To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values-integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. EEO/AA/Disability/Veteran
Multiple Positions Available
Performs a variety of routine tasks and manual work within production area of Food & Nutrition to assist in ensuring quality food and beverage items are served to customers. Assigned work area may include: the preparation and assembly food items; washing of dishes, pots, pans, and food service equipment; the maintenance of a clean and sanitized food service environment; or, receiving, storing, issuing and inventorying functions associated with the storerooms and bulk nourishment assembly and distribution. All tasks are performed under direct supervision, according to departmental procedures and specific task assignments. (Up to 20 points within the Responsibilities Section may be reallocated based upon the actual task assignments performed by an employee during the review period.) Demonstrates outstanding customer service and the Key Behaviors outlined in the Hospital''s Core Success Factors in all interactions.
Responsibilities: 1. FOOD PREPARATION - Completes assigned food preparation duties utilizing basic kitchen utensils to cut, mix, assemble, plate, or otherwise prepare sandwiches, salads, fruits and desserts or other cold food items for patients, visitors and staff, maintaining food safety standards. 2. CLEANING/SANITATION - Cleans and sanitizes all pots, pans, dishes or equipment; sweeps and mops all floors, and performs a variety of heavy cleaning functions throughout the service and preparation areas. 3. STOREROOM - Receives and checks in food items and supplies as they are received, checking for quality, quantity and expiration dates. Stores items using the First In First Out (FIFO) method ensuring stock rotation. Assists with the inventory of various food items and supplies and issues food items and supplies as requisitions are received. Assembles issues and distributes floor stock supplies (bulk nourishments) for Patient Divisions to include Enteral and Perenteral nutrition products as well as requisitions for other hospital departments. 4. SANITATION AND PERSONAL HYGIENE - Consistently follows established sanitation and personal hygiene guidelines to help prevent the spread of food borne illness. Maintains a clean and neat work area by adhering to the -clean as you go- policy. Proper hand washing techniques are followed at all times. Cleans and sanitizes all food handling equipment prior to use according to standard procedures. Uses and stores cleaning agents properly.
High School Graduate or equivalent (GED) is required. An understanding of basic dietary principles is preferred.
Minimum of 6 months of work experience is preferred.
Must have a demonstrated ability to read, write and understand English; legible handwriting. Must be able to follow verbal and written instructions in order to accomplish all items on Task Assignment list during assigned shift, and to meet needs of customers. Must demonstrate basic understanding of the importance of interpersonal and customer service skills within a food service environment.
Completes assigned tasks within the established departmental standards for both volume per meal and in time allotted. Maintains the cleanliness of the work areas through proper sanitation procedures as determined by the department. Receives and checks in food items and supplies for quality and quantity, and issues food items according to procedure to assist in maintaining accurate food cost accounting records. Participates in performance / quality improvement processes within the department and hospital as assigned Must be visible at all times in the work area and informs a manager if need to leave area for any reason. Demonstrates key behaviors outlined in the hospital''s Core Success Factors including: Caring/Service-Oriented; Problem Solver; Team-Player; Communicator; Personally Effective & Accountable; and Open-Minded Flexible.
Takes an active role in maintaining accurate receiving and issuing records; complete basic food preparation as required; and follow all safe food handling procedures as identified by the departmental standards to ensure consistently high level of food safety for the patient. Communicates clearly and as often as needed with Line cooks, fellow associates and management to provide an organized and efficient flow of operation.
Moderate physical activity, requires ability to stand and walk more than 4 hours per day, with ability to lift, push and pull carts, pallets and food supplies (occasionally up to 50 pounds, frequently up to 30 pounds and/or continuously up to 10 pounds). Work environment involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises which require following basic safety precautions; and, working with cleaning chemicals requiring Personal Protective Equipment (PPE''s) provided.