FOOD SERVICES AIDE JOB DESCRIPTION

SUMMARY

Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager.

ATTENDANCE REQUIREMENTS

Non-exempt Status: May be to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency.

ACCOUNTABILITY

Reports to Food Services Manager

PRIDE VALUES

P-PROFESSIONALISM “The expertise, qualities and conduct that characterize a member of a profession"

R-RESPECT “A positive feeling of esteem for a person or other entity”

I-INTEGRITY “Honesty and consistency to a set of values”

D-DILIGENCE “Constant and earnest effort applied to perform a task or accomplish a goal”

• XCELLENCE “The quality or state of being outstanding or superior”

LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS

A high school diploma or its equivalent preferred.

OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS

On the job training is provided.

ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS

• Assists cook in preparing desserts or snacks for patients.
• Assists cook in preparation of meals.
• Carries trays to patients on halls.
• Cleans tables in the dining area after each meal.
• Helps with salads and desserts and other dishes.
• Assists with the pouring of juice, milk, water, and tea.
• Serves patients beverages, etc.
• Takes meals out to patients in dining area.
• Prepares between-meal nourishments (make sandwiches, etc.).
• Cleans work area at the end of shift and after meals, including sweeping and mopping.
• Removes garbage from kitchen areas and hoses out garbage containers.
• Complies with infection control policies in the work area.
• Scrapes dishes, washes dishes, pots and pans.
• Records freezer and walk-in refrigerator temperatures in accordance with established procedures.
• Checks stock as needed.
• Puts up stock in appropriate manner.
• Stores cleaning materials appropriately.
• Sets up tray line and performs tray line service.
• Follows diet orders and NPO diet orders.
• Offers menu substitutions and records them in accordance with procedural guidelines.
• Properly stores leftovers/opened food.
• Serves nourishments in accordance with procedural guidelines.
• Makes coffee/tea as requested.
• Follows procedures for serving associate meals.
• Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc.
• Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer.
• Operates coffee and tea maker.
• Follows standardized recipes.
• Uses serving equipment (ladle, spoon, scoops, etc.)
• Checks and records water temperature (dishwasher, pot and pan sink, etc.)
• Checks dishwasher with sanitizer strips.
• Checks chemical levels and replaces if needed.

ESSENTIAL ADMINISTRATIVE FUNCTIONS

• Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently reports.
• Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required.
• Attend and participate in mandatory in-services.

• Honor patient’s rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints.
• Comply with Corporate Compliance Program.
• Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary.
• Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc.
• Follow established safety procedures when performing job tasks and/or working with equipment.
• Perform other related duties as necessary and as directed by supervisor.
• Comply with all Privacy and Security programs.

ESSENTIAL GENERAL FUNCTIONS

• Attendance
• Punctuality
• Professional Appearance
• Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family/visitors/patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner.

PHYSICAL ACTIVITY REQUIREMENTS

Primary Physical Requirements:

• Lift up to 10 lbs.: Frequently when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer.
• Lift 11 to 25 lbs.: Occasionally to frequently when lifting kitchen equipment filled with soups or stews.
• Lift 26 to 40 lbs.: Occasionally to frequently when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds.
• Lift over 40 lbs.: Not required.
• Carry up to 10 lbs.: Frequently when carrying various food items within the kitchen area. (5 to 20 feet).
• Carry 11 to 25 lbs.: Frequently to carry filled pot from one burner to another (2 to 5 feet).
• Carry 26 to 40 lbs.: Frequently in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.)
• Carry over 40 lbs.: Not required.
• Reach above shoulder height: 4 feet.
• Reach at shoulder height: Frequently while cooking.
• Reach below shoulder height: Frequently to constantly while cleaning kitchen area.
• Push/Pull: 20 feet.

Hand Manipulation:

• Grasping: Frequently to constantly while cooking and preparing food.
• Fingering: Infrequently may be if center bakes own bread. (kneading bread).
• Handling: Frequently while cooking and preparing food.

• Torquing: Infrequently required when adjusting knobs on slicer.

Other Physical Considerations:

• Twisting: Occasionally may occur while cooking.
• Bending: Occasionally may occur when to clean lower shelves.
• Crawling: Not Required.
• Squatting: Occasionally may be while cleaning or retrieving items from lower shelves.
• Kneeling: Not Required.
• Crouching: Not Required.
• Climbing: Occasionally required.
• Balancing: Occasionally.

During an 8 hour day, Associate is to: Consecutive Hours          Total Hours

Sit

0

0

Stand

2

4

Walk

1

2

Work Surface: Tile floors and metal or wood counters.

Cognitive and Sensory Requirements:

• Talking: Necessary for communicating with others.
• Hearing: Necessary for taking instructions from others.
• Sight: Necessary for doing job correctly and effectively.
• Tasting & Smelling: Necessary for tasting quality of food products.

EQUIPMENT USED

Standard kitchen equipment, e.g., meat slicer, food processor, blender

SUMMARY OF OCCUPATIONAL EXPOSURES

Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals. May be subject to hostile and emotionally upset patients, family members, associates and visitors.

OTHER CONSIDERATIONS AND REQUIREMENTS

This is primarily a standing position where an associate may be to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold.

Drug-Free Workplace

Full-Time and Part-Time employees are eligible for the following benefits: 

· 403(b) Matching (Retirement) 

· Dental insurance 

· Employee Assistance Program (EAP) 

· Employee wellness program 

· Employer-paid Life and AD&D insurance 

· Flexible Spending Accounts (FSA) 

· ICHRA for health insurance 

· Paid Annual Leave (Time Off) 

· Vision insurance 

Additional Full-Time Benefits: 

· Employer-paid Short- and Long-Term Disability