Job Description

Primary: 5:30am-2:00pm; Secondary: 5:00am-1:30pm & 6:15am-2:45pmGENERAL SUMMARY:Under the direction of the Supervisor, Food and Nutrition, the Nutrition Service Worker performs a variety of food service functions including patient tray assembly and distribution, and dish room activities. Adheres to general sanitation practices when handling food and equipment. Responsible for the proper operation, handling and cleaning of equipment used in performing duties. Maintains a clean and sanitized work space/area.Performs a variety of patient/Residents services. These functions include but are not limited to the following, delivery of meals, nourishments or floor stock, assisting a patient/Residents with menu selection, assistance with tray set-up, opening containers, communicating any related issues to the nutrition department or nursing station as appropriate.Performs a variety of office functions including printing worklists, completing a Delivery Cart Count sheet, Nourishment labels, enter data related to floor stock and nourishment costs. Responsible for determining food production requirements based on production feedback. Responds to communications from nursing staff, patients and Nutrition Staff. Routinely answers departmental telephone calls and directs them accordingly.Performs cold food production duties for patients, cafeteria services and coverage of the deli station.Performs a variety of food service functions including serving customers in the hospital cafeteria and assists in catering hospital functions. Covers catering shifts in the absence of the caterer.Performs cash register funcations during the meal periods. This includes proper management of currency and filing required reports.
QUALIFICATIONS:Education/Skills Required:
1. High School Diploma, GED Equivalent, or a Junior or Senior High School student with a reference letter from a faculty member preferred.
2. Prior experience in food service in a health care setting is preferred.
3. Highly motivated, well organized and self-directed.
4. Must work well as a team member.
5. Must be able to push food carts with varying weights greater than 100lbs.
6. Must be able to lift items that weigh up to 50 lbs.
7. Good verbal communication and customer service skills required.
8. Readily learns and applies new procedures and technology.
9. Some prior knowledge of special diets preferred.
10. Requires detailed attention and familiarity with proper patient identification procedures.
11. Prior experience in patient setting is preferred.
12. Telephone skills are helpful.
13. Prior knowledge of various types of food preparation and familiarity with quantity food service equipment, quantify food service experience preferred.
14. Basic knowledge of Safe Food Handling required.
15. Some knowledge of the cash register operation is desirable, along with some previous experience handling currency (both Canadian and American).As applicable, the individual has training/competency in attending to the special needs and/or behaviors appropriate to the age of the patients for which care is being provided.

University of Vermont Health Network