Job Description

Employment Type:

Full time

Shift:

Day Shift

GENERAL SUMMARY:

Under theleadershipof theHouse of MercyChef,participatesas a dietary services team member andassistsin preparation of food items, cleans food preparation area, runs the dishwasher, and related dietary duties to provide quality food service at/through House of MercyMaintains clean, sanitary work area and practices food safety regulationsWorks under the daily leadership of the House of Mercy Chef and the general supervision of the OperationsData Manager

CORPORATE PHILOSOPHY STATEMENT:

It is the obligation of each employee ofMercyMedicalCenterto abide by and promote the mission and core values of the Spirit of Mercy.

CORPORATE POLICY STATEMENT:

It is the obligation of each employee ofMercyMedicalCentertocomply withMercy’s mission, values, standards of conduct, policies,proceduresand related practices (e.g.Dress Code, Time and Attendance, and other policies)

HIPAA SECURITY COMPLIANCE:

Security Access: Low“Incumbent has no access to confidential information and must comply with the terms of the Mercy Medical Center Security Policies as it applies to their job role.”

ESSENTIAL FUNCTIONS:

• Preparesfood as needed andassiststheChef and/or Cooks in food preparation, following daily preparation instructions.

• Assistsin serving evening meals.

• AssiststheChef and/or Cooks in cleaning andsanitizing offood preparation area, equipment,utensilsand tools.

• Performs scullery work including transferring tray carts fromdaycaresto the dish room;assistingwith dishwashing, storing clean dishes, and cleaning the dish machine and the scullery.

• Leavesthe scullery pre-set for the next morning.

MARGINAL FUNCTIONS:

• AssiststheChef and/or Cooks in pushing food carts,racksand dollies.

• Participates in House of Mercy’s PerformanceQuality Improvement Process.

• Attendsmeetings and training sessions asrequired

MINIMUM KNOWLEDGE,SKILLSAND ABILITIES REQUIRED:

• Ability to read, write,comprehend, and speak English,required

• High school diploma or equivalent,preferred.

• Any combination of education and experience that woulddemonstratethe capability to perform the duties of the position.

• Proof of completion of Mandatory Reporter abuse training specific to population served within thirty (30) days of employment

PHYSICAL ACTIVITY REQUIREMENTS:(Constant = 67%-100% of workday, Frequent = 34%-66% of workday, Occasional = 33% or less of workday).

CONSTANT:

Talking:Expressing ideasby means ofthe spoken word to convey instructions to other workers either in person or by phone.

Hearing: Perceive detailed information through oral communication withother workers either in person, by phone, or responding to the in-house paging system.

Walking: Moving about on foot toaccomplishtasks, particularly for short distances.

Standing: Particularly for sustained periods of time.

FREQUENT:

Pushing Using upper extremities to press against food carts,racksand bins with steady forcein order tothrust forward,downwardor outward.

Pulling: Using upper extremities to exert forcein order todraw, drag, haul or tug objects in a sustained motion such as carts,racksand dish bins.

Grasping: Applying pressure to scoops, spoons, dishes with fingers and palms to move object from position to position.

Stooping: Bending body downward and forward by bending spine at the waist.

Lifting: To move trays and pans of food from ovens and steamers; cases of food and pans of foods at counter-top heights and to floor level of food carts.

Reaching: Extending hand(s) and arm(s) in any direction.

Repetitive motions:Substantial movements (motions) of the wrists,handsand/or fingers to move food objects, dishes, utensils to procedural positions.

Fingering: Pinching or fingering (primarily with fingers rather than with whole hand or arm).

PHYSICAL DEMAND REQUIREMENTS

• Medium Work Exerting up to 50 pounds maximum force infrequently and/or up to 25 pounds to liftfrequentlyand/or up to 10 pounds of force to move objects about and requiring prolonged periods of standing/walking

VISUAL ACUITY REQUIREMENTS

• Normal visual acuity isrequired Must be able to read a menu, production guide, recipes, labels, calculate recipes/amounts of food. Must be able to select proper measuring tools forportioncontrolMust be able toutilizebroiler, convection ovens, slow cook oven, steamers, steam kettles, fryers, mixers, slicers, knives, can openers, and dishwasher.

INTELLECTUAL/EMOTIONAL REQUIREMENTS

• Aligns behavior with the needs, priorities, and goals of House of Mercy. Interactson a daily basiswith internal and external clients and customers, performing duties with a customer service excellence approach.

• Sensitivity to the service population’s cultural and socioeconomic characteristics is mandatory.

Ability toverballycommunicate effectively.

• Adaptability toperformingrepetitive work or toperformingcontinuously the same work, according to set procedures sequence or pace.

• Adaptability toperformingunder stress when confronted with emergency,criticalor unusual situations in which working speed and sustained attention are important aspects of the job.

• Adaptability toinfluencingpeople in their opinions, attitudes or judgments about ideas or things.

• Adaptability toperforminga variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.

• Adaptability todealingwith people beyond giving and receiving instructions.

• Adaptability tomaking generalizations, evaluations ordecisionbased on sensory or judgmental criteria.

• Ability tomaintainboth a high standard of courtesy and cooperation in dealing with co-workers, patients, and visitors and satisfactory job performance despite the stress of a hospital work environment.

TOOLS/EQUIPMENT

• Workutilizesbroiler, convection ovens, slow cook oven, steamers, steam kettles, fryers, mixers, slicers, knives, canopeners.

WORKING CONDITIONS

• The worker is subject to noiseThere is sufficient noise at times to cause the worker to raise voicein order tobe heard above the ambient noise level.

• The worker is subject to food spills and wet spots on floor surfaces.

• The worker is subjectto insideenvironmental conditions; protection from weather conditions but not necessarily from temperature changes.

• The worker is subject to cleaning products such as vinegar, detergent,bleachand household cleaners.

• The worker is subject to steam from steamers, high heat surfaces on cookingequipmentand hot cooking oil.

REPORTING RELATIONSHIPS:

The workeris led daily by the Chef andreports directly to theOperationsDataManager

Our Commitment

Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.