Food Service Worker

UPMC; Fairview Township (York County); On-site; USD 17,000 - 22,000; Full time

Job summary

UPMC Altoona is hiring a Nutrition Services Assistant to support its food service operations for patients, staff, and visitors. The role involves preparing and serving food, maintaining sanitation, and supporting special function meals in a hospital setting.

The ideal candidate will have customer service experience, be reliable, and comfortable working in a fast-paced environment. Full-time availability with rotating shifts, weekends, and holidays is required.

Qualifications

• Experience in food service or customer service.
• Ability to follow food safety and sanitation protocols.
• Strong teamwork and multitasking in a cafeteria setting.

Responsibilities

• Prepare and portion cold food items for patients and staff.
• Serve hot and cold foods on patient lines and in the cafeteria.
• Maintain sanitary work areas and equipment; clean and sanitize surfaces.

Skills

Customer service

Food service

Sanitation

Job description

Nutrition Services Assistant - Food Service Worker

Do you have great customer service skills or experience in the food service industry? UPMC Altoona has immediate openings for Food Service Workers (in our Nutrition Services department)! We are looking for friendly faces to help provide excellent experiences to patients, staff, and visitors at our hospital!

If you have a friendly personality and like to have a positive impact on someone’s day – this could be the perfect position for you! We currently have full-time opportunities available. This position is subject to working rotations, weekends and holidays.

Purpose

Prepares and portions all cold food items including salads, desserts, and beverages, for the patient and employee feeding. Sets up and serves hot and cold food on patient lines and in the cafeteria. Cleans cold food area, serving tables, refrigerated units, and equipment in the cold food area.

Responsibilities

• Prepares supplemental feedings accurately for patients as specified on the supplemental feeding list.
• Transports and disposes of waste to compactor from patient, cafeteria, and special functions. Uses the compactor properly.
• Maintains work area, including equipment (mobile workstations and milk coolers), in a sanitary and orderly condition at all times. Cleans equipment, tables, and utensils after use and stores them in the proper area. Sanitizes food prep surfaces. Completes additional cleaning as assigned.
• Must observe and follow proper food handling procedures (established by the F.D.A) from preparation to storage of leftovers, including, but not limited to maintaining food temperatures below 41 F and rapid cooling techniques. Proper use of gloves.
• a) Correctly clean, prepare, and mix ingredients for all cold foods. b) Portions cold food items correctly, utilizing the correct scoop and serving size. Cuts cakes evenly. c) Follows proper rotation. Uses the oldest dates first. d) Accurately follows production sheet. Records any changes in amounts prepared. Correctly records unused items after the patient line.
• Operates, loads, and cleans the dish machine. Refill soap and rinse additives in the dish machine. Records temperatures and chemical usage. Turns off the dish machine at the end of the evening. Correctly cleans the dish machine.
• Fills and operates floor scrubber. Uses proper pads and chemicals for the kitchen and cafeteria floors.
• Inspects washed dishes and flatware for cleanliness, stains, and flaws, and removes any imperfections after referring to the supervisor. Sorts and stores flatware. Transports and stores dishes and flatware to cafeteria and patient serving line.
• Properly uses Power Pal to transport food carriers to the Building.
• a) Loads patient trays correctly into food carts. (checks that food cart temperatures are acceptable). When needed, place supplies in the proper cart. (Places cart on lift properly. Sends to the correct floor. Follows unit-up procedure. b) Properly boosts' food carts before sending them to the nursing unit. c) Able to correctly place food carts on nursing units. Correctly deal with any supplies/requisitions on carts. Follows lift procedures. d) Able to timely return carts to the kitchen. Follows proper order of return. Proper order of return.
• Must understand the need for handling food according to sanitation regulations.
• Must be serviced on all equipment before being authorized to use it, including electric warmers used for special functions.
• Tear down food carts. Rinses and rack items. Soaks all flatware.
• Transports and disposes of waste to compactor from patient, cafeteria, and special functions. Uses the compactor properly.
• Cleans up breaks and special functions. Properly documents on special function/break sheet. Appropriately stores items returned from breaks/special functions.
• Operates, loads, and cleans the dish machine. Refill soap and rinse additives in the dish machine. Records temperatures and chemical usage. Turns off the dish machine at the end of the evening. Correctly cleans the dish machine.
• Set up cafeteria serving areas and salad bar with all required foods and beverages, utensils, and other supplies. Appropriately stores desserts after cold food set-up is complete
• Thoroughly cleans food carts, using proper chemicals. Correctly lines up food carts when cleaned. (DCS)
• Reports all equipment malfunctions to supervisors.
• Prepares, delivers, and/or sets up and serves all food items required for special functions and coffee breaks.
• Correctly checks inpatient nursing units for soda and ice cream par levels. Correctly assembles non-patient supplies. Delivers supplies to non-patient areas. Have supply sheets initialed. Properly stores patient supplies in a cooler.
• When assigned to the cafeteria, set up the hot food side and cold food side correctly for service. Serves hot and cold foods as requested and according to the portion control list. Serves customers promptly. Resupplies salad bar, condiments, crackers, soda, milk, juices, etc. as needed.
• Set up cafeteria serving areas and salad bar with all required foods and beverages, utensils, and other supplies. Appropriately stores desserts after cold food set-up is complete
• Has knowledge of soaps/chemicals used daily. Understands proper use.