What are the responsibilities and job description for the CULINARY UTILITY ASSOCIATE I position at Butler Memorial Hospital?
Ensures that patients receive meals in accordance with their prescribed diet orders by assisting the patients with menu selections, assembling trays, serving meals and preparing and delivering between meal snacks and supplements. Promotes patient satisfaction by adhering to individual preferences and addressing concerns promptly; practices excellent customer relations skills. Maintains bulk nourishments inventory and rotates stock on nursing units. Retrieves trays after meals and assists with service ware cleanup and storage.
Education
Minimum: High School Diploma or equivalent
Preferred: Food Service Training
Registration/Certification/Licensure:
Act 33/73 clearances
Experience
Minimum: Customer service experience
Preferred: One year experience in healthcare or retail environment. Knowledge of modified diets.
Other Requirements:
N/A
Status:
Non-Exempt
Physical Requirements:
The following frequency definitions apply to all Physical Requirements unless otherwise noted:
Occasional: (0-1/3 of day , 0 - 2.5 hrs/day, 1 - 4 reps/hr)
Frequent: (1/3 -2/3 of day , 2.5 - 5.5 hrs/day, 5 -24 reps/hr)
Constant: (> 2/3rd of day , > 5.5 hrs/day, > 24 reps/hr)
NOTE: An asterisk (*) indicates that the item is an essential function.
Occasional: (0-1/3 of day , 0 - 2.5 hrs/day, 1 - 4 reps/hr)
Frequent: (1/3 -2/3 of day , 2.5 - 5.5 hrs/day, 5 -24 reps/hr)
Constant: (> 2/3rd of day , > 5.5 hrs/day, > 24 reps/hr)
NOTE: An asterisk (*) indicates that the item is an essential function.
Non-Material Handling
- Standing* - Remaining on one's feet in an upright position remaining stationary - CONSTANT
- Walking* - Remaining upright on one's feet, and moving about - CONSTANT
- Sitting - Body remains in a seated position - OCCASIONAL
- Stooping - To bend the body downward and forward by bending the spine at the waist - CONSTANT
- Bending* - To flex the upper body forward - CONSTANT
- Twisting* - To rotate the upper body forward - CONSTANT
- Climbing - To move the body in any direction on equipment or structures that do not include stairs or ladders - CONSTANT
- Ladders - To ascend and descend ladders - OCCASIONAL
- Stairs - To ascend and descend stairs - OCCASIONAL
- Kneeling - To move the body downwards and come to rest on both hands and both knees - OCCASIONAL
- Squatting - To move the body downwards by bending both knees - FREQUENT
- Crouching - To bend the body forward and downward by bending the spine and the legs - FREQUENT
- Crawling - To move the body forward or backwards on hands and knees - N/A
- Reaching Horizontal* - To extend the arms and hands outward, remaining under shoulder height - FREQUENT
- Reaching Overhead - To extend the arms and hands up and out over shoulder height - OCCASIONAL
- Grasping* - Using functional gripping of the hand to handle an object - CONSTANT
- Finger Manipulation* - To manipulate objects with the use of fingers - CONSTANT
- Seeing* - Using visual feedback to accomplish a task or activity - CONSTANT
- Hearing* - Using sound feedback to accomplish a task or activity - CONSTANT
- Repetitive Upper Extremity Use* - Using the arms and/or hands continuously or more than 2/3 of the total time - CONSTANT
- Repetitive Lower Extremity Use - Using the legs and/or feet continuously or more than 2/3 of the total time - CONSTANT
Material Handling
- Pushing* - To exert a force upon an object in order to move it in a certain direction Pushing refers to moving an object away from the person
- FREQUENT
- 20# - 50#
- Pulling* - To exert a force upon an object in order to move it in a certain direction Pulling refers to moving an object towards the person
- FREQUENT
- 20# - 50#
- Lift - Floor to Waist
- OCCASIONAL
- 20# - 50#
- Lift* - Waist to shoulder
- OCCASIONAL
- 20# - 50#
- Lift - Shoulder to overhead
- OCCASIONAL
- Up to 20#
- Carrying* - To transport an object or article using the arms or hands (> 10 feet)
- OCCASIONAL
- 20# - 50#
Environmental Factors
- Working alone - OCCASIONAL
- Working in cramped quarters - N/A
- Constant interruptions - OCCASIONAL
- Working with hands in water - OCCASIONAL
- Use of power tools - N/A
- Working on ladders/scaffolding - OCCASIONAL
- Exposure to vibration - N/A
- Exposure to dust - N/A
- Exposure to noise (constant) - N/A
- Exposure to electrical energy (outlets, etc) - OCCASIONAL
- Exposure to temperature changes (heat, cold, humidity), that require special clothing - OCCASIONAL
- Exposure to slippery walking surfaces* - FREQUENT
- Exposure to solvents, grease, oils* - OCCASIONAL
- Exposure to radiant energy, ie computer terminal (more than 4 hours per shift) - OCCASIONAL
- Working with bloodborne pathogens - N/A
Cardiovascular Energy Requirements - Physical Demand
Physical Demand
Met Level
Examples of similar activity intensity
Sedentary to Light
0 - 3.5
Light house cleaning, washing dishes, serving food, food shopping, sitting, standing, computer work.
Medium
3.6 - 6.3
House work (mopping, scrubbing), health club exercising, treadmill work, stretching, yoga, walk/run-play with children, aerobic class, dancing, carrying bucket/wood, auto body repair, shoveling snow, golf (carrying clubs).
Heavy to Very Heavy
> 6.4
Calisthenics (push up, pull up, sit up, vigorous effort), carrying groceries upstairs, shoveling coal, bailing hay, fire fighting, sawing by hand, splitting wood.
As relates to this position:
- Sedentary to Light* - N/A
- Medium - N/A
- Heavy to Very Heavy - N/A
I. Specific Job Responsibilities (Essential Functions):
1. Interacts with patients and/or their significant other to obtain patient menu selections that are in compliance with the patient’s diet order and preferences. Ensures menu items are accurately tallied so that patient menu selections can be honored.
2. Provides the correct diet to patients by checking menus against current diet orders and routinely processing diet changes. Printed menus are accurately edited for the patient’s ordered diet prior to the patient receiving the menu and after the menu has been returned. Diabetic snacks are sent to the units daily and labeled appropriately.
3. Stocks nourishments and floor supplies using established par levels. Dates and rotates stock, discards outdated items and completes the Dietary Nourishment Refrigeration Form for all assigned units. Communicates any issues with nourishments to his/her manager.
4. Communicates effectively with nursing, clinical dietitians, department managers and department staff to ensure that patient needs are met and/or exceeded.
5. Ensures cleanliness and sanitation of work areas and equipment. Demonstrates sound food safety skills for the proper handling and storage of food. Assists in the dish room and uses appropriate universal precautions.
