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.
Weekdays: 6:00pm-9:00pm & every other weekend: 9:00am-2:00pm and 2:15pm-7:30pm
Kitchen: To perform duties related to patient meal orders and meal service, food production, inventory, storage, transportation and sanitation.
Cafeteria: Provides food services to employees, volunteers, and visitors while exhibiting exceptional customer service skills at all times.
1. Kitchen 1.1 Must follow established guidelines for use, care, and charging of computer equipment, Spectralink phones, and copy/fax equipment. 1.2 Assembles trays in the main kitchen for assigned patients as requested. Responsible for checking each patient''s tray for both accuracy and appearance before placing it on the cart. Deliver patient meal trays to the patient care areas as requested. 1.3 Assist in re-stocking the POD with food and supplies during tray assembly times. 1.4 Retreive soiled patient meal trays from patient care areas after mealtimes and returning trays and carts to dish room as requested. 1.5 Assist in stripping trays and preparing for washing, as needed. Responsible for the maintaining adequate sanitation of the meal service carts as needed after each meal period. 1.6 Maintains pantry stock for in-patient units, out-patient areas and support departments as assigned. Responsible for taking inventory, and documenting what is restocked. Recording freezer and refrigerator temperatures as required. 1.7 Must discard outdated, non-approved items from the refrigerators and freezers and cabinets in the pantries daily. 1.8 Maintains accurate, confidential patient information, and verifies all charges to the patient ''s bill are accurate and timely, during the end-of-day closing procedures 1.9 Handles all diet requests sent by nursing units in a timely manner, following established departmental procedures. 1.10 Prepares and portions salads and desserts for patients and cafeteria as requested. Labels all items as required 1.11 Puts stock away in proper storage areas, and rotates stock according to established procedures. 1.12 Washes, sanitizes and puts away pots, dishes, utensils and cooking equipment. 1.13 Maintains a clean and sanitary work area, according to established procedures. 1.14 Maintains all storage areas according to according to the guidelines of all regulatory agencies. 1.15 Maintains all floor surfaces according to department policies and standards for cleanliness. 1.16 Operates cleaning and other equipment according to established policies (power washer, dish machine, pulper, food disposal, mop, broom, pot sinks). 1.17 Collects and disposes of trash and recyclables. Cleans all trash receptacles inside and outside, including the lid. Replaces soiled garbage bags with a clean trash bag. 1.18 Cleans and maintains area hand washing stations by refilling, soap and paper towels in compliance to local board of health codes as needs. 1.19 Uses all chemicals in their proper dilution as recommended by the manufacturer, and in their proper receptacles. 1.20 Follows established procedures for hand washing and glove usage while working. 1.21 Follows established procedures for the safe handling of food and knives. 1.22 Attends meetings as scheduled. 1.23 Performs other duties as assigned. 1.24 The staff member must be able to demonstrate the knowledge and skills necessary to provide care appropriate to the age of the patients served on his or her assigned unit. The individual must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient''s status and interpret the appropriate information needed to identify each patient''s requirements relative to his or her age-specific needs, and to provide the care needed as described in the unit''s/area''s/department''s policies and procedures. 2. Cafeteria 2.1 Receives payment (cash or credit) for foods and beverages purchased. Returns indicated change in a courteous manner. 2.2 Places all sales into cash register (cash, coupons, complimentary meal cards). 2.3 Serves food items to customers in the grill, hot food, or deli area following established procedures. 2.4 Restocks the salad bar and all other service areas as needed during the shift, including designated waiting rooms in the hospital. 2.5 Maintains a clean, safe, orderly work area. 2.6 Puts stock in proper areas, and rotates it according to established procedures. 2.7 Washes, sanitizes tables, counters, display areas and cooking equipment. 2.8 Uses all chemicals in their proper dilution as recommended by the manufacturer, and in their proper receptacles. 2.9 Follows established procedures for hand washing and glove usage while working. 2.10 Handles food, knives and supplies in a safe manner 2.11 Attends meetings as scheduled 2.12 Prepares food and supplies for catered functions for the hospital community 2.13 Delivers, sets-up, and picks up food and supplies within the hospital in a timely manner 2.14 Performs other duties as assigned.
High School or equivalent.
Previous food service experience preferred.
Must read, write and speak English.
Daily physical activity requires the ability to stand and walk, bend and reach, up to 7 hours per day for a full-time employee and the entire shift for a part-time employee with the ability to lift, push and pull carts, pallets, food supplies, pots, pans, and disposable supplies. This can include up to 100 pounds for pushing supplies on a cart as well as other duties involving lifting, pushing or pulling carts, pallets, pots, pans, food supplies, and disposable supplies, with weights 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) provided.