Job Description

24 hours weekly, every other weekend required

6a-2:30p

Prepares meals for patients, cafeteria and catered events by performing the following duties.

Essential Duties and Responsibilities: include the following. Other duties may be assigned.

1. Prepares cold food items following all HACCP guidelines

2. Prepares and delivers nourishments following all HACCP guidelines

3. Stocks unit kitchens with nourishments, following HAACP guidelines

4. Wash, cleans and sanitizes dishes in the dish room following all HACCP guidelines

5. Wash, cleans and sanitizes equipment following all HACCP guidelines

Supervisory Responsibilities:

This job has no supervisory responsibilities.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High school diploma or equivalent and 1 – 3 years related experience and/or training or equivalent combination of education and experience.Prefer experience in healthcare setting.

Language Skills:

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.Ability to write reports, business correspondence, and procedure manuals.Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills:

Ability to calculate figures and amounts such as proportions, percentages, and volume.

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but relatively uninvolved written or oral instructions.Must be able to deal with problems involving concrete variables in standardized situations and know when to seek assistance.

Certificates, Licenses, Registrations:

Serve Safe Certification

Other Skills and Abilities:

Some formal training in food preparation.

Other Qualifications:

Flexibility in hours/days of week and functions.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel. The employee is frequently required to sit, stoop, kneel, crouch, or crawl, talk or hear and taste or smell. The employee is occasionally required to stand, walk and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, extreme cold, extreme heat and risk of electrical shock. The noise level in the work environment is usually moderate.