FOOD SERVICE - FIELD EXPERIENCE
Sodexo at Lehigh Valley Health Network
Lehigh Valley Hospital Kitchen Locations:
Cedar Crest – call center, tray line, tray passing, tray auditing, assisting patients with ordering using health touch
Muhlenberg – tray line, health touch for paper menu input from behavioral health unit
17th Street – sanitation, tray passing, health touch
My field experience allowed me to gain a lot of experience in foodservice. I gained a lot of advice about different aspects of foodservice management such as how the tray line works, cold vs. hot food management, how the food is delivered to patient's rooms, etc. I participated in the tray line by preparing drinks, dishing out various cold dishes, and finding the correct supplements for the patients. I completed audits of many of the tray passers. I was instructed on what was expected of each tray passer and then was given an evaluation form to fill out for each tray passer to ensure that they are meeting their requirements. I checked all the trays before they left the kitchen. If there were items missing, I had to inform them and find the correct item for the tray. I then had to record what tray and who was responsible.
Throughout my experience in foodservice, I also recognized the importance of teamwork. I was unfamiliar with many aspects of food service but the employees of Sodexo were so supportive and helped answer any questions that I had. They allowed me to become a valuable part of their team for the week by teaching me how to be effective in each task I was asked to perform. Furthermore, as I assisted in various tasks throughout the week I began to appreciate the consistency of quality. By constantly carrying out tasks efficiently and satisfactory, it ensures consistent high-quality products. This includes maintaining a clean workplace and operating under in ServSafe guidelines.
