The Patient Food Attendant reports to the Nutrition Services Coordinator and is responsible for maintaining care in the use of equipment; retrieve soiled carts and dishes from unit kitchens; scraping soiled dishes and trays; washing and sanitizing items; delivering clean dishes and utensils; and performing miscellaneous duties as required.
1. Maintains care in using equipment and supplies. Reports repair needs to coordinator.2. Cleans and sanitizes soiled dishes, trays, domes, bases, cutlery, and food preparation equipment according to prescribed procedures as set forth by the Department of Nutrition Services and the Columbus Department of Health.3. Washes and sanitizes equipment such as refrigerators, lowerators, serving carts, tray carts, work areas, cabinets and tables according to prescribed procedures and schedules.4. Delivers clean, uncontaminated dishes and utensils to proper storage areas according to established procedures.5. Retrieve soiled carts and dishes from unit kitchens.6. Attends and actively participates in trayline personnel meetings.7. Performs miscellaneous duties as assigned.
KNOWLEDGE , SKILLS AND ABILITIES REQUIRED1. High school graduate with 3-6 months of food service experience preferred.2. Ability to read, measure accurately and perform basic math skills.MINIMUM PHYSICAL REQUIREMENTSNote frequency as Constantly (67-100%), Frequently (34-66%) and Occasionally (0-33%) for each requirement. Also note any lifting requirements with pound limit.Walking/standing Constantly (67 ? 100%)Ability to push heavy tray carts to patients units. Frequently (34-66%)The above list of duties is intended to describe the general nature and level of work performed by individuals assigned to this classification. It is not to be construed as an exhaustive list of duties performed by the individual so classified, nor is it intended to limit or modify the right of any supervisor to assign, direct, and control the work of employees under his/her supervision.EOE M/F/Disability/Vet
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