CAR-FANS STAFF

General Purpose of Job:

Under the direction of the supervisor or Manager, duties include all activities required for the preparing, serving, and retrieval of patient trays and other dietary duties.

Essential Duties:

This job description is intended to cover the minimum essential duties assigned on a regular basis. Caregivers may be asked to perform additional duties as assigned by their leader. Leadership has the right to alter or modify the duties of the position.

• Report to work area on time, in uniform, according to dress code and personal hygiene policies, ready to begin work.
• Obtain change bank from the diet office. Check the cash register to ensure proper date. Balance till at beginning and end ofshift, deposit money in safe. At night place the locked till box in the file cabinet and lock the cabinet and put the key in the diet office with the box key.
• Monitor the cash register at all times according topolicy, totaling cafeteria purchases and making appropriate change,keeping appropriate records.
• Prepare salad bar area for breakfast, lunch, anddinner service
• Restock items as needed, including napkins, salt and pepper, cafeteria single packet items, beverages cooler items, styrofoam cups, etc
• Perform daily cleaning assignment according to policy.
• Monitor levels of the salad/dessert cooler,refilling items as they empty. Notify cook or salad personnel when refills of hot food & salad bar are needed.
• Turn on soup pot and steam wells in the cafeteria steam table.
• Store breakfast condiment baskets, cold cereal, English muffins, bagels, cheese, etc., according to procedure.
• Monitor the appearance of the cafeteria and wipe counter surfaces and keep displays organized, neat and clean throughout the day.
• Discard outdated, unappealing salad and dessertitems.
• As required and as needed take temperature of hotand cold food; record according to guidelines.
• Take temperature of refrigerators and vendingmachines as required.
• Wipe down dining room, associate lounge, doctor'sdining room tables and filling napkin holders throughout shift.
• Relieve A.M. Cafeteria for 30 minute Lunch break.
• Compare the menu board with the CafeteriaPrice/Portion Guide for proper portion sizes and correct prices for meal service.
• Carefully monitor portion sizes, using appropriateutensils indicated on Production Sheet. Monitor hot/cold food presentation.
• On a daily basis take lids from the steam table to the dishroom to be washed and sanitized.
• Keep displays and food counters cleaned, stocked andorganized.
• Keep soiled dishes, glass racks and towels organizedand removed to the dishroom.
• Properly label, date, & store items. Rotate stock when storing food. Assist with stock as time permits. Bring theitems in back up to the front and place the new items in the back. Keeporder list of items that are low or out.
• Anticipate customer rushes and order foods prior torunning out.
• Close the food line in cafeteria between lunch anddinner to clean steam table wells, glass surfaces/windows, counter tops,and other areas of the cafeteria as necessary. Refill wells with 1 inch of water.
• Change plastic bags in trash containers.
• Turn on the wells when required for cafeteria service.
• Breakdown salad bar. Cover & store appropriately in Walk-in Cooler
• Organize the dishes and serving utensils necessary for the cafeteria meal service
• Keep ice bin filled
• At night, only when diet office supervisor is not in the department, answer phone and record messages, relay message, take patient orders on appropriate sheets as required.
• When required turnoff the steam table and soup pot and put yogurt machine on standby
• After PM shift, close the cafeteria and lock the doors.
• Break down boxes and recycle as required.
• As requested, decorate cafeteria/dining room for holiday and/or theme days. Take down and store decorations after holiday/event.
• Complete other duties or task request by management as assigned.
• Be safety conscious; clean up any spills.
• Maintain proper hygiene and work habits.
• Separate aprons and rags into different bags.