Kitchen Assistant

Overview

Under the immediate supervision of the Director of Food and Nutrition, the employee is responsible for performing a variety of tasks to support the operations of the Department of Food and Nutrition.

• Cleaning and sanitation of all kitchen, café and storage areas: keeps all floor surfaces clean by sweeping and mopping when necessary; follows safety procedures to ensure all areas are safe
• Removes trash from all kitchen and café areas regularly and takes trash to the dumpster
• Routinely inspects kitchen and café to ensure proper stocking levels and cleanliness
• Supervises volunteers that are assigned to the dishroom to ensure all safety and sanitation policies are being followed
• Cleans grease interceptor as needed

• Dish and small wares - cleans and sanitizes all soiled dishes
• Operates the automatic dishwasher to clean and sanitize all soiled dishes; records dish machine temperatures on provided logs; in the event of dish machine failure cleans and sanitizes all dishes following the triple sink method
• Pre washes and soaks dishes as needed to insure clean and sanitized dishes and kitchen equipment
• Returns all clean and sanitized dishes and kitchenware to their correct place in the kitchen
• Continuously cleans and sanitizes the dishroom to ensure a clean and sanitary environment
• Continuously checks Med Surg, ICU and the Emergency Department for soiled patient dishes and returns them to the dishroom

• Prep - performs prep duties as instructed by the First Cook
• Cooks or prepares needed foods as instructed by the First Cook
• Prepares needed café items when instructed
• Assists in plating food when instructed
• Assists in putting away food stores when instructed

• Catering - delivers all catering orders
• Under the direction of the First Cook or Grill Manager, takes responsibility for the proper setup of function carts, checking to ensure all needed items are provided
• Returns after conclusion of the catering event to pick up any remaining items
• Prepares all necessary items for functions including but not limited to beverages, sandwiches, desserts, flatware, plates, napkins etc.
• Manages time to ensure on-time delivery of all catering orders
• Upon completion of pick up, places finished function requests in the correct folder

• Attendance: attendance is an essential job function; employee comes to work daily, on time, and completes scheduled shift
• HIPAA: maintains patient confidentiality
• Internal communication: contributes to positive team performance and a culture of service excellence through effective communication, active listening, and respect
• Interpersonal relationships: maintains appropriate interpersonal relationships with staff, patients, and visitors at all times; works as a team member with other departments
• Safety: practices workplace safety daily

• Actively participates in all hospital Service Excellence initiatives and trainings
• Attends and participates in a minimum of 50% of department staff meetings and signs off on review of 100% department staff meeting minutes
• Completes all required annual education on or before the due date

• Minimal physical effort required with occasional light lifting to a maximum of 25 pounds; stooping; and pick, pinch, type, or otherwise work primarily with fingers
• Ability to effectively manage considerable mental stress
• Ability to express or exchange ideas by means of the spoken word
• Ability to receive detailed information through oral communication
• Ability to communicate effectively with co-workers and convey information in a clear, concise and accurate manner
• Familiarity with computer and other business machines

Serv-Safe certification: obtain within 6 months of employment.