Food Service Worker II - Foothills

Boulder Community Health Boulder , CO 80301

Posted 1 month ago

Fulltime

  • Variable Shifts

  • 40 hours a week POSITION SUMMARY Under supervision, performs a variety of routine duties in connection with the preparation, portioning of serving and selling of food.# To prepare foods, serve in Caf#, work with diet aids, dish room, stock, food transport to pantries, and catering set-up. JOB QUALIFICATIONS Education or Formal Training Proven skill in reading and writing, etc.

    Special Qualifications (licensure, registration, etc.) None Knowledge, Skill and Ability 1.##### Ability to understand and follow written and verbal directions. 2.##### Manual dexterity for constant standing, bending, lifting, pushing and pulling. 3.##### Ability to perform repetitious tasks and still maintain quality work. 4.##### Recognizes unsafe conditions and items in need of cleaning. 5.##### Must be neat, clean, well groomed and adhere to dress code . 6.##### Must be reliable and prompt. 7.##### Able to multi task and work at an accelerated pace. 8.##### Must be flexible to perform task in different areas of the hospital. 9.##### Must be able to adjust to change rapidly and assist others without direction. Experience 1.##### One-year Food Service production experience preferred. 2.##### 6 months general Food Service experiences preferred. MATERIAL AND EQUIPMENT DIRECTLY USED 1.##### Cooking battery 2.##### Slicers, choppers, and mixing equipment 3.##### Cafeteria equipment 4.##### Cash register 5.##### Telephone 6.##### Computer 7.##### Knives 8.##### Hot wells 9.##### Dish machine WORKING ENVIRONMENT/PHYSICAL ACTIVITIES 1.##### Must be able to stand for long periods of time 2.##### Exposure to cleaning chemicals and sharp objects. 3.##### Constant standing, lifting, bending, stooping, pushing and pulling # constant movement. 4.##### Must be able to lift 50 pounds.

    INTERRELATIONSHIPS 1.##### Ability to work effectively and harmoniously with co-workers, supervisors and nursing personnel. 2.##### Must be ENCORE! oriented at all times. 3.##### Must be able to respond effectively to age-specific differences in dealing with customers, visitors, and patients. 4.##### Ability to recognize co-workers and other department staff in need and assist them without direction. SUPERVISORY DUTIES None. ESSENTIAL DUTIES/RESPONSIBILITIES 1.##### Prepares and portions food items for patient service and caf# service. 2.##### Follows recipes and other detailed instructions. 3.##### Runs cash register and assists customers. 4.##### Answers phone and keep up with the computer printouts. 5.##### Maintains cleanliness of department refrigerators and labels and dates all product. 6.##### Inspects all products before utilizing for caf# or patients.# Informs Supervisor of any problems. 7.##### Maintains standards of cleanliness and sanitation of self and work area throughout the day (includes thorough and frequent hand washing). 8.##### Cleans related equipment, food carts and utility carts, checking for repairs and notifying a supervisor daily. 9.##### Demonstrates initiative.# Recognizes and performs duties which need to be performed although not directly assigned.# 10.## Assists with receiving and storage of grocery/paper supplies by cutting open boxes or storing goods in the correct place. 11.## Employees are expected to comply with all regulatory requirements, including Joint Commission Standards.# 12.## Is familiar with organization, department and job specific Environment of Care areas, including Life Safety, Utilities Management, Hazardous Materials Communications, Emergency Preparedness, Infection Control and Medical Equipment Failure. 13.## Adheres to Standard Precautions as appropriate, which may include: a.

The use of protective barriers


, as appropriate (e.g., gloves, masks, gowns, pocket masks, and/or safety glasses); b.


Handling and disposing of infectious waste appropriately


; and c.


Hand washing as appropriate


. OTHER DUTIES/RESPONSIBILITIES 1.##### Keep work areas clean and sanitized and free of trash. 2.##### Assist in quality control of food i.e.; temperatures, HACCP regulations 3.##### Assist in training new employees 4.##### Inform supervisory staff of needed equipment repair. 5.##### Report any safety hazards observed throughout the building to the proper person. 6.##### Open minded to learn duties in other areas of the hospital to assist where needed. 7.##### Perform other duties as may be assigned. 8.##### All employees are expected to remain flexible to meet the needs of the hospital, which may include floating to other departments to assist as the patient needs fluctuate. PATIENT CARE/INTERACTION When applicable, employees must be able to adjust the essential functions they perform appropriately to the age of their patient/customer. Employees must demonstrate knowledge of the principles of growth and development and the knowledge and skills necessary to provide for the primary population of patients served in the department.# Employees demonstrate the ability to alter care and patient/family education based on the age or developmental level of the patient. # Primary patient population served.# (Check all that apply) # ____#### Neonate/Infant (birth # 12 months)######## ____#### Adult (17 # 69 years) # ____#### Child (13 months # 12 years)################ ____#### Older Adult (70+# years) # ____#### Adolescent# (13 # 17 years)###### # x## This position does not have regular patient contact. # EMPLOYEES ARE HELD ACCOUNTABLE FOR ALL DUTIES OF THIS JOB A detailed list of all competencies is listed in the competency-based orientation.



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