Dishwasher Prep

Food Service Assistant

The Food Service Assistant assists with meal and food preparation as assigned by the Executive Chef. Assist the Executive Chef, with the orderly storage and cleanliness of all areas and items within the kitchen, dining room, and other food storage, meal service, and refuse disposal areas. Correctly and appropriately utilizes approved cleaning agents within all food preparation, storage and refuse disposal areas. Remove trash and refuse from the kitchen, dining room and food storage areas.

This position is full time and requires weekends.

Education: High school education or GED. Work experience may substitute for educational requirements

Experience: Entry level position. Commercial kitchen experience preferred

Licensure/Certification: SERVSafe Certification is preferred.

Work Environment: Position is required to work in a temperature- controlled environment; 80% - 90% of the time spent indoors. This job operates in a professional office environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, and filing cabinets. The noise level in the work environment is usually moderate. Food service assistant will operate the telephone system and or 2-way radio, gas or electric grill, fryer, gas or electric range, tilting skillet, meat slicer, storage and sanitation equipment, steam kettles, knives and other prep cutting equipment, cleaning materials, mixer, gas or electric ovens. Routine tasks involve no exposure to blood, body fluids or tissues

Physical Demands: While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls. The employee is required to stand, reach with hands and arms 50 - 75% of shift. The employee is required to occasionally; walk; sit; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.

Specific areas of responsibility to position:

• Manage kitchen operations and kitchen staff.
• Maintain the orderly storage and cleanliness of all areas and items within the kitchen, dining room, and other food storage, meal service, and refuse disposal areas.
• Checks and completes temperature charts for refrigerators, and freezers on a daily basis.
• Correctly and appropriately utilizes approved cleaning agents within all food preparation, storage and refuse disposal areas.
• Utilizes appropriate care and safety of all kitchen equipment.
• Plan recipes and ensure meal preparation.
• Placing food orders.
• Serves meals to patients in a polite and respectful manner.
• Inventory food service items and supplies.
• Able to chop, dice, cube, and julienne all vegetables.
• Able to gather dishes after meals.
• Able to prepare snacks for patients.
• Able to operate all kitchen equipment including outside gas grill.
• Keeps the work area clean and in sanitary condition at all times.
• Reports to work in clean and neat clothes.
• Wash hands frequently throughout the day and before preparing food.
• Leaves the work area and equipment clean before going off duty.
• Demonstrates ability to assure safe and efficient operation in performing his/her abilities.
• Get needed food supplies from the storeroom, freezer and refrigerator using appropriate body mechanics.
• Obey safety rules and regulations of the department and report any faulty equipment or unsafe conditions to the Director/Manager.
• Carry out instructions of the Director and/or Manager and make necessary changes as directed by management.
• Follows policies and procedures of the facility and department.
• Attends departmental and facility in services, as indicated.
• Completes special projects or other related work as requested or required.
• Shows ability to work with others, adaptable to change and willingness to provide services in other areas of the hospital within the limits of skill and training.
• Adapt to changing situations or work assignments.
• Demonstrates willingness to rotate to other areas of hospital within the limits of preparation and skill level.
• Conform to uniform and dress code, personal hygiene and good grooming.
• Wear hair net for preventive purposes.
• Wear and properly display name badges.
• Positively respond to guidance or counseling and attempt to benefit by it.
• Adept in identifying potential problems within the department and seeks management guidance.
• Demonstrates excellent organizational skills and originator of new ideas and methods.
• Maintain Schedule for kitchen staff.
• Complete reviews for kitchen staff.
• Use verbal and non-verbal communication with others, i.e., courtesy, tone of voice, facial expressions, gestures, etc.