Hospital Cafeteria Cook & Prep Aide

Job Location: Blue Mountain Hospital, John Day, OR

Under the supervision of the Dietician and Dietary Services Manager, the Cook/Aide performs a variety of food services, including serving food to employees, patients and visitors. The Cook/Aide obtains meal orders from patients and assists with meal preparation. The Cook/Aide is responsible for food preparation and the clean‑up and stocking of the cafeteria and food preparation areas.

• Maintains serving line in a clean, neat and organized manner; requests replenishments as needed.
• Serves hot and cold food on serving lines to visitors and employees.
• Replenishes salad bar and keeps it clean.
• Makes coffee; ensures coffee machines stay full.
• Ensures all beverage containers are full.
• Wipes down tables and chairs in the cafeteria throughout the day with a hospital approved cleaner.
• Clears any soiled dishes, trash from tables.
• Clears, soiled dishes/trays; scrapes rese into garbage containers; loads dishes/trays onto cleaning racks; rinses dishes/utensils.
• Assists with meal preparation, i.e. prepares desserts and side dishes.
• Disposes of trash/garbage in the appropriate manner.
• Loads and operates dishwasher: trays, dishes, cups, silverware; inspects cleaning to assure quality performance.
• Puts clean dishes and utensils away.
• Washes specified items by hand pots, pans knives, etc.
• Cleans refrigerators, freezers and other cafeteria equipment.
• Puts away stock inventory; notifies supervisor when stock item needs ordered.
• Performs special cleaning duties as assigned by supervisor.
• Maintains a good working relationship within the department and with other departments.
• Observes infection prevention and control practices at all times.
• Processes food items according to safe food handling practices.
• Operates equipment safely and correctly.
• Supports and maintains a culture of safety and quality.
• Any additional duties pertaining to the daily operations of the Food Services Department as assigned by the Food Services Supervisor.

• Maintains self‑motivation and sustains a high level of momentum.
• Able to successfully prioritize when faced with requests, demands and deadlines.
• Knowledge of customer service concepts.
• Must be extremely detail oriented and able to perform accurate and thorough record‑keeping.
• Proven ability to communicate effectively, both in written and oral form.
• Ability to communicate effectively in English, both verbally and in writing.
• Proven ability to work as part of a team, in a fast‑paced production‑oriented environment.
• Ability to prioritize, highly organized.