Nutrition Service Asst - Casual

UPMC; Altoona (PA); On-site; USD 17,000 - 22,000; Full time

Job summary

UPMC Altoona is seeking a casual Nutrition Service Assistant to support day and evening shifts, averaging at least 12 hours per week with one weekend per month. The role involves food preparation, serving, and maintaining sanitary food service areas on site.

Responsibilities include setting up serving areas, assisting with salad bars, handling proper food temperatures, and supporting kitchen operations during special functions.

Qualifications

• High School diploma or active HS/GED program enrollment or one year of previous job experience.
• On-the-job training.
• Act 34 clearance.

Responsibilities

• Sets up cafeteria serving areas and salad bar with all required foods and supplies.
• Serves hot and cold foods and assists customers.
• Checks unit par levels and delivers supplies to non-patient areas.
• Operates, loads, and cleans the dish machine; records temperatures and chemical usage.
• Maintains sanitary work areas and proper food handling according to regulations.

Education

High School diploma or active High School/GED program enrollment or one year of previous job experience

Job description

UPMC Altoona is looking for a casual Nutrition Service Assistant to work Day/Evening shifts at least 12 hours per week and 1 weekend a month.

Responsibilities:

• Knows soaps/chemicals used daily. Understands proper use.

• Sets 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

• When assigned to cafeteria, sets up hot food side and cold food side correctly for service. Serves hot and cold foods as requested and according to portion control list. Serves customers promptly. Resupplies salad bar, condiments, crackers, soda, milk, juices, etc. as needed.

• Correctly checks inpatient nursing units for soda and ice cream par levels. Correctly assembles non-patient supplies. Delivers supplies to non-patient areas. Has supply sheets initialed. Properly stores patient supplies in the cooler.

• Prepares, delivers, and/or sets up and serves all food items required for special functions and coffee breaks.

• Reports all equipment malfunctions to supervisors.

• Thoroughly cleans food carts, using proper chemicals. Correctly lines up food carts when cleaned. (DCS)

• Sets 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

• Operates, loads, and cleans the dish machine. Refills soap and rinse additives in dish machine. Records temperatures and chemical usage. Turns off dish machine at the end of the evening. Correctly cleans the dish machine.

• Cleans up breaks and special functions. Properly documents on special function/break sheet. Appropriately stores items returned from breaks/special functions.

• Transports and disposes of waste to compactor from patient, cafeteria, and special functions. Uses compactor properly.

• Tears down food carts. Rinses and racks items. Soaks all flatware.

• Must be inserviced on all equipment before authorized to use it, including electric warmers used for special functions.

• Must understand the need for handling food according to sanitation regulations.

• a) Loads patient trays correctly into food carts. (Checks that food cart temperatures are acceptable). When needed, places supplies on the proper cart. (Places cart on lift properly. Sends to correct floor. Follows unit up procedure.b) Properly boosts food carts before sending to nursing unit. c) Able to correctly place food carts on nursing units. Correctly deals 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.

• Properly uses Power Pal to transport food carriers to the building.

• Inspects washed dishes and flatware for cleanliness, stains, and flaws, and removes any with imperfections after referring to supervisor. Sorts and stores flatware. Transports and stores dishes and flatware to cafeteria and patient serving line.

• Fills and operates floor scrubber. Uses proper pad and chemical for the kitchen and cafeteria floors.

• Operates, loads, and cleans the dish machine. Refills 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.

• a) Correctly cleans, prepares, and mixes ingredients for all cold foods.b) Portions cold food items correctly, utilizing correct scoop and serving size. Cuts cakes evenly.c) Follows proper rotation. Uses oldest dates first.d) Accurately follows production sheet. Records any changes in amounts prepared. Correctly records unused items after patient line.

• Must observe and follow proper food handling procedures (established by the F.D.A.) from preparation to storage of leftovers, to include, but not limited to, maintaining food temperatures below 41 F and rapid cooling techniques. Proper use of gloves.

• Maintains work area, including equipment (mobile work stations 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.

• Transports and disposes of waste to the compactor from patients, the cafeteria, and special functions. Uses compactor properly.

• Prepares supplemental feedings accurately for patients as specified on the supplemental feeding list.

Education and Formal Training Required:

• High School diploma OR active High School/GED program enrollment OR one year of previous job experience required instead of HS Diploma/GED.

Experience Required:

• On-the-job training.Licensure, Certifications, and Clearances:

• Act 34

UPMC is an Equal Opportunity Employer/Disability/Veteran