GIRMC Nutrition and Dining Services Technician III

GENERAL SUMMARY:

Performs a variety of ordering, inventory control, catering services, serving duties, food production tasks and retail operations.

PRINCIPAL JOB FUNCTIONS:

1. *Commits to the mission, vision, beliefs and consistently demonstrates our core values.

2. *Prepares and assembles a variety of hot and cold food or beverage items relevant to area of assignment; may operate cash systems if assigned to coffee bar locations.

3. *Prepares hot foods according to menu plans in quantities specified; may prepare and serve grill menu items to order.

4. *Assesses quality of ingredients or products prior to use; accurately assembles ingredients in accordance with established recipes and procedures for items required.

5. *Practices appropriate preparation techniques, per State Health Department requirements, to ensure safe handling and storage of foods to prevent possible food borne illness and/or cross contamination of cooked and uncooked foods.

6. *Receives, stores and distributes food, supplies and equipment in a timely manner; checks all orders for appropriateness; signs off on invoicing.

7. *Rotates stock in accordance with department procedures; assists in conducting physical inventory to support purchasing activities.

8 *Prepares and measure/weighs special food/formulas/nourishments for patients on therapeutic diets; calculates and prepares tube feedings; delivers nourishments and tube feedings to nursing units at designated times.

9. *Monitors patient tube feedings per physician orders.

10. *Acts as primary liaison between Nursing and Nutrition and Dining Services in receiving phone/computer orders and expediting subsequent food service requirements; follows through on all data entry requirements.

11. *Serves as a lead worker/facilitator overseeing and checking patient tray assembly for designated meals as assigned.

12. *Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.

13. *Serves retail customers in an efficient, courteous manner.

14. *Supports trayline operations as directed.

15. *Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.

EDUCATION AND EXPERIENCE:

High School diploma or equivalency required. Must be 18 years of age to legally operate required food production equipment.

PHYSICAL REQUIREMENTS:

(DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects.

Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.