Job Description

Overview JOB DESCRIPTION      EVALUATION FORM    

POSITION TITLE:                           FOOD SERVICE WORKER

 

DEPARTMENT:                              FOOD AND NUTRITION SERVICES

 

REPORTS TO:                                SUPERVISOR/MANAGER/DIRECTOR

 

SUPERVISION GIVEN:                  NONE

 

EMPLOYEE NAME:

 

EVALUATION PERIOD:     _______________               EVALUATION DUE:           _______________

 

The following statements are intended to describe the major elements and requirements of the position and should not be taken as an all inclusive list of responsibilities, duties, and skills required of individuals assigned to this job.

 

JOB SUMMARY: Performs a variety of patient and non patient food service duties such as preparing and delivering patient trays, servicing the cafeteria, working on tray line, stocking storage areas, preparing nourishments, dishwashing and pot washing, mopping and sweeping of floors and emptying of trash as well as other related tasks.

______________________________________________________________________________

 

AGE-SPECIFIC COMPETENCIES

 

Employees working in this capacity must meet age-specific competencies related to the following categories:

ž    Neonate/Infant: Birth – 12 months        ž    Child / Pediatric:   1 – 12 years

Χ    Adolescent: 13-17 years             Χ        Adult:    18 – 64 years         Χ    Geriatric: 65 and over

 

EDUCATION, EXPERIENCE, TRAINING

 

High School Diploma or Equivalent preferred.

 

 

County Specific requirement.

County Specific Food Handlers certification required upon hire and maintained current

 

 

 

 

PERFORMANCE EVALUATION INSTRUCTIONS: SCORE EACH CATEGORY BASED ON THE FOLLOWING CRITERIA:

3 MEETS AND EXCEEDS ALL STANDARDS

2 MEETS ALL STANDARDS

1 MEETS SOME STANDARDS -SOME IMPROVEMENT NEEDED

0 IMPROVEMENT NEEDED

***NOTE: Please refer to “Position Responsibilities and Evaluation Ratings” for more detailed information about the ratings.

METHOD: (O) OBSERVATION (D) DEMONSTRATION (V) VERBALIZED

 

 

 

 

SECTION I:   PERFORMANCE ACCOUNTABILITY

 

KNOWLEDGE OF WORK

 

RATING

1.

Satisfies all required competency.

 

2.

Demonstrates an effort to improve skills/knowledge.

 

3.

Demonstrates the proper food handling/food storage policies and procedures.

 

4.

Demonstrates the proper use of equipment pertinent to the performance of his/her duties.

 

5.

Demonstrates knowledge and proper sanitation of the 3 sink and dish machine ware washing.

 

 

DUTIES AND RESPONSIBILITIES/OTHER ESSENTIAL DUTIES

 

RATING

1.

Operates dish machine according to policy and procedures.

 

2.

Washes pots and pans according to policy and procedures.

 

3.

Notifies supervisor when recording data such as sanitizing levels, dish machine temperatures, food temperatures, refrigerator & freezer are out of range.

 

4.

Gives regard to proper garbage disposal.

 

5.

Disposes of trash and boxes properly.

 

6.

Assists with receiving, putting stock away, using the first in first out method.

 

7.

Delivers patient tray, late trays in an expedient manner. Picks up patient cart at designated time & schedule.

 

8.

Prepares tray line for service by lining trays, preparing silverware etc. as appropriate to the position.

 

9.

Prepares / Delivers patient nourishment w/ appropriate utensils.

 

9.

Sweeps and mops floors according to work procedure and uses wet floor signs.

 

10.

Cleans assigned equipment and areas according to cleaning schedules posted.

 

11.

Prepares items required on the production sheets or tally without excess waste.

 

12.

Performs assigned tray line position with accuracy and speed.

 

13.

When assigned, prepares salads, desserts and sandwiches w/ good presentation using correct portion sizes.

 

14.

Plates or dishes food according to correct portion sizes as appropriate to the position.

 

16.

Stores and/or displays food properly; including labeling and dating, discarding outdated items according to policy.

 

17.

Washes hands appropriately throughout shift

 

18.

Utilizes cutting board properly; avoiding cross contamination and ensuring they are sanitized as appropriate.

 

19.

Wears gloves and changes gloves according to policy.

 

20.

Complete stocking in work station or cafeteria line as part of regular duties.

 

21.

Uses & calibrates thermometer correctly. Takes correct food temperature & records accurately.

 

22.

Performs other duties as assigned or required.

 

 

OTHER ESSENTIAL DUTIES

1.

Follows all cash handling procedures per policies and procedures.

 

2.

Demonstrates the ability to handle cash by balancing out at the end of shift.

 

3.

Cooks foods on the grill to the appropriate doneness and serves the correct condiments.

 

4.

Demonstrates the ability to organize him or herself so that the cafeteria is ready to open on time and close on time.

 

5.

Assist in preparing & setting up for special functions /catering service.

 

6.

Assist with other co-workers in completing other assignments.

 

 

 

 

INITIATIVE AND JUDGMENT/ATTENDANCE AND RELIABILITY

 

RATING

1.

Independently recognizes and performs duties which need to be done without being directly assigned. Establishes priorities; organizes work and time to meet them.

 

2.

Recognizes and responds to priorities, accepts changes and new ideas. Has insight into

problems and ability to develop workable alternatives.

 

3.

Accepts constructive criticism in a positive manner.

 

4.

Adheres to attendance and punctuality requirements per hospital policy. Provides proper notification for absences and tardiness. Takes corrective action to prevent recurring absences or tardiness.

 

5.

Uses time effectively and constructively. Does not abuse supplies, equipment, and service.

 

6.

Observes all hospital and departmental policies governing conduct while at work (e.g.,

telephone and computer use, electronic messaging, smoking regulations, parking, breaks

and other related policies).

 

SECTION II: SERVICE EXCELLENCE             

 

 

RATING

1.

Patient-Centered: Respectful of and responds to patients preferences, values and needs

 

2.

Accountability & Customer Focused: Participates actively and positively affects the outcomes of customer service activities

 

3.

Teamwork & Communication: Is a team player and communicates effectively at all levels

 

4.

Privacy & Safety: Follow and abide by all privacy (HIPAA) regulations regarding patient information

 

5.

Attitude & Respect:   Being sensitive to customer/co-worker emotions, thoughts, and feelings by being culturally aware of their preferences and cultural norms in a courteous and professional manner

 

 

 

SECTION III: CONTINUOUS QUALITY IMPROVEMENT

 

CORPORATE INTEGRITY

 

RATING

1.

Understands and abides by all departmental policies and procedures and is knowledgeable and complies with federal, state, and local laws that govern business practices as well as all accreditation standards that apply to the position.

 

2.

Conducts business in an ethical and trustworthy manner at all times.

 

 

EDUCATION AND ENVIRONMENT OF CARE

 

RATING

1.

Attends scheduled in-service and mandatory in-service. Communicates ideas to supervisor for a safer layout of equipment, tools, and/or processes.

 

2.

Follows standard precautions and transmission based precautions.

 

3.

Adheres to procedure for proper disposal of medical sharps, pharmaceutical and medical waste per hospital policy.

 

4.

Is knowledgeable in the hospital safety program and takes necessary steps to maintain a safe environment. Adheres to safe work practices in order to prevent injuries and illnesses.

 

5.

Is familiar with emergency codes and emergency preparedness procedures and understands his/her role in response to each of the emergency codes

 

 

CONTINUOUS QUALITY IMPROVEMENT

 

RATING

1.

Active participant in Continuous Quality Improvement program by assisting in finding new and better ways of performing duties and responsibilities.

 

2.

Understands performance improvement concepts and demonstrates understanding by:

a)    Defining performance improvement, and verbalizing at least one major goal of the performance improvement program within the hospital setting.

 

 

b)    Able to verbalize at least one departmental or hospital wide improvement initiative that has occurred within the last 12 months.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POSITION TITLE:

Food Service Worker

DEPARTMENT:

Food and Nutrition

Instructions: The frequency indicated reflects the requirements for normal working hours. Please indicate (X) the essential physical requirements for this position.   Reasonable accommodations will be made as necessary.

 

PHYSICAL REQUIREMENTS

A.

SITTING:

I.

WRIST DEVIATION (SIDE TO SIDE):

 

1. Never (0 hours)

  

 

1.

Never (0 hours)

  

 

2. Occasionally ( 6-8 hours daily)

  

 

4.

Constantly (> 6-8 hours daily)

 

 

B.

STANDING:

 

J.

HAND/WRIST REPETITIONS (UP AND DOWN):

 

1. Never (0 hours)

  

 

1.

Never (0 hours)

 

 

 

2. Occasionally ( 6-8 hours daily)

  

 

4.

Constantly (> 6-8 hours daily)

 

 

C.

WALKING:

 

 

K.

REACHING:

 

1. Never (0 hours )

 

 

 

1.

Never (0 hours)

 

 

 

2. Occasionally ( 6-8 hours daily)

 

 

 

4.

Constantly (> 6-8 hours daily)

 

 

D.

LIFTS AND CARRIES:

FREQUENCY:

 

2. 11 to 24 pounds

 Never

 

Occasionally

 

Frequently

 

Constantly

 

3. 25 to 34 pounds

 

Never

 

Occasionally

 

Frequently

 

Constantly

 

4. 35 to 50 pounds

 

Never

 Occasionally

 

Frequently

 

Constantly

 

5. 51 to 74 pounds

 Never

 Occasionally

 

Frequently

 

Constantly

 

6. 75 to 100 pounds

 

Never

 

Occasionally

 

Frequently

 

Constantly

 

7. Over 100 pounds

 

Never

 

Occasionally

 

Frequently

 

Constantly

E.

LIFTS OVERHEAD:

FREQUENCY:

 

1. 6-8 hours daily)

 

 

 

4.

Constantly (> 6-8 hours daily)

 

 

G.

BENDING:

M.

PULLING:

 

1. Never (0 hours )

 

 

 

1.

Never (0 hours )

 

 

 

2. Occasionally ( 6-8 hours daily)

 

 

 

4.

Constantly (> 6-8 hours daily)

 

 

H.

SQUATTING/KNEELING/CRAWLING/CLIMBING:

N.

PUSHING:

 

1. Never (0 hours )

 

 

 

1.

Never (0 hours )

 

 

 

2. Occasionally ( 6-8 hours daily)

 

 

 

4.

Constantly (> 6-8 hours daily)

 

 

               

 

 

PHYSICAL REQUIREMENTS cont.

O.

GROSS MOTOR MOVEMENTS:

Q.

FINE MOTOR MOVEMENTS:

 

1. Never (0 hours)

  

 

1.

Never (0 hours)

  

 

2. Occasionally ( 6-8 hours daily)

  

 

4.

Constantly (> 6-8 hours daily)

  

VISUAL REQUIREMENTS

HEARING

P.

VISUAL REQUIREMENTS:

 

R.

HEARING REQUIREMENTS:

 

1. Close eye work (small figures)

  

 

1.

Special requirements (please

  

 

2. Color discrimination

  

 

 

specify)

 

 

 

     - Minimal color discrimination

 

 

 

 

 

 

 

 

     - Normal color discrimination

  

 

 

 

 

 

 

3. Other

  

 

 

 

 

 

WORKING CONDITIONS

S.

TEMPERATURE:

 

 

X.

NON-IONIZING RADIATION (WELDING FLASH MICROWAVES, SUN, ETC.):

 

1. 95 degrees

  

 

3.

Frequently (3-6 hours daily)

  

 

 

4.

Constantly (> 6-8 hours daily)

  

T.

ELEVATIONS:

Y.

IONIZING RADIATION (X-RAY, RADIOACTIVE ISOTOPES):

 

1. Work 15     feet above ground

  

 

4.

Constantly (> 6-8 hours daily)

  

U.

CRAWL SPACE/CRAMPED POSITION:

Z.

NOISE (LOUD/REPETITIVE, <85 DECIBELS PER OSHA STANDARD):

 

1. Never (0 hours )

  

 

1.

Never (0 hours )

  

 

2. Occasionally ( 6-8 hours daily)

  

 

4.

Constantly (> 6-8 hours daily)

  

V.

HAZARDOUS EXPOSURE (CHEMICAL {E.G. LATEX} & INFECTIONS):

Z1.

PERSONAL PROTECTIVE EQUIPMENT (E.G. RESPIRATORY MASK, ETC.):

 

1. Never (0 hours )

  

 

1.

Never (0 hours )

  

 

2. Occasionally ( 6-8 hours daily)

  

 

4.

Constantly (> 6-8 hours daily)

  

W.

SQUATTING/KNEELING/CRAWLING/CLIMBING:

 

 

1. Never (0 hours )

  

 

2. Occasionally ( 6-8 hours daily)

  

           

 

 

 

 

 

 

 

 

 

 

EQUIPMENT THAT MAY BE USED TO PERFORM JOB:

 

Carts

Warmer

Coffee maker

Steam Table

Toaster

Steam Tables

Cash Register

Yogurt Machine

Microwave

Dishmachine

Food Warmer

Dispensers- Juice, Soda

Blender

Time Card System

Grill

Chopper

Slicer

Food Warmer

Telephones

Wok

Range

Convection Oven

Mixer

Fryer

Braising Pan

Steam Kettle

Pressure Washer

Floor Scrubber

Cleaning Supplies

Fax/ Copy Machine

Calculator

Refrigerated Spaces

Yogurt Machine

Other: Specify

 

 

 

OSHA BLOODBORNE PATHOGENS CATEGORY CLASSIFICATION

 

I ________________________________________ understand that the duties that are required of me in my job position places me in a Category:  

 

 Priority A   (Frequent Exposure)          

 Priority B   (Occasional Exposure)

 Priority C (No Anticipated Exposure)

 

 

 

SIGNATURE ACKNOWLEDGES RECEIPT AND UNDERSTANDING OF THE JOB DESCRIPTION. UNDERSTANDS THE JOB REQUIREMENTS AND CAN PERFORM THE MINIMUM REQUIREMENTS AND ESSENTIAL FUNTIONS OF THIS POSITION. I have received education and training relative to this OSHA category classification and understand the requirements that will be expected of me in order to complete the above-mentioned duties.

 

Employee's Signature:

Date:

 

Supervisor's Signature:

 

Date:

 

 

 

POSITION RESPONSIBILITIES AND EVALUATION RATINGS

 

 

Indicators of Performance Level3

Exceptional – Meets and Exceeds All Standards

Performance of this caliber is extremely rare. It is a rating that should be reserved for those who clearly and consistently demonstrate extraordinary and exceptional accomplishments in all major areas of responsibility. Employees who perform at this level are easily recognized by their peers as well as others outside their own group and as well as those in related areas.   It is a level of performance that is seldom equaled by others who hold positions of comparable scope and responsibility.

2

Meets All Standards

This rating should be assigned to those whose demonstrated performance clearly meets all the requirements of the position in terms of quality and quantity of output. It is performance normally expected of those who have the necessary education, training and relevant experience to enable them to effectively perform in a consistently reliable and professional manner. Although minor deviations may occasionally occur, the overall level of performance meets or may slightly exceed major job duties

1

Meets Some Standards – Needs Improvement

This is a performance level that does not fully meet job requirements in all areas of major responsibilities. The individual may demonstrate the ability to complete most assignments; however, the need for further development and improvement is clearly recognized.   This individual needs coaching and counseling to fully meet the requirements of the position. The employee is approaching meeting the expectations, but may be a new employee and not fully expected to meet all job requirements at this time.

0

Immediate Improvement Needed

This is a performance level that does not meet job requirements in all areas of major responsibilities.   The individual may demonstrate the ability to complete some assignments; however, the need for immediate development and improvement is clearly recognized. This individual needs constant coaching and counseling to fully meet the requirements of the position. This category describes a level of performance, which should significantly improve within a reasonable period if the individual is to remain in the position.

 

PERFORMANCE EVALUATION SUMMARY REPORT

 

CATEGORY

 

NUMBER OF COMPONENTS

 

 

CATEGORY TOTAL SCORE

 

RESULTS

(Score: by # of Components)

 

 

COMMENTS

 

SECTION I – Performance Accountability

A. Knowledge of Work

 

 

 

 

B. Duties and Responsibilities

 

 

 

 

C. Initiative and Judgment/ Attendance and Reliability

 

 

 

 

 

SECTION II – Service Excellence

 

Service Excellence

 

 

 

 

SECTION III – Continuous Quality Improvement

 

A. Corporate Integrity

 

 

 

 

B. Education and Environment of Care

 

 

 

 

C. Performance Improvement/Patient Safety

 

 

 

 

FINAL RESULTS

Total Comp

Total Score

Final Results in %

 

 

GOALS:

 

 

 

EMPLOYEE’S COMMENTS:

 

 

 

SUPERVISOR’S COMMENTS: (Summarize strengths and areas needing improvement.   Indicate development plans for improving performance during the next appraisal period)

 

 

 

 

1

                                                                                              

Employee’s Signature

 

Date:

Department Manager’s Signature

 

Date:

Human Resources Department Acknowledgment

 

Date:

 

 

We are an Equal Opportunity/Affirmative Action Employer and do not discriminate against applicants due to veteran status, disability, race, gender, gender identity, sexual orientation or other protected characteristics.  If you need special accommodation for the application process, please contact Human Resources.  EEO is the Law: https://www.eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf