Job DescriptionJob DescriptionDepartment: Dining ServicesFLSA/Classification: Non-Exempt/Hourly (Full-Time ONLY)Pay Rate: up to 19.50/hr DOE - SIGN ON BONUS: $1,500.00Shifts: 06:30 am to 3:00 pm; 10:30 am to 7:00 pmLocation: Wesley Willows has 2 production kitchens on campus. Rotation is required based on operational needs.
Summary:
Performs routine food service tasks under general supervision in accordance with sanitary regulations and company-established policies and procedures.
Essential Duties and Responsibilities, include but are not limited to:
- Assists in the preparation of foods such as meats, vegetables, baked goods, and desserts; prepares food to include beverages, salads, dressings, sandwiches, and cold plates in accordance with planned menus.
- Operates food production equipment, including slicers, choppers, dicers, mixers, vertical cutters, and other vegetable, bakery, and meat processing equipment.
- Ensures all supplies, materials, and equipment are available in assigned work areas for proper performance of duties; maintains replenishment as necessary; prepares supplies and materials as required; reports equipment malfunctions.
- Cleans assigned areas following proper sanitary procedures.
- Works with the clinical nutrition manager and the director of dining services as necessary and implements recommended changes.
- Maintains a safe and productive work environment.
- Ensures that production records are maintained and filed in accordance with established policies and procedures.
- Processes resident diet changes and new diets as received from nursing services.
- Follows established infection control and universal precaution policies and procedures when performing daily tasks.
- Takes the initiative to make things better. Proposes solutions to customer concerns and utilizes an interdepartmental approach to investigate concerns, propose solutions, and assist in implementing change as required.
- Relates in a positive manner to customers and maintains positive behavior at work. Demonstrates professionalism and pride in performance. Exhibits a willingness to adapt to changing environments; flexible in work assignments and demonstrates ability to perform as a part of the corporate team.
- Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Assists in inventorying and storing incoming food and supplies as necessary.
- Disposes of food and waste in accordance with established policies.
- Assist with all special functions and assignments as directed by the director of dining services.
Minimum Education/Skills/Experience/Credentials:
- High school graduate or equivalent.
- Two years of food service experience in a hospital or long-term care setting is preferred.
- Institutional cooking, along with a fine dining experience, is preferred.
- Must be 18 years of age to operate potentially hazardous equipment.
- The polite, friendly manner of dealing with customers.
- Neat, clean appearance and willingness to follow the rules for sanitary food service.
- Ability to work quickly and efficiently to provide prompt service.
- Willingness to work evenings and weekends as required.
- Work requires the ability to read and follow instructions.
Physical Requirements:
- Must be able to stand and walk 6 -7 hours of an 8-hour shift.
- Must have the ability to sit for 1 hour of an 8-hour shift.
- Must be able to frequently lift and carry dish trays/tubs, pots and pans, and equipment 10 to 50 pounds while walking or bending at the waist and knees.
- Must be able to frequently reach above shoulders, to the front and sides.
- Must be able to frequently push carts with dishes and supplies, exerting a force of up to 50 pounds.
- Must be able to use wrists, fingers, and hands for repetitive firm grasping.
Other federally regulated requirements:
Must be willing to undergo pre-employment background check, including (MVR) moving vehicle records.
Must have or be willing to receive the Flu-Shot Vaccine and TB testing.
Must be willing to undergo pre-employment drug screening, including cannabis.
Must be willing to undergo biometric screening.
Environmental Conditions:
- Must be able to work in an environment where the temperature ranges from 60F to 80F.
- Must be able to be exposed to various foods, cleaning chemicals, sharp utensils, and hazardous food preparation equipment.