Food Service Worker II - Foothills

Boulder Community Health Boulder , CO 80301

Posted 2 months ago

Part-time

  • Monday

  • Friday# Mon-Fri #10am

  • 1:30pm 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.

Part-time

  • Monday

  • Friday

Mon-Fri 10am

  • 1:30pm

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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Food Service Worker II - Foothills

Boulder Community Health