MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School graduate or equivalent required

2. Must have a current Food Handlers card.

PREFERRED QUALIFICATIONS:

EXPERIENCE:

1. One (1) year commercial food service experience

CORE DUTIES AND RESPONSIBILITIES:The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an exhaustive list of all responsibilities and duties. Other duties may be assigned.

1. Follows safety regulations per each job.

2. Fulfills daily/weekly cleaning duties as defined in daily job descriptions and weekly cleaning schedules.

3. Assures dishes, pots and pans, silverware, etc are properly cleaned and sanitized.

4. Demonstrates proper handling and operation of equipment.

5. Adheres to Food Service Policy on handling potentially hazardous food.

6. Communicates with coworkers and supervisors in a professional manner

7. Uses and handles chemicals according to present vendor guidelines. Never mixes chemicals. Labels spray bottles with proper label.

8. Completes paper work as required for the job

9. Adheres to Food Service polices for Infection Control, i.e., hand washing, hair covers, gloves, etc.

10. Applies professional judgment within realm of job as defined by the appropriateness of action taken to situation presented.

11. Assists in orienting new Associates utilizing training manuals and job descriptions.

12. Provides customer service that promotes UHC and the Food Service Department.

13. Performs duties accurately and consistently according to job description.

14. Works with co-workers in a quiet, productive, always helpful manner to assure the best possible service.

15. Cafeteria:

• Operates the cash register with 98% accuracy.
• Serves food according to established portions.
• Follows daily stock guidelines.
• Alatte' Java: Operates expresso equipment properly and efficiently.
• Alatte' Java: Follows recipes as provided.
• Alatte' Java: Communicates with all customers to promote and encourage sales.

16.

Cook:

• Follows standardized recipes to assure consistency of product.
• Substitutes appropriately for food items not available but on the menu.
• Produces quantity of food as designated on job descriptions and menus.
• Cooks food to proper temperature. Records temperatures of food and timing of food production.

17.

Materials Handling Clerk:

• Accurately completes inventory count for daily orders in a timely manner
• Checks in deliveries accurately assuring all items on the order are received in proper condition.
• Follows proper food storage policies.
• Rotates supplies per FIFO policy
• Handles and stores hazardous materials per safety regulations.

18.

Food Services Technician:

• Follows diet therapy guidelines per training manual when assisting patient with meal selections and assembly patient trays/snacks.
• Follows guidelines of Fluid restriction Policy.
• Follows guidelines for handling special food requests for patients.
• Visits patients for meal selections.

19.

Dishroom/ Pots and Pans/ Janitor:

Dishroom:

• Follows daily task list for each position including break times.
• Follows schedule for cleaning late tray carts.
• Completes daily and weekend cleaning.
• Sets up areas for next shift.
• Keeps cafeteria andtraylinesupplied with trays/dishes.
• Ensures all dishes/silverware, etc are clean before returning to correct area.
• Wraps Allotment of silverware daily.
• Retrieves late trays and dirty patient meal trays from nursing units per job description.

Pots and Pans:

• Follows daily task list for job including break times.
• Gathers trash from department at specified times.
• Collects dirty pots/pans throughout the shift.
• Returns clean pots and pans to appropriate area in a timely manner.
• Completes daily and weekend cleaning.

Janitor: Follows daily task list for job including break times.

• Completes special cleaning for each day of the week.
• Collects tray and cardboard at correct times.
• Understands which chemical are to be used for each job.
• Properly operates cleaning equipment including floor machine, power washer, oil filter machine etc.

PHYSICAL REQUIREMENTS:The physical 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.

1. Must have ability to lift/pull 50 pounds

2. Visual acuity must be unimpaired

3. Hearing within normal range is required.

4. Frequent walking, standing, stooping, reaching, pushing, pulling, lifting and grasping are necessary body movements in Kitchen work.

WORKING ENVIRONMENT: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 the essential functions.

1. Exposure to heat and humidity as well as cold occurs throughout the job.

2. Potential for burns from using ovens, fryers and hot pans of food.

3. Exposure to chemicals required for cleaning.

SKILLS AND ABILITIES:

1. Must have ability to follow oral and written instructions and to read and follow standardized recipes.

2. Must have basic math skills including addition and subtraction.

3. Must have working knowledge of table of measure.

4. Basic computer skills.

5 Concentrated mental activity is required to organize the work.

6. Must be able to respond to changes in work volume throughout the shift.

7. Must be able to work weekends, holidays and all shifts.

8. Must be able to adapt to sudden and frequent changes in work schedule.

Additional Job Description:

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address: