What are the responsibilities and job description for the Food Services Attendant Dietary KMH position at Catholic Health System?
Salary: 16.11-20.21 USD
Facility: Kenmore Mercy Hospital
Shift: Shift 1
Status: Part Time w/Benefits FTE: 0.573330
Bargaining Unit: UFCW Local 1
Exempt from Overtime: Exempt: No
Work Schedule: Days Evenings Nights with Weekend and Holiday Rotation
Hours: 6:30a-2:30p, 3:30p-7:30p
Summary:
Promotes and maintains a positive service culture. Performs a variety of duties to include, preparation, assembly, and distribution of meals to patients, staff and visitors. Adheres to safe food handling procedures. Performs cleaning and sanitizing duties in work areas, which includes equipment. Transports equipment, meals and supplies to various destinations according to Supervisor's requests. Adheres to Values in Practice initiatives.
Responsibilities:
EDUCATION
KNOWLEDGE, SKILL AND ABILITY
WORKING CONDITIONS:
Facility: Kenmore Mercy Hospital
Shift: Shift 1
Status: Part Time w/Benefits FTE: 0.573330
Bargaining Unit: UFCW Local 1
Exempt from Overtime: Exempt: No
Work Schedule: Days Evenings Nights with Weekend and Holiday Rotation
Hours: 6:30a-2:30p, 3:30p-7:30p
Summary:
Promotes and maintains a positive service culture. Performs a variety of duties to include, preparation, assembly, and distribution of meals to patients, staff and visitors. Adheres to safe food handling procedures. Performs cleaning and sanitizing duties in work areas, which includes equipment. Transports equipment, meals and supplies to various destinations according to Supervisor's requests. Adheres to Values in Practice initiatives.
Responsibilities:
EDUCATION
- High School diploma or equivalent
KNOWLEDGE, SKILL AND ABILITY
- Ability to read and write English, follow oral and written instructions
- Ability to clearly and effectively communicate
- Ability to perform basic math functions
- Strong customer service skills
- Ability to tell time and read a clock
WORKING CONDITIONS:
- Exposed to hazards from electrical/mechanical/power equipment
- Exposed to housekeeping/cleaning agents/chemicals
- Subject to hazards of flammable, explosive gases
- Subject to burns and cuts
- Subject to varying and unpredictable situations
- Exposed to hazards of steam and heat
- Exposed to varying degrees of kitchen elements
- Subject to standing and walking most of the workday
- Extreme Cold: temperature cold enough to cause marked bodily discomfort
- Extreme Heat: temperature hot enough to cause bodily discomfort
- Moisture: frequent contact to water or other liquids
