What are the responsibilities and job description for the FOOD SERVICE WORKER COOPER (DISHROOM/KITCHEN WORKER) position at Covenant HealthCare?
This position is responsible for being proficient in one or more of the following positions: server, tray line, dish room, pots/pans, delivery, deli, salads prep, and catering. This position is responsible for promoting a team approach within the work environment by assisting coworkers and demonstrating self-initiative. Work assignments may vary as needed. This position must be able to complete all assigned job tasks in accordance with Food Safety Guidelines prescribed by the County Health Department and ServSafe.
Demonstrates excellent customer service in that his/her attitude and actions are always consistent with the standards contained in the Vision, Mission, and Values of Covenant and the commitment to Extraordinary Care for Every Generation.
Responsibilities
Builds effective working relationships and a spirit of teamwork within the work unit.
Contributes to organization success targets for patient satisfaction and net operating margin.
Demonstrate appropriate customer service skills to greet and communicate with customers, peers and leaders in a way that best represents Covenant HealthCare and the Nutrition Service department.
Resolves customer complaints.
Accountable for work assignments to be completed in a timely manner.
Ensures accurate and timely delivery of quality food service to all customers within Covenant HealthCare.
Observes department policies and procedures.
Observes and complies with all State Health Codes.
Achieves high standards of sanitation and an organized and safe work environment by following the County Health Food Code Guidelines.
Follows routine daily cleaning schedules.
Must be available and dependable for flexible scheduling of work hours, weekends and holidays.
Other duties as assigned.
Server, Deli, Salads Prep, Tray Line, Delivery:
Follow recipes for correct portioning for café/patients.
Handling and storing all food items and equipment according to Health Inspection guidelines.
Recipe utilization.
Assist coordinators and manager to ensure efficiencies and safety in procurement and use of food and/or inventory.
Cleaning of floors, equipment and all work surfaces.
Restocking food/supplies in cafeteria and kitchen.
Assist with catering as requested.
Responsible for tray delivery.
Other Food Service Worker duties as assigned.
Dish Room and Pots/Pans:
Operating and maintain equipment for proper working and according to Health Inspection guidelines.
Use proper procedures for washing/sanitizing all dishes.
Cleaning of floors, equipment, and all work surfaces.
Passing and picking up trays.
Qualifications
EDUCATION/EXPERIENCE REQUIREMENTS
High School diploma or equivalent required.
KNOWLEDGE/SKILLS/ABILITIES
Ability to work in a team environment as well as independently without supervision.
Ability to use od operate kitchen equipment including dish machine, ovens, tray line, etc.).
Ability to meet time deadlines to complete job tasks.
Ability to accept and adapt to change.
Must have excellent communication and interpersonal skills.
Demonstrates ability to interact with hospital patients and their families.
Customer service skills.
WORKING CONDITIONS/PHYSICAL DEMANDS
Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state and local standards.
Constant standing, walking, twisting, reaching, handling, fingering, talking, hearing, and smelling.
Constant near, midrange and far vision, depth perception and field of vision.
Constant lifting 0-10 lbs.
Frequent lifting, carrying, pulling, pushing, climbing, and balancing.
Occasional sitting, stooping, kneeling, crouching, and squatting.
Occasional lifting 11-100 lbs.