Job Summary
Performs a variety of duties in order to provide food to patients, visitors and staff in a safe and courteous manner.
Essential Job Functions
Department of Health standards for sanitation and safety. Practices good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene. Uses gloves as directed for serving food, sanitation and food production activities. Performs routine cleaning assignments (which includes patient carts) keeps work area and equipment neat and clean. Signs and dates cleaning sheets when work completed. Reports any equipment malfunctions or unsafe work condition promptly to supervisor. Disposes of garbage correctly and safely. Food Storage--Stores all food safely, in proper locations and according to HACCP policy. Stores food in a proper storage container, which is clearly labeled and dated. Checks dates on stored items and plans usage accordingly to prevent waste. Utilizes food items from storage locations on a FIFO basis. Informs the supervisor when the last item is taken out of inventory to ensure accuracy of par levels. Follows department guidelines for use by dates and expiration dates. Stores food and supply items from deliveries in proper locations. Other duties as assigned.
Specialty Functions
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. Correctly produces or portions items on production sheets. Reports any discrepancies to the supervisor. Maintains records for production area, which may include info about production and usage numbers, yields, and over production/leftovers. Follows proper cooking techniques and methods which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients. Performs simple mathematical calculations accurately when adjusting recipes, volumes, and weights of food products. 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. 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. Inventories items for the following day and prepares orders. Food Transportation/Utility--Performs utility and dish room duties as needed. Pulls or pushes food carts to various locations in a timely and safe manner. Transports food carts to and from patient care areas in a safe, timely manner to ensure food arrives in a presentable manner. Returns to patient areas according to schedule to gather late trays. Performs routine cleaning assignments (which includes patient carts) keeps work area and equipment neat and clean. Signs and dates cleaning sheets when work completed. Reports any equipment malfunctions or unsafe work condition promptly to supervisor. Disposes of garbage correctly and safely. Food Receiving--Receives food and supplies from vendors to assure accurate and safe delivery as per the HACCP guidelines. Unloads food items from pallets or carts and correctly checks off invoice. Alerts supervisor to discrepancies. Stores all items in correct location and rotates items on a FIFO (first in, first out) basis. Stores perishable items in a timely manner and proper location according to HACCP guidelines to ensure food safety. Checks dates on products and stored items. Notifies supervisor of expired items. Returns empty boxes to proper trash location. Food Service--Serves food to patients, customers and guests in a variety of settings according to department standards. 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. Accurately serves food on the trayline or in cafeteria. Performs duties in an efficient and cooperative manner. Keeps work station clean. Restocks as necessary. Delivers trays to patients in a timely and courteous manner according to department guidelines to ensure that the correct patient receives the correct tray. Stocks patient areas with food and supplies according to par levels. Maintains records. Reports problems with par levels to supervisor. Demonstrates customer skills in dealing with patients, visitors and employees. At times, may be asked to work in 1305-Culinary Services Specialist.
Required Qualifications
Must be 18 years of age. Strong leadership ability, good organizational skills, independent and critical thinking skills, sound judgment, flexible.
Preferred Qualifications
Serve Safe Certificate. Food Service experience. Cash handling.
License, Certification & Clearances
Act 34-PA Criminal Record Check from the PA State Police system
Supervisory Responsibilities
This position has no direct supervisory responsibilities, but does serve as a coach and mentor for other positions in the department.
Position Type/Expected Hours of Work
Incumbent will be scheduled based on operational need (rotate shifts, standby, on-call, etc.). Travel may be expected locally between Independence Health locations.
AAP/EEO
Independence Health is an Equal Opportunity Employer. It is the policy of Independence Health to prohibit discrimination of any type and to afford equal employment opportunities to employees and applicants, without regard to race, color, religion, sex, national origin, age, marital status, non-job related disability, veteran status, or genetic information, or any other protected class. Independence Health will conform to the spirit as well as the letter of all applicable laws and regulations. Ability to perform the Essential Functions listed on the Physical Conditions and ability to perform the Essential Functions on the Working Condition chart below.
Work Environment
Effective March 2020 or during pandemic: goggles, face shield and mask are required according to CDC guidelines
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Essential – Absolute Necessity.
Marginal – Minimal Necessity.
Constantly – 5.5 to 8 hours or more or 200 reps/shift.
Frequently – 2.5 to 5.5 hours or more or 32-200 reps/shift.
Occasionally – 0.25 to 2.5 hours or 2-32 reps/shift.
Rarely – Less than 0.25 hours or less than 2 reps/shift.
Physical Condition
Essential
Marginal
Constantly
Frequently
Occasionally
Rarely
Never
Extreme Heat
x
x
Extreme Cold
x
x
Heights
x
Confined Spaces
x
Extreme Noise(>85dB)
x
Mechanical Hazards
x
x
Use of Vibrating Tools
x
x
Operates Vehicle (company)
x
Operates Heavy Equipment
x
Use of Lifting/Transfer Devices
x
x
Rotates All Shifts
x
x
8 Hours Shifts
x
x
10-12 Hours Shifts
x
On-Call
x
Overtime
x
x
Travel Between Sites
x
Direct Patient Care
x
Respirator Protective Equipment
x
x
Eye Protection
x
x
Head Protection (hard hat)
x
Hearing Protection
x
Hand Protection
x
x
Feet, Toe Protection
x
Body Protection
x
x
Latex Exposure
x
x
Solvent Exposure
x
Paint (direct use) Exposure
x
Dust (sanding) Exposure
x
Ethylene Oxide Exposure
x
Cytotoxic (Chemo) Exposure
x
Blood/Body Fluid Exposure
x
Chemicals (direct use) Exposure
x
x
Mist Exposure
x
Wax Stripper (direct use)
x
Non-Ionizing Radiation Exposure
x
Ionizing Radiation Exposure
x
Laser Exposure
x
Physical Demands
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Essential – Absolute Necessity.
Marginal – Minimal Necessity.
Constantly – 5.5 to 8 hours or more or 200 reps/shift.
Frequently – 2.5 to 5.5 hours or more or 32-200 reps/shift.
Occasionally – 0.25 to 2.5 hours or 2-32 reps/shift.
Rarely – Less than 0.25 hours or less than 2 reps/shift.
Physical Condition
Essential
Marginal
Constantly
Frequently
Occasionally
Rarely
Never
Bending (Stooping)
x
x
Sitting
x
x
Walking
x
x
Climbing Stairs
x
x
Climbing Ladders
x
Climbing Stepstool
x
x
Standing
x
x
Kneeling
x
x
Squatting (Crouching)
x
x
Twisting/Turning
x
x
Keyboard/Computer Operation
x
x
Gross Grasp
x
x
Fine Finger Manipulation
x
x
Hand/Arm Coordination
x
x
Pushing/Pulling(lbs. of force)
x
15#
15#
Carry
10#
30#
Transfer/Push/Pull Patients
x
Seeing Near w/Acuity
x
x
Feeling (Sensation)
x
x
Color Vision
x
Hearing Clearly
x
x
Pulling/Pushing Objects Overhead
x
x
Reaching Above Shoulder Level
x
x
Reaching Forward
x
x
Lifting Floor to Knuckle
###
30#
Lifting Seat Pan to Knuckle
###
10#
30#
Lifting Knuckle to Shoulder
###
10#
30#
Lifting Shoulder to Overhead
###
30#
When lift requirement is in excess of 50#, lift assistance (2 person) and/or transfer device is required.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)