Using proper portion control, performs short order cooking and food preparation. Operates cash register using set standards. Serves customers in a cordial manner. Maintains adequate inventory and stock of food and supplies. Maintains hospital cafeteria in a clean and orderly fashion. When in FSW position, performs a variety of tasks including service and preparation of foods, delivery of floor stock, storage of supplies, mopping floors, general cleaning and other assigned tasks. When working as backup cook/head cook: Prepares food items for patient meals, cafeteria service, and special functions. Prepares salads, desserts, gelatin, and portions foods, for meal service. Works on tray line. Maintains quality standards and proper sanitation in production and preparation of the food items. Performs various tasks assigned by the head cooks, clinical manager and food service director. Cleans the hospital or other buildings as assigned following established cleaning procedures and work schedules for these areas. Could be assigned to other areas as needed.
*Complies with PENN HIGHLANDS CLEARFIELD policies and procedures, accreditation agency requirements, and federal, state or local law and regulations
1. Performs a variety of cleaning tasks.
a. Ensures all cleaning equipment is in proper working order.
b. Ensures all cleaning chemicals are mixed according to manufacturer’s specifications.
c. Completes daily cleaning checklist and submits list to supervisor.
d. Removes trash from assigned area and disposes of trash as assigned. Thoroughly cleans garbage cans once daily.
e. Cleans dish room after each meal including the opening of drains, running the garbage disposal, hosing of the entire dish machine, cleaning the filters, hosing of the entire dish room area.
f. After washing the dishes, places pellets in the machine and be sure that pellets, plates and hot plate lids are turned on.
g. Cleans carts thoroughly following each meal and wheels carts to the line before each meal.
h. Replaces a clean laundry bag daily. Refills paper towels & soap dispenser weekly or as necessary.
i. After each meal and whenever necessary, removes all garbage from the kitchen and cafeteria and compacts it.
j. cleans & organizes refrigerators, freezers & work areas; disposes of outdated items & rotates supplies.
k. Removes soiled linen & places in the soiled linen room.
2. Prepares appropriate quality and quantity of food according to menu and census.
a. Schedules the preparation of food in a manner that they are ready when the meal period begins.
b. Prepares gelatin, pies, puddings and keeps inventory of pantry items for tray line, cafeteria.
c. Portions foods for patient and cafeteria meals in accordance to stated portions.
d. Makes salads for patients and the cafeteria.
e. Assists morning and evening cook with meal by getting vegetables in pan ready to cook and by doing odd item on write in sheet such as grilled cheese sandwich, etc.
f. Measures accurately, exercises good judgment and initiative in preparing foods delegating duties and maintaining quality standards.
g. Daily covers and dates any stored food.
3. Delivers trays and food carts.
a. Delivers trays to floor as needed.
b. Delivers and returns food carts.
c. Delivers food to & from the cafeteria
d. Assists in preparing & delivering supplies to special functions as needed.
e. Prepares fasting trays according to diet menu.
4. Reports all problems and/or discrepancies to the Supervisor.
a. Confers with the Manager regarding any operational problem or questions encountered in daily operations.
b. Reports all maintenance questions or problems to supervisor.
c. Informs director/dietitian of any equipment and supplies that we are running short of that are not purchased through food distributors. These include knives, can openers, etc.
5. Assists in department as needed.
a. Will be required to do pots and pans and help in the dish room in slack periods.
b. Performs other assigned tasks.
6. Completes daily assignments including routine duties as well as project assignments.
a. Consistently keeps assigned work area well maintained and very clean.
b. Keeps employee work closet, cleaning cart, and all equipment used neat, organized and clean.
c. Reports all maintenance repairs needed, safety hazards found, or any ES project work that needs done to the ES Director.
7. Adheres to prescribed methods, techniques and procedures related to infection control and personal exposures.
a. Consistently follows standard precautions when working in areas where exposure to blood and body fluids are a possibility.
b. Uses personal protective equipment when using, mixing or being exposed to hazardous chemicals or waste.
c. Consistently washes hands to prevent the spread of infection.
d. Is knowledgeable as to the location of and how to follow information on S.D.S. through the Daulphin System.
e. Demonstrates a cost conscious attitude in the operation of the shift
8. Completes unit specific task, which are outlined on the attached competency skills assessment form.
General duties as directed.
High School graduate or equivalent with the ability to read, write and follow written and oral directions required.
When working as backup cook/head cook: Preference of one (1) year experience in quality food preparation. Previous cleaning experience required.
Must have ability to operate cash register and handle cash. Previous cleaning and sanitation experience required.
When working as backup cook/head cook: Knowledge of proper food preparation methods and cooking temperatures to insure the best nutritional quality, flavor and appearance of products required. Knowledge of food safety and sanitation required. Must know how to handle and use various types of kitchen equipment, master portion control, and be able to perform simple mathematical tasks required.
Ability to read, write and follow oral and written instructions required. Must know how to use common housecleaning implements, such as mops, floor waxes, and scouring pads, to keep areas clean and well serviced. Must know how to care for equipment, how to measure cleaning solutions, and be alert to hazards. Must be able to endure long hours of continuous work when called upon to do so.
Must be able to tolerate the sight and smell of blood and body fluids as well as handle body parts and surgical specimens.
Previous institution cleaning/food service work preferred.