Food Service Worker

City/State:

Nyack, New York Department:

Food & Nutrition Services Bargaining Unit:

NH- SEIU-1199

Work Shift:

Evening Work Days:

ALTERNATE WEEKENDS, ROTATING SCHEDULE Scheduled

Hours:

Hours Vary Scheduled Daily

Hours:

8 HOURS Per Pay Period:21

Hourly Rate/Range:$21.89 / $22.57

For positions that have only a rate listed, the displayed rate is the hiring rate but could be subject to change based on shift differential, experience, education or other relevant factors.

Job Summary Responsibilities may include, but are not limited to hosting, which includes taking the patient's meal/food order for breakfast, lunch and dinner, reviewing diet orders, food allergies, and utilizing technological applications in placing food orders. In addition, responsibilities will also include food preparation, stocking, merchandising, serving, assembling meals, delivery and retrieval of trays, sanitation/cleaning duties, pot and dish cleaning, cafeteria service, and catering service.

Functions will vary according to assignments.

Essential Functions
1. Adheres to MNH Performance Standards, Policies, and Behaviors.
2. Punches in and out according to the assigned work schedule.
3. Reports to the work area prepared for duty, wearing the proper uniform, appropriate shoes, and a visible identification badge as required.
4. Demonstrates and articulates an understanding of the responsibilities associated with the assigned position.
5. Verbalizes and applies knowledge of current department policies and procedures.
6. Attends staff meetings, huddles, and other required updates related to department or hospital initiatives.
7. Completes all annual department and hospital competency and educational requirements.
8. Assembles patient trays according to menu selections and retrieves trays from patient rooms.
9. Follows Hazard Analysis Critical Control Point (HACCP) guidelines when handling food, cleaning workstations, and breaking down the tray line.
10. Follows all facility and department infection control policies and procedures.
11. Communicates effectively with nursing staff, clinical dietitians, and other personnel to ensure high-quality patient service.
12. Takes patient menu selections prior to meals and offers appropriate alternatives based on diet orders, allergies, and cultural, ethnic, or religious preferences.
13. Introduces the Food & Nutrition Meals Program to patients using approved scripted methods.
14. Interacts with patients and customers in a friendly, service-oriented manner and resolves complaints appropriately.
15. Follows standard procedures for diet patterns, processes AM/PM nourishment orders, and prints nourishment labels.
16. Performs all other related duties as assigned.

Employee Performance Standards

A. CUSTOMER SERVICE:
1. Demonstrates the ability to create a positive interaction with the customer.
2. Demonstrates positive communication with people of different cultures, values and beliefs.
3. Demonstrates the ability to acknowledge customer concerns and takes corrective action.
4. Demonstrates compliance with identified customer service behaviors.
5. Provides escort to customers when necessary.

PERFORMANCE IMPROVEMENT:
1. Participates in Department/Hospital-wide activities which improve processes and/or outcomes.
2. Utilizes resources to maintain and improve self development and knowledge.
3. Complies with licensure and/or certification requirements.
4. Participates in annual competency assessment.

BUDGET:
1. Demonstrates fiscally prudent use of equipment and supplies.

PROJECTS/ASSIGNMENTS:
1. Completes projects/assignments within projected time frames and expectations.

MISSION/STRATEGIC PLAN:

Participates in activities which support the mission of the hospital

Hospital-Wide Standards

A. Organizational Demonstrates adherence to…