Responsible for ensuring cash registers are programmed for proper pricing for cafeteria foods. Maintains financial records for non-patient meals.
Actively promotes a Lean work culture by performing team member duties to encourage consistent use of LEAN principles and processes, including continually seeking work process improvements. Recognizes the necessity of taking ownership of one’s own motivation, morale, performance and professional development. Strives for behavior consistent with being committed to Independence missions, vision and values.
Core Essential Functions:
1. Regular, consistent, on-site, and timely attendance.
2. Food, sanitation, and safety - performs food services related duties, in a manner, which meets the Department of Health standards for sanitation and safety
a. Practices good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene.
b. Uses gloves, as directed, for serving food, sanitation, and food production activities.
c. Performs routine cleaning assignments, including patient carts; keeps work area clean and neat.
d. Signs and dates cleaning sheets when work completed.
e. Reports any equipment malfunctions or unsafe working conditions promptly to supervisor.
f. Disposes of garbage correctly and safely.
3. Food storage - stores all food safely in proper locations and in accordance with HACCP policy.
a. Stores food in a proper storage container, which is clearly labeled and dated.
b. Checks dates on stored items and plans usage accordingly to prevent waste.
c. Utilizes food items from storage locations on a FIFO basis.
d. Informs supervisor when last item is taken out of inventory to assure accuracy of par levels.
e. Follows department guidelines for use by expiration dates.
f. Stores food and supply items for delivery in proper locations.
“Ability to perform the Essential Functions listed on the Physical Conditions and ability to peform the Essential Functions on the Working Condition chart (see attached chart).”
II. Specialty Essential Functions:
1. Food Preparation--Prepares food according to recipes and production sheets which meets the department's standards for quality, as measured by appearance, taste, and temperature and portion size.
a. Correctly produces or portions items on production sheets. Reports any discrepancies to the supervisor.
b. Maintains records for production area, which may include info about production and usage numbers, yields, and over production/leftovers.
c. Follows proper cooking techniques and methods which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients.
d. Performs simple mathematical calculations accurately when adjusting recipes, volumes, and weights of food products.
e. Operates/utilizes a variety of manual, electrical and gas cooking equipment and utensils (such as fryers, grill, mixers, pots, pans, blenders, knives, etc.) as directed by recipes to produce a quality product.
f. Prepares snacks/nourishments for patients according to department procedures and diet guidelines. Delivers snacks in a timely manner. Ensures that correct patient receives correct snack. Notifies diet office of any patient concerns or changes needed.
g. Inventories items for the following day and prepares orders.
2. Bookkeeping or finance function.
a. Completes a computerized monthly report for all no patient meals served including special functions, physicians, etc.
b. Maintains current price book for all cafe foods sold.
c. Maintains a comprehensive programming notebook as a resource for daily programming of the registers.
3. Cash Handling--Ensures that customers are charged appropriately for food items and that all cash transactions are accounted for in cash register balances.
a. Operates cash register according to procedures for cash handling. Notifies supervisor immediately of any difficulties or discrepancies at the register.
b. Accurately programs the register for current pricing.
c. Keeps records of sales, meal passes, MD charges, etc. Documents appropriately.
d. Performs transactions in a professional manner and answers customer questions in a kind, courteous manner.
e. Orients and oversees training of aides on the registers.
4. Food Service--Serves food to patient, customers and guests in a variety of settings according to department standards.
a. Uses correct portioning tool issued for products in all service areas, trayline, cafeteria, catering. Follows HACCP temperature guidelines for holding foods during service to ensure a safe, high quality product. Takes and records food temperatures at assigned times.
b. Accurately serves food on the trayline or in cafeteria. Performs duties in an efficient and cooperative manner. Keeps work station clean. Restocks as necessary.
c. Stocks cafe areas with food and supplies according to par levels. Maintains records. Reports problems with par levels to supervisor.
d. Demonstrates customer skills in dealing with patients, visitors and employees.