Food And Nutrition Service Worker
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Overview
Job Description
JOB SUMMARY:
The Food Service Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, staff and visitors.
Schedule:
- 1.0FTE(40 hours)
- Variable Days
Compensation:
- $20.00/hr + DOE
- Robust Benefits Package
- Weekend Differential
ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES:
- Perform routine duties related to preparation and serving of food.
- Prepare food for cooking by washing, peeling, shredding, slicing, baking and mixing of various food items.
- Operate dishwasher or assist with washing/sterilizing dishes, glassware, silverware, utensils, pots pans, etc.
- Serve food in cafeteria for visitors and staff following dietary sanitary and safety guidelines.
- Work on patient tray assembly line following menu directives for determining food items for each tray.
- Follow Standard Precautions using personal protective equipment as required.
- Perform telephone, clerical, stocking and inventory duties as assigned.
- Demonstrate ability to function successfully in a team-oriented environment.
- Maintain confidentiality of all work information.
ADDITIONAL RESPONSIBILITIES:
- Meet annual education requirements.
- Full time position, 40 hours per week.
QUALIFICATIONS (Required):
- High School graduate or equivalent.
- Skill and ability for routine use of kitchen equipment.
- Ability to read, write and carry out instructions.
- Good interpersonal and communication skills.
ADDITIONAL DESIRED QUALIFICATIONS:
- Current ServSafe Certificate.
- Healthcare food service, cooking, baking and cashier experience preferred.
PHYSICAL DEMANDS:
Medium- Heavy:
- Lift: 60 lbs from floor to waist height using proper body mechanics.
- Lift: 50 lbs from waist height to shoulder height using proper body mechanics.
- Carry: 60 lbs 40 feet.
- Push: 60 lbs of force 35 feet.
- Pull: 60 lbs of force 35 feet.
MACHINERY AND EQUIPMENT:
Must be able to operate normal business machinery and equipment, as well as kitchen and food and nutrition specific machinery and equipment (ex. oven/stove, grill, dishwashing machine, refrigerator/ freezer, warmer, food carts, trays, etc.)
EXPOSURE:
- Occasional exposure to contact with chemicals, moving objects, confined spaces, slippery surfaces, extreme temperatures and noise.
- Rare exposure to blood and body fluids.
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