General Kitchen Worker
Department: Food Service EH
Job Type: Per Diem
Job Class: Union
Union Name: SEIU -Service Emp. Int. 1199
Work Shift: Day/Evening with Variable Start Time
Work Days: Times Vary
Date Posted: 05/07/2021
Requisition Number: hrq-116484
Preps food stations on tray line with proper food supplies. -Ensures that food supplies are dated and rotated according to standards to ensure freshness prior to service. -Assumes accuracy in placing proper food items on trays according to menu and patient's request. -Accurately deliver and retrieve patient trays, utilizes "scripting" to ensure patient satisfaction. -Stock kitchenettes, rotate food supplies and check dates to ensure freshness. Dispose of outdated items, clean refrigerators and take temperatures. -Performs duties of dishwasher: set up dish room for service, record dish machine temperature before use, cleans dish room area after use. -Clean and sanitizes work areas utilizing proper chemicals and methods, according department standards. -Sweep and mop kitchen floors using approved chemicals and cleaning methods. -Collects and removes rubbish from main kitchen, cafeteria, and dish room. Replaces barrel liners once removed. -Assists in receiving and storing food supplies. Demonstrates proper lifting procedures. -May be asked, when needed to perform various simple and routine production duties such as: mixing jello, dishing desserts, cutting pies, and fruits, etc. -Performs related routine kitchen duties as may be required.
Understands and practices hospital/departmental safety guidelines and procedures including general safety, office safety, fire safety, proper body mechanics and proper patient/material handlingEquivalent to two years of High School. -Must be able to read and write English. Work Experience -Foodservice and/or kitchen work experience preferred -Extended periods of standing, bending, and walking. -Eye hand coordination. -Able to carry or lift items, no less than 20 lbs. -Able to label containers correctly and accurately. -Can maneuver trucks weighing an excess of 200 lbs throughout the hospital. -Must be able to reach items from shelves and counters that are above the head and below the waist. Mental Abilities -Can work closely with people. Can work collaboratively with a group of people. -Can evaluate and process information rapidly and make decisions that are consistent with the department requirements for running a quality food service department. -Multi-task oriented - good organizational abilities. -Able to work in a demanding, stressful environment with sufficient concentration to complete tasks even with interruptions and distractions (ability to block out irrelevant noises and conversations while completing work). -Able to foster a team environment with good communication skills and conflict resolution techniques. -Able to calmly assess and act on unusual occurrences within the department and make decisions that safeguard the quality of patient care.