Food Service Worker FT

GENERAL STATEMENT OF DUTIES

The Food Service Worker is responsible for the timely preparation of and service of meals, maintenance

of adequate food and kitchen supplies inventory. In addition, the food service staff will maintain the

kitchen, kitchen pantry, storerooms, and dining area to comply with Health Department regulations. The

Food Service staff should demonstrate professional conduct in relationships with patients. The Food

Service staff will communicate equipment maintenance/ repair/ deficiency concerns to the Food Service

Supervisor. The Food Service Staff will uphold the mission, philosophy and goals of the organization

while maintaining strict confidentiality of personnel and patient data and information in the performance of

assigned duties.

ESSENTIAL FUNCTIONS

Major Duties and Responsibilities:

• Prepare and serve meals promptly according to the organization schedule.
• Secure pantry, refrigerators, freezers, and kitchen doors at the end of each shift, as need be.
• Maintain refrigerator, freezer, and dishwasher rinse temperature logs daily.
• Perform all duties in compliance with Health Department Regulations and Standards.
• Maintain a professionally appropriate relationship with the patients.
• Communicate needs, concerns, or problems to the Food Service Supervisor.
• Maintain patient confidentiality.
• Reports any problems or concerns with a patient to the shift lead on duty.
• Clean kitchen appliances, cooking utensils, and dishes following each meal.
• Store and stock supplies in compliance with Local County Health District. Inform Food Service Supervisor of low inventories.
• In the absence of the Food Service Supervisor the Senior Food Service Staff shall assume responsibility for the Food Service Department.
• Maintain accurate daily temperature records for storage areas to ensure compliance with healthcare regulations and patient safety protocols
• Other duties as assigned by the Food Service Supervisor