Under the supervision of the Nutrition Services Manager, the Nutrition Services Aide will maintain prompt, accurate and efficient tray and cafeteria service to customers, resident/patient meals, cafeteria food machines, special functions and other nutritional needs.

 

 

 

1. Person with or in the process of obtaining a high school diploma or equivalent with the ability to learn and follow written and verbal instructions.
2. Person must be able to respond in a timely manner to disaster drill activities as per hospital protocol.

 

 

Scope of practice includes ….

1. Assembles trays, delivers to designated areas if needed and returns them after use.
2. Checks nursing unit kitchens for supplies and prepares and delivers floor food, supplies and nourishments.
3. Assists in dismantling of dirty trays, washing kitchen equipment, putting away clean dishes and cleaning up the work area.
4. Maintains required sanitation standards of food items and equipment within the nutritional service department, which include:  dishes, glassware, silver, pots, pans, walls, floors, and other related equipment.
5. Operates nutritional services equipment utilizing safety guards and monitoring equipment utilizing safety guards and monitoring equipment readings.
6. Assists in disposition of garbage and trash from the department.
7. Prepares items, stocks cold food machines in cafeteria and cleans machines.
8. Assists in set-up and serving of special functions, meals and coffees.
9. Communicates with others assisting in food production, serving and sanitation.
10. Receives and processes written and oral instructions to allow employee to prepare type and quantity of food, as well as, size of portions.
11. Washes and cleans fruits and vegetables and peels, dices, shreds or slices them using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, etc.
12. Arranges salad and dessert ingredients in an attractive and appetizing manner and garnishes and places prepared items in the appropriate storage area until serving time.
13. Prepares coffee as needed for the tray line and cafeteria.
14. Stocks all counters and containers with dishes, trays, cups, silverware, and condiments so they are readily available for the present and following shifts.
15. Maintains cafeteria and conference rooms in a clean, neat and orderly manner, which includes tables and chairs.
16. Cleans and sanitizes certain items by hand such as pots, pans and small equipment, etc.
17. Prepares menu items following recipes and measurements.
18. Takes and records required temperatures.
19. Performs other duties as required.

 

Infrequent/marginal job functions:

1. Answers phones in accordance with hospital policy.
2. Assists in storing and rotating and labeling of supplies.
3. Assists in on-the-job training for new hires to the position.
4. Assists the Nutritional Services Manager with paperwork as appropriate.

 

Equipment:  Fire extinguisher, kitchen utensils, thermometers, waffle edge cutter, milk shake machine, blenders, dishwasher, coffee maker, microwaves, disposals, fans, slicer, food processor, toasters, grinders, graters, ovens, grill, hot top, hot plate, broiler, mixer, can opener, deep fryer, elevators, scales, base heater, telephone, refrigerators, freezers, and whips.  See also equipment list.

 

The above statements reflect the general duties considered necessary to describe the principal functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the position.

 

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