Food Service Worker Job Rushville Indiana USA,Restaurant/Food Service

Description

Full-time days/evenings

Monday-Friday & every other weekend

10:00am-6:30pm

The Food Service Worker will assist the Dietary Team in preparing the daily menu for patients and hospital personnel. A general knowledge of diets and the ability to read and follow menu spreadsheets are important aspects of this position. The Food Service Worker maintains high quality standards of food production using standardized recipes, with the knowledge of sanitation practices and sanitary working conditions.

Strong customer skills and the ability to perform work duties in a time sensitive environment are vital components for the Food Service Worker position.

Requirements Knowledge & Experience Skills-

Demonstrates excellent ability to follow recipes.
Demonstrates ability to give and follow instructions accurately.
If age is 21 or older, driving record must meet standards in order to drive RMH vehicle.

Knowledge-

General knowledge of proper sanitation practices.
General knowledge of cooking processes.
Basic computer knowledge.

Education-

High school diploma or equivalent is required.

Experience-

Two years of experience in food preparation in healthcare setting preferred, but not required.

Authority and Accountability

Must be able to work independently.
Must be able to work and communicate with different types of people.
Frequent contact with various persons or groups within and outside of the hospital including employees, department managers, providers and outside agency personnel.

Aptitudes

Must be able to prioritize, utilize critical thinking and adjust to change.
Must have strong time management skills.
Perform duties using good judgement to make independent decisions.

PHYSICAL AND MENTAL EFFORT

The physical and mental 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.

Regular requirement to walk, stand, use hands, reach with hands or arms, talk and hear.
Specific vision requirements include close vision, distance vision and the ability to focus.
Speaking and listening skills are essential.
Time management and multiple task management skills are essential.
Frequent requirement to lift and/or move 25 pounds and occasionally lift and/or move up to 50 pounds.
Must be able to read, write and do simple calculations.
Must be able to follow written and oral instructions.

ENVIRONMENTAL AND WORKING CONDITIONS

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 essential functions.

Frequent exposure to moving mechanical parts.
Occasionally exposed to wet and/or humid conditions, extreme cold and extreme heat.
Noise level in the work environment is usually moderate to loud.
Work schedule may vary in accordance with the responsibilities associated with the position.

ACCOUNTABILITY

Reports to the Nutritional Services Director.

QUALITY ASSURANCE-KEY RESPONSIBILITIES

Washes hands at the beginning of shift and whenever necessary per the infection prevention policy.

Gloves are changed:
1) as soon as they become soiled or torn;
2) before beginning a new task;
3) after handling raw meat; and
4) before handling cooked or ready-to-eat foods.

Sets up and uses hot soapy water for cleaning and sanitizing buckets at the beginning of the shift and changes frequently per policy.

Wears hairnets at all times.

Sets up work area in an organized manner for preparing current day’s items; organizes work area before production, including gathering all food items and…