Food Service Assistant Jobs

Overview

Performs daily kitchen / cafeteria duties to provide a safe clean and sanitized environment for our patients, residents, customers, and partners with quality service in mind. Dishes and assembles food items. Sets up, delivers and picks up patient trays. Operates dish machine. Washes pots & pans. Operates, cleans and sanitizes other kitchen equipment including cooking equipment as needed. Replenishes stock. Maintains a clean work area. Performs cashier duties as needed. Has the ability to work in a fast paced environment. Performs other duties as assigned. May work alternate shifts, weekends and holidays. May be assigned overtime during peak periods. Maintains flexibility in scheduling and work/area assignments according to department and system needs.

Responsibilities

• Washes and sanitizes dishes, pots and pans, and kitchen equipment
• Portions food items as directed
• Operates dish machine
• Takes and records equipment temperatures
• Excellent customer service skills needed when delivering patient trays
• Maybe required to filter hot oil with mesh strainer and/or change oil in fryers
• Reads patient tray ticket orders and places items on trays.
• Replenishes stock with proper rotation
• Follows scripting when delivering patient trays
• Use protective barriers (gloves, apron, and proper hair coverings)
• Collects and places garbage and trash in designated containers
• Cleans and sanitizes work area, tables, and cabinets
• Collects patient trays from room, stacks dirty dishes on cart and returns cart to kitchen
• Adheres to department safety and sanitation regulations
• Performs daily / weekly cleaning tasks
• Takes and records food temperatures
• Operates cash register
• Serves cafeteria customers
• Delivers / serves patient trays, snack and supplements Assist patients with opening any items

Education And Experience

High school diploma or equivalent preferred.

Special Physicial Demands

The Special Physical Demands are considered Essential Job Function of the position with or without accommodations.

This is considered heavy work. While performing the duties of this job, the employee is constantly required to stand and walk. The employee is frequently required to use hands to finger, handle, and feel; reach with hands and arms; talk and hear. The employee is occasionally required to sit; climb and balance; stoop, kneel, crouch, and crawl; taste and smell. The employee must exert 25 to 50 pounds frequently and 50 to 100 pounds of force occasionally. Good manual dexterity to operate kitchen equipment. Specific vision abilities required by this job include frequent close vision, distance vision, color vision, peripheral vision. Occasional depth perception and ability to adjust focus.

Culture of Excellence Behavior Expectations

To perform the job successfully, an individual should demonstrate the following behavior expectations:

Quality - Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.

Service - Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system wide regarding processes and functions.

Partnering - Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to other's views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work: Embraces teamwork, supports and encourages positive change while giving value to individuals.

Cost - Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue.