Cook - Full Time - Quinton Memorial Health and Rehabilitation

Food Service Associate

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

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

Reports to Food Services Manager

A high school diploma or its equivalent preferred.

One (1) year food service experience in a hospital, skilled nursing care center, or other related medical center, preferred.

Prepares various foods depending on menu created by dieticians for each meal of the day.

Operates various kitchen equipment in preparation for the meal, e.g., mixer, meat slicer, food processor, oven, steamer.

Cleans work surfaces following shift: sweeps floors, wipes down counter space, covers and stores unused foods.

Creates meals that are appropriate for the elderly and in large quantities. Associate is required to use institutional-sized cookware.

Works at a constant pace to ensure that food is ready for each meal of the day.

Complies with infection control policies in work area.

Keeps equipment clean at all times.

May be required to fill in gaps in kitchen help.

Reports any needed repairs to maintenance department.

Reads and understands menus.

Prepares meals in accordance with the menu and follow standardized recipes.

Assists in the food service line to provide that diets are served as ordered (including specialized diets, likes and dislikes, therapeutic diets etc.)

Monitors/serves meals with appropriate portion controls (scoops, ladles, etc.).

Assists in processing diet changes and new diets.

Provides that meals are prepared and served on time.

Provides that substitutes are available for those who refuse foods served.

Properly scrapes and 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.

Returns trays to kitchen if requested.

Understands diet orders.

Follows NPO diet orders.

Processes diet orders.

Understands menu substitutions and records them in accordance with procedural guidelines.

Properly stores leftovers/opened food.

Makes coffee/tea as requested.

Follows procedures for serving associate meals.

Follows proper operating procedures of the steamer.

Uses appropriate serving equipment (ladle, spoons, 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.

Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently required 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.

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.

Primary Physical Requirements:

• Lift up to 10 lbs.: Frequently required 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 required when lifting kitchen equipment filled with soups or stews.
• Lift 26 to 40 lbs.: Occasionally to frequently required 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 required when carrying various food items within the kitchen area. (5 to 20 feet).
• Carry 11 to 25 lbs.: Frequently required to carry filled pot from one burner to another (2 to 5 feet).
• Carry 26 to 40 lbs.: Frequently required 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 required while cooking.
• Reach below shoulder height: Frequently to constantly required while cleaning kitchen area.
• Push/Pull: 20 feet.

Hand Manipulation:

• Grasping: Frequently to constantly required while cooking and preparing food.
• Fingering: Infrequently may be required if center bakes own bread. (kneading bread).
• Handling: Frequently required 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 required to clean lower shelves.
• Crawling: Not Required.
• Squatting: Occasionally may be required 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 required 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 required 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