SUMMARY:

The responsibilities of this classification include preparing, serving and delivering food to the units for patients.

RESPONSIBILITIES:

Food Preparation & Service

• Assists in preparing food in a timely manner to meet meal period deadlines.

• Prepares meals following established menus and approved recipes.

• Ensures food is visually appealing for patients.

• Assists with special catering events as required.

Safety & Compliance

• Follows proper procedures and protocols for safe food handling.

• Adheres to safety practices when operating equipment.

• Reports and addresses environmental safety concerns in the nutrition department.

• Complies with national food safety procedures and facility policies.

• Completes annual mandatory training in a timely manner.

Administrative & Quality Support

• Participates in facility-wide QAPI programs.

• Assists with clerical tasks such as data entry and patient tray tickets.

PREFERRED QUALIFICATIONS:

• 1 year of similar food service experience in institutional setting

• High School diploma/GED

• Secondary culinary education, or BOCES training in culinary arts

• ServSafe Certification