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Nutrition services Specialist - Part-time - Frick Hospital

Performs a variety of duties in order to provide food to patients, visitors and staff in a safe and courteous manner.
Actively promotes a Lean work culture by performing team member duties to encourage consistent use of LEAN principles and processes, including continually seeking work process improvements. Recognizes the necessity of taking ownership of one's own motivation, morale, performance and professional development. Strives for behavior consistent with being committed to Excela's missions, vision and values.
SHIFTS: Rotating
TECHNICAL STANDARDS
Essential Functions: Defined as duties specific to the job, that, if removed, would change the entire purpose of the job; to include the Essential Physical Demands and Essential Working Conditions of this position.
Core Essential Functions:
Regular, consistent, on-site, and timely attendance.
Food Sanitation and Safety--Performs food service related duties in a manner, which meets the established Department of Health standards for sanitation and safety.
Practices good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene.
Uses gloves as directed for serving food, sanitation and food production activities.
Performs routine cleaning assignments (which includes patient carts) keeps work area and equipment neat and clean. Signs and dates cleaning sheets when work completed.
Reports any equipment malfunctions or unsafe work condition promptly to supervisor.
Disposes of garbage correctly and safely.
Food Storage--Stores all food safely, in proper locations and according to HACCP policy.
Stores food in a proper storage container, which is clearly labeled and dated.
Checks dates on stored items and plans usage accordingly to prevent waste.
Utilizes food items from storage locations on a FIFO (first in, first out) basis.
Informs the supervisor when the last item is taken out of inventory to ensure accuracy of par levels.
Follows department guidelines for use by dates and expiration dates.
Stores food and supply items from deliveries in proper locations.
"Ability to perform the Essential Functions on the Physical Conditions chart; and the ability to perform the Essential Functions on the Working Conditions chart (see attached charts)"
Specialty Essential Functions:
Food Preparation--Prepares food according to recipes and production sheets which meets the department's standards for quality, as measured by appearance, taste, and temperature and portion size.
Correctly produces or portions items on production sheets. Reports any discrepancies to the supervisor.
Maintains records for production area, which may include info about production and usage numbers, yields, and over production/leftovers.
Follows proper cooking techniques and methods which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients.
Prepares snacks/nourishments for patients according to department procedures and diet guidelines. Delivers snacks in a timely manner. Ensures that correct patient receives correct snack. Notifies diet office of any patient concerns or changes needed.
Inventories items for the following day and prepares orders.
Food Transportation/Utility--Performs utility and dish room duties. Pulls or pushes food carts to various locations in a timely and safe manner.
Transports food carts to and from patient care areas in a safe, timely manner to ensure food arrives in a presentable manner.
Returns to patient areas according to schedule to gather late trays.
Performs routine cleaning assignments (which includes patient carts) keeps work area and equipment neat and clean. Signs and dates cleaning sheets when work completed.
Reports any equipment malfunctions or unsafe work condition promptly to supervisor.
Disposes of garbage correctly and safely.
Will provide routine cleaning of dish machine.
Food Receiving--Receives food and supplies from vendors to assure accurate and safe delivery as per the HACCP guidelines.
Unloads food items from pallets or carts and correctly checks off invoice. Alerts supervisor to discrepancies.
Stores all items in correct location and rotates items on a FIFO (first in, first out) basis.
Stores perishable items in a timely manner and proper location according to HACCP guidelines to ensure food safety. Records temperatures of perishable items upon receiving them.
Checks dates on products and stored items. Notifies supervisor of expired items.
Returns empty boxes to proper trash location.
Cash Handling--Ensures that customers are charged appropriately for food items and that all cash transactions are accounted for in cash register balances.
Operates cash register according to procedures for cash handling. Notifies supervisor immediately of any difficulties or discrepancies at the register.
Accurately programs the register for current pricing.
Keeps records of sales, meal passes, MD charges, etc. Documents appropriately.
Performs transactions in a professional manner and answers customer questions in a kind, courteous manner.
Food Service--Serves food to patients, customers and guests in a variety of settings according to department standards.
Uses correct portioning tool issued for products in all service areas, trayline, cafeteria, catering. Follows HACCP temperature guidelines for holding foods during service to ensure a safe, high quality product. Takes and records food temperatures at assigned times.
Accurately serves food on the tray line or in cafeteria. Accurately assembles and checks patient trays according to prescribed therapeutic diet order. Performs duties in an efficient and cooperative manner. Keeps work station clean. Restocks as necessary.
Delivers trays to patients in a timely and courteous manner according to department guidelines to ensure that the correct patient receives the correct tray.
Stocks patient areas with food and supplies according to par levels. Maintains records. Reports problems with par levels to supervisor.
Demonstrates customer skills in dealing with patients, visitors and employees.
Marginal Functions: Defined as duties that are not essential in nature and do not take a considerable amount of time to complete (less than 10%).
Performs other duties as required and assigned by Supervisor.
Required Skills and Knowledge: Minimum level of education, skills and abilities necessary in performing the job.
Education:
HS Diploma, GED or equivalent knowledge
Certification / Licensure / Regulation:
None required
Prior Experience:
None Required
Other Skills and Abilities:
Flexible, team player, good communication skills, customer service skills.
Preferred Factor:
These are job related enhancements that are preferred or would benefit the performance outcome of the job but are not essential or required for the job to exist.
Serve Safe Certificate, 2. Food Service experience, 3. Cash handling.
The above job descriptive information is intended to describe the general nature and level of work being performed by individuals assigned to this job. This is not intended to be an exhaustive list of all duties and responsibilities, as an employee may be assigned other duties other than described in this document.
Essential Working Conditions:
Constantly = (5 1/2 to 8 hours or more) or 200 reps/shift
Occasionally = (1/4 to 2 1/2 hours) or 2 - 32 reps/shift
Frequently = (2 1/2 to 5 1/2 hours or more) or 32 - 200 reps/shift
Rarely = (Less than 1/4 hours) or < 2 reps/shift
Sedentary Work -
Exerting up to 10 pounds of force occasionally.
Light Work -
Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly.
Medium Work -
Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force occasionally.
Heavy Work -
Exerting 50 to 100 pounds of force occasionally, and/or 25 to 50 pounds of force frequently, and/or 10 to 20 pounds of force constantly.
Very Heavy Work -
Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds or force frequently, and/or in excess of 20 pounds of force constantly to move objects.
Working Conditions:
Never
Work Classification
Heights
Confined Spaces-Cramped Quarters (Labeled)
Extreme Noise (> 85 dB)
Operates Vehicle
Operates Heavy Equipment
10 - 12 hour shifts
On Call
Travels between operating sites
Direct Patient Care
Rarely
Use of Lifting/Transfer Devices
Occasionally
Use of Vibrating Tools
Mechanical Hazards
Extreme Cold
Extreme Heat
Overtime (more than 8 hrs. /shift, 40 hours/week)
Frequently
8 hour shifts
Rotates all shifts
Essential
Rotates all shifts
Use of Vibrating Tools
Extreme Heat
Extreme Cold
Mechanical Hazards
8 hour shifts
Overtime (more than 8 hrs. /shift, 40 hours/week)
Marginal
Use of Lifting/Transfer Devices
Protective Equipment:
Never
Eye
Head (hard hat)
Hearing
Feet, Toes
Rarely
Body
Respirator-Breathing Equipment
Frequently
Hands
Essential
Hands
Respirator-Breathing Equipment
Body
Occupational Exposures:
Never
Solvents
Paints (direct use of)
Dust (Sanding)
Ethylene Oxide
Cytotoxic Drugs (Chemo)
Blood and Body Fluids
Mists
Wax Stripper (direct use of)
Radiation
Ionizing Radiation
Lasers
Occasionally
Chemicals (direct use of)
Constantly
Latex (Rubber, erasers, balloons, gloves, rubber bands, etc.)
Essential
Chemicals (direct use of)
Marginal
Latex (Rubber, erasers, balloons, gloves, rubber bands, etc.)
VII. Essential Physical Conditions:
Marginal
Frequently = (2 1/2 to 5 1/2 hours or more) or 32 - 200 reps/shift
Essential
Occasionally = (1/4 to 2 1/2 hours) or 2 - 32 reps/shift
Constantly = (5 1/2 to 8 hours or more) or 200 reps/shift
Rarely = (Less than 1/4 hours) or < 2 reps/shift
Physical Demands:
Never
Climbing Ladders
Use of Forceful Hand Grasp
Transfer/Push/Pull patients
Rarely
Kneeling
Squatting (Crouching)
Climbing Stairs
Occasionally
Bending (Stooping)
Sitting
Keyboard/Computer Operation
Fine Finger Manipulation
Hand / Arm Coordination
Frequently
Pushing / Pulling
Standing
Constantly
Walking
Essential
Walking
Sitting
Bending (Stooping)
Standing
Keyboard/Computer Operation
Pushing / Pulling
Hand / Arm Coordination
Fine Finger Manipulation
Marginal
Squatting (Crouching)
Kneeling
Climbing Stairs
Sensory Requirements:
Never
Color Vision
Rarely
Feeling (Sensation)
Frequently
Seeing Near-with Acuity
Hearing Clearly
Essential
Hearing Clearly
Seeing Near-with Acuity
Marginal
Feeling (Sensation)
Over Shoulder Work:
Rarely
Pulling or Pushing Objects Overhead
Reaching Above Shoulder Level
Essential
Reaching Above Shoulder Level
Pulling or Pushing Objects Overhead
Lifting: floor to standing position:
Never
30 - 49 pounds
50 pounds
> 50 pounds
Rarely
20 - 29 pounds
Occasionally
10 - 19 pounds
Essential
10 - 19 pounds
20 - 29 pounds
Lifting: waist to shoulder level:
Never
20 - 29 pounds
30 - 49 pounds
50 pounds
> 50 pounds
Frequently
10 - 19 pounds
Essential
10 - 19 pounds
Lifting: shoulder to overhead:
Never
10 - 19 pounds
20 - 29 pounds
30 - 49 pounds
50 pounds
> 50 pounds

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