system to answer room service phones as needed, and hold some responsibilities for the diet office which includes, but is not limited to patient census and meal call-backs.

Must have excellent customer service skills.