MAJOR FUNCTION:
1. Cooks Helper will be involved in the preparation of selected Menu items.
2. Diet Clerk will be involved in the diet office process of menu management for patients.
3. Lead Diet Clerk
4. CQI Coordinator will be involved in infection control and maintenance of records.
5. Cafeteria Aide will be involved in all aspects of service in the cafeteria.
6. Porter will be involved in the Pots and Pans sanitation process, dishwashing process, trash handling process, floor maintenance, catering deliveries and selected patient delivery assignments,.
ESSENTIAL JOB DUTIES AND COMPETENCIES:
COOKS Helper:
1. Demonstrates the ability to follow pre-assigned and daily assigned work as directed and coordinated by the Unit Cook, Dept. Supervisor or Shift Coordinator.
2. Demonstrates competence in the interpretation of productions and menus to determine type and quantity of food to prepare.
3. Assumes the Duties and assignments of the unit cook during vacations and days off.
4. Responsible for planning the completion of selected items to coincide with time of service and assurance of quality end results.
5. Responsible for seeking consultation from coordinator or manager when assistance is needed in dealing with a modified diet or the use of a leftover.
6. Demonstrates competence in the measuring and mixing of ingredients and preparation and service of selected/assigned food products using established recipes and practices of preparation.
7. Demonstrates the ability to assess the quality condition of any item prepared as it relates to established criteria and industry practices.
8. Demonstrates competence in safe food handling practices and kitchen safety practices.
9. Demonstrates competence in the operation of any equipment which is necessary to use during the preparation of assigned food products.
10. Performs other duties as assigned.
11. Demonstrates an understanding of and support of the organization's quality improvement activities.
Diet Clerk:
1. Responsible for the daily maintenance of diet sheets as it relates to menus, nourishment's, and supplements.
2. Demonstrates competence in the writing and correcting of selected modified diet menus.
3. Demonstrates competence in the preparation of supplemental feeding orders to be assembled by FSWI's.
4. Demonstrates competence in the preparation of the production sheets using menus and special requests.
5. Controls and is accountable for selected office record keeping and systems such as recording of census, late tray, log, etc.
6. Responsible for checking trays on the tray line against menus for accuracy and quality.
7. Demonstrates competence in safe food handling practices and kitchen safety practices.
8. Performs other duties assigned.
9. Demonstrates an understanding of and support for the organization's quality improvement activities.
10. Demonstrates competence in assisting patients with filling out menus. Lead Diet Clerk: in addition to Diet Clerk responsibilities:
1. Acts as coordinator and liaison between FSWIs and supervisory staff with respect to weekend (or as assigned) food service operations.
2. Directs the tray line operation to ensure accuracy and quality.
3. Responsible for completing the food service temp log on weekends or as assigned. CQI Coordinator:
1. Responsible for obtaining and maintaining Food Protection Certification.
2. Responsible for obtaining and maintaining all FNS-required temperature logs and reporting the results to the FNS manager.
3. Responsible for obtaining and maintaining Employee Health & Uniform Screening form.
4. Responsible for maintaining all P&P falling under the Infection Control section of the FNS P&P manual.
5. Responsible for educating and managing all FNS employees to be in compliance with all Infection Control P&P. Cafeteria Aide:
1. Demonstrates competence in the entire process of operating the cash register system.
2. Demonstrates competence in the established cash handling practices and completion of assigned reports.
3. Demonstrates competence in excellent customer service skills, communication skills, and the ability to deal with customer service problems and complaints.
4. Demonstrates competence in the operation and cleaning of all assigned equipment in the cafeteria, to include, but not limited to, coffee urns, yogurt machines, soda and juice machines, popcorn machines, microwaves, toasters, etc.
5. Demonstrates competence in preparation of assigned food items, such as sandwiches, cutting deserts, wrapping bread/bagels, etc.
6. Responsible for requisitioning selected items from stock for use in cafeteria.
7. Responsible for completing menu boards and signs.
8. Responsible for keeping the dining room appearance in acceptable status at all times.
9. Demonstrates competence in safe food handling and kitchen safety practices.
10. Performs other duties as assigned.
11. Demonstrates an understanding of and support for the organization's quality improvement activities. Porter:
1. Demonstrates competence in the entire process of the pots and pans sanitation system.
2. Demonstrates competence in the entire process of the dish room operation.
3. Demonstrates competence in the entire floor maintenance.
4. Demonstrates competence in the entire trash removal process.
5. Responsible for completing any assigned quality control reports such as temperature records.
6. Demonstrates competence in safe food handling and kitchen practices.
7. Performs other duties as assigned.
8. Demonstrates an understanding of and support for the organization’s quality improvement activities. Diet Aide:
1. Demonstrates competence in the proper assembly of patient trays on the tray line and at late tray times.
2. Demonstrates competence in the proper assembly of floor stock, snacks and nourishments.
3. Demonstrates competence in assigned preparation of items such as fruits, juices, condiments, special items, silverware, etc.
4. Demonstrates competence in the bagging of bread items.
5. Demonstrates competence in following all standard patient delivery and pickup practices of trays, nourishment, snacks, etc.
6. Participates in selected functions of dishwashing, cart stripping and cleaning, line set up and other activities as assigned.
7. Demonstrates competence in safe food handling and kitchen safety practices.
8. Performs other duties as assigned.
9. Demonstrates an und |
