POSITION DESCRIPTION POSITION TITLE: REPORTS TO: FOOD SERVICE WORKER CHIEF COOK or FOOD SERVICE DIRECTOR DATE: JULY 2004 I. POSITION SUMMARY: The Food Service Worker is responsible for the production schedule for cold food preparation accurately, assisting tray makeup line, assisting cart dispersal to floors, assisting dishwasher with breakfast and lunch dishes, proper cleaning and sanitation of work area and safe food handling techniques. II. III. IV. EDUCATION REQUIREMENTS: 1. High school diploma or equivalent. 2. Must be able to follow written and oral instructions. CUSTOMER FOCUSED EXPECTATIONS: While performing the essential functions of this position, the staff member must strive to keep the mission, vision, and values of the Fulton County Medical Center, and be committed to the improvement and best interests of the facility and the services the Dietary Department provides. TYPICAL PHYSICAL DEMANDS: 1. Full range of body motion and dexterity to allow for the significant handling, transferring, pushing/pulling, and lifting of trays, equipment, supplies and carts. 2. The ability to frequently lift, carry, push or pull up to 25 pounds and occasionally lift, carry, push or pull over 25 pounds. 3. Standing and walking 90-95% of the time and sitting 5-10% of the time. 4. Eye-hand coordination, finger dexterity, odor, color and texture perception and discrimination, functional visual ability and depth perception, functional sound perception and discrimination, and functional verbal speech ability. 5. Frequent bending, twisting, balancing, and reaching at or above and below shoulder level; rarely kneeling or climbing a stool. 6. Ability to wear gloves and other protective equipment. 7. Working irregular hours. V. TYPICAL MENTAL DEMANDS (subject to modification or accommodation as required): 1. The ability to deal with pressure to meet deadlines, to be accurate, and to create a positive work environment. 2. The ability to deal with a variety of people, deal with stressful situations, and handle conflict. 3. The ability to communicate verbally and in writing in a professional manner, to gain new skills and knowledge necessary for the performance of essential job functions, and to give, receive, and analyze information. VI. VII. VIII. IX. WORKING CONDITIONS Exposure to disagreeable odors and bodily fluids; exposure to chemical compounds; exposure to chemicals such as disinfectants, cleansers, soaps, etc.; exposure to latex, plastic and other materials used for personal protective equipment; exposure to noise and distractions; exposure to unpredictable behaviors. EQUIPMENT TO BE USED: Use of food service equipment such as files, cabinets, carts, fans, blenders, food processors, chopper, slicer, microwave, range, grill, broiler, ovens, refrigerators, freezers, dishwashers, telephones, paging system, buckets, knives, mixer, steam table, bins, coffee maker, toaster, can opener, water cooler, base heater, garbage disposal, ice maker, salad bar, drink dispenser. FACILITY WIDE COMPETENCY REQUIREMENTS (see attached) ESSENTIAL FUNCTIONS (see attached) X. NON-ESSENTIAL FUNCTIONS (see attached)
Mid Probation 45 days after hire End Probation 90 days after hire Annual Employee Name: Department: Current Title: Supervisor Name/Title: Methods of Measurement Include the Following: AGES SERVED Direct Observation Documentation Neonates (< 30 days) Adults (> = 18 years and < 65 years) Feedback from staff or patients PI Reports Infants (> 30 days and < 1 year) Geriatrics (> = 65 years) Period Covered by this Evaluation: Pediatrics (> = 1 year and < 13 years) Not Applicable Adolescents (> = 13 years and < 18 years) FACILITY WIDE COMPETENCY Rating D M E Comments INSTITUTIONAL AND/OR PROFESSIONAL STANDARDS Comply with regulatory agencies, and institutional and operating systems. Adhere to all Hospital Policies and Procedures as they apply to the area. Knowledge and adherence to Infection Control and Environment of Care Guidelines and Procedures as they are described in the annual education module. Protect patient/customer confidentiality. Comply with HIPAA regulations as they apply to the job. PERFORMANCE IMPROVEMENT Adhere to current organizational Performance Improvement priorities Participate in quality studies through data collection Make recommendations and take actions to improve structure, system or outcomes CUSTOMER SERVICE Demonstrate the values of the organization: respect, honesty, integrity, compassion, fairness, innovation and stewardship of our resources. Demonstrate commitment to serving the customer. Demonstrate excellence in communication with the customer. Create a welcoming environment for the patients, family and other interdisciplinary team members
1. Do patient counts as required. ESSENTIAL FUNTIONS D M E Comments 2. Record refrigerator and freezer temperatures. 3. Generate geri-menu s and snack sheets. 4. Make up any new patient cards and add new admissions to geri-menu system 5. Makes breakfast items according to production sheet (toast, muffins, coffee cake, Danish,etc) 6. Turn on base-warmer. 7. Send selctives for the following day on breakfast tray. 8. Tray set up for breakfast and restock set up caddy (rotate ketchup & mustard packets if using) 9. Retrieve phone messages after breakfast. 10. Do juice tray for lunch and dinner. 11. Do B, L, & D supplements and skim milk trays. 12. Do HS s for the next day. 13. Dispense juice list and HS s to the floors. Record floor refrigerator temperatures. 14. Help the cook with the pots and pans. 15. Tear meal tickets. 16. Assist in filling Hydration cart in the AM. 17. Bake according to procution sheet. 18. Keep selectives run off for each week. (report to manager)
19. Prepare juice list for all floors. 20. Empty trach cans by the ovens and hand sink.(bleach cans if needed) 21. Keep work area clean and neat. 22. Patient surveys as assigned. 23. Tally selectives 24. Keep jello (1 full tray, make pan if less), juice (3 trays each), fortified pudding (1 full container), and prunes ( 1 each full container) stocked and dated. 25. Answer phone in professional manner and prepare trays accordingly. 26. Clean milk cooler. 27. Wipe clean ice machine and wash ice scoop. 28. Wipe clean toaster, crumb tray 29. Wipe clean toaster, crumb tray, loading rack and tray. 30. Wipe clean racks 1 & 2 in walk-in refrigerator (yogurt & jello) 31. Complete daily cleaning assignment. 32. Order fruit supplement with pharmacy/report lows to manager. 33. Check and record food temps at set up. (lunch and dessert) 34. Keep geri menu up to date with patient information. 35. Help wherever needed in the department 36. Assist with preparation and service of catering and other special events as needed. 37. Assist in putting stock away. 38. Report shortages of items necessary for job.
39. All other duties as assigned. 40. Take scheduled breaks: 8:30 AM 8:40 AM, 10:50 AM 11:00 AM and lunch 12:30 PM 1:00 PM
19. Make employee drink. 20. File index cards after discharge. 21. Keep index cards current. 22. Keep jello, juice, health shakes and fortified pudding stocked. 23. Answer phone and prepare trays accordingly with professionalism. 24. Wipe clean four shelves by the convection oven. 25. Wipe clean ice machine and wash ice scoop. 26. Wipe clean toaster, crumb tray, loading rack and tray. 27. Wipe clean racks 1 & 2 in walk-in refrigerator. 28. Complete daily cleaning assignment. 29. Generate geri menu s and snack sheets. 1. Determine counts for items to be dipped. 2. Check for fresh fruit that can be used. 3. Get tops and carts ready for breakfast. 4. Put hot plates and tops on trays for breakfast and lunch. 5. Deliver carts to the floors. Breakfast:
1. Get carts off floors. 2. Wash silverware container. 3. Do dishes (unload on dirty side) 4. Wash cardholders 5. Floor Check around 10:15 a.m. 6. Sanitize all carts 7. Clean counters 8. Empty and clean dishwasher and refill 9. Take out trash 10. Make coffee (if not done) restock coffee filters and lids 11. Check employee cart for dirty dishes 12. Take employee silverware and glasses and cups to the line 13. Take plates to cooks side and plug in if needed 14. Take bowls to cooks side 15. Record wash and rinse temperatures Lunch: 1. Pour coffee and hot water 2. Tray set-up
3. Restock set up cart and any other condiments (margarine pats, jelly, diet jelly, etc.)
4. Wash silverware container 5. Get carts off floors 6. Get employee cart 7. Revisit floors at 2 p.m for late trays 8. Sanitize all carts 9. Take out trash 10. Count employee trays and record 11. Restock employee trays, cups, glasses and silverware 12. Take plates to cooks side and plug in if needed 13. Sweep and mop floor stock rooms, refrigerator, freezer and kitchen areas 14. Record wash and rinse temperatures Dinner: 1. Make coffee 2. Do early trays 3. Check admissions and discharges file discharges and make up admissions 4. Record meal counts 5. Set up trays and cold food 6. Restock set-up cart and other condiments (margarine pats, ketchup, mustard, etc)
7. Clean coffee machine
8. Empty trash by coffee machine, bleach if soiled 9. Wash silverware container 10. Record wash and rinse temperatures 11. Help 4:30 p.m. dishwasher (decide who will clear and put away and both run together so there is always two in the dishroom until 6:00 p.m. 12. If clearing dishes, set up cards. 13. Answer phone when necessary in a professional manner 1. Take employee drink and ice to break room 2. Stock crackers, ketchup, mustard, etc. 3. Empty trash 4. Set up salad bar for employees 5. Record temperatures for salad bar 6. Keep salad bar stocked 7. Write menus on the patient floor 8. Clean tables and microwave in break room after lunch 9. Tear down salad bar after lunch 10. Set up salad bar for supper 11. Help with tray line for supper 12. Tear down salad bar, drain and sanitize at 6:30 p.m.
1. Get lids for plates 2. Pour coffee and hot water 3. Get carts 4. Place garnish on plate 5. Take carts upstairs 6. Record dishwashing and rinse temperatures 7. Help the day time dishwasher and run to the floors at the same time to retrieve dishes 8. Sanitize all carts 9. Refill cart disinfectant spray 10. Empty trash 11. Mop dishroom floor 12. Record employee meal count 13. Restock employee silverware, cups, glasses and trays 14. Take plates around to cooks side 15. Restock bowls at cook s side 16. Floor check for dirty dishes at 7 p.m. 17. Empty dish machine, clean and sanitize 18. Clean and sanitize counters and outside dish machine 19. Bring clean mop heads to mop room
20. Change mop head
1. Help others 2. Provide assistance in catered events and other special functions as needed. 3. Assist in putting stock away. 4. Reports shortages of items necessary for job. Non Essential Functions: D M E Comments 1. Participates in professional development activities: a. In-service classes or on-line courses. b. Shares knowledge with others. c. Reads in-house communications 2. Work Habits: a. Complies with attendance policies. b. Dresses according to the departmental dress code c. Organizes times, sets priorities d. Spends free time in a constructive manner 3. Initiative and judgment: a. Makes necessary work related judgments based upon factual information b. Completes assignments with minimal directions and in a timely manner c. Adapts to a changing work load Comments: D= Does Not Meet Expectations M= Meets Expectations E= Exceeds Expectations Future Plans and Actions:
Employee Comments: To update our files, please answer the following questions: Have you received a higher education degree in past 12 months: Yes No Please forward to Human Resources Have you received a certification in the past 12 months: Yes No Please forward to Human Resources I have reviewed this Performance Evaluation Employee Signature Date Evaluator Signature Date Department Head or Designee Signature Date