Dining Technician PRN

Dining Service Tech PRN

PRN as needed

4PM-8PM (Pay based on experience)

About the Role:

The Dining Technician PRN plays a vital role in ensuring the smooth operation of dining services within a healthcare or institutional setting in Baltimore, MD. This position focuses on supporting the preparation, delivery, and maintenance of food service equipment and dining areas to meet health and safety standards. The Dining Technician will collaborate closely with dietary staff to facilitate efficient meal service and uphold a clean, organized environment for residents, patients, or clients. This role requires flexibility and responsiveness to varying schedules and demands, as it is a PRN (pro re nata) position, meaning work is on an as-needed basis. Ultimately, the Dining Technician contributes to a positive dining experience that supports the overall well-being and satisfaction of those served.

• Minimum Qualifications:
• High school diploma or equivalent.
• Six months’ experience in healthcare food service or related field preferred.
• Ability to follow detailed instructions and work independently or as part of a team.
• Basic knowledge of food safety and sanitation standards.
• Physical ability to stand, walk, and lift up to 25 pounds as required by the job.
• Reliable transportation to and from the Baltimore, MD work location.

Knowledge, Skills, and Abilities:

• Knowledge of safe food handling techniques and practices; health department regulations; sanitation requirements; food quality and presentation standards. Menu items: therapeutic diets. Portion control and food cost control. Chemical usage and safety; side effects; proper treatment for exposure.
• Must be able to read, write, speak, and understand the English language.
• Skill in using kitchen equipment.
• Follow written and oral instructions, including meal tickets, alterations, and instructions.
• Effective communication and interaction with other personnel, residents, family members, visitors, and the public.
• Work collaboratively as a member of a team. Safe use of tools and equipment. Maintaining a neat, clean, and well-groomed appearance to avoid contamination; wearing proper uniform and footwear; using safety equipment to avoid accidents or injuries.

Responsibilities:

• Previews menus and work orders to determine the type of food and supplies required for the assigned tray line station, including starter station, hot food, beverage, special food, and dessert. Prepares station items such as beverages. Stocks and prepares the station for the upcoming service.
• Reads meal tickets. Uses proper utensils to place the correct station item on the tray according to the plan for plating presentation, portion size, quality, temperature, and appearance of food. Requests steam table replenishment from the Cook.
• Complies with established sanitation standards, personal hygiene, and health standards. Follows proper food preparation and handling techniques. Ensures that food items are maintained at appropriate temperatures. At end of service period, wraps, labels, dates, and properly stores all food ingredients according to safe food handling techniques and practices.
• Maintains clean and organized food service areas using the “clean as you go” method. Wipes down work areas daily, including the steam table, tray line, counters, carts, trucks, and other areas.
• Washes and sanitizes pots and pans, equipment, and utensils. Empties trash throughout the shift. Cleans grease trap at the end of shift.
• Delivers trucks with assembled trays to units on schedule. Notifies nursing staff of food arrival. Assists unit staff with the distribution of trays. Retrieves trucks, carts, and bussing carts from units. Take P.M. temperatures of all refrigerators and pantries.
• Buses returned trays, separating out garbage and recyclables. Prepare dishes for the dish machine; load the dish machine and start the cycle. Dispose of trash. Unloads clean service ware; stores clean items in proper locations.
• Coordinates between-meal nourishments. Reads nourishment tickets. Prepares and delivers formula and special nourishments to unit pantries according to schedule. Take A.M. temperature of refrigerators and all pantries. Cleans refrigerators and pantries.
• Cleans and sanitizes floors, walls, hood filters, baseboards, and other food preparation, storage, and service areas. Maintains kitchen equipment; reports malfunctioning equipment; maintains a safe work environment.
• Maintains records of tray deliveries. Minimizes waste of food and supplies. Follows policies and procedures for incident and accident prevention.
• Performs other duties as assigned.

Skills:

The Dining Technician utilizes attention to detail and organizational skills daily to ensure dining areas are properly prepared and maintained. Communication skills are essential for coordinating with dietary staff and responding to immediate needs efficiently. Physical stamina and manual dexterity are regularly applied when handling equipment, transporting meals, and maintaining cleanliness. Knowledge of food safety and sanitation standards guides the technician in performing duties that protect health and comply with regulations. Additionally, adaptability and time management skills are important to meet the dynamic demands of a PRN schedule and provide consistent support during peak service times.