Nutrition and Dining Services Technician I

Company: BryanLGH Medical Center
Location: Lincoln
Posted on: May 5, 2021

Job Description:

GENERAL SUMMARY: # The Nutrition and Dining Services Technician I performs a variety of dishwashing and cleaning services, completes serving duties, performs meal delivery to patient care areas, and assembles food items for cafeteria and patient meal service.# # PRINCIPAL JOB FUNCTIONS: # Commits to the mission, vision, beliefs and consistently demonstrates our core values. Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed.# Empties garbage and cleans/sanitizes garbage receptacles. Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors. Serves retail customers in an efficient, courteous manner. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned. Assures stocked levels of dining service related supplies in service areas. Supports trayline operations as directed. Checks and updates diet orders via computer database. Delivers designated trays, supplies and/or nourishments to patient locations as scheduled. Safely operates equipment used within the assigned work area. Reports malfunctions/breakdowns of equipment to supervisors immediately. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information. Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors. Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned. Performs other related duties as assigned. # (Essential Job functions are marked with an asterisk #*#. Refer to the Job Description Guide for the definition of essential and non-essential job functions.) Attach Addendum for positions with slightly different roles or work-specific differences as needed. # REQUIRED KNOWLEDGE, SKILLS AND ABILITIES: # Knowledge of food service delivery methods and practices. Knowledge of customer service practices. Skill in the safe operation of applicable kitchen and hospital equipment (i.e., dishwasher, silver washer, pot and pan machine, waste pulper, soiled return conveyor system, garbage disposals, # sanitation steam equipment). Ability to communicate effectively both verbally and in writing. Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments, including diverse patient populations. Ability to perform work in a timely and effective manner within strict timelines. # EDUCATION AND EXPERIENCE: # Food Handler#s permit required.# Must be 16 years of age or older. # PHYSICAL REQUIREMENTS: (Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.) # (DOT)#Characterized as medium work requiring exertion of 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 constantly to move objects. # Requires walking or standing to a significant degree.# Requires manual dexterity to assemble, prepare, package, display and deliver food products/items. GENERAL SUMMARY: The Nutrition and Dining Services Technician I performs a variety of dishwashing and cleaning services, completes serving duties, performs meal delivery to patient care areas, and assembles food items for cafeteria and patient meal service. PRINCIPAL JOB FUNCTIONS:

• *Commits to the mission, vision, beliefs and consistently demonstrates our core values.
• *Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed.
• *Empties garbage and cleans/sanitizes garbage receptacles.
• *Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.
• *Serves retail customers in an efficient, courteous manner.
• Assists in and accurately prepares food for cafeteria and/or catering activities as assigned.
• Assures stocked levels of dining service related supplies in service areas.
• *Supports trayline operations as directed.
• Checks and updates diet orders via computer database.
• *Delivers designated trays, supplies and/or nourishments to patient locations as scheduled.
• Safely operates equipment used within the assigned work area.
• Reports malfunctions/breakdowns of equipment to supervisors immediately.
• Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information.
• Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors.
• *Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.
• Performs other related duties as assigned. (Essential Job functions are marked with an asterisk "*". Refer to the Job Description Guide for the definition of essential and non-essential job functions.) Attach Addendum for positions with slightly different roles or work-specific differences as needed. REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:
  • Knowledge of food service delivery methods and practices.
  • Knowledge of customer service practices.
  • Skill in the safe operation of applicable kitchen and hospital equipment (i.e., dishwasher, silver washer, pot and pan machine, waste pulper, soiled return conveyor system, garbage disposals, & sanitation steam equipment).
  • Ability to communicate effectively both verbally and in writing.
  • Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments, including diverse patient populations.
  • Ability to perform work in a timely and effective manner within strict timelines. EDUCATION AND EXPERIENCE: Food Handler's permit required. Must be 16 years of age or older. PHYSICAL REQUIREMENTS: (Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.) (DOT)-Characterized as medium work requiring exertion of 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 constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.

Keywords: BryanLGH Medical Center, Lincoln , Nutrition and Dining Services Technician I, Hospitality & Tourism , Lincoln, Nebraska