Food Service Worker

Responsibilities

Position Summary: The Food Service Worker is responsible for the preparation and service of breakfast, lunch, and dinner meals for patients and facility staff, adhering to the approved menu cycle and production sheets. This role includes delivering patient meals, operating the dish machine, and maintaining cleanliness in the dining room and kitchen.

All employees are expected to demonstrate professionalism by being pleasant, respectful, and courteous in all interactions with patients, families, staff, and visitors of the Hospital. They should consistently represent INBH positively.

Requirements:

• High school Diploma/GED or Culunary Vocational Program
• Washington Food Handlers
• 1 to 3 Years related work experience

• Prepare and portion meals in strict accordance with the hospital’s dietary guidelines and the specific nutritional needs of individual patients.
• Ensure that all meals are served in compliance with prescribed dietary restrictions and patient preferences. When preparing modified diets, accurately prepare using the “Diet Manual” or consult with the Kitchen Manager or Registered Dietitian.

• Ensure the highest standards of cleanliness and sanitation in all food preparation and serving areas.
• Thoroughly clean and sanitize kitchen equipment, utensils, and dining areas.
• Adhere to stringent food safety and hygiene protocols to prevent contamination.
• Comply with established measures for infection control, OSHA regulations, and Safety/Risk Management Plans, policies, and procedures.

• Properly label and date food and equipment supplies upon delivery.
• Stock inventory and kitchen supplies in accordance with established guidelines, ensuring the integrity of the inventory and storage management system is maintained.
• Monitor inventory levels and notify the Dietary Manager when are low.

• Monitor and record food temperatures to ensure compliance with health and safety regulations.
• Maintain accurate records of food and refrigerator temperatures to uphold food safety standards.
• Maintain daily meal production records.

• Properly dispose of all waste and ensure that trash bins are emptied and cleaned.
• Follow proper waste disposal protocols to prevent contamination.

• Open the kitchen and ensure the organization of daily events.
• Close the kitchen ensuring readiness for the next shift to begin.
• Participate in ongoing training and development programs to stay updated on best practices in food service and safety.