- Uses A.I.D.E.T. (Acknowledge, Introduce, Duration, Explanation, Thank you.) In every patient/guest encounter.
- Prepares and assembles food to be cooked.
- Prepares cold food items.
- Prepares, assembles, and serves food and drinks in the tray line.
- Prepares, assembles, and serves food and drinks in the staff meal line.
- Washes dishes.
- Cleans work area.
- Prepares sanitizing buckets.
- Preps cold box for meals.
- Prepares salad bar.
- Delivers patient trays.
- Displays proper etiquette and mannerisms that reflect the SHINE Behavior Standards.
- Promotes the Patient Safety Standards as a core value of the organization.
- Prepares salad bar.
- Pantry Requests
- Stocks grocery orders.
- Rotates food in the pantry, refrigerator, and freezer.
- Cross-trains with other dietary positions, including cashier, dishwasher, and salad bar & grocery attendant.
- Relieves cashier for breaks.
- Makes pizzas.
- Prepares night box.
- Runs patient trays as needed
- Relieves cashier for breaks.
- Runs patient trays as needed.
- Runs patient trays through dinner service 4:30-5:45
- Prepares sanitizing buckets
- Restocks silverware for patient line wrapped and packets
- Helps cook assistant with par list
- Reviews tickets to ensure all product that was ordered by patient is on tray.
- Re-stocks clean dishes.
- Takes out trash.
- Assists cooks when necessary.
- Prepares and delivers late trays.
- Delivers catering requests.
- Prepares comfort carts.
- Participates in departmental and association wide informational meetings, including staff meetings, association wide forums, and seminars.
- Reviews department and association wide policies and procedures annually.
- All other duties as assigned.
- Assists with the preparation of food for special functions, including Hospital Week, Employee Picnic, Holiday Meal, large meetings and all major holidays.
- Recurring work situations.
- A low level of complexity.
- Typical operation from specific and definite directions and instructions.
- Performance of duties under moderate supervision.
- None.
- Are normally made with others both inside and outside the hospital.
- Are made with own department, staff, and supervisor, as well as other staff and visitors.
- Contain some discussion about confidential/sensitive matters.
- Are normally face-to-face.
- Include contact with staff, patients, and physicians.
- High School Diploma or Equivalent (required).
- One year related experience (preferred).
- Completion of approved sanitation or food handling course or evidence of similar training (preferred).
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Description
General Position Summary:
Responsible for serving large quantities of food for hospital patients, staff, and visitors, in accordance to county and state guidelines.
Essential Functions / Major Responsibilities:
Secondary Functions:
Additional / Seasonal Responsibilities:
Job Scope:
This job involves:
Supervisory Responsibility:
Interpersonal Contacts:
Contacts:
Specific Job Skills &
Mental Activities:
This position requires knowledge of all kitchen equipment and the Hospital Information Systems.
This position requires basic math, as well as excellent communication, critical thinking, problem solving, and interpersonal skills.
Must be able to read, write, speak, and understand English.
Education and/or Experience:
Physical Demands & Job Conditions:
Exert up to 50 lbs. of force occasionally, and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects. The worker is subject to contact with chemicals, heavy lifting, constant standing, and encounters with upset/disturbed individuals.
Physical motions include finger dexterity, standing, walking, stooping, talking, reaching, feeling, bending, kneeling, grasping, listening/hearing, handling, lifting up to 50 pounds, and repetitive motions of the hands, wrists, and feet.
OSHA Exposure Category:
Involves no regular exposure to blood, body fluids, or tissues, and tasks that involve exposure to blood, body fluids, or tissues and are not a condition of employment.
