HOURS & SHIFT REQUIREMENTS: Full time position, including weekend & holiday rotation.10:30 am – 7:00 pm. 40 hours weekly.
GENERAL SUMMARY
Immediate supervisor is the cook of assigned shift for daily duties in the kitchen, cafeteria, and dish room.
GIBSON AREA HOSPITAL & HEALTH SERVICES MISSION STATEMENT
To provide personalized, professional healthcare services to the residents of the Communities we serve.
PRINCIPLE DUTIES AND RESPONSIBILITIES
1. Prepares salads and desserts for patient trays and the cafeteria according to the menu, using standardized recipes, in sufficient quantities without waste, and will be of good sensory quality. Prepares for special events.
2. Completes food preparation to meet the special needs common to the hospital setting such as pediatrics, adults, geriatrics, and long-term care.
3. Works on patient tray line.
4. Works in the dish room unloading and scraping trays, loading the dish machine, or unloading the clean dishes form the machine.
5. Performs cafeteria duties which include serving food, cashier, setting-up and breaking-down service units, and cleaning.
6. Prepares between meal nourishment stock on patient floors.
7. Replenishes the nourishment stock on patient floors.
8. Assists the cook with food preparation for patients, cafeteria, and special events.
9. Cleans and organizes work area, and performs other cleaning duties as assigned.
10. Complies with department and hospital policies and procedures.
11. Assists in orientation and training of new employees.
12. Interacts with cafeteria patrons, hospital staff, and patients in a polite and accommodating manner.
13. Specific duties of different dietary aide assignments:
PHYSICAL REQUIREMENTS
1. Must be able to intermittently throughout the day. Standing is 90% of the job.
2. Must be able to speak and write the English language in an understandable manner.
3. Must be able to cope with the mental and emotional stress of the position.
4. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the requirements of this position can be fully met.
5. Must function independently and have flexibility, personal integrity, and the ability to work effectively with facility personnel and customers.
6. Must be in good general health and demonstrate emotional stability.
7. Physical strength to perform the following lifting tasks:
- Floor to waist - 40 pounds
- 14” to waist - 50 pounds
- Waist to shoulder - 30 pounds
- Shoulder to overhead - 20 pounds
- Carry 50 pounds for 30 feet
- Push 25 pounds/force for 30 feet
- Pull 25 pounds/force for 30 feet
8. Must be able to monitor temperature, sanitation and storage of foods to meet IDPH guidelines.
REPORTING RELATIONSHIP
Reports to the Cook and Director of Culinary Creations
EDUCATION, KNOWLEDGE AND ABILITIES REQUIRED
1. High School Diploma, GED, or currently participating in high school. Experience may be accepted in lieu of a HS Diploma.
2. Experience in commercial or institutional food service preferred.
INFECTION EXPOSURE RISK LEVEL
Category 3 - No Risk - Your job does not involve exposure to blood, body fluids or tissue. You do not perform or help in emergency medical care or first aid as part of your job.
WORKING CONDITIONS
1. Works in fast paced kitchen with potentially dangerous utensils and equipment.
2. Must serve food in Annex with some exposure to patients.
3. Must clean equipment and work in dish room with exposure to potentially dangerous chemicals.
4. Time constraints are a source of pressure due to required turn-around time monitoring.
