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Food Service Associates

Category:

Service positions

Department:

Dietary

Status:

Part time, 8 hours per pay period

Schedule:

Variable shift

Description:

JOB SUMMARY:
The Food Service Associate provides sanitary, nutritious, and high quality food to residents, patients, employees, and members of the public in a courteous and professional manner. Other duties and essential job functions of the Food Service Associate are dependent on the assigned work station and time of the assigned shift.

DUTIES AND ESSENTIAL JOB FUNCTIONS:
1. Promotes effective working relationships and cohesion with all CBH employees.
2. Conducts self in a professional manner and is pleasant, respectful, and courteous in all interactions with patients, families, staff, and other visitors to the facility.
3. Attends department meetings and participates in mandatory education.
4. Maintains departmental communications with the shift cook, department manager, and other department staff members.
5. Answers the phone professionally, courteously, and follows-up appropriately.
6. Adheres to the kitchen HACCP plan, Washington State Food Code, and requirements outlined by the daily production sheets.
7. Demonstrates knowledge of infection control standards and adheres to the guidelines for handwashing, standard precautions, and bloodborne pathogens as required by DOSH.
8. Maintains confidentiality of all hospital and patient information at all times as observed by peers and management.
9. Demonstrates awareness of safe work habits and maintains a safe working environment by adhering to department and hospital policies, including but not limited to, zero lift, SDS, body mechanics and ergonomics.
10. Demonstrates compliance to all Human Resources policies, including but not limited to, attendance, dress code, smoking, and name badges.
11. Understands and demonstrates the mandatory reporting process for abuse or neglect as required by the Department of Social and Health Services.
12. The Nutrition Services Worker must be willing to participate in cross-training to gain proficiency in the following roles:

SPECIFIC SHIFTS:

A. Tray Side - AM
1. Fills sanitation bucket at the start of each shift; refills sanitation bucket every two hours or when visibly soiled.
2. Routinely tests the concentration of the sanitation bucket’s quaternary ammonia and reports any discrepancies to the on-duty Lead Cook and the Food and Nutrition Manager.
3. Fills wash bucket at the start of each shift; refills bucket every two hours or when visibly soiled.
4. Appropriately cleans, sanitizes, and maintains work station.
5. Prepares coffee cart for service in West Wing.
6. Appropriately prepares and plates desserts, sandwiches, salads, and other items for meal service.
7. Prepares beverages for each meal service by adhering to the Food and Nutrition Manager’s instructions, hot/cold holding procedures, diet orders, applicable fluid restrictions, serving size, patient/resident preferences, and the production binder.
8. Prepares trays for each meal service by adhering to the Food and Nutrition Manager’s instructions, hot/cold holding procedures, diet orders, applicable fluid restrictions, serving size, patient/resident preferences, and the production binder.
9. Accurately records census data in census binder for each meal service.
10. Correctly tests the temperature of foods and beverages served with a food thermometer; records temperatures in production binder.
11. Participates in the two-tiered check that ensures patients/residents receive the correct food/beverage content and texture.
12. Properly disposes of trash in a sanitary and timely manner.
13. Stocks kitchen reach-in refrigerator appropriately.
14. Follows FIFO (first in, first out) when stocking all foods and beverages.
a. Dates perishable items
b. Disposes expired items
c. Rotates stock so older items are used first
15. Correctly records the temperatures for the following refrigerators and freezers:
a. North Wing Nurse’s Station
b. West Wing Nurse’s Station (2x)
c. Dining Room B
d. Staff Lounge
e. Emergency Room
16. Correctly fulfills diet orders (digital or hard copy) by making necessary adjustments to tray cards and the correct Wing binders; acts with discretion to protect the privacy of the patient or resident.
17. Assists department staff with food/beverage preparation and service as needed.
18. Assists department staff, when needed, with cleaning/sanitizing the kitchen, cleaning/washing tableware and kitchenware, pulling clean tableware and kitchenware from the dish machine, and putting away tableware and kitchenware.
19. Prepares foods for the PM crew.
20. Delivers trays, snacks, and other foods/beverages to patients, residents, and staff.

