Job Objective:
Under the supervision of the Dietary Supervisor, does a variety of general kitchen, serving, or cafeteria tasks for the provision of meals to patients, staff and visitors.
Essential Duties and Responsibilities:
Accurately and efficiently handle, store, prepare, order, documents, and serve food products under established instructions while complying with sanitation and HACCP requirements.
Serves food for patients and guests following proper portion control and garnish while ensuring product is fresh-looking and attractively styled.
Responsible for always providing service to patrons and staff in a positive, pleasant, and cheerful manner.
Tastes, takes, and records temperatures and/or ratios of food items insuring standards are maintained according to procedure and HACCP standards and procedures.
Operates kitchen equipment as needed for food preparation, serving and cleanliness.
Washes dishes and pots, cleans and disinfects equipment within the allotted time frame.
Performs deep cleaning and proper sanitation of equipment and work areas as assigned using the appropriate chemicals and safety equipment for cleaning.
Maintains cleanliness in entire dietary services and serving areas by sweeping, mopping, emptying trash and carrying out any other tasks as needed to maintain standards.
Restocks assigned area before, throughout, and after each shift.
Uses universal precautions at all times by wearing gloves, goggles, washing hands frequently, and utilizing any applicable PPE for task being performed.
Records and logs all required information such as temperatures and sanitation levels correctly within assigned work area and ensures documentation is properly completed.
Reports equipment malfunction and temperature abnormalities to the Supervisor.
Delivers and serves food products required for food and nutritional services operations at varied locations on campus with carts or delivery vehicles.
Responsible for always providing service to patrons and associates in a positive, pleasant, and cheerful manner.
Assists and performs other related duties as assigned or requested within the department, expected to promote teamwork at all times.
Ability to communicate effectively in English (verbal and written)
Non-Essential Duties
Performs other office related tasks such as typing, faxing and filing.
Knowledge, Skills and Abilities:
Knowledge
Knowledge of kitchen equipment
Knowledge of proper food preparation, storage and handling
Knowledge of basic math and ratios.
Skills
Strong customer service skills.
Displays attention to detail and accuracy
Abilities
Ability to learn proper sanitation and HACCP techniques and procedures
Ability to work collaboratively with others to coordinate activities and meet timelines.
Ability to comprehend and follow oral and written instructions and recipes
Ability to complete simple records with clear, legible handwriting.
Core Competencies: All AVH employees will effectively demonstrate these behaviors:
Accountability
Action Oriented
Customer Focused
Compassion
Effective Communication
Teamwork
Ethics & Values
Integrity & Trust
Education and Experience:
Education
High School Diploma preferred but not required.
Experience
Prior experience is preferred but not required.
Required Licensure and/or Certifications:
None
Physical Requirements and Working Conditions:
Work usually performed in a very active institutional kitchen/cafeteria environment; with small limited workspace; and in Walk-in Freezer and Refrigerators.
Standing and walking majority of shift, with repeated bending, squatting, and stooping.
Frequent pushing/pulling up to 50 lbs
Lifting up to 25 lbs frequently throughout shift.
A detailed description of the physical requirements of this job is maintained in the Employee Health Department
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