Job Description
Job Title Food Service Worker
Job ID 817497
Location Minneapolis,  MN
Other Location
Description Hennepin County Medical Center is currently seeking a Food Service Worker to join their team in Minneapolis, MN!

Mission: We are here: to provide the best possible care to every patient we serve today; to search for new ways to improve the care we will provide tomorrow; to educate health care providers for the future; and to ensure access to healthcare for all.

Vision: We are committed to being: the best place to receive care; the best place to give care; and the best place to work and learn.

BASIC PURPOSE OF THE JOB
Responsible for patient menu selection using principles of good nutrition and limitations of diet order.

JOB FUNCTIONS
Job functions are those tasks, duties, and responsibilities that comprise the means of accomplishing the job’s purpose and objectives. Job functions are critical or fundamental to the performance of the job. They are the major functions for which the person in the job is held accountable.

1. Prepares and delivers coffee to requesting departments
2. Arranges food to be served
3. Prepares food stations for meal service
4. Maintains supply of food and garnishes at stations
5. Serves food
6. Prepares patient food trays
7. May cart food to patient's bedside
8. Performs basic food preparation such as washing and sectioning fruit, slicing meat, preparing salads and salad dressings, gelatin desserts, etc
9. Makes sandwiches
10. Prepares beverages
11. May grill items such as sandwiches, eggs, and pancakes
12. May retrieve carts on hospital floors, cleans work station and immediate area
13. Sorts, scrapes, clears, stacks, loads and unloads dishes, silverware, trays, glasses etc
14. Clears, stacks and washes dishes, trays, and glasses
15. May operate dish washing equipment
16. May operate and/or clean kitchen appliances such as coffee urns, toasters and dispensers
17. Cleans dining area and tables
18. Maintains eating utensil supplies for dining patrons
19. Washes, cleans and sanitizes pots, pans, utensils, food preparation and sanitation equipment; cleans kitchen utensils
20. Prepares refuse for pick-up
21. Accurately portions food and beverages
22. Assembles and plates entrees, salads and sandwiches
23. Sorts and bags silver
24. Removes from freezer and thaws food and beverages and places into refrigerated rooms
25. Can make a determination of standard and substandard products
26. Assures proper food handling and presentation
27. Performs related work as required
28. Visits all ages of patients daily in assigned area for menu selection and to conduct patient satisfaction surveys.
29. Maintains nutrition Cardex for nursing units assigned daily.
30. Enters accurate diet orders, admissions, discharges and transfer of patients into Cardex and communicates change to tray serving area. Uses computer terminal to communicate with nursing units.
31. Checks tray line daily for accuracy of menus as served to patients.
32. Conducts test trays for quality and accuracy of trays as served to patients.
33. Corrects non-therapeutic diet order patient menus to agree with Cardex notations and current diet orders for all ages of patients. Follows standard procedure for correction of therapeutic diet order menus under supervision of clinical dietitian.
34. Prepares menus for serving area in accordance with current diet orders.
35. Some positions may perform cashier duties including cash handling and ensuring accuracy of cash drawers, to include receiving and paying out monies and balancing their drawer at the end of a shift.
36. Attends all required Safety Training programs and can describe his/her responsibilities related to general safety, department/service safety, specific job-related hazards.
37. Demonstrates respect and regard for the dignity of all patients, families, visitors and fellow employees to ensure a professional, responsible and courteous environment.
38. Promotes effective working relations and works effectively as part of a department/unit team inter and intra departmentally to facilitate the department's/unit's ability to meet its goals and objectives.

ORGANI ZATIONAL SUCCESS FACTORS
Following are the organizational success factors for all employees in the organization.

Integrity:
· Exhibits accountability.
· Demonstrates ethics and trustworthiness.

Respect, Courtesy, Compassion:
· Delivers customer service
· Embraces differences

Stewardship:
· Uses resources wisely

Collaboration:
· Communicates clearly
· Builds and strengthens relationships

Learning:
· Champions change
· Seeks continuous growth.

EMERGENCY PREPAREDNESS COMPETENCI ES
There are five competencies defined by the role and function of healthcare personnel during an emergency response.
Demonstrates knowledge and proficiency relative to the employees role(s) defined in the HCMC Emergency Preparedness Management Plan and individual Department Response Plans:
 Understands the role(s) for their job class and function
 Identify location and demonstrate the correct use of equipment
 Demonstrates effective communication during a hazardous event/exercise
 Demonstrates the ability for priority setting, problem solving and flexible thinking to unusual challenges
 Demonstrate ability to recognize, identify and manage illness, injury and disease resulting from a chemical, biological, radiological, nuclear and or explosive incident.

POPULATION-SPECI F IC COMPETENCI ES
HCMC varies in patient population-specifics, so all staff need to demonstrate the knowledge, skills and behavior essential for providing care to these specific populations. These populations could be defined by age (for example: neonatal, pediatric, adolescent or geriatric), by gender, or by a particular disease or condition
(for example, oncology, cardiac or renal).

Providing Population-Specific Care:
Demonstrates the ability to provide population-specific care, treatment and/or service appropriate to the position.

INFECTION CONTROL
To support the organizations efforts of preventing the spread of microorganisms among patients, personnel and visitors; staff will demonstrate knowledge and application of standard precautions and the 5 types of transmission based precautions (contact, droplet, special respiratory, airborne, and neutropenic).

SAF E T Y
All HCMC staff share responsibility for utilizing safe work practices in order to maintain a safe work place.
Each employee is responsible for understanding the potential hazards of his/ her job and will demonstrate
proficiency in the use of identified controls. Identified hazards for this specific job are: A) Common Hazards, B) Infectious Hazards, C) Chemical or Radiation Hazards, D) Mechanical Hazards

STANDARDS OF EMPLOYMENT
A L L E MP L O Y E E S MU S T ME E T T H E F O L L OW I N G S T A N D A R D S :
 Attend all mandatory education programs and demonstrate proficiency related to general safety and regulatory compliance.
 Attend all department-specific training, and demonstrate proficiency related to safety and job-related hazards.
 Understand and follow hospital procedures for exposure control / blood borne and airborne pathogens.
 Attire is neat, clean, and appropriate for the work environment.
 Wear proper identification while on duty.
 Maintain confidentiality of all hospital and patient information at all times.
 Report to work on time and maintain defined standards for attendance.
 Attend a minimum of 2 staff meetings, and read all minutes of meetings not attended.

EMPLOYMENT REQUIREMENTS
Minimum Education/Work Experience

Requirements:
 None

Preferred:
 High school diploma. Some college helpful but not required
 Over three months to one year experience in hospital food service preferred OR  An approved equivalent combination of education and experience.

License/Certifications N/A

PHYSICAL REQUIREMENTS
Indicate the appropriate physical requirements of this job in the course of a shift.
Note: Reasonable accommodations may be made for individuals with disabilities to perform the essential functions of this position.

General Activity
Number of Hours
6–8 4–6 2–4 1–2 None
Stand/Walk _____ __X__ ____ _____ _____
Sit _____ ____ __X__ _____ _____
Drive _____ _____ _____ ____ _____
Motion
Up to 1/3 of time 1/3 or more of time
Bend ____X____ ________
Squat ____X____ ________
Crawl ________ ________
Climb ________ ________
Reach ____X____ ________
Lift ____X____ ________
Carry ________ ____X____
Push ____X____ ________
Pull ____X____ ________
Weight Lifted/Force Exerted
 
 
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