B. Tray Side - PM
1. Fills sanitation bucket at the start of each shift; refills sanitation bucket every two hours or when visibly soiled.
2. Routinely tests the concentration of the sanitation bucket’s quaternary ammonia and reports any discrepancies to the on-duty Lead Cook and the Food and Nutrition Manager.
3. Fills wash bucket at the start of each shift; refills bucket every two hours or when visibly soiled.
4. Appropriately cleans, sanitizes, and maintains work station.
5. Appropriately prepares and plates desserts, sandwiches, salads, and other items for meal service.
6. Prepares beverages for each meal service by adhering to the Food and Nutrition Manager’s instructions, hot/cold holding procedures, diet orders, applicable fluid restrictions, serving size, patient/resident preferences, and the production binder.
7. Prepares trays for each meal service by adhering to the Food and Nutrition Manager’s instructions, hot/cold holding procedures, diet orders, applicable fluid restrictions, serving size, patient/resident preferences, and the production binder.
8. Accurately records census data in census binder for each meal service.
9. Participates in the two-tiered check that ensures patients/residents receive the correct food/beverage content and texture.
10. Properly disposes of trash in a sanitary and timely manner.
11. Stocks kitchen reach-in refrigerator appropriately.
12. Follows FIFO (first in, first out) when stocking all foods and beverages.
a. Dates perishable items
b. Disposes expired items
c. Rotates stock so older items are used first
13. Correctly stocks the following refrigerators, freezers, and pantries:
a. North Wing Nurse’s Station
b. West Wing Nurse’s Station (2x)
c. Assisted Living
d. Dining Room B
e. Emergency Room
14. Records the temperatures of the following refrigerators/freezers once per shift: North Wing Nurse’s Station, West Wing Nurse’s Station (2x), Assisted Living, Dining Room B, and the Staff Lounge.
15. Correctly fulfills diet orders (digital or hard copy) by making necessary adjustments to tray cards and the correct Wing binders; acts with discretion to protect the privacy of the patient or resident.
16. Assists department staff with food/beverage preparation and service as needed.
17. Assists department staff, when needed, with cleaning/sanitizing the kitchen, cleaning/washing tableware and kitchenware, pulling clean tableware and kitchenware from the dish machine, and storing tableware and kitchenware.
18. Delivers trays, snacks, and other foods/beverages to patients, residents, and staff.
19. Places an emphasis on cleaning the kitchen and assigned work area when not directly involved in production or service.

C. Dish Side - AM
1. Fills sanitation bucket at the start of each shift; refills sanitation bucket every two hours or when visibly soiled.
2. Routinely tests the concentration of the sanitation bucket’s quaternary ammonia and reports any discrepancies to the on-duty Lead Cook and the Food and Nutrition Manager.
3. Fills wash bucket at the start of each shift; refills bucket every two hours or when visibly soiled.
4. Appropriately cleans, sanitizes, and maintains work station.
5. Checks the dish machine for hard-water build-up at the start of each shift; cleans the dish machine appropriately.
6. Correctly cleans/washes/sanitizes tableware, kitchenware, and food service equipment.
7. Correctly pulls/stores sanitized tableware, kitchenware, and other food service equipment from the dish machine.
8. Accurately records the dish machine’s temperature and reports any temperature issues to the Food and Nutrition Manager.
9. Properly delimes the dish machine once per month.
10. Properly disposes of trash in a sanitary and timely manner.
11. Efficiently transports service carts to service areas.
12. Efficiently returns service carts to the kitchen.
13. Cleans and sanitizes service carts at the beginning and end of each shift (or when visibly soiled).
14. Correctly and efficiently sets up Dining Room B for Breakfast and Lunch service.
15. Assists department staff with food/beverage preparation and service as needed.

D. Dish Side - PM
1. Fills sanitation bucket at the start of each shift; refills sanitation bucket every two hours or when visibly soiled.
2. Routinely tests the concentration of the sanitation bucket’s quaternary ammonia and reports any discrepancies to the on-duty Lead Cook and the Food and Nutrition Manager.
3. Fills wash bucket at the start of each shift; refills bucket every two hours or when visibly soiled.
4. Appropriately cleans, sanitizes, and maintains work station.
5. Checks the dish machine for hard-water build-up at the start of each shift; cleans the dish machine appropriately.
6. Correctly cleans/washes/sanitizes tableware, kitchenware, and food service equipment.
7. Correctly pulls/stores sanitized tableware, kitchenware, and other food service equipment from the dish machine.
8. Accurately records the dish machine’s temperature and reports any temperature issues to the Food and Nutrition Manager.
9. Properly delimes the dish machine once per month.
10. Properly disposes of trash in a sanitary and timely manner.
11. Efficiently transports service carts to service areas.
12. Efficiently returns service carts to the kitchen.
13. Cleans and sanitizes service carts at the beginning and end of each shift (or when visibly soiled).
14. Correctly and efficiently sets up Dining Room B for Dinner service.
15. Assists department staff with food/beverage preparation and service as needed
16. Effectively cleans the kitchen floors and floor mats, while following proper sanitation procedures.
17. Places an emphasis on cleaning the kitchen and assigned work area when not directly involved in production or service.

E. Café - AM
1. Fills sanitation bucket at the start of each shift; refills sanitation bucket every two hours or when visibly soiled.
2. Routinely tests the concentration of the sanitation bucket’s quaternary ammonia and reports any discrepancies to the on-duty Lead Cook and the Food and Nutrition Manager.
3. Fills wash bucket at the start of each shift; refills bucket every two hours or when visibly soiled.
4. Appropriately cleans, sanitizes, and maintains work station.
5. Appropriately cleans, sanitizes, and maintains the café.
6. Properly cleans/sanitizes cafeteria tables and chairs at the start of each shift and routinely during the shift.
7. Maintains stock and an appealing organization in the café refrigerator, display case, and salad bar.
8. Follows FIFO (first in, first out) when stocking all foods and beverages.
9. Accurately checks and records all temperatures for all refrigerators and freezers in the café; reports temperatures that are out of range to the Food and Nutrition Manager.
10. Measures and records food temperatures for all foods on the café service line in the café production binder.
11. Follows proper hot and cold holding procedures for all foods and beverages; reports foods that are out of range to Food and Nutrition Manager.
12. Acts as cashier for all transactions in the café during service times.
13. Accurately closes cash register at the end of each shift; appropriately makes deposits.
14. Regularly acquires change for the cash register.
15. Properly disposes of trash in a sanitary and timely manner.
16. Assists department staff with food/beverage preparation and service as needed.
17. Assists department staff, when needed, with cleaning/sanitizing the kitchen, cleaning/washing tableware and kitchenware, pulling clean tableware and kitchenware from the dish machine, and putting away tableware and kitchenware.

F. Café - PM
1. Fills sanitation bucket at the start of each shift; refills sanitation bucket every two hours or when visibly soiled.
2. Routinely tests the concentration of the sanitation bucket’s quaternary ammonia and reports any discrepancies to the on-duty Lead Cook and the Food and Nutrition Manager.
3. Fills wash bucket at the start of each shift; refills bucket every two hours or when visibly soiled.
4. Appropriately cleans, sanitizes, and maintains work station.
5. Appropriately cleans, sanitizes, and maintains the café.
6. Properly cleans/sanitizes cafeteria tables and chairs at the start of each shift and routinely during the shift.
7. Maintains stock and an appealing organization in the café refrigerator, display case, and salad bar.
8. Follows FIFO (first in, first out) when stocking all foods and beverages.
9. Accurately checks and records all temperatures for all refrigerators and freezers in the café; reports temperatures that are out of range to the Food and Nutrition Manager.
10. Measures and records food temperatures for all foods on the café service line in the café production binder.
11. Follows proper hot and cold holding procedures for all foods and beverages; reports foods that are out of range to Food and Nutrition Manager.
12. Acts as cashier for all transactions in the café during service times.
13. Accurately closes cash register at the end of each shift; appropriately makes deposits.
14. Regularly acquires change for the cash register.
15. Properly disposes of trash in a sanitary and timely manner.
16. Assists department staff with food/beverage preparation and service as needed.
17. Assists department staff, when needed, with cleaning/sanitizing the kitchen, cleaning/washing tableware and kitchenware, pulling clean tableware and kitchenware from the dish machine, and putting away tableware and kitchenware.
18. Prepares foods and beverages for the PM crew.
19. Effectively cleans the kitchen floors and floor mats, while following proper sanitation procedures.
20. Places an emphasis on cleaning the kitchen and assigned work area when not directly involved in production or service.

G. Supply Stocker:
1. Correctly receives items from food service vendors and notifies the Food and Nutrition Manager if a discrepancy is discovered.
a. Discrepancies include, but are not limited to the following: damaged, spoiled, or tainted food products; missing items; items in the incorrect quantity; dented cans.
b. Acts independently to refuse products that are deemed unsatisfactory.
c. Ensures that receipts/invoices reflect the refused products.
2. Follows FIFO (first in, first out) when stocking.
3. Routinely cleans, sanitizes, and maintains storage areas.
4. Maintains a logical organization within the walk-in cooler/freezer and dry storages.
5. Assists department staff with food/beverage preparation and service as needed.
6. Assists department staff, when needed, with cleaning/sanitizing the kitchen, cleaning/washing tableware and kitchenware, pulling clean tableware and kitchenware from the dish machine, and putting away tableware and kitchenware.

POSITION QUALIFICATIONS:
Food preparation experience is preferred. Able to speak, read, write, and understand English. Must be 17 years of age or older. Basic computer skills required. Willingness to cross-train is required. A Washington State Food Worker Card is required and must be obtained before start date.

Closing:

Open until filled

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