Kitchen Assistant

Under the immediate supervision of the Director of Food and Nutrition, is responsible for performing a variety of tasks to support the operations of the Department of Food and Nutrition.

Responsibilities:

Cleaning and sanitation of all Kitchen, Café and Storage areas:

• Keeps all floor surfaces clean by sweeping and mopping when necessary. Follows safety procedures to insure all areas are safe

• Removes trash from all Kitchen and Café areas regularly and brings trash to the dumpster

• Routinely inspects Kitchen and Café to insure proper stocking levels and cleanliness

• Supervises volunteers that are assigned to the dishroom to insure all safety and sanitation policies are being followed

• Cleans Grease Interceptor as needed

Cleanliness:

• Is continuously responsible for cleaning and sanitation of all Kitchen, Café and Storage areas

• Keeps all floor surfaces clean by sweeping and mopping when necessary. Follows safety procedures to insure all areas are safe. Leaves kitchen and Cafe in a clean and sanitary condition following service.

• Removes trash from all Kitchen and Café areas regularly and brings trash to the dumpster separating as directed.

• Supervises volunteers that are assigned to the dishroom to insure all safety and sanitation policies are being followed

• Cleans Grease Interceptor daily after dinner service.

Dish and small wares - Cleans and sanitizes all soiled dishes:

• Operates the automatic dishwasher in order to clean and sanitize all soiled dishes. Records Dish Machine Temperatures on provided logs. In the event of Dish Machine failure cleans and sanitizes all dishes following the triple sink method.

• Pre washes and soaks dishes as needed to insure clean and sanitized dishes and kitchen equipment

• Returns all clean and sanitized dishes and kitchenware to their correct place in the kitchen.

• Continuously cleans and sanitizes the dishroom to insure a clean and sanitary environment.

• Continuously checks Med Surg, ICU and the Emergency Department for soiled patient dishes and returns them to the dishroom

Prep - Performs prep duties as instructed by the First Cook:

• Cooks or prepares needed foods as instructed by the First Cook.

• Prepares needed Café items when instructed

• Assists in plating food when instructed

• Assists in putting away Food Stores when instructed

Catering - Delivers all catering orders:

• Under the direction of the First Cook or Grill Manager takes responsibility for the proper setup of function carts, checking to insure all needed items are provided

• Returns after conclusion of the catering event to pick up any remaining items.

• Prepares all necessary items for Functions including but not limited to: beverages, sandwiches, desserts, flatware, plates, napkins etc.

• Manages time to insure on time delivery of all catering orders.

• Upon completion of pick up places finished Function request in the correct folder.

Organizational Expectations:

• Attendance: Attendance is an essential job function; employee comes to work daily, on time, and completes scheduled shift

• HIPAA: facilitates to maintain patient confidentiality

• Internal communication: contributes to positive team performance and a culture of service excellence through effective communication, active listening, and respect

• Interpersonal relationships: maintains appropriate interpersonal relationships with staff, patients, and visitors at all times. Works as a team member with other departments.

• Safety: Practices workplace safety daily

Employee Engagement:

• Actively participates in all hospital Service Excellence initiatives and trainings

• Attends and participates in a minimum of 50% department staff meetings and signs off on review of 100% department staff meeting minutes

• Completes all required annual education on or before the due date

Knowledge Skills and Abilities: Individuals must possess these knowledge, skills, and abilities or be able to explain and demonstrate that they can perform the primary functions of the job, with or without a reasonable accommodation, using some combination of skills and abilities and possess the necessary physical requirements, with or without a reasonable accommodation, to safely perform the essential functions of the job.

• Minimal physical effort required with occasional light lifting to a maximum of 25 pounds; stooping; and pick, pinch, type, or otherwise work primarily with fingers

• Ability to effectively manage considerable mental stress

• Ability to express or exchange ideas by means of the spoken word

• Ability to receive detailed information through oral communication

• Ability to communicate effectively with co-workers and convey information in a clear, concise and accurate manner

• Familiarity with computer and other business machines

Qualifications:

License and Certification: Serv-Safe certification: Maintain or obtain within 6 months of employment.