Trayline Assoc

Job Summary

The primary functions of the Tray Line Associate include working the AYR Cold Starter position on the patient tray line and placing cold items on the patient tray per ticket. This position will also meet the Tray Passer standards and will pass the tray within 45 min of the patient's order supporting all food safety requirements in the process. The ability to work a flexible shift (nights, weekends, and holidays) is required

Job Responsibilities

• Ability to multitask –Patient tray line, tray passing, and supporting dish room/stocking tray line as needed.
• Knowledge of food service standards, including all HACCP standards and the taking of temperatures.
• Ability to prepare cold food items and deliver patient trays to everyone according to their prescribed diet.
• Assist with portioning patient orders onto patient trays using the printed tickets according to specific diets.
• Utilize safe Knife skills and the use of cutting glove.
• Assist in maintaining cleanliness, sanitation, organization, and proper food handling techniques in all kitchen areas.
• Utilize good communications skills to build rapport with teammates and management to ensure the department’s goals are met.
• Able to interact and take direction from Leads and perform required duties with little direction.
• Requires the physical ability to push tray carts to the different patient access areas of the hospital. These physical requirements account for lifting or pushing of up to 50 pounds.
• Responsible for all department rules according to the policies and procedures in the employee handbook. These policies include attendance and tardiness compliance, proper uniform usage, and sanitation and safety guidelines.
• Participates in the Employee Development Process by participating in self-evaluations, meetings, annual reviews, and all mandatory education requirements.
• Other duties as assigned.

Education Requirements

• Preferred: High school diploma or GED

Experience Requirements

• Minimum: Six (6) months or more experience in a restaurant or food service industry
• Preferred: One (1) or more years in hospitality, foodservice, or health care setting

License/Certification Requirements

• Minimum:  None