Hours: 5AM - 1PM and 11AM - 7PM, varies

Days: Friday - Monday, varies 

JOB SUMMARY

Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager.

ATTENDANCE REQUIREMENTS

Non-exempt Status: May be required to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency.

ACCOUNTABILITY

Reports to Food Services Manager

PRIDE VALUES

P-PROFESSIONALISM The expertise, qualities and conduct that characterize a member of a profession"

R-RESPECT A positive feeling of esteem for a person or other entity

I-INTEGRITY Honesty and consistency to a set of values

D-DILIGENCE Constant and earnest effort applied to perform a task or accomplish a goal

1. 1. XCELLENCE The quality or state of being outstanding or superior

LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS

A high school diploma or its equivalent preferred.

OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS

On the job training is provided.

ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS

• • • Assists cook in preparing desserts or snacks for patients.
    • Assists cook in preparation of meals.
    • Carries trays to patients on halls.
    • Cleans tables in the dining area after each meal.
    • Helps with salads and desserts and other dishes.
    • Assists with the pouring of juice, milk, water, and tea.
    • Serves patients beverages, etc.
    • Takes meals out to patients in dining area.
    • Prepares between-meal nourishments (make sandwiches, etc.).
    • Cleans work area at the end of shift and after meals, including sweeping and mopping.
    • Removes garbage from kitchen areas and hoses out garbage containers.
    • Complies with infection control policies in the work area.
    • Scrapes dishes, washes dishes, pots and pans.
    • Records freezer and walk-in refrigerator temperatures in accordance with established procedures.
    • Checks stock as needed.
    • Puts up stock in appropriate manner.
    • Stores cleaning materials appropriately.
    • Sets up tray line and performs tray line service.
    • Follows diet orders and NPO diet orders.
    • Offers menu substitutions and records them in accordance with procedural guidelines.
    • Properly stores leftovers/opened food.
    • Serves nourishments in accordance with procedural guidelines.
    • Makes coffee/tea as requested.
    • Follows procedures for serving associate meals.
    • Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage di