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NUTRITION SERVICES SPECIALIST-FULL-TIME-FRICK HOSPITAL

Job Summary:

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.

  1. 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.


  1. 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.


  1. 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.


  1. 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.

  1. 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 poundsEducation

Licenses & Certifications

SERVSAFE CERTIFIED

Skills

EXCELLENT COMMUNICATION: Expert
EXCELLENT CUST SVC: Expert
FLEXIBILITY: Expert
WORK IN TEAM ENVIRONMENT: Expert

Experience

1. Serve Safe Certificate, 2. Food Service experience, 3. Cash handling.Equal Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

NUTRITION SERVICES SPECIALIST-FULL-TIME-FRICK HOSPITAL

Full time
Mt Pleasant, PA 15666

Published on 02/01/2020