Responsibilities

SUMMARY OF JOB DUTIES: To ensure the delivery of healthy, desirable, and cost-effective dietary services to patients, staff. And guests of the organization.

• Sets up and maintains serving line, beverage, and condiment stations.
• Cleans and sanitizes dining area, tables, chairs, and floors.
• Accepts and reconciles deliveries and puts away stock and equipment before and after each meal.
• Assists the cook and dietary supervisor in food preparation as requested.
• Sets up and maintains salad bar.
• Mops kitchen and dining room areas: as needed for spills and trash, between meals to maintain a clean sanitary dietary environment.

Qualifications

QUALIFICATIONS AT ENTRY:

Must be able to concentrate on work amidst distractions such as noise, conversations and foot traffic; must be able to consistently meet deadlines; and finish all food preparation at specified serving time; must be flexible in work hours in order to meet patient and organization operating needs. Must maintain self-control in volatile or hostile customer service interactions. Must be reliable and timely in being at work as scheduled. Must be able to use kitchen equipment such as knives, slicers, mixers and dishwashers; knowledge of the essential hygiene factors involved in food preparation; knowledge of cleansing products and the appropriate methods of cleansing a variety of surfaces. Must be able to work independently, in a restricted physical environment for extended periods of time. Must have ability to perform several tasks concurrently. Must have skills in maintaining information as highly confidential. Serve-safe certifications is preferred.

MACHINES, TOOLS AND EQUIPMENT USED ON JOB:

Stove Trash bins

Oven (standard & convection) Microwave Oven

Steamer Toaster

Fryer Soft Drink dispensing machines

Food Carts Coffee Maker

Slicer Mop, broom, bucket, sanitizing materials

Food Processor Food & Other Supplies

Electric Mixer Telephone

Knives/forks/spoons Food/Serving Trays

Dish machine/dishes Gloves/mitts

Pots/pans

Peelers/spatulas/tongs/serving utensils

Grill

PHYSICAL AND MENTAL REQUIREMENTS OF JOB:

Ability to climb, balance, stoop, kneel, crouch, reach, stand, walk, push, pull, lift, moving about in work area and throughout organization to accomplishment tasks. Must be able to finger, grasp and feel objects. Perform repetitive motions with wrists, hands and fingers. Ability to express and exchange ideas via spoken word, conveying information to others in an audible, accurate and on occasion, quick manner. Able to perceive the nature of sounds with no less than 40 dB loss @ Hz, 1000 Hz, and 2000 Hz with or without correction; perceive detailed information through oral communication and to make fine discriminations in sound.

Work is considered medium in nature requiring occasional exertion of up to 50 pounds of force and 20 pounds of force frequently and/or up to 10 pounds of force to lift, carry, push, pull or otherwise move objects. Must be able to operate kitchen equipment.

Worker is subject to both indoor and outdoor environmental conditions; activities occur inside and out.

Worker is subject to a variety of physical conditions, such as proximity to moving mechanical parts, electrical current and exposure to high heat.

Worker may be subject to one or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dusts, mists, gases or poor ventilation.