Sr Dining Services Associate

Overview

To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.

Performs a variety of tasks within the production area of Food and Nutrition to prepare high quality bulk cold food items (e.g. cold production salads, vegetables, fruits, and other cold food items) for service to patients, staff, and visitors. Provides quality, efficient and expedient catering and delivery service for every catering event with excellent customer service. As assigned, provides on-the-job training for new employees, and assists in training sessions for department staff. All tasks are performed according to departmental procedures and specific task assignments, however the Food Production Associate functions with less direct supervision and is expected to independently utilized knowledge of kitchen procedures and/or take appropriate action to resolve issues as they arise to ensure customer needs are met. (Up to 20 points within the Responsibilities Section may be reallocated based upon the actual task assignments performed by an employee during the review period.) Demonstrates and role models outstanding customer service and the Key Behaviors outlined in the Hospital's Core Success Factors in all interactions.

EEO/AA/Disability/Veteran
Responsibilities

• 1. FOOD PREPARATION - Prepares high quality cold food items (e.g. cold production salads, vegetables, fruits, and other cold food items) for service to patients, staff, and visitors. Follows specific production procedures to prepare food items in the appropriate quantities needed for daily food service production often requiring use of kitchen equipment that is more complex than basic utensils (e.g. blenders, choppers, mixers, etc) to prepare, mix and blend items. Demonstrates competency in the proper operation and care of equipment and utensils used. Follows production schedules and notifies manager of any production discrepancies. Prepares and plates attractively following plating procedures, portion control guidelines and garnishes as specified
• 2. CATERING -Prepares food items according to individual catering requisitions; produces food trays; assembles associated products and utensils; sets up rooms for catered events, and replenishes food items as necessary; and serves food items at special functions, as requested. Maintains knowledge of food products being served or delivered.
• 3. FOOD SAFETY STANDARDS - Maintains food safety standards. Demonstrates understanding of correct food safety principles and techniques applicable to quantity food production and consistently applies these techniques. Correctly uses a calibrated thermometer to verify and document that all foods are properly maintained at specified internal temperatures. Takes corrective action and documents when proper food holding temperatures are not appropriately met. Consistently and appropriately covers, labels, dates, and stores all food items under responsibility. Reports any food products of questionable quality to supervisor. Rotates stock according to FIFO following departmental policy.
• 4. ROLE MODEL AND TRAINER - Provides On -the-Job Training of new employees in kitchen or catering. Develops newer associates and acts as a role model. Independently utilized knowledge of kitchen procedures as necessary to resolve issues and/or ensure customer needs are met. Assists manager in conducting in-service training as required.
• 5. SANITATION AND PERSONAL HYGIENE - Consistently follows established sanitation and personal hygiene guidelines to help prevent the spread of food borne illness. Maintains a clean and neat work area by adhering to the -clean as you go- policy. Proper hand washing techniques are followed at all times. Cleans and sanitizes all food handling equipment prior to use according to standard procedures. Uses and stores cleaning agents properly

Qualifications

EDUCATION

High School Diploma or GED preferred. An understanding of basic dietary principles is preferred. Successful completion of hospital's Safe Food Handler course.

EXPERIENCE

Must have a minimum of one year food preparation experience, 6 months must be within a hospital food service environment.

SPECIAL SKILLS

Must have a demonstrated ability to read, write and understand English; legible handwriting. Ability to understand and follow instructions, and basic measurements to measure, mix, and/or prepare ingredients. Ability to operate basic kitchen equipment for bulk cold food preparation. Ability to demonstrate safe food handling practices and to follow safety procedures for equipment and chemicals. Must have outstanding interpersonal/customer relations skills.

PHYSICAL DEMAND

Moderate physical activity, requires ability to stand and walk more than 4 hours per day, with ability to lift, push and pull carts, pallets and food supplies (occasionally up to 50 pounds, frequently up to 30 pounds and/or continuously up to 10 pounds). Work environment involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises which require following basic safety precautions; and, working with cleaning chemicals requiring Personal Protective Equipment (PPE's) provided.

YNHHS Requisition ID

124